From Stickbowcrafter (Brian)
Charcuterie, "The Craft of Salting, Smoking and Curing"; by Michael Ruhlman & Brian Polcyn.
- 4 lbs (1.75 kg) boneless pork shoulder, cubed
- 1/2 cup (80 g) Fermento
- 1 lb (450 g) pork back fat, diced
- 1-1/2 oz (40 g) kosher salt (3 Tbsp)
- 1 tsp (6 g) pink salt (InstaCure #1; Prague Powder #1; DQ Powder; TCM)
- 2 Tbsp(20 g) dextrose
- 2 tsp (8 g) black peppercorns, soaked for at least 1 hour in warm water
- 1/2 tsp (2 g) dry ground mustard
- 2 tsp (8 g) ground coriander
- 10 feet (3 meters) 32-35mm hog casings; or 5 clear fibrous casing 1.5 x 12 inches.
Comment by Stickbowcrafter (Brian):I just can't get enough of the recipes in Charcuterie, by Michael Ruhlman & Brian Polcyn; and this past weekend, I had success with another one. I decided to try the smoked Thuringer sausage recipe.
- Grind the pork shoulder through large die into bowl set in ice. Do not grind diced fat during this step.
- Dissolve Fermento in just enough water, 1/4 to 1/2 cup (60 to 125 ml) to make a thin paste. Add to meat, along with other ingredients, including fat, and mix thoroughly by hand.
- Pack mixture in pan or plastic container, press out any air pockets. Cover with plastic wrap, pressing down so that it touches the meat so no air gets to it. Refrigerate for 3 days. The mixture should have a nice red color to it after 3 days.
- Regrind the mixture through the small die. Saute a small piece, taste, and adjust the seasoning if necessary.
- Stuff the sausage into casings.
- I used inedible fibrous casings.
- Hang on smoke sticks and let dry for 10 hours at room temperature (65 to 70 degrees F/18 to 21 degrees C).
- I have a digital temperature switch on my OBS so I hung them in the smoker to dry with the top vent completely open; with the temperature switch set at 65 degrees F.
- After drying, cold smoke the sausages at the lowest possible temperature, ideally below 100 degrees F/37 degrees C for 5 hours.
- I used hickory bisquettes for the entire smoke. The color change after the cold smoke is amazing.
- Raise the temperature of the smoker to 180 degrees F/82 degrees C and bring the sausages to an internal temperature of 150 degrees F/65 degrees C.
- Transfer to an ice bath to chill completely, then refrigerate.
- Optional: If using fibrous casings, I like to dip the sausages in boiling water to shrink the casings then transfer to an ice bath.
- Serve this delicious sausage with cheese and crackers, or by itself. Enjoy