Cervelat - One rendition

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Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Cervelat - One rendition

Post by Butterbean » Mon Jan 15, 2024 17:42

Sometimes it's good to just return to basics and this was one of those times. Very good sausage and it got rave reviews.

Pork Trimmings 700 g
Lean Beef 200 g
Fatback 100 g


Salt 28 g.
Cure 2 2.5 g
Dextrose 10.0 g
Sugar 5 g.
Ground Black Pepper 3.5 g
Whole Black Pepper 2.0 g
Ground Coriander 2.0 g
Red Flame Paprika 2.0 g
Whole Mustard Seeds 4.0 g
Grated Ginger 1.0 g
FLC Culture 0.25 g


Show meat
Lay backfat in salt for 2 weeks to salt cure.
Rinse excess salt off and dice into ½” cubes and freeze.

Grind Pork Through 10 mm (3/8) plate
Grind Beef through 3 mm (1/8”) plate.

Mix meat together and add cubed fat and spices and culture and mix well.

Stuff tightly in 60-65 beef middles.

Placed sausages in baking trays and covered with plastic wrap and left on counter to ferment.

Fermentation progression over 3 days.
After 48 hours pH = 5.06
After 56 hours pH = 4.96. After 5.0 the sausage is now shelf stable.
After 72 hours pH = 4.85.

After fermentation target met, I hung in smokehouse and cold smoked sausages for 2 days using pecan.

After 2 days I turned the heat on in smokehouse with no smoke and raised temp to 150F with no smoke. Cook until internal temp reached 127F and this was maintained for an hour which gives seven log control of E. coli O157:H7 - which is highly unlikely - BUT, this added step also speeds my drying.

Sausages hung in barn to dry.

Timeline - Start. Dec. 23rd. Finish. Jan 12th 33.7% (3 weeks) Not including salting of back fat.

Fermentation Chamber

Cold smoking in pecan for 2 days.

Hanging dry in barn/kitchen

I like this recipe and especially the occasional whole peppercorn you encounter.
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Posts: 53
Joined: Mon Oct 11, 2021 10:59
Location: Brisbane, Australia

Re: Cervelat - One rendition

Post by michi » Tue Jan 16, 2024 05:05

That looks great! Good bind, and I like the large chunks of fat.
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