Saucisson aux Noix (Dry Sausage with Walnuts)

French dry walnut sausage has unique taste and flavor. Use lean shoulder meat without connective tissue. For best particle definition process cold meat and partially frozen fat.
Lean pork, no connective tissue750 g1.65 lb
Back fat or hard fat trimmings100 g0.22 lb
Walnuts, halved150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Garlic powder1.0 g1/2 tsp
T-SPX culture0.12 guse scale
Grind lean meat into 3/8” (8 mm) particles. Cut partially frozen back fat into 1/4 (6 mm) cubes. Dissolve starter culture in 1 tablespoon de-chlorinated water. Mix ground meats with salt and cure #2 until sticky. Add spices, culture, halved walnuts, chopped fat and mix again. Stuff firmly into 60 mm pork bungs forming sections 20-30 cm (8-12") long. Ferment at 20° C (68° F) for 72 hours, 90-85% humidity. Dry at 16 → 12° C (60-54° F), 85 → 80% humidity for 30 days. The sausage is dried until around 30% in weight is lost. Store sausages at 10-15° C (50-59° F), <75% humidity.

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