Cervelat (Summer Sausage)

Cervelat (or summer sausage) is a semi-dry sausage generally made from ground beef or pork, or a combination of the two and lightly seasoned with an array of herbs and spices all of which is mixed together with specific curing ingredients and stuffed into natural or synthetic casings producing a tangy, semi-dense, ready-to-eat sausage.

2 lbs fatty pork butt (907 g)
3 1/2 lbs beef chuck, marbled (1.58 kg)
3 1/4 tbsp pickling salt (63.4 g)
1 1/4 tsp Prague Powder #1 (7.0 g)
2 tsp F-LC Meat Starter Culture (6.25 g)*
1 tsp garlic powder (3.1 g)
1 1/2 tsp cardamom (4.2 g)
2 1/2 tsp coriander, ground (4.25 g)
1 1/2 tbsp powdered dextrose (13 g)
1 1/2 tbsp coarse black pepper (11.7 g)
1 1/2 tbsp mustard seed, whole (19.8 g)
1 1/2 tbsp powdered dextrose (13 g)
76mm beef middles or 3 ” protein-lined fibrous casings

1. Chill pork and beef to 31°F (-0.55°C), grind once through a 1/4” (6mm) plate.
2. Prepare slurry by mixing F-LC culture with enough chlorine-free water to equal to 0.5% of the batch weight, stir well, set aside.
3. Combine ground meat with remaining ingredients; mix well until it’s batter like, add culture slurry, mix additional 2-3 minutes.
4. Stuff the batter mixture into beef middles or protein-lined fibrous casings; tie off into lengths that will fit inside your smoker.
5. Ferment sausage at 85°F (29-32°C) at 85-90% RH for 24 hours (add smoke at the beginning of fermentation cycle if desired).
6. Transfer product to 145°F (63°C) smoker and hold for 3 hours (no smoke).
7. Raise smoker temperature to 170°F (77°C), hold until internal temperature of the summer sausage reaches 155°F (68°C).
8. Shower with cold water until the internal temperature drops to 110°F (43°C).
9. For a drier product, dry at 60-70°F (16-21°C) with a RH between 65-75% for 2-3 days or until desired weight loss is obtained.
10. This product has a shelf life of 30 days at (50-59°F (10-15°C) and a RH of 75%, or vacuum pack, freeze up to 6 months.

*The manufacturer of Bactoferm F-LC meat starter culture suggests that you use at least one quarter of the 25-gram packet for small batch production under 50 pounds which breaks down to about 2 tsp or 6.25 grams per batch (see manufacturer's complete instructions included with each culture packet).

*Keep in mind that if larger casings are used to make this salami, the drying time will have to be increased accordingly to achieve a 30% weight loss.

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