I just can't get enough of the recipes in Charcuterie
and this past weekend, I had success with another one. I decided to try the smoked Thuringer sausage recipe. I still have a good bit of feral pork left from the wild hogs I got in South Carolina this past spring.
4 pounds (1.75 kg) boneless pork shoulder
1/2 cup (80 g) Fermento
1 pound (450 g) pork back fat, diced
1-1/2 oz (40 g) kosher salt (3 Tbl)
1 teaspoon (6 g) pink salt
2 tablespoons (20 g) dextrose
2 teaspoons (8 g) black peppercorns, soaked for at least 1 hr in warm water
1/2 teaspoon (2 g) dry mustard
2 teaspoons (8 g) ground corriander
Grind the pork shoulder through large die into bowl set in ice. Do not grind diced fat.
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, 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.