Easy No Casing Dry Sausage/Saucisson

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
No fancy equipment
No casing
No cure
No problem.......Old school

800g local sourced ground pork.
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25g sea salt
15g black pepper
15g herbs de provence
10g mustard seed
50ml cognac
fine ground corn meal
Wait he left out the cure? No he didnt......Salt

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Coat both chubs with the corn meal real good. Careful to not overwork the meat so the fat dont melt.

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Now put in container or a plate.

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Fridge for 4-5 week, turn daily, top to bottom, side to side. Yes there will be some flat spots.
Dont cover, my cure fridge is running 38*

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WAIT... Let me get this correct so I following along correctly...

Just the cornmeal is put on the chubs and sits 4-5 weeks ? Or the cornmeal is mixed with the other listed ingrediants before applying to the chub ??
 
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Wait he left out the cure? No he didnt......Salt
The cognac is an antimicrobial...helps keep the bad bugs at bay. Really only need to lose 15% or so before the conditions for botulism bacteria to grow and make toxins make it impossible......
AND, you are not fermenting at traditional temps......back in the fridge so All good.....in about 10 days you should lose 15% at least.....

Nice job. October will be a busy month for me with charcuterie as well. Time to make some stuff!!!

Looking forward to the finish!
 
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WAIT... Let me get this correct so I following along correctly...

Just the cornmeal is put on the chubs and sits 4-5 weeks ? Or the cornmeal is mixed with the other listed ingrediants before applying to the chub ??
Just apply the meal to the butter of the meat.
 
Second flipping. Yes there will be some flat sides.
Natural fermentation smell is great. So far no visible signs of mold, I can smell the Cognac too.
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Here's a question: when your saucisson is finished, how will you package it? Plastic wrap seems a bit underwhelming--would parchment be a better choice? Thanks for your reply.
 
And a thought: if these sausages can mold, why not do as cheesemakers do and spray the 'rind' lightly with vinegar?
 
And a thought: if these sausages can mold, why not do as cheesemakers do and spray the 'rind' lightly with vinegar?
Actually, that is done on salami too, but traditional salami is in a casing, so no problem wiping the mold off with vinegar. In this case, you go to wipe and the cornmeal will come off as well....no bueno.
 
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Actually, that is done on salami too, but traditional salami is in a casing, so no problem wiping the mold off with vinegar. In this case, you go to wipe and the cornmeal will come off as well....no bueno.

Ah, but with a spray bottle there is no wiping! 👍

Vinegar is amazing--I use it to stop mold on cheeses, remove smells from laundry, cure toenail fungus*, kill black mold (it's the only thing that works, I kid you not), and too many other things to list. (Hey, you can even 'wash' your hair with the stuff.) I make a few gallons a year (on purpose) and always use it raw.

*Can I say 'toenail fungus' on this forum? 🤣
 
Ah, but with a spray bottle there is no wiping! 👍

Vinegar is amazing--I use it to stop mold on cheeses, remove smells from laundry, cure toenail fungus*, kill black mold (it's the only thing that works, I kid you not), and too many other things to list. (Hey, you can even 'wash' your hair with the stuff.) I make a few gallons a year (on purpose) and always use it raw.

*Can I say 'toenail fungus' on this forum? 🤣

Nope, no photos. Hoping to find a before/after, but I don't have one. Trust me, before you spray you'll see mold, afterward it just disappears. Magic. (Actually, I do think it's magic.) And there's no lingering vinegary smell.

Go ahead and blame me if it doesn't work. ;-)
 
Ah, but with a spray bottle there is no wiping! 👍

Vinegar is amazing--I use it to stop mold on cheeses, remove smells from laundry, cure toenail fungus*, kill black mold (it's the only thing that works, I kid you not), and too many other things to list. (Hey, you can even 'wash' your hair with the stuff.) I make a few gallons a year (on purpose) and always use it raw.

*Can I say 'toenail fungus' on this forum? 🤣
a fungus amungus :emoji_astonished::emoji_laughing:
 
Ah, but with a spray bottle there is no wiping! 👍

Vinegar is amazing--I use it to stop mold on cheeses, remove smells from laundry, cure toenail fungus*, kill black mold (it's the only thing that works, I kid you not), and too many other things to list. (Hey, you can even 'wash' your hair with the stuff.) I make a few gallons a year (on purpose) and always use it raw.

*Can I say 'toenail fungus' on this forum? 🤣
Really?
 
Smelling good, slight green mold which is no biggie. Getting pretty firm.

More time still

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