Berliner Knacker

The name Berliner Knacker also known as Berliner Knackwurst supposedly was invented in the 16th century after the crackling noise when chewing the sausage. This recipe is for fermented sliceable knacker, however, they are sausage knackers that belong to boiled sausages (Brühwurst) group.

MeatsMetricUS
Lean pork, no connective tissue300 g0.66 lb
Pork belly (max 50% visible fat)500 g1.10 lb
Beef, little fat, some connective tissue200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
White pepper2.0 g1 tsp
Mustard seed, ground1.0 g1/2 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind beef through 3 mm (1/8") plate.
  2. Grind pork through 5 mm (1/4") plate.
  3. Grind pork belly through 5 mm (1/4") plate.
  4. Mix all meats with ingredients together.
  5. Stuff into 32 mm pork casings.
  6. Hold at 18-20º C (64-68º F), 90-85% humidity for 96 hours.
  7. Smoke at 18º C (64º F) for 24 hours.
  8. Dry at 15→12º C (58 →53º F), 80-75% humidity for 3 weeks - until the sausage looses 33% of its original weight.
  9. Store at 10-12º C (50-53º F), <75% humidity.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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The Art of Making Vegetarian Sausages
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