Charcuterie, “The Craft of Salting, Smoking and Curing”; by Michael Ruhlman & Brian Polcyn.
Serve this delicious sausage with cheese and crackers, or by itself.
- 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.
- 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 °F/18 to 21 °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 °F.
- After drying, cold smoke the sausages at the lowest possible temperature, ideally below 100 °F/37 °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 °F/82 °C and bring the sausages to an internal temperature of 150 °F/65 °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.
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.