Teewurst
-
- Prep Time
- Minutes
-
- Yield
- 1kg
- Difficulty Level Intermediate
Ingredients
- 200g Beef
- 300g Lean Pork
- 250g Bacon
- 250g Back Fat
- 23g Salt
- 2.5g Cure #1
- 3.0g dextrose (glucose), 0.3%
- 3.0g White Pepper
- 1.0g Allspice
- 5ml dark rum
- 0.12g T-SPX culture
Instructions
- 1. Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again twice. You may grind once and then emulsify in the food processor without adding water. Add all ingredients, starter culture included, during this step.
- 2. Mix all together.
- 3. Stuff firmly into 40 mm beef middles or fibrous casings. Form 20-25 cm links.
- 4. Ferment for 48 hours at maximum 18º C, 75% humidity.
- 5. Apply cold smoke for 12 hours at 18º C.
- 6. Store in a refrigerator.
- Ready in : 2 Minutes
- Course : Lunch, Snack
- Recipe Type : Beef Sausages, Dried & Smoked Sausages, Pork Sausages, Smoked Sausages, Spreadable Sausages
Instructions
- 1. Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again twice. You may grind once and then emulsify in the food processor without adding water. Add all ingredients, starter culture included, during this step.
- 2. Mix all together.
- 3. Stuff firmly into 40 mm beef middles or fibrous casings. Form 20-25 cm links.
- 4. Ferment for 48 hours at maximum 18º C, 75% humidity.
- 5. Apply cold smoke for 12 hours at 18º C.
- 6. Store in a refrigerator.
Be Social
About Chef
Rate this recipe
0 People Rated This Recipe
Average Rating
(0 / 5)
No comments yet.