Where it's from
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Pork back fat
- Cut
- Pork back fat
- Salt (%)
- 2.2
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- Refrigerate at 0–4°C; use within 4 days or freeze
- Basis
- per 1,000 g pork back fat
- Style
- Uncured cooked white pork-beef sausage with pork skin
Ingredients
- Pork shoulder70% · 700 g
- Lean beef chuck85% · 850 g
- Cleaned pork skin30% · 300 g
- Pork back fat100% · 1000 g
- Fine salt2.2% · 63 g
- White pepper0.2% · 5.5 g
- Ground cinnamon0.1% · 3 g
- Ground nutmeg0.1% · 3 g
- Dry white wine1.5% · 43 g
Method
- Trim, dice and chill all meat and fat to 0–2°C; chill grinder parts.
- Simmer skin until tender and mince through 3 mm. Reserve 115 g fat as 6 mm dice; grind remaining meat and fat through 6 mm.
- Mix meat, skin, salt, spices and wine to a bind; fold in fat dice last.
- Stuff into 32 mm hog casing or 40–45 mm beef middle; remove air pockets and form the specified links.
- Rest for 12–24 hours.
- Poach at 78–80°C until the cold point reaches 71°C.