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A bit of Dry Cured Sausage

post #1 of 14
Thread Starter 

One of my favorite things is making sausage and dry cured is my kind of candy.

 

Sausage hanging uncovered for the photo and then sliced.

 

 

 

post #2 of 14

Very nice!!  Mind sharing the "technical" details?

post #3 of 14
Thread Starter 
Dry Cured Chorizo
Ground pork (1/2" Dice)
pork back fat  (12%)
Salt  (3%)
Cure # 2 (0.24%)
Dextrose  (0.2%)
Sugar   (0.2%)
Ground black pepper  (0.6%)
Red Chili Pepper   (1.8%)
Bactoferm TSPX 
distilled water
hogs casings

 

 

Ferment at 75°F for 35 hours, 90% humidity.
Check the pH of the meat – you want 5.3 or lower.
Once desired pH has been reached, air dry at 55°F, 80% humidity for 2 weeks, or until the sausages are stiff throughout and have lost at least 35% of their initial weight.

post #4 of 14
Thread Starter 
Deejay's Pepperoni Traditionally Fernmented
Ground pork (70%)
Ground Beef  (30%)
Salt  (2.5%)
Cure # 2 (0.24%)
Dextrose  (1.0%)
Sugar   (1.0%)
Cracked black pepper  (0.3%)
Smoked Paprika   (0.6%)
Fennel Seeds (0.3%)
Cayanne Pepper (0.15%)
Calabreian Chili Pepper Hot (0.01%)
Bactoferm T-SPX
distilled water

60 mm beef middles

 

1) Grind meat through 3/16 inch plate (5 mm)
2) Mix all ingredients with meat
3) Stuff firmly into beef middles or  2 inch fibrous casings 60 mm
4) Ferment at 38°C (100°F) for 72 hours, 85 to 90% Humidity
5) Optional Step: Cold smoke for 6 hours at 22°C, 72°F
6) Dry ar 12 to 16°C 54 to 60°F 80 to 85% humidty. In bout 6 to 8 week 30% weight loss is achieved
7) Store at 10 to 15°C ( 50 to 59°F), 75% humidity
post #5 of 14
Thread Starter 
Salami Finocchiona
Ground pork (50%)
Beef Chuck (50%)
pork back fat  (25%)
Salt  (2.5%)
Cure # 2 (0.24%)
Dextrose (0.2%)
Sugar (0.2%)
Ground WHITE pepper  (0.2%)
Black Peppercorns (0.4%)
whole fennel seeds   (0.3%)
garlic (0.2%)
red wine (Chianti) (0.25%)
Bactoferm T-SXP 
distilled water
beef middles  46-60 mm
optional crushed red pepper 2 grams
1. Grind meat and fat through 3/16” plate (5 mm).
2. Mix all ingredients with ground meat.
3. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings.
4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. The sausage is dried until around 30-35% in weight is lost.
6. Store sausages at 10-15º C (50-59º F), 75% humidity.

Notes
The following spice and herb combination can be found in some recipes:
spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
herbs: 3 parts marjoram, 1 part thyme, 1 part basil.
To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed.
post #6 of 14

Thanks for the recipes!

 

They sure look good!

 

I wish I had a place to dry cure like you have.

 

Al

post #7 of 14

Morning Deb....  thought I was seeing things.....   :icon_eek:  ...    Guess not....   Glad to see you back....  Also I like the temps and humidity you are curing your stuff at...   Seems some folks are in a hurry to get their stuff to lose weight...  Not you....  The perfect humidity for a very high quality product...    2thumbs.gif ... 

post #8 of 14
Thread Starter 

When it's cool the basement or attic works in the summer I use a mini fridge and a cheap temperature controller. There mini fridges can be had fr $30 this time if year.

post #9 of 14
The dry cured is the best I've had; I really want to up my game in getting good like Deejay!
post #10 of 14

Thanx for the recipes!!!

 

Those all look amazing!!!

post #11 of 14

I think I'm going to have to build something to control the temp and humidity.  Afraid it will be too warm in Oklahoma for drying sausages.  These look phenomenal though!

post #12 of 14

Awesome dry cure and welcome back even.

post #13 of 14
Thread Starter 

They sell small compressor type mini fridges at Home Depot that are perfect. The Magic Chef 2.6 CU is on sale right now less than $150 and sits on top of my micro wave.

I have two. One for cheese ans one for meat.I have had various type over the years. I don't recommend the electronic ones they don't last and are much harder to control.

post #14 of 14
Quote:
Originally Posted by DeejayDebi View Post
 

They sell small compressor type mini fridges at Home Depot that are perfect. The Magic Chef 2.6 CU is on sale right now less than $150 and sits on top of my micro wave.

I have two. One for cheese ans one for meat.I have had various type over the years. I don't recommend the electronic ones they don't last and are much harder to control.


Yes i have a small compressor fridge, 3.0 i think it is.

 

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