Boerenmetworst Sausage

Meats	Metric	US
pork	500 g	1.10 lb.
lean beef	200 g	0.44 lb.
back fat	300 g	0.66 lb.

Ingredients per 1000g (1 kg) of meat

salt	28 g	5 tsp.
Cure #2	2.5 g	½ tsp.
dextrose (glucose)	3.0 g	½ tsp.
pepper	3.0 g	1½ tsp.
coriander	2.0 g	1 tsp
mustard	2.0 g	1 tsp.
T-SPX culture	0.12 g	use scale

Instructions

1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
2. Mix all ingredients with meat.
3. Stuff firmly into large diameter (36-40 mm) hog casings. Form 24-30” long links, then tie ends together to make a ring.
4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
5. Cold smoke for 12 hours (22º C, 72º F).
6. Dry at 16-12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
7. Store sausages at 10-15º C (50-59º F), below 75% humidity.

Notes