| |
Charcuterie/Cheese | |
| 1 lb pork back fat (450 grams, diced) 4 lbs boneless pork shoulder (1800 g, diced) 1 tsp Bactoferm F-RM-52 starter culture (5 g) 1/4 cup distilled water (60 ml) 1/4 cup kosher salt (60 g) 1 tsp Insta Cure #2 (6 g) 1/2 cup nonfat dry milk powder (70 g) 3 Tbsp dextrose (30 g) 1 tsp ground black pepper (3 g; or white pepper) 1 tsp minced garlic (6 g) 1 tsp hot red pepper flakes (2 g; optional) 1/4 cup Pinot Bianco (60 ml; or comparable dry white wine; optional) 14 inches hog middle casings soaked in tepid water for at least 30 minutes and rinsed (30 to 35 centimeters) optional fresh roasted red peppers and roasted garlic pureed. | |
| While the fat is very cold, grind it through the medium die (6mm / 1/4 inch) into a bowl set in ice Chill while you grind the meat through the large die (12mm / 1/2 inch). Combine the ground meat and fat in the bowl of a standing mixer and refrigerate while you ready the culture and the remaining ingredients. Dissolve the Bactoferm culture in the distilled water and add it, along with the remaining ingredients, to the meat. Mix by hand, or using a meat mixer, until the seasonings are thoroughly distributed, 1 to 2 minutes. Stuff the sausage into casings. Tie the ends of the hog middle, if using. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying. Hang the sausage at room temperature, ideally 85 degrees F./29 degrees C., for 12 hours to �incubate� the bacteria; the beneficial bacteria will grow and produce more lactic acid at a warmer temperature. Weigh your sausages and write down the weight. Hang the sausage in the curing chamber (ideally at 60 degrees F./15 degrees C. with 60 to 70 percent humidity) until completely dry or until it�s lost 30-40 percent of its weight. The time will differ depending on the size of the casings you use and your drying conditions� roughly 3 to 4 weeks. | |
Unrated | |
Sort