Posted: Sat Nov 03, 2012 02:20
El DuckO`s "Azul Chorizo Chabacano"
Type 3 (Semi-Dry Cured)
What is "Semi-Dry Cured" Sausage?
Depending on the amount of moisture that they contain, sausages are grouped as:
moist - 10% weight loss
semi-dry - 20% weight loss
dry - 30% weight loss
Semi-dry cured sausage may be made with or without cultures and may or may not be pre-cooked. However, due to modern health concerns, it is recommended that all semi-dry cured sausages be par-cooked. Commercially, this application is now required. Semi-dry cured sausage is usually cured by fermenting the sausage at least 48 hours rendering an acidic content of pH 5.2 or lower, then by drying it to a point below Aw 0.89 or lower. This type of sausage is normally cured using Cure #1 (nitrite) as reservoirs of nitrate are not needed in short-term fermentation.
Refrigerated "fresh" sausages must be used up within three days or frozen for use later. If the same sausage however, contains a prescribed amount of sodium nitrite and is smoke-cooked, it becomes a delicious "cured-smoked-cooked" type sausage ready for the grill. Can this sausage be further preserved?
1. What if we "bumped up" the sausage a little, by quickly fermenting it - that is, by using a preliminary curing step in traditionally-made (no culture used) sausages, OR by using a culture to drop the pH level to 5.3 or less.
2. What if we "bumped up" the sausage a little, by drying it to a point below Aw 0.85, where most bacteria no longer had an effect upon it? We could then store it at around 45°; F. in 75% humidity and the sausage would be "ready to eat" for an extended period of time.
Unlike fully dry-cured sausages, the semi-dry variety is usually pre-cooked (par-cooked) to about 140°F after fermenting and smoking have taken place. By reaching and surpassing the temperature of 138° F., the threat of trichinella spiralis is eliminated. Often this cooking step is accomplished while the smoking is being done.
Great idea eh? The sausage we are talking about has been prep-cooked to destroy any possible trichinella spiralis, and it has been cured with nitrite to prevent the development of any possible clostridium botulinum. The drawback is a loss of 20% of its original weight. (In fully dry-cured the loss is nearly 35% of its original weight). On the other hand, we would have the ultimate snack stick to take along hunting or hiking for a quick, lightweight, high-protein bite to eat. It surely beats high-sugar or high-carbohydrate snacks or candy. Sure, it would probably develop a little "white" mold, but we could always safely wipe it off before eating it. Better yet, we could prolong its preservation by vacuum-packing it in plastic or glass and not have to even worry about mold.
Semi-dry cured sausages are usually ground a little more coarsely and are made safe by an acidification level reaching pH 5.3 (or less) as mentioned. If a "fast" culture such as LHP is used, this may be accomplished in as little as two days. A "medium" culture such as F-RM-52 requires about 4 days. If these quick-acting cultures are used, it should be understood that the sausage will be "tangy" as staphylococcus and micrococcus "flavor and color-forming" bacteria simply do not have time to develop. The recipe for this type of sausage will almost always contain some additional sugar for the lactic acid bacteria to work on quickly to more effectively raise the acidity.
Note: Applying smoke during the fermentation stage is not recommended as smoke contains substances which may impede reactions between meat and beneficial bacteria, especially in the surface area.
Also note: Some old recipes have no requirements for cooking semi-dry cured sausage. If no heat treatment is planned in making a semi-dry cured sausage, it is now recommended that home sausage makers use a culture. Commercial suppliers are now being required to cook semi-dry cured products until the internal meat temperature reaches 160°F. This cooking step provides additional safety in sausage production whether the meat is smoked or not.
Before starter cultures were widely available to hobbyist home sausage makers, it was not uncommon to see "semi-dry cured" sausages made without prep-cooking. Today, the cooking step is strongly recommended as an additional measure of safety.
In a "fully-air dried" sausage, depending upon the type of sausage being made, the temperature inside the curing chamber may be boosted as high as 115°F., the humidity elevated to 95%, with an air exchange speed of about two miles per hour (0.8 m per sec.) as fermentation begins. Inside a special variable "fermentation chamber" these requirements are easily met. Several hours later, these conditions have normally decreased substantially. We may say that fermentation is the controlled production of lactic acid under conditions of consistently monitored and frequently adjusted humidity, temperature, and air flow. Please understand that until the fermentation process begins, the only protection against pathogenic bacteria is the sausage`s salt content, the addition of nitrite, and the initially low bacteria count of the meat. Following 48 hours of fermentation, the sugar-fed lactobacilli and pediococci have usually metabolized enough sugar to produce a sufficient quantity of lactic acid to render the sausage safely acidic.
