Goteborg

Recipes for all sausages

Goteborg

Postby NCPaul » Tue Nov 03, 2020 7:00 pm

Based on recipe found in The Greatest Sausage Recipes by Stanley and Adam Marianski.


Pork butt 700 g
Beef 400 g
Back fat 300 g

Pork ground v. course, beef and fat ground course; all ground individually.

Salt 32.2 g
Cure #2 3.5 g
Dextrose 2.8 g
Sugar 2.8 g
White pepper 4.2 g
Cardamom 2.8 g
Coriander 2.8 g

Add last

SafePro F-LC 0.5 g

Stuffed into 76 mm protein linked casing.
Cold smoked overnight with maple dust.

pH = 5.2 (44 hrs.)

8/21 1345 g
9/1 1121 g (16.7 %) 79 % RH / 46 F
9/7 1045 g (22.3 %) 46 F
9/14 1016 g. 79 % / 65 F
9/21. 959 g (28.7 %)
9/30. 920 g (31.6 %)
10/5. 890 g (33.8 %)
10/13. 863 g (35.8 %)
10/19. 846 g (37.1 %)

Image
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NCPaul
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Re: Goteborg

Postby wheels » Tue Nov 03, 2020 9:38 pm

You really have got these air dried sausage mastered. Yet another that looks superb.

Phil
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Re: Goteborg

Postby NCPaul » Wed Nov 04, 2020 12:04 am

Thank you Phil. This one is very similar to this one:

viewtopic.php?f=1&t=13389

I think the coriander gives it an added dimension. The name of the sausage sorts out people from Sweden from those not. I've listened to the name six times and still can't get it right. :D
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Location: North Carolina


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