Saucisson de Lacaune

Saucisson de Lacaune is a dry sausage produced in Lacaune, a French city located in the province of Tarn, in the region Languedoc-Roussillon, Midi-Pyrenees.

MeatsMetricUS
Pork, lean700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper4.0 g2 tsp
Nutmeg1.0 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/2 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Cut with a knife or grind lean meat through 5/16” (8 mm) plate.
  2. Using a sharp knife cut partially frozen back fat into 5/16” (8 mm) cubes.
  3. Dilute culture in 1 tablespoon of de-chlorinated water around 30 minutes before mixing.
  4. Mix ground lean meat with salt and cure #2 until sticky.
  5. Add fat cubes, culture and spices and mix all together.
  6. Stuff firmly into 36 mm hog casings.
  7. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  8. Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 21 days. The sausage is dried until around 30% in weight is lost. The sausage should develop a white mold which is expected and desired.
  9. Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes
The sausage can be formed into a loop or a straight stick weighing from 200-500 g (7.0-17.0 oz)

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