Has anyone made this style of sausage?? It sounds like a type of summer sausage.
Hormel and Wikstrom's both sell it and refer to it as a Swedish dry sausage. The Hormel version is popular in Kauai where it used to make musabi.
Swedish dry sausage
|pork butt||400 g||0.88 lb.|
|beef chuck||400 g||0.88 lb.|
|pork cheeks (jowls) or bacon||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose)||2.0 g||⅓ tsp.|
|sugar||2.0 g||⅓ tsp.|
|white pepper||3.0 g||1½ tsp.|
|cardamom||2.0 g||1 tsp.|
|coriander||2.0 g||1 tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
- Mix all ingredients with meat.
- Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke below 20º C (68º C) with thin smoke for 24 hours.
- Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), <75% humidity.