Italian small dry sausage.

Cacciatore means “hunter” in Italian and the story goes that hunters
carried this sausage as a snack on long hunting trips.

Meats Metric US

lean pork 600 g 1.32 lb.

lean beef 100 g 0.22 lb.

back fat 300 g 0.66 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.

Cure #2 2.5 g ½ tsp.

dextrose (glucose) 3.0 g ½ tsp.

pepper 3.0 g 1½ tsp.

coriander 2.0 g 1 tsp.

caraway 2.0 g 1 tsp.

red pepper 1.0 g ½ tsp.

garlic powder 1.5 g ½ tsp.

T-SPX culture 0.12 g use scale

Instructions
1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
2. Mix all ingredients with meat.
3. Stuff firmly into large diameter 36-40 mm hog casings or beef rounds. Make 6” long links.
4. Dip into surface mold growing solution - Bactoferm™ M-EK-4.
5. Ferment at 20º C (68º F) for 72 hours, 95-90% humidity.
6. Dry for 2 days at 18-16º C (64-60º F), 90-85% humidity.
7. Dry at 16-12º C (60-54º F), 85 -80% humidity.
8. In about 6-8 weeks a shrink of 30% should be achieved.
9. Store sausages at 10-15º C (50-59º F), 75% humidity.