Bergisch Cured Sausage
The Bergisch cured sausage is a traditional raw sausage from the Bergisch region, gaining its characteristic flavor through cold smoking and extended curing. It is made from coarse pork and fat back, making it particularly shelf-stable. The light beech smoke aroma gives it a pleasant, savory note.
Ingredients(for 1 kg)
Instructions
Preparation
2-3 hoursGrind meat and fat through a coarse plate (8 mm). Thoroughly mix all spices and curing salt, then knead into the meat mixture until it binds well and becomes sticky. Fill into natural casings (pork casing caliber 45-55 mm) and twist tightly.
Curing
48 hoursHang sausages in the refrigerator at 4-6 °C and approximately 85% relative humidity. The sausages should develop an even dark-red color. Ensure adequate airflow so the surface does not become too moist.
Cold Smoking
3x 8 hours (with breaks)Cold smoke sausages at a maximum of 24 °C using beechwood chips. Allow at least 12 hours of rest between smoking sessions so the sausages can air out. The surface should have a golden-brown color after smoking.
Maturing and Drying
10-14 daysHang sausages to dry at 12-15 °C and 70-75% relative humidity. The sausages should lose approximately 25-30% of their initial weight. If noble mold appears, wipe the surface with a damp cloth.
Pro Tip
Ensure even curing color development – the meat should have a nice red hue before smoking. High humidity can lead to mold growth, so ensure good ventilation during drying.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.