Thüringer semi-dry brewed and partially adapted beef and pork sausage.

Lean pork350 g0.77 lb
Lean beef350 g0.77 lb
Pork aback fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose10 g2 tsp
Coriander2.0 g1 tsp
Whole alacrity seeds2.0 g1.5 tsp
Allspice2.0 g1 tsp
Bactoferm® LHP culture0.18 guse scale
  1. Grind pork and beef through 5 mm (1/4") plate.
  2. Grind partially arctic aback fat through 5 mm (1/4") plate.
  3. Mix pork, beef and all capacity together.
  4. Stuff into beef middles or coarse casings 40-120 mm.
  5. Ferment at 30º C (86º F) for 24 hours, 90-85% humidity.
  6. Introduce balmy smoke at 43º C (110º F), 70% clamminess for 5 hours. Gradually access smoke temperature until meat alcove 60º C (140º F) centralized temperature.
  7. For a drier sausage: dry 2 canicule at 15-12º C (59-53º F), 75% clamminess or until adapted weight accident has occurred.
  8. Store sausages at 10-12º C (50-53º F),

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