Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [90]
1 teaspoon/8 grams minced garlic
2 tablespoons/30 milliliters dry white wine
12 feet/3.6 meters hog casings or 3-foot/1-meter hog middles, soaked in tepid water for at least 30 minutes and rinsed
1. Grind the fat through the large die into a mixer bowl set in ice (see Note 2 below). Refrigerate.
2. Combine the pork, beef, salt, and Insta Cure #2 or DQ Curing Salt #2, and grind through the small die into the mixer bowl set in ice. Refrigerate.
3. Dissolve the Bactoferm in the distilled water. Combine the meat, fat, Bactoferm, dry milk, paprika, dextrose, peppercorns, and garlic in the bowl of a standing mixer. Using the paddle attachment, mix on the lowest speed until the ingredients are evenly combined, about 1 minute. Add the wine and mix for 1 more minute.
4. Pack the mixture tightly into a nonreactive pan. Cover with plastic wrap, pressing it down against the meat so there are no air pockets between the meat and plastic. Refrigerate for 2 days.
5. Stuff the sausage into the casings. Twist into 12-inch/30-centimeter links if using hog casings. Or tie the ends of the hog middles. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying. Hang at room temperature for 12 hours.
6. Cold-smoke the sausage (see page 77) at 70 degrees F./21 degrees C. for 4 to 6 hours.
7. Hang the sausage (ideally at 60 degrees F./15 degrees C. with 60 to 70 percent humidity) for 18 to 20 days until it feels completely firm and/or it has lost 30 percent of its weight.
Yield: 4 pounds/1.75 kilograms sausage; 12 to 14 10-inch/25-centimeter links if using hog casings, 2 long sausages if using hog middles
[ NOTES: 1. If you choose to freeze your pork and fat, do so 2 to 3 weeks before making this sausage, according to the instructions on page 180. Thaw the meat in the refrigerator for 1 day. 2. See pages 107–116 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
SAUCISSON SEC
This is one of the easiest sausages to make, a very pure kind of dry sausage and one of our favorites for that reason—dry-cured pork, with just a little bit of garlic and pepper. It tastes like the French countryside; eat it with a good Burgundy and a great baguette. Because of the very subtle seasonings, the quality of the pork is more noticeable here than in heavily spiced sausages.
41⁄2 pounds/2 kilograms boneless pork shoulder butt, diced (see Note 1 below)
8 ounces/225 grams pork back fat, diced
11⁄2 ounces/40 grams kosher salt (3 tablespoons)
1 tablespoon/10 grams coarsely ground black pepper
11⁄2 tablespoons/15 grams sugar
1 teaspoon/6 grams Insta Cure #2 or DQ Curing Salt #2 (see page 106)
1 tablespoon/18 grams minced garlic
12 feet/3.6 meters hog casings or 3-foot/1-meter hog middles, soaked in tepid water for at least 30 minutes and rinsed
1. Grind the pork and fat through the large die into a bowl set in ice (see Note 2 below).
2. Combine the meat with the remaining ingredients in the bowl of a standing mixer. Using the paddle attachment, mix on the lowest speed until the ingredients are evenly combined, about 1 minute.
3. Stuff the mixture into the casings and twist into 12-inch/30-centimeter links if using hog casings. Or tie the ends of the hog middles. Prick the casings all over with a sterile pin or needle to remove any air pockets and facilitate drying.
4. Hang the sausage (ideally at 60 degrees F./15 degrees C. with 60 to 70 percent humidity) until it feels completely stiff throughout and/or it has lost 30 percent of its weight, 18 to 20 days for links, a month or more for large sausages.
Yield: About 3 pounds/1.5 kilograms sausage; about ten 12-inch/28-centimeter links if using hog casings, or 1 long sausage if using hog middles
[ NOTES: 1. If you choose to freeze your pork and fat do so 1 to 2 weeks before making this sausage, according to the instructions on page 180. Thaw the meat in the refrigerator for 1 day.