The taste and texture of a "semi-dry-cured" product differs from a fully-dry cured sausage because it has been cooked. On the other hand, it differs from a "prep-cooked, cured, and smoked sausage" because it is fermented. The keeping qualities of this type of sausage are excellent, although we must remember that the only sausage that may be stored outside the refrigerator is a fully-dry-cured (air-dried) fermented sausage.
Meat Starter Culture Bactoferm™ LHP (Fast: 5.0 pH in 2 days)
LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. The culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note. Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat. Freeze remaining culture. Note: Cultures may be stored in freezer 6 months. Un-refrigerated it has a shelf life of only 14 days.
Again, when using LHP it should be understood that the sausage will be "tangy" as staphylococcus and micrococcus "flavor and color-forming" bacteria simply do not have time to develop. The recipe for this type of sausage will almost always contain some additional sugar for the lactic acid bacteria to work on quickly to more effectively raise the acidity.
El DuckO`s "Azul Chorizo Chabacano" (Type 3 - "Semi-Dry Cured)
800 gm pork (fat trimmings removed)
200 gm pork trimmings
10.6 gm non-iodized salt (reduce if using cure)
2.7 gm cure #1
0.24 gm Bactoferm™ LHP culture
9.0 gm sugar
0.7 gm pepper (black)
17.6 gm garlic (6 medium cloves - fresh)
21.2 gm chile- ancho (remove stems & seeds, grind)
11.5 gm chile-pasillo (remove stems & seeds, grind)
0.2 gm cloves (ground)
0.6 gm coriander (ground)
0.4 gm cumin (ground)
0.4 gm oregano
6.9 gm paprika (sweet)
Crush the garlic slightly and soak it in hot water while you grind the meat through a large (1/2") plate. Dissolve the salt and the cure #1 in the vinegar, mince the garlic and chiles, and then combine them with all the remaining ingredients, mixing them thoroughly throughout the meat.
If you choose to lighten up on the vinegar, mix the cure into a half-cup of ice water instead. Season the mixture a day or two in the refrigerator, then stuff it into 32 - 36 mm hog casings, making traditional 8" links.
Place one pound of regular table salt onto a cookie sheet with a lip around it. Spread the salt out evenly and add just enough water to barely cover the salt. Place the cookie sheet and salt in the bottom of an old fridge or your home kitchen oven. Keep the oven warm by using the pilot light in a gas model, or a hundred-watt light bulb covered with a large coffee can with several holes drilled in it. This will produce a warm area for a 2-day fermentation period at about 70% humidity.
When you are ready to smoke-cook the sausages, hang them at room temperature until they warm just a bit while you pre-heat your smokehouse to 130°F. Wipe any condensation from the sausages, being sure they are dry to the touch before they go into the smoker. Place the sausages into the smokehouse for an hour then introduce hickory smoke with the dampers 1/4 open. Slowly, only a few degrees every twenty minutes, raise the smokehouse temperature until the internal meat temperature registers 148°F. At this point, I cannot stress enough, the importance of patience. Please do not try to rush the process by elevating the heat too much or too quickly. The success or failure of the product will be determined by how you prep-cook the meat at this point. Do not "break" the fat or you will have expensive sawdust. There may be a temperature "stall" somewhere during the mid-140`s and as the meat-temperature finally nears 148 degrees, it may do so quickly, so keep your eye on the thermometer and do not allow the temperature to go above this mark. Cool the sausages in a little ice water and then dry them. Store them in the refrigerator at least 8 hours, until you are ready to grill them.
It is important to remember that even though the sausage has been cured, it doesn`t mean that it will remain edible outside the refrigerator. Why? Re-introduction of bacteria. This remains a perishable product and must be refrigerated and used within a few days, or frozen until you are ready to grill in the near future. It`s your job at this point to make a couple of pounds of this delicious sausage with the proper amount of sodium nitrite in it. This will change the entire structure of the meat and quality of the sausage as you will see.
In his book, "Home Production Of Quality Meats And Sausages", author Stan Marianski stated: "All sausages can be smoked or not. Semi-dry sausages are smoked with hot smoke. What was once an important preservation step has become a matter of personal preference. If you like the smoky flavor, smoke the sausage, it`s that simple."
