CERVELAT SAUSAGE / Quick-cured raw sausage
(Semi-dry, raw-fermented sausage type, fine particles)
Meat grinder/ bowl cutter combined use

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
40.00 % Pork meat, lean 4.000 kg
30.00 % Beef trimmings, lean 3.000 kg
30.00 % Pork back fat 3.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (e.g. Staphylococcus) 10.00 g
3.00 g GdL (glucono-delta-lactone) 3.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
1.00 g Coriander, ground 10.00 g

PROCESSING

1. CUT Pork meat into small pieces, keep below –12°C
2. 50% beef meat into pieces, keep below –12°C
3. Back fat into dices (10-20 mm), keep below –12°C
4. GRIND Remaining lean beef 2 mm, keep chilled
5. CHOP At high speed the frozen lean pork, beef, back fat
6. including starter cultures and seasonings
7. (until fine particle size is achieved)
8. ADD At slow speed the ground beef trimmings and
9. distribute thoroughly, now add the curing salt and
10. continue chopping (final temperature -4-6°C)
11. STUFF Beef bungs or fibrous/collagen casings (60-75 mm)
12. RIPEN At <+24-26°C for 4 days, at +22°C for 5 days
13. SMOKE Cold smoke (<+22°C) on days 2, 5 and 8
14. (weight loss approx. 30-35%)
15. KEEP In a dry and cool place

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

via wikipedia