Dried Italian Sausage
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Dried Italian Sausage
Well, the dried sausage came out incredible. I'm going to dry them out maybe one more week. They are at close to 4 weeks right now. Here's the recipe I used.
Pork butts trimmed to remove a substantial amount of fat.
Fennel seeds= .20%
Cure #2 = .25%
Sea Salt = 2.5%
Dextrose= .60%
Coarse Black Pepper= .20%
Red Pepper Flakes=.30%
BLC-007=.005%
I cubed the meat and put it through a "coarse grind"
I mixed all the ingredients except the 007, diluted the 007 in distilled water and added that last.
PH was roughly 5.8
I put in in a chamber at 73 Degrees until PH dropped to 5.1, then proceeded to cure at 54 Degrees F until down to your desired texture.
I used a 38-42mm casing.
I did not add any mould-600, yet it found it's way to the casings anyway.
Pork butts trimmed to remove a substantial amount of fat.
Fennel seeds= .20%
Cure #2 = .25%
Sea Salt = 2.5%
Dextrose= .60%
Coarse Black Pepper= .20%
Red Pepper Flakes=.30%
BLC-007=.005%
I cubed the meat and put it through a "coarse grind"
I mixed all the ingredients except the 007, diluted the 007 in distilled water and added that last.
PH was roughly 5.8
I put in in a chamber at 73 Degrees until PH dropped to 5.1, then proceeded to cure at 54 Degrees F until down to your desired texture.
I used a 38-42mm casing.
I did not add any mould-600, yet it found it's way to the casings anyway.
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Definitely better. It's probably a combination of a couple of things. #1) Probably the faster fermentation using more Dextrose #2) Faster Drying time due to the smaller casings #3) The fennel is pretty forward which may take away from the cheesier smell and taste. This one is a keeper, but the casings are a pain to peel off. Any suggestions?
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Lou, the casings will peel off a lot easier if you place the sausages into a plastic bag and leave in the fridge for a day. The casings will become moist and should peel off. If that doesn't work, wash the sausages in a basin of luke warm 10% salt water. You might need a soft brush to assist in removing the mould. Hang in room temp for a few hours until dry and vac seal.
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Based on what you said above, the soaking is if I want to keep the casings on? I would really like to keep the casing on.redzed wrote: If that doesn't work, wash the sausages in a basin of luke warm 10% salt water. You might need a soft brush to assist in removing the mould. Hang in room temp for a few hours until dry and vac seal.
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Its by weight Lou.
This table makes it simple http://www.meatsandsausages.com/sausage ... king-brine
This table makes it simple http://www.meatsandsausages.com/sausage ... king-brine
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In all honesty the simple solution that I always use is to set the taps in the sink running gently with tepid water and gently wash off with a soft nylon brush then as mentioned pat dry and hang until completely dryLOUSANTELLO wrote:So 10% is roughly 1 pound of salt per gallon?
for me it is about cross contamination