Best Wishes,
Chuckwagon
Type 3 (Semi-Dry Cured)
What is "Semi-Dry Cured" Sausage?
Depending on the amount of moisture that they contain, sausages are grouped as:
moist - 10% weight loss
semi-dry - 20% weight loss
dry - 30% weight loss
Semi-dry cured sausage may be made with or without cultures and may or may not be pre-cooked. However, due to modern health concerns, it is recommended that all semi-dry cured sausages be par-cooked. Commercially, this application is now required. Semi-dry cured sausage is usually cured by fermenting the sausage at least 48 hours rendering an acidic content of pH 5.2 or lower, then by drying it to a point below Aw 0.89 or lower. This type of sausage is normally cured using Cure #1 (nitrite) as reservoirs of nitrate are not needed in short-term fermentation.
Refrigerated "fresh" sausages must be used up within three days or frozen for use later. If the same sausage however, contains a prescribed amount of sodium nitrite and is smoke-cooked, it becomes a delicious "cured-smoked-cooked" type sausage ready for the grill. Can this sausage be further preserved?
1. What if we "bumped up" the sausage a little, by quickly fermenting it - that is, by using a preliminary curing step in traditionally-made (no culture used) sausages, OR by using a culture to drop the pH level to 5.3 or less.
2. What if we "bumped up" the sausage a little, by drying it to a point below Aw 0.85, where most bacteria no longer had an effect upon it? We could then store it at around 45°; F. in 75% humidity and the sausage would be "ready to eat" for an extended period of time.
Unlike fully dry-cured sausages, the semi-dry variety is usually pre-cooked (par-cooked) to about 140°F after fermenting and smoking have taken place. By reaching and surpassing the temperature of 138° F., the threat of trichinella spiralis is eliminated. Often this cooking step is accomplished while the smoking is being done.
Great idea eh? The sausage we are talking about has been prep-cooked to destroy any possible trichinella spiralis, and it has been cured with nitrite to prevent the development of any possible clostridium botulinum. The drawback is a loss of 20% of its original weight. (In fully dry-cured the loss is nearly 35% of its original weight). On the other hand, we would have the ultimate snack stick to take along hunting or hiking for a quick, lightweight, high-protein bite to eat. It surely beats high-sugar or high-carbohydrate snacks or candy. Sure, it would probably develop a little "white" mold, but we could always safely wipe it off before eating it. Better yet, we could prolong its preservation by vacuum-packing it in plastic or glass and not have to even worry about mold.
Semi-dry cured sausages are usually ground a little more coarsely and are made safe by an acidification level reaching pH 5.3 (or less) as mentioned. If a "fast" culture such as LHP is used, this may be accomplished in as little as two days. A "medium" culture such as F-RM-52 requires about 4 days. If these quick-acting cultures are used, it should be understood that the sausage will be "tangy" as staphylococcus and micrococcus "flavor and color-forming" bacteria simply do not have time to develop. The recipe for this type of sausage will almost always contain some additional sugar for the lactic acid bacteria to work on quickly to more effectively raise the acidity.
Note: Applying smoke during the fermentation stage is not recommended as smoke contains substances which may impede reactions between meat and beneficial bacteria, especially in the surface area.
Also note: Some old recipes have no requirements for cooking semi-dry cured sausage. If no heat treatment is planned in making a semi-dry cured sausage, it is now recommended that home sausage makers use a culture. Commercial suppliers are now being required to cook semi-dry cured products until the internal meat temperature reaches 160°F. This cooking step provides additional safety in sausage production whether the meat is smoked or not.
Before starter cultures were widely available to hobbyist home sausage makers, it was not uncommon to see "semi-dry cured" sausages made without prep-cooking. Today, the cooking step is strongly recommended as an additional measure of safety.
In a "fully-air dried" sausage, depending upon the type of sausage being made, the temperature inside the curing chamber may be boosted as high as 115°F., the humidity elevated to 95%, with an air exchange speed of about two miles per hour (0.8 m per sec.) as fermentation begins. Inside a special variable "fermentation chamber" these requirements are easily met. Several hours later, these conditions have normally decreased substantially. We may say that fermentation is the controlled production of lactic acid under conditions of consistently monitored and frequently adjusted humidity, temperature, and air flow. Please understand that until the fermentation process begins, the only protection against pathogenic bacteria is the sausage`s salt content, the addition of nitrite, and the initially low bacteria count of the meat. Following 48 hours of fermentation, the sugar-fed lactobacilli and pediococci have usually metabolized enough sugar to produce a sufficient quantity of lactic acid to render the sausage safely acidic.
