Rosette de Lyon

Rosette de Lyon, a French dry sausage is the most famous of Lyon’s sausages. This traditionally dried sausage is made from lean pork, hard fat, garlic, wine and spices.

MeatsMetricUS
Lean pork (shoulder)700 g1.54 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #25.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, minced10 g3 cloves
Nutmeg1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
White wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind meat through 5/16” (8 mm) plate.
  2. Using a sharp knife cut partially frozen back fat into 5/16” (8 mm) cubes. Dilute culture in 1 tablespoon of de-chlorinated water 3o minutes before mixing.
  3. Mix ground lean meat with salt and cure #2 until sticky.
  4. Add fat cubes, culture and spices and mix all together.
  5. Stuff firmly into 50 mm hog or beef middles.Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 45 days. The sausage is dried until around 30% in weight is lost. The sausage should develop a white mold which is expected and desired.
  7. Store sausages at 10-12º C (50-53º F), <75% humidity.
Notes
Rosetta de Lyon is stuffed into 50-55 mm hog middles, however, if stuffed into pig’s bung or beef middles (> 65 mm), the name of the sausage changes to “Jésus de Lyon.” A larger diameter sausage will need 70 days or more of the drying time. The length of the sausage is about 20” (50 cm).

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