Meats and Sausages
Cervelat-Traditional
American traditional cervelat.
| Meats | Metric | US |
|---|---|---|
| Pork trimmings | 700 g | 1.54 lb |
| Lean beef | 200 g | 0.44 lb |
| Pork back fat | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4-1/2 tsp |
| Cure #2 | 5.0 g | 1 tsp |
| Sugar | 5.0 g | 1 tsp |
| Black pepper | 2.0 g | 1 tsp |
| Paprika, sweet | 2.0 g | 1 tsp |
| Coriander, ground | 1.0 g | 1 tsp |
Instructions
- Take a slab of skinless back fat and rub in 5% salt (50 g salt per 1 kg of back fat) on all sides. Place in refrigerator at 4º C (40º F) for 2 weeks. Rinse with cold water to remove any crystallized salt. Cut up into 1/2” (12 mm) cubes.
- Grind pork with 3/8” (10 mm) plate.
- Grind beef with 1/8” (3 mm) plate.
- Mix all meats and back fat with salt, cure #2 and spices. Pack tightly in a container about 6” (15 cm) deep and hold for 4 days in refrigerator.
- Stuff firmly into hog bungs, beef middles or large diameter synthetic protein lined fibrous casings.
- Dry for 3 weeks at 10º C (50º F).
- Apply cold smoke at 18º C (68º F) for 2 days.
- Store at 10-12º C (50-53º F).
Notes
Small cervelats