The taste and texture of a "semi-dry-cured" product differs from a fully-dry cured sausage because it has been cooked. On the other hand, it differs from a "prep-cooked, cured, and smoked sausage" because it is fermented. The keeping qualities of this type of sausage are excellent, although we must remember that the only sausage that may be stored outside the refrigerator is a fully-dry-cured (air-dried) fermented sausage.
Meat Starter Culture Bactoferm™ LHP (Fast: 5.0 pH in 2 days)
LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. The culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note. Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat. Freeze remaining culture. Note: Cultures may be stored in freezer 6 months. Un-refrigerated it has a shelf life of only 14 days.
Again, when using LHP it should be understood that the sausage will be "tangy" as staphylococcus and micrococcus "flavor and color-forming" bacteria simply do not have time to develop. The recipe for this type of sausage will almost always contain some additional sugar for the lactic acid bacteria to work on quickly to more effectively raise the acidity.
El DuckO`s "Azul Chorizo Chabacano" (Type 3 - "Semi-Dry Cured)
800 gm pork (fat trimmings removed)
200 gm pork trimmings
10.6 gm non-iodized salt (reduce if using cure)
2.7 gm cure #1
0.24 gm Bactoferm™ LHP culture
9.0 gm sugar
0.7 gm pepper (black)
17.6 gm garlic (6 medium cloves - fresh)
21.2 gm chile- ancho (remove stems & seeds, grind)
11.5 gm chile-pasillo (remove stems & seeds, grind)
0.2 gm cloves (ground)
0.6 gm coriander (ground)
0.4 gm cumin (ground)
0.4 gm oregano
6.9 gm paprika (sweet)
Crush the garlic slightly and soak it in hot water while you grind the meat through a large (1/2") plate. Dissolve the salt and the cure #1 in the vinegar, mince the garlic and chiles, and then combine them with all the remaining ingredients, mixing them thoroughly throughout the meat.
If you choose to lighten up on the vinegar, mix the cure into a half-cup of ice water instead. Season the mixture a day or two in the refrigerator, then stuff it into 32 - 36 mm hog casings, making traditional 8" links.
Place one pound of regular table salt onto a cookie sheet with a lip around it. Spread the salt out evenly and add just enough water to barely cover the salt. Place the cookie sheet and salt in the bottom of an old fridge or your home kitchen oven. Keep the oven warm by using the pilot light in a gas model, or a hundred-watt light bulb covered with a large coffee can with several holes drilled in it. This will produce a warm area for a 2-day fermentation period at about 70% humidity.
When you are ready to smoke-cook the sausages, hang them at room temperature until they warm just a bit while you pre-heat your smokehouse to 130°F. Wipe any condensation from the sausages, being sure they are dry to the touch before they go into the smoker. Place the sausages into the smokehouse for an hour then introduce hickory smoke with the dampers 1/4 open. Slowly, only a few degrees every twenty minutes, raise the smokehouse temperature until the internal meat temperature registers 148°F. At this point, I cannot stress enough, the importance of patience. Please do not try to rush the process by elevating the heat too much or too quickly. The success or failure of the product will be determined by how you prep-cook the meat at this point. Do not "break" the fat or you will have expensive sawdust. There may be a temperature "stall" somewhere during the mid-140`s and as the meat-temperature finally nears 148 degrees, it may do so quickly, so keep your eye on the thermometer and do not allow the temperature to go above this mark. Cool the sausages in a little ice water and then dry them. Store them in the refrigerator at least 8 hours, until you are ready to grill them.
It is important to remember that even though the sausage has been cured, it doesn`t mean that it will remain edible outside the refrigerator. Why? Re-introduction of bacteria. This remains a perishable product and must be refrigerated and used within a few days, or frozen until you are ready to grill in the near future. It`s your job at this point to make a couple of pounds of this delicious sausage with the proper amount of sodium nitrite in it. This will change the entire structure of the meat and quality of the sausage as you will see.
In his book, "Home Production Of Quality Meats And Sausages", author Stan Marianski stated: "All sausages can be smoked or not. Semi-dry sausages are smoked with hot smoke. What was once an important preservation step has become a matter of personal preference. If you like the smoky flavor, smoke the sausage, it`s that simple."
Best Wishes,
Chuckwagon