Saucisson d’Alsace
| Meats | Metric | US |
|---|
| Lean pork | 800 g | 8.8 lb |
| Back fat | 200 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2 g | 1/2 tsp |
| Non-fat dry milk | 20 g | 3 tsp |
| White pepper | 3 g | 1.5 tsp |
| Garlic | 2 g | 1/2 clove |
| Nutmeg | 0.5 g | 1/2 tsp |
| Cloves, ground | 0.3 g | 1/4 tsp |
| Cinnamon | 0.5 g | 1/2 tsp |
| Dark rum | 15 ml | 1 Tbsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork and back fat through 3/16” plate (5 mm).
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix all ingredients with ground meat.
- Stuff firmly into beef middles or 3” protein lined fibrous casings.
- Ferment at 20º C (68º F) for 60 hours, 90-85% humidity.
- Cold smoke at 18-22° C (64-72° F) 12 hours.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
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