> Recipes > Thuringer


4 lbs. extra lean pork trimmings
2 lbs. pork butts
or skinned fatted shoulders
2 lbs. pork hearts
8 tbsp. salt
2 level tsp. Prague Powder No.1
4 tbsp. powdered dextrose
1 tbsp. ground black pepper
1 tsp. ground ginger
1 tbsp. whole or cracked black pepper
6 ozs. Fermento
2 lbs. pork fat


Grind the lean pork, pork cheeks and pork hearts through a 3/16” grinder plate. Cut the pork cheeks or pork fat into 1 1/2”-2” cubes. Place all the meats into the mixer along with all the ingrdeients and mix until evenly distributed. Put meat in curing tubs and pack very tightly to exclude the air pockets. Place in a 38-40ºF. cooler for 3-4 days.The thuringer is properly cured when it has a nice red color.After curing, remove from the cooler and grind through a 1/8” or 3/16” plate. Pack the meat very tightly into the stuffer, eliminating all air pockets. Use single-wall beef middles for stuffing, 2 3/4” by 30” long or 3 1/2” by 24” fibrous casings.To produce a thuringer that has a consistent sour flavor followed very closely the weather which will govern the variations in curing and hanging time. After stuffing, hang thuringer on smoke sticks and allow to hang at room temperature (65-70ºF.) for 10-12 hours or until the product is thoroughly dry.When the weather is cooler than 65ºF., increase the hanging time to 24 hours. Place thuringer into 100-110ºF. smokehouse. Immediately apply a heavy smudge and smoke at this temperature for 8-10 hours; raise the smokehouse temperature to 145 degreess F. and smoke at this temperature until internal temperature of 138ºF. is obtained.Allow to cool at room temperature and place into cooler overnight. It is very important that the thuringer be smoked at a low temperature; maximum temperatures should not exceed 110ºF.