Rottorfer Schinken Wurst

[dward51]

E450 cutter is a commercial phosphate binder. You could use AmesPhos or Butcher & Packer #414. The B&P Carrot binder would probably also work, as would other common binders. I don't know if the ratios translate directly, so I would go with rates for the binder you decide to use.

Thank you Muhkuhmuh for posting the translation!!! Saving this one to try soon.

 

[dward51]

I have one follow up question. Is "Pickling Salt" just that, or is there some cure in what is available in Germany? It does not appear there is any cure in the original recipe as listed.

 

[SmokyMose]

I have one follow up question. Is "Pickling Salt" just that, or is there some cure in what is available in Germany? It does not appear there is any cure in the original recipe as listed.

I was just going to use cure #1....

 

[dward51]

I was thinking the same.

 

[forkin pork]

There is a pickling salt available, I have seem it, just can't remember where, maybe search pickling supplies,which is something that I have done and maybe that's where I saw it.

One question I have, is the "sparkling Water" just water, or is it like seltzer water? Which is sometime labeled sparkling water

 

[DanMcG]

I have one follow up question. Is "Pickling Salt" just that, or is there some cure in what is available in Germany? It does not appear there is any cure in the original recipe as listed.

I shouldn't speak for the OP But I think this is why there is no cure in the recipe.
Germany as well as many other Europe countries use a cure that is 0.6% and 99.4 % salt, as opposed to our (US) 6.25% so they don't add extra salt to the recipe, the "Pickling Salt" has the right amount of salt and cure at that amount to do the job

 

[Rings Я Us]

Rottorf is a small town in Germany and I don't know if there is a real known sausage from there. But Rottorf/er, means it is named after the town.
Not a big place I don't think.:D

 

[muhkuhmuh]

I shouldn't speak for the OP But I think this is why there is no cure in the recipe.
Germany as well as many other Europe countries use a cure that is 0.6% and 99.4 % salt, as opposed to our (US) 6.25% so they don't add extra salt to the recipe, the "Pickling Salt" has the right amount of salt and cure at that amount to do the job

Hallo,

that is right. You can also use normal salt for the "Wurst". "Pökelsalz" has an little other taste than salt.

forkin pork right, sparkling water is like seltzer. U can also use cold water. In Germany the water is called Mineralwasser or Selter.

Rings Я Us right, Rottorf is a small village with 1000 People near Hamburg. :D

 

[SmokyMose]

We all know about salt/cure and “water” in sausage. What difference does it make how big the village is?
The basic recipe is good enough for me. I’ve never made sausage/wurst using pork belly and am looking forward to trying it..
Thank you, muhkuhmuh, for the pics and recipe! I love German sausage. What’s your take on Weisswurst?

:-)