Feldkieker

The Feldgieker, also known Feldkieker, a type of German salami was already known in 1488 in the Hessian Büraberg near Fritzlar. In 1844, a full description of the "Feldkyker" (field watcher) was given: "Feldkyker " is a long Schlackwurst (sausage) in a thick natural casing which may have derived its name from the fact that when it – the long variety – is placed in a trouser pocket or hunting bag it sticks out of the pocket or bag and looks into the field. The base end is called the Feldkyke which at the thickest end is made of intestine (Die goldene Mark Duderstadt, Carl Hellrung, 1844).

MeatsMetricUS
Lean pork700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Caraway, ground0.3 g1/8 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork through 5 mm (1/4") plate.
  2. Grind back fat through 5 mm (1/4") plate.
  3. Mix meat, fat and all ingredients together.
  4. Stuff into 55 mm pork or beef middles forming loops.
  5. Ferment at 20° C (68° F), 95 → 85% humidity for 3 days.
  6. Cold smoke at 18° C (64° F) for 24 hours.
  7. Dry at 14 → 12° C (58 → 53° F), 85 → 75% humidity for 5 weeks.
  8. Store at 10-12° C (50-53° F), <75% humidity.

Available from Amazon

The Practical Guide to Making Salami

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.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish