Perfect snack. Dried sausages.

[ahakohda]

This recipe is fantastic especially if you have dedicated drying chamber.
This recipe is for 2.2lb of meat

• pork, containing approximately 80% meat and 20% fat;
• Kosher salt 18g plus cure#1 2.5g
• 3g pepper black;
• 5g of garlic powder;
• 50ml of red wine;
• Collagen 26 mm in diameter.

Chop the meat and fat into half an inch cubes. Trust me, if you grind it it won't be the same chewy bite. Mix all ingredients until mixture is sticky. Stuff into casing and let it dry 3 weeks.

 

[bill ace 350]

This recipe is fantastic especially if you have dedicated drying chamber.
This recipe is for 2.2lb of meat

• pork, containing approximately 80% meat and 20% fat;
• Kosher salt 18g plus cure#1 2.5g
• 3g pepper black;
• 5g of garlic powder;
• 50ml of red wine;
• Collagen 26 mm in diameter.

Chop the meat and fat into half an inch cubes. Trust me, if you grind it it won't be the same chewy bite. Mix all ingredients until mixture is sticky. Stuff into casing and let it dry 3 weeks.
View attachment 738879View attachment 738880

Look great! What temp and humidity?

 

[ahakohda]

I keep mine at 51F and 78%

 

[indaswamp]

Beautiful. Nicely done.

 

[Compulsive Smoker]

This recipe is fantastic especially if you have dedicated drying chamber.
This recipe is for 2.2lb of meat

• pork, containing approximately 80% meat and 20% fat;
• Kosher salt 18g plus cure#1 2.5g
• 3g pepper black;
• 5g of garlic powder;
• 50ml of red wine;
• Collagen 26 mm in diameter.

Chop the meat and fat into half an inch cubes. Trust me, if you grind it it won't be the same chewy bite. Mix all ingredients until mixture is sticky. Stuff into casing and let it dry 3 weeks.
View attachment 738879View attachment 738880

Man oh man that sounds and looks amazing!

 

[Gonna Smoke]

Can this be dried in a refrigerator and turn out the same? I'd like to try this, but I don't have a curing chamber...

 

[ahakohda]

I am sure you can. Its just a matter of convenience.

 

[indaswamp]

Can this be dried in a refrigerator and turn out the same? I'd like to try this, but I don't have a curing chamber...

In a paper bag...possibly it could work. The bag will keep a higher humidity zone around the sticks, and sticks dry fast anyway, so they will put out a lot of moisture in the bag to slow drying. the RH% in a fridge is usually 30-40% which is too dry. The moisture in the bag will diffuse through the bag slowly over time...