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.
|Pork, lean||700 g||1.54 lb|
|Back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pepper||4.0 g||2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/2 tsp|
|T-SPX culture||0.12 g||use scale|
- Cut with a knife or grind lean meat through 5/16” (8 mm) plate.
- Using a sharp knife cut partially frozen back fat into 5/16” (8 mm) cubes.
- Dilute culture in 1 tablespoon of de-chlorinated water around 30 minutes before mixing.
- Mix ground lean meat with salt and cure #2 until sticky.
- Add fat cubes, culture and spices and mix all together.
- Stuff firmly into 36 mm hog casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
The sausage can be formed into a loop or a straight stick weighing from 200-500 g (7.0-17.0 oz)