Pork for dry cured sausages - how fresh is fresh?
Posted: Sat Feb 17, 2018 13:19
Hi,
Something I've never been able to get a clear answer on is how fresh does pork need to be in order to make dry cured sausages?
I've been told 'the fresher the better' - but does anyone have any info on how much impact a few extra days hanging in the cold room at the abattoir really has on pork?
i.e. in the ideal situation:
Some people say its fine to hang the carcass for a long time - even weeks - but that sounds dangerous to me. Where do you draw the line in terms of pork freshness if you want to make a dry cured product that is completely safe with maximum shelf life?
thanks - reddal
Something I've never been able to get a clear answer on is how fresh does pork need to be in order to make dry cured sausages?
I've been told 'the fresher the better' - but does anyone have any info on how much impact a few extra days hanging in the cold room at the abattoir really has on pork?
i.e. in the ideal situation:
- Day 1: pig is slaughtered and carcass cooled by abattoir
Day 2: carcass is butchered and the meat put into cure mix and stored in fridge
Day 3: the sausages are made and start fermenting
Some people say its fine to hang the carcass for a long time - even weeks - but that sounds dangerous to me. Where do you draw the line in terms of pork freshness if you want to make a dry cured product that is completely safe with maximum shelf life?
thanks - reddal