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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||79%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.
As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.
A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.
As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal and desirable. After about three weeks, you’ll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.
The recipe comes from The New Charcuterie Cookbook, by chef Jamie Bissonnette.
4 1/2 pounds (2 kilograms) pork meat
1/2 pound (225 grams) fatback
1 1/2 ounces (40 grams) kosher salt
1/4 to 1/2 ounce (10 grams) coarsely ground black pepper
1/2 ounce (15 grams) dextrose
1/4 ounce (6 grams) curing salt no. 2
2/3 ounce (18 grams) garlic, minced to a paste
1/4 cup (59 milliliters) dry white wine
8 feet hog casing, or sheep casing, soaked in tepid water for 2 hours before use
Gather the ingredients.
Set up meat grinder. Grind pork meat and fatback using a large plate (3/4 inch/1.9 cm) into a mixing bowl.
Use a paddle or spoon to mix in all of the other ingredients.
Keep casing wet in a bowl of water while you work with it. Slide casing onto funnel but don’t make a knot. Put mixture in stuffer and pack it down.
Begin extruding. As mixture comes out, pull casing back over nozzle and tie a knot.
Extrude one full coil, about 48 inches (1.3 m) long, and tie it off.
Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist casing once one way, then other between each sausage link. Repeat this along the entire coil.
Once sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat casing process to use remaining sausage.
Hang sausages to cure 18 to 20 days at 60 F to 75 F.
Once cured, sausages can be refrigerated, wrapped, for up to 6 months.
Curing Meat Warning
Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications.
Great Resources on Curing Meat
Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques:
- Charcuterie: The Art of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
- Home Production of Quality Meats and Sausages by Stanley Marianski
- The River Cottage Smoking & Curing Handbook by Steven Lamb
- USDA’s Processing Procedures: Dried Meats
Video about How To Make Dry Salami At Home
How to make a Simple Salami at home – EASY FOOLPROOF RECIPE
An easy guide on how to make your own basic salami at home. A wonderful base salami for you to add additional flavours to.
Check out more at our website : https://www.thecraftcookhouse.com
Recipe link: https://bit.ly/2QjEtGH
1kg mix of pork shoulder and/or pork belly, looking for minimum 20% fat
3% of the weight of pork in Salt (Use cooking salt or kosher salt) 3 IS THE MAGIC NUMBER! 3% weight of the meat in Salt.*
1.5% of the pork weight in whole peppercorns and cracked pepper
1.5% of the pork weight in Fennel seeds or any other optional aromatics like the zest of an orange or a teaspoon of dried chilli flakes if you fancy a fiery kick.
Large glass of red wine (35ml per kg)
A needle or pin
*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these – swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures) (https://www.thecraftcookhouse.com/using-sodium-nitrate-and-instacure-during-meat-curing-831283.html)
[OPTIONAL] – using Bactoferm T-SPX – if you like to use a starter culture to assist with the promotion of the good bacteria and the ph level of the meat during and after fermentation then use 0.125g of T-SPX with 25ml of room temperature distilled or bottled water and add this to the meat mix. Don’t use tap water as the chloramine will kill the starter culture.
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