John Myers
Ingredients for 1 servings:
- 300 g lean pork shoulder or rump
- 400 g lean beef
- 300 g pork back bacon
- 26 g curing salt
- 4 g glucose
- 3 g black pepper
- 1 g ground pepper
- 1 g nutmeg
- 2 g garlic powder
- 0.6 g sodium ascorbate
- ½ g starter cultures
- 10 g rum (Jamaica rum)
- 1 liter of water
- 30 g salt
- 2 ½ g sorbic acid
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
The pork, beef, and bacon are cut into small cubes, approximately 3 x 3 cm. The rum is sprayed evenly over the mixture. All ingredients are sprinkled over the mixture, mixed, and ground first with a 12 mm disc and then with an 8 mm disc. The mixture is kneaded briefly and filled into 46+ caliber crown casings, which are then dipped. The brine for spraying/rinsing: Bring the water to a boil. Stir in the salt and one sachet of sorbic acid (= preserving aid) and allow to cool. This brine is stable and can be stored in a bottle. The sausages are sprayed with this brine using a spray bottle before being hung up to mature. This process is repeated after 8 days. The sausages are hung in a maturing box with a hygrometer (plastic box with a lid). With the lid closed and a temperature of 18°C to 22°C, the humidity will be around 95%. Starting on the third or fourth day, the lid can be left open to allow the humidity to drop to around 75%. After eight days, the sausage is sprayed or rinsed again. Then it’s hung to dry at around 65/70% humidity. After about seven weeks, it’s ready to slice. Once it’s the right consistency, it can be vacuum-sealed to prevent it from becoming too hard.
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