Pork Summer Sausage:
This originally was a recipe for thuringer, a German version of salami. So I researched a recipe and found this from a book called "CHARCUTERIE". Awesome book, but this sausage came out tasting like a summer sausage, not like the thuringer I was expecting. But everyone that tasted it loved it! So it's not a total loss!
Ingredients:
4lbs./1.75 kilograms boneless pork shoulder butt, diced
1/2 cup/80 grams fermento
1lbs./450 grams pork fat, diced
3tbs./40 grams kosher salt
1tsp./7grams cure#1
2tbs./20 grams dextrose (or sugar)
2tsp./8grams black pepper corns, soaked in warm water for at least 1 hour
1/2tsp./2 grams dry mustard
2tsp./8 grams ground coriander
2 fibrous summer sausage casings
1. Grind pork shoulder through large die into a bowl set in ice.
2. Dissolve fermento in just enough water (1/4 to 1/2 cup/60 to 125 milliliters) to make a thin paste. Add to meat along with other ingredients, and mix thoroughly by hand.
3. Pack mixtur into a plastic container, pressing out any air pockets. Cover with plastic wrap, pressing down on it so it touches the meat. No air should touch the meat. Refrigerate for 3 days.
4. Regrind the mixture through the large die and stuff casings tightly, making sure there are no air pockets in the sausage. Hang sausage on a smoke stick and let dry at room temperature for 10 hours (overnight).
5. Cold smoke sausage at lowest possible temperature, ideally below 100 degrees F./37 degrees C. for 6 hours.
6. Raise temperature of smoker to 180 degrees F./65 degrees C. and smoke until the internal temperature reads 150 degrees F./65 degrees C.
7. Transfer sausage to an ice bath to completely chill, then refrigerate.
