Mortadella

Ingredients for 1 servings:

• 275 g beef
• 395 g pork shoulder
• 195 g bacon (back bacon)
• 135 g mineral water, ice-cold or ice snow
• 22 g curing salt per kg beef / pork
• 28 g salt per kg back fat
• 2 g allspice per kg mass
• 3 g pepper per kg mass
• 1 g coriander powder per kg mass
• ¾ g cinnamon powder per kg mass
• 1 ½ g garlic powder per kg mass
• 6 g powdered sugar per kg mass
• 1 g ascorbic acid (vitamin C) per kg mass
• 1 g glutamate per kg mass, possibly.
• 50 g red wine (Palatinate) per kg mass
• 6 g cutter aid (according to package instructions) per kg mass
• 1 Intestine (beef butt)
• 25 g pistachios per kg sausage meat, if necessary.
• 25 g pepper, green from the jar, per kg sausage meat, if necessary.

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 1 hour 30 minutes

in 3 variants

You can make the mortadella plain or by adding 25g of pistachios or 25g of green peppercorns (from a jar) per kg of sausage meat. Cut the beef and pork to size for a mincer and pre-salt each kg with 22g of curing salt and 6g of powdered sugar. Mince using the 12-gauge grinder and let it brown for 2 days. Cut the back bacon into 1-1.5cm cubes, pre-salt with 28g of table salt per kg, and refrigerate for 2 days. Then, mince the beef and pork using the 4.5-gauge grinder, adding all the ingredients except the cutter aid. Now everything goes into the cutter, along with the cutter aid, ice, or mineral water, and is processed into a fine sausage meat. Then, the bacon cubes, previously briefly frozen, are mixed in by hand until fairly evenly distributed. After filling the beef butt, the sausage is placed in a net to keep it stable. It is then dried in a smoker (it should still be moist) for about 30 minutes at 50°C, then smoked for 1 hour at 60-70°C. The sausage is scalded directly from the smokehouse at 75°C. Allow 1 minute per mm of diameter at the thickest point. Then rinse with cold water and hang up.