www.sausagemaking.org

Based on recipe found in The Greatest Sausage Recipes by Stanley and Adam Marianski.


Pork butt 700 g
Beef 400 g
Back fat 300 g

Pork ground v. course, beef and fat ground course; all ground individually.

Salt 32.2 g
Cure #2 3.5 g
Dextrose 2.8 g
Sugar 2.8 g
White pepper 4.2 g
Cardamom 2.8 g
Coriander 2.8 g

Add last

SafePro F-LC 0.5 g

Stuffed into 76 mm protein linked casing.
Cold smoked overnight with maple dust.

pH = 5.2 (44 hrs.)

8/21 1345 g
9/1 1121 g (16.7 %) 79 % RH / 46 F
9/7 1045 g (22.3 %) 46 F
9/14 1016 g. 79 % / 65 F
9/21. 959 g (28.7 %)
9/30. 920 g (31.6 %)
10/5. 890 g (33.8 %)
10/13. 863 g (35.8 %)
10/19. 846 g (37.1 %)

You really have got these air dried sausage mastered. Yet another that looks superb.

Phil

Thank you Phil. This one is very similar to this one:

viewtopic.php?f=1&t=13389

I think the coriander gives it an added dimension. The name of the sausage sorts out people from Sweden from those not. I've listened to the name six times and still can't get it right.