I first came across German bread spice in the Paderborn Rye bread recipe given in the excellent book “The Rye Baker” by Stanley Ginsberg.  It is a wildly aromatic blend of spices (and much more interesting than using just caraway).  When I smelled it after a spin in the spice gr, I knew it would work in a snack stick.  I decided to add some Butterkäse cheese from Germany via Aldi and reduced the fat to compensate.

Ingredients

750 g  Lean pork butt (UK-Collar)
135 g  Fatty pork belly

Grind/mince the meat through a medium 6 mm plate before mixing with:

115 g Butterkäse cheese, finely diced
23 g  Salt
2.5 g  Cure #1
3 g  Dextrose
2 g  Black pepper, ground
1 g  Caraway seeds, ground
0.6 g  Anise seeds, ground
0.6 g  Fennel seeds, ground
0.2 g  Coriander seeds, ground

Added last:
0.5 g  SafePro F-LC

Stuffed into 24-26 mm sheep casing. 

Of note, this was a very stiff mix (probably due to the added cheese) so a larger batch would be quite difficult to stuff.  

The pH was 5.3 in 48 hrs.

The initial weight was 940 g
After 7 days: 536 g (43 % weight loss)
After 9.5 days: 495 g (47.3 % weight loss)

A number of cheeses would work in this recipe, a young Swiss type, gouda, halvarti, munster or fontina come to mind.

This is an adaptable template for meat and cheese snack sticks.

For more information:

• Easy Salami – Snack Sticks – An Introduction

  
  This describes the general process of making fermented snack sticks.

Other snack sticks:

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