Juniper Cervelat
Juniper cervelat combines beef, pork, and a resinous spice aroma. It is high in protein, low in carbs, and firm enough for thin slicing.
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Inventory: Oven, Probe Thermometer, Meat grinder, Kolbasnyy shprits
Kitchen: Other
10 kg
Digestion time: 24 hour
Complete protein: ✔
Grind beef (700 g) finely and partially freeze. Grind pork (300 g) more coarsely and chill.
Mix the beef with nitrite salt (18 g), ice water (120 g), nutmeg (3 g), chili (1 g), black pepper (3 g), and cardamom (3 g). Mix on low speed until sticky.
Add the pork, mix gently, stuff the casing, and cure for 4-6 hours at 2-4 °C. Warm the loaves to 10-12 °C inside.
Cook in the oven: at 50-60 °C bring the center to 50 °C, then with boiling water in the tray at 75-80 °C cook to 69 °C inside. Cool and chill for 12-24 hours.
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