Ingredients with Measurements:
- 2 lbs pork shoulder, diced
- 1 lb pork fat, diced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Instacure #2
- 1/4 cup red wine
- 1/4 cup distilled white vinegar
- 1/4 cup nonfat dry milk powder
- 1/4 cup dextrose
- 1/4 cup cold water
- 1/2 tsp Bactoferm T-SPX starter culture
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Fermentation chamber
- Digital thermometer
- Butcher's twine
Step-by-step instructions:
1. In a large bowl, mix together the diced pork shoulder, pork fat, salt, black pepper, garlic powder, onion powder, and Instacure #2 until well combined.
2. Pass the mixture through a meat grinder using a medium die.
3. In a separate bowl, mix together the red wine, distilled white vinegar, nonfat dry milk powder, dextrose, and cold water until well combined.
4. Add the starter culture to the liquid mixture and stir well.
5. Pour the liquid mixture over the ground meat and mix until evenly distributed.
6. Stuff the meat mixture into sausage casings using a sausage stuffer.
7. Tie off the ends of the sausages with butcher's twine.
8. Place the sausages in a fermentation chamber set to 68°F and 85% humidity.
9. Ferment the sausages for 48 hours, checking the temperature and humidity regularly.
10. After 48 hours, remove the sausages from the fermentation chamber and hang them in a cool, dry place for 2-3 weeks, until they have lost about 30% of their weight.
11. Once the sausages have dried, they are ready to be eaten.
- Time:
Preparation time: 30 minutes
- Fermentation time: 48 hours
- Drying time: 2-3 weeks
Temperature:
- Fermentation chamber temperature: 68°F
- Drying temperature: cool, dry place
Serving size:
- Makes about 20 sausages
Nutritional information:
- Calories per serving: 200
- Fat: 15g
- Protein: 16g
- Carbohydrates: 2g
- Fiber: 0g
- Sodium: 400mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb shoulder.
- Pork fat can be substituted with beef or lamb fat.
- Red wine can be substituted with white wine or beer.
- Dextrose can be substituted with granulated sugar.
Variations:
- Add herbs and spices such as thyme, rosemary, or paprika for additional flavor.
- Use different types of casings such as collagen or natural casings.
Tips and tricks:
- Keep the meat and equipment as cold as possible to prevent bacterial growth.
- Use a digital thermometer to ensure the meat reaches a safe internal temperature of 160°F.
- Use a fermentation chamber to control the temperature and humidity during the fermentation process.
Storage instructions:
- Store the sausages in a cool, dry place for up to 6 months.
Reheating instructions:
- The sausages can be eaten cold or cooked before serving.
Presentation ideas:
- Slice the sausages and serve on a charcuterie board with cheese and crackers.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Red wine or beer.
Suggested side dishes:
- Crusty bread, olives, and pickles.
Troubleshooting advice:
- If the sausages are too dry, increase the humidity during the fermentation process.
- If the sausages have a sour taste, reduce the fermentation time.
Food safety advice:
- Use a digital thermometer to ensure the meat reaches a safe internal temperature of 160°F.
- Keep the meat and equipment as cold as possible to prevent bacterial growth.
Food history:
- Fermented sausages have been a staple in French cuisine for centuries.
Flavor profiles:
- The sausages have a tangy, slightly sour flavor with hints of garlic and onion.
Serving suggestions:
- Serve the sausages as an appetizer or snack.
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Region: French