Meats and Sausages
Kantwurst
Kantwurst is an original Austrian dry sausage, very unique in its characteristic square shape.
| Meats | Metric | US |
|---|---|---|
| lean pork | 800 g | 1.76 lb |
| back fat | 200 g | 0.44 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 28 g | 5 tsp. |
| Cure #2 | 2.5 g | ½ tsp. |
| dextrose (glucose), 0.3% | 3.0 g | 3/4 tsp. |
| pepper | 3.0 g | 1½ tsp. |
| coriander | 2.0 g | 1 tsp. |
| caraway | 2.0 g | 1 tsp. |
| garlic powder | 1.5 g | ½ tsp. |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork and back fat through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff loosely (80% capacity) into large diameter fibrous casings (70 mm). Place stuffed sausage between two boards, with some weight on top to flatten the sausage. Then move to a fermentation room.
- Ferment at 20º C (68º F) for 96 hours, 95-90% humidity.
- Remove boards and wipe off any slime that might have accumulated under boards.
- Dry at room temperature until casings are dry to the touch. Hang square shaped sausages on smokesticks.
- Cold smoke (20º C, 68º F) for a few hours to prevent growth of mold.
- Dry for 2 days at 20-18º C (68-64º F), 90-85% humidity. Apply smoke from time to time.
- Dry at 16-12º C (60-54º F), 85 -80% humidity. In about 8 weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes
To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24º C (75º F) for 48 hours.
