Holsteiner

German dry sausage.

Meats Metric US
beef (chuck) 600 g 1.32 lb.
pork butt 400 g 0.88 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose) 2.0 g ⅓ tsp.
sugar 2.0 g ⅓ tsp.
white pepper, ground 2.0 g 1 tsp.
white pepper, cracked 2.0 g 1 tsp.
T-SPX culture 0.12 g use scale

Instructions

  1. Grind pork through 3/16” plate (5 mm). Grind beef with 1/8” plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke below 20º C (68º C) with thin smoke for 24 hours. (Smoke can already be applied in the second half of the fermentation stage).
  6. Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), <75% humidity.