Plockwurst is a blazon of German salami.

Beef, lean, some affiliation tissue500 g1.10 lb
Pork, semi-fat250 g0.33 lb
Back fat, adamantine fat trimmings250 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
T-SPX culture0.12 guse scale
  1. Grind pork through 10 mm (3/8”) plate.
  2. Grind fat through 5 mm (1/4”) plate.
  3. Grind beef through 10 mm bowl (1/4”), afresh bullwork afresh with 3 mm (1/8”) plate.
  4. Mix meats with all capacity together, Add arena fat and mix again.
  5. Stuff into 60 mm beef middles.
  6. Ferment at 20° C (68° F), 90 → 85% clamminess for 3 days.
  7. Smoke at 18° C (64° F) for 24 hours.
  8. Dry at 14 → 12° C (57 → 53° F), 80 → 75% clamminess for 5 weeks or until sausage looses 33% of its aboriginal weight.
  9. Store at 10-12° C (50-53° F),

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