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.
Sausage hanging uncovered for the photo and then sliced.
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 |
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
|
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. |
Yes i have a small compressor fridge, 3.0 i think it is.
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.