Has anyone made this style of sausage?? It sounds like a type of summer sausage.
Hormel and Wikstrom's both sell it and refer to it as a Swedish dry sausage. The Hormel version is popular in Kauai where it used to make musabi.
Goteborg
Swedish dry sausage
[h2]Ingredients per 1000g (1 kg) of meat[/h2]
[h2]Instructions[/h2]
Hormel and Wikstrom's both sell it and refer to it as a Swedish dry sausage. The Hormel version is popular in Kauai where it used to make musabi.
Goteborg
Swedish dry sausage
Meats | Metric | US |
---|---|---|
pork butt | 400 g | 0.88 lb. |
beef chuck | 400 g | 0.88 lb. |
pork cheeks (jowls) or bacon | 200 g | 0.44 lb. |
salt | 28 g | 5 tsp. |
Cure #2 | 2.5 g | ½ tsp. |
dextrose (glucose) | 2.0 g | ⅓ tsp. |
sugar | 2.0 g | ⅓ tsp. |
white pepper | 3.0 g | 1½ tsp. |
cardamom | 2.0 g | 1 tsp. |
coriander | 2.0 g | 1 tsp. |
T-SPX culture | 0.12 g | use scale |
[h2]Instructions[/h2]
- Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
- Mix all ingredients with meat.
- Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke below 20º C (68º C) with thin smoke for 24 hours.
- Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), <75% humidity.