Here are a few things you might find useful when making this sausage
- Barley Groats
- High Quality Natural Casings (AA Grade)
- Dry Curing Cabinet
- Iodophor Sanitizer
- Starter Cultures and Molds
- Insta Cure #1 (for short cures)
- Eco Cure #1 (A Nitrite free alternative to curing your meat)
- Dextrose
- Apera pH Meter with Bluetooth
- Cure Accelerator
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
Isterband Sausage
A Swedish fermented sausage
How much do you want to make? 1000 grams
Ingredients
- 500 g pork shoulder
- 500 g pork back fat
- 150 g barley groats
- 946 g beef stock for soaking and preparing the barley
- 17 g salt
- 2.5 g Insta cure 1
- 11 g dextrose
- 1.5 g white pepper
- .65 g ginger powder
- 30 g potato starch
- LHP-Dry Starter Culture re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes
- Hog Casings 28mm-32mm
Instructions
The day before you make this sausage
- The night before place the barley groats in a cup and add the beef stock that this recipe calls for. Cover and let soak overnight. The following day, simmer the groats as the beef stock mix for 1 hour. Set to the side to cool.
- Rinse and flush your casings in running water. Place the casings in a cup with fresh water in it and let them rest in the refrigerator overnight. I like to add 1 tsp of baking soda to the water to help make the casings more slippery
The following Day:
- Rehydrate the starter culture in distilled water for 30 minutes prior to using.
- Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)
- Chill your meat to below 34f (1.1c). Grind chilled meat and fat through a 10mm plate twice. Rechill after grinding.
- Add the starter culture to the meat and mix to incorporate. Then add the spices and the groats to the meat and continue mixing. Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.
- Stuff the mince into your casings, prick with a sausage pricker.
- Ferment your salami by placing them in an environment that between 80f (26.6c) and 100f (37.7c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. We are looking for a tangy finished product so I would target a final pH of 4.6pH – 4.4 pH. The lower you go the more acidic your sausage will be. This is a personal preference so play with different results to see which you like the best. If you increase the dextrose in this recipe, you will be giving more food for the starter culture, and this will help get an even lower ph (which will make this sausage tangier)
Cold Smoking this Isterband
- I generally cold smoke at the beginning, during the fermentation step (which is a lot easier). Just make sure there's a tray of water in your smoker and keep the temps between 80f (26.6c) and 100f (37.7c). make sure your sausage is not wrapped in cling film while smoking. Once you are finished smoking you can refer to the section above regarding fermentation. If you prefer a lightly smoked sausage, then cold smoke for only 2-3 hours. If you prefer something a bit heavier, then cold smoke for 5-6 hours.
Drying Instructions
- Once you have reached the target pH you can transfer your salami to the drying chamber.
- The drying conditions should be set to 55F (13c) and 80% humidity. Leave it in here for 3-5 days.
Cooking
- This sausage can be grilled, fried, baked, and often is served with creamed dill potatoes and beet root
NOTES
- In this recipe I am recommending the use of LHP-DRY as a starter culture. Other acceptable Starter Cultures for this recipe are FLC, F-RM-52, or HPS-DRY. All of these would follow the same process
- Traditionally this sausage was hung in a cool place (after it was put into its casing) for 4-7 days. During this time the sausage would ferment and dry out a bit. Curing salt and a starter culture was most likely not added in the traditional recipe
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I have had my grinder for over 20+ years and have never sharpened the blade and plates. I think it might be time for sharpening and I do need the products to do it. Today’s sausage recipe sounds tasty but I can’t afford a drying chamber.
This sausage was originally hung in a cool place. If you live in an area where it gets a little chilly at night, you could literally hang this in your basement (if you have that) or a pantry or even a garage if you can protect the meat from critters😉
This looks good, thanks! What about using a different starter culture, such as F-RM-7? That’s fast-fermenting culture. I believe that would also drop the pH sufficiently?
Yep, I think at the bottom of the recipe i listed the acceptable cultures that one could use for this recipe.
Arrggh .. The bad thing about watching these episodes, I want to make most all of the sausages that you present and I simply don’t have the time and storage. I do like the knife/plate sharpening system that you were talking about. Truthfully my Thanks to you, Eric, for presenting all these sausages as it has spurred me to make various salami as well broadened my sausage making.