📝 About This Recipe
Born in the rugged peaks of the Alps, Kaminwurz is a traditional cold-smoked, air-dried sausage that translates literally to 'chimney root.' This artisanal snack features a robust blend of lean beef and fatty pork, seasoned with alpine herbs and cold-smoked over beechwood to achieve its signature deep mahogany hue. It is the ultimate hiker’s reward—savory, slightly tangy from natural fermentation, and boasting a satisfying snap that evokes the rustic charm of a South Tyrolean mountain hut.
🥗 Ingredients
The Meat Selection
- 500 grams Lean Beef (Chuck or Round) (Chilled to 32°F/0°C, trimmed of silver skin)
- 300 grams Pork Shoulder (Picnic) (High quality, cold)
- 200 grams Hard Pork Back Fat (Diced into small cubes before grinding)
Curing & Fermentation
- 25 grams Nitrite Picking Salt (Prague Powder #2) (Crucial for safety and pink color)
- 4 grams Dextrose (Food for the starter culture)
- 0.5 grams Lactic Acid Starter Culture (Bactoferm T-SPX) (Dissolved in 1 tbsp distilled water)
Alpine Seasoning Blend
- 3 grams Black Peppercorns (Toasted and coarsely cracked)
- 2 grams Caraway Seeds (Whole or lightly bruised)
- 2 grams Garlic Powder (High quality)
- 5-6 pieces Juniper Berries (Crushed into a paste)
- 1 teaspoon Dried Marjoram
- 20 ml Red Wine (Dry) (Chilled)
Casing
- 20-22 mm Sheep Casings (Rinsed and soaked in lukewarm water)
👨🍳 Instructions
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1
Sanitize all equipment and ensure meat and fat are extremely cold (near freezing). This prevents the fat from smearing during the grinding process.
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2
Grind the beef and pork shoulder through a medium plate (4.5mm to 6mm). Grind the chilled back fat separately through the same plate.
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3
In a small chilled bowl, dissolve the starter culture in a tablespoon of distilled water and let sit for 15 minutes to activate.
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4
Combine the ground meats and fat in a large mixing bowl. Add the curing salt, dextrose, cracked pepper, caraway, garlic, juniper, and marjoram.
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5
Pour in the activated starter culture and the chilled red wine. Mix by hand or with a paddle attachment for 2-3 minutes until the primary bind is achieved (the meat should feel tacky and stick to your hand).
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6
Load the mixture into a sausage stuffer, ensuring there are no air pockets. Slide the soaked sheep casing onto the stuffing horn.
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7
Stuff the meat into the casings firmly but not so tight that they burst. Twist into links approximately 15-20cm (6-8 inches) long.
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8
Prick any visible air bubbles with a sterilized needle or sausage pricker to prevent spoilage pockets.
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9
Hang the sausages in a warm, humid spot (approx. 68-75°F / 20-24°C with 90% humidity) for 24-48 hours. This is the fermentation phase where the culture drops the pH, making the meat safe and tangy.
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10
Move the sausages to a cold smoker. Smoke over beechwood or juniper wood at temperatures below 68°F (20°C) for 12 hours. Repeat for 2-3 sessions until the desired color is reached.
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11
Hang the smoked sausages in a curing chamber or cool cellar (55°F / 13°C and 75% humidity) to air dry for 10-14 days.
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12
The Kaminwurz is ready when it has lost about 30-35% of its initial weight and feels firm to the touch.
💡 Chef's Tips
Always use distilled water for starter cultures as chlorine in tap water can kill the bacteria. Keep your meat temperature below 40°F (4°C) during the entire prep process to ensure a clean 'definition' between meat and fat. If you don't have a smoker, you can omit the smoking step for a 'Landjäger' style sausage, though the smoky flavor is traditional for Kaminwurz. Avoid using too much juniper; it is potent and can easily overpower the delicate sweetness of the pork. Check for 'case hardening' (outside drying too fast); if this happens, increase the humidity in your drying area.
🍽️ Serving Suggestions
Serve on a rustic wooden board with slices of dark rye bread and a sharp horseradish mustard. Pair with a glass of Tyrolean Lagrein red wine or a crisp, cold Alpine lager. Include thin slices of Bergkäse (mountain cheese) and pickled cornichons for a complete 'Marende' (Tyrolean snack). Slice thinly and add to a warm lentil soup for an incredible depth of smoky flavor. Enjoy whole while hiking as a high-protein, portable energy source.