Dry Cure Farmer Sausage

Discussion in 'Curing' started by cdn offroader, Mar 9, 2015.

  1. Made an all beef farmer sausage from a Kutas recipe using GB from this years beef side. Cold smoked for 3 12 hour sessions, and went to 45% weight loss. This is exactly the texture I like for salami. The flavor is a delicious smoky, peppery jerky-like flavor. Just the slightest amount of white mold formed on the beef middles.

    A couple close ups

    c farmer, swoodze and dirtsailor2003 like this.
  2. CDN,

    That looks awesome. What's the recipe please?
  3. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

  4. If you want the original recipe it is in Great Sausage Recipes and Meat Curing by Rytek Kutas,

    but I changed it somewhat

    5lbs lean Ground beef(original uses beef, pork and back fat)

    3 1/2 tbsp salt

    4 Tbsp corn syrup

    1 Tbsp fine/coarse ground black pepper about 50/50

    1 1/2 Tbsp dextrose

    1 tsp cure #2

    Grind meat, add spices, and put in container in refrigerator for 3 days, stuff in to beef middles, and incubate for 12 hours. I cold smoked for 3 days @ about 75f with  a water pan(not sure it made much difference to humidity at that temp), 12 hours/day and in the basement overnight, heavy cherry and pecan smoke. then dried to 45% weight loss.
  5. Congrats, looks really great
  6. Very nice.
  7. CDN,

    Thank you very much for that.
  8. POINTS!!!

    That looks fantastic! Nice smoke and cure.
  9. That looks awesome!!
  10. disco

    disco OTBS Member SMF Premier Member

    Terrific looking sausage!

  11. Thanks everyone, it was tasty.
  12. That's some nice looking sausage


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