Saucisson d’Alsace

French dry sausage

MeatsMetricUS
Lean pork800 g8.8 lb
Back fat200 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2 g1/2 tsp
Non-fat dry milk20 g3 tsp
White pepper3 g1.5 tsp
Garlic2 g1/2 clove
Nutmeg0.5 g1/2 tsp
Cloves, ground0.3 g1/4 tsp
Cinnamon0.5 g1/2 tsp
Dark rum15 ml1 Tbsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm).
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with ground meat.
  4. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  5. Ferment at 20º C (68º F) for 60 hours, 90-85% humidity.
  6. Cold smoke at 18-22° C (64-72° F) 12 hours.
  7. Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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