Adapted by
November 2017
Yield: 8 to 12 pieces crespone


1.074 kilograms sea salt
133 grams Instacure #2
114 grams black pepper
32 grams coriander seeds, toasted and ground
32 grams ground ginger
32 grams ground nutmeg
16 grams ground clove
57 minced clove
26 kilograms Registered Texas Longhorn lean beef trim
570 milliliters filtered water
10 grams starter culture RM52
6.5 kilograms pork fat, cubed and par-frozen
1.235 liters dry white wine, chilled
Hand-sewn beef middle (large-format casing)


In the freezer, chill meat grinder parts including ½-inch and ¼-inch dies. In the bowl of a large stand mixer, combine salt, Instacure, black pepper, coriander, ginger, nutmeg, clove, and garlic. Add beef and mix to coat; chill. In a small container filled with the filtered water, bloom culture RM52. Mix par-frozen pork fat into the chilled beef mixture. Assemble grinder with ½-inch die and grind beef mixture. Replace die with ¼-inch die. Grind two-thirds of the ground beef mixture, recombine with the remaining ground beef mixture, and chill. To the chilled beef mixture, add the bloomed culture and wine, mixing until the farce becomes sticky. Stuff farce into beef middle. Ferment sausage for 24 to 48 hours at a temperature between 65°F and 70°F until pH reaches 5.1. Dry sausage at 55°F and 73 percent humidity until Crespone has lost 30 percent of its weight