Fermented sausage techniques often require a
temperature-controlled, humidity-controlled environment for months on
end, but lately something called a Umai semi-permeable membrane bag is
coming into use. Post about it, and read all about it, here. ...please!
This exciting new development in an exciting old-developed field
promises to enable more of us to enjoy such things.
As for me, I'm dying
to try to duplicate some of the incredible chorizos that we recently
enjoyed on a trip to Spain and Portugal. I'll (sigh) never be able to obtain, let alone afford, an Iberian ham, but a guy can dream...
There
are lots of traditional Central European items that need to be written
about. ...looking forward to reading about (and trying!) them.How to Do It:
---To post a new item, click in the white "New post" area and write your li'l heart out.
To reply to a post, click on the underlined "reply" thingie, then type your comment.
---Need to add an image to your comment or reply? Use code like the following in your post.
(If you copy the last of the four "tags" out of PhotoBucket and paste it in here, it should work.) Example: [URL=http://s1164.photobucket.com/user/erlwebmail/media/javelina_zps0214db7d.jpeg.html][xxx]http: //i1164.photobucket.com/albums/q563/erlwebmail/javelina_zps0214db7d.jpeg[/xxx][/URL]
where you substitute "IMG" for the "xxx" in both places. (Evidently the 2nd copy of the path to the image, surrounded by the "IMG" tags in square brackets, does the trick.)
---Don't forget to click on "Publish" to "make it happen."
Building A Homemade Curing Chamber (Part 1)
ReplyDelete(posted by Chuckwagon)
I asked my ol’ pal “Uwanna” in Vermont to write down his instructions for building a homemade curing chamber. Wally has unselfishly written the following for all members to use. Thanks Wally!
Hey all,
Our ol’ rusty dusty wagon wheel (chuckwagon) asked if I could share a piece, on how to build a homemade curing chamber, so here I go.
All though not a perfect design this is about as close as I could get to a homemade cabinet without spending a wad of cash. Below is a list of materials I put together to build a curing chamber
1. Working refrigerator / freezer (I prefer a freezer it has more cabinet space)
2. Humidity control - With my setup I use a 1UHG3 from Grainger, http://www.grainger.com/G...UHG3?Pid=search
This controller is not perfect but works pretty well, I found it will keep the humidity level within 2 – 3% of the set point.
Green air makes a nice humidity and or temperature controller, but I wanted to keep the cost down. https://www.greenair.com/...ontrollers.html
3. Temperature control- Here I also ordered from Grainger a Ranco controller. http://www.grainger.com/G...ZP77?Pid=search
I have experimented with several temp controllers and this one seems to last and work much better than the others I have purchased. Again not perfect but it does maintain temps within a degree or 2 from the set point.
4. Nursery humidifier – This can be picked up from any retail drug store. Keep in mind a smaller humidifier will work fine and not take up to much space. I have a 1 gallon humidifier and the water will last for several days.
5. Small fan – I installed a fan in my cabinet, but found that I rarely use the fan due to I find it dries my salami out to quick. I open the door once a day to check on things and this circulates the air.
6. Heat source – I setup a 75 watt light below in the cabinet with a dimmer switch to help out during winter months, but I rarely use the bulb. Most of the salamis I make, will take place spring through fall.
Also posted on the main SausagesWest website under
Deletehttps://sites.google.com/site/sausageswest/departments/sausage-making/
Building A Homemade Curing Chamber (Part 2 of 2)
ReplyDelete(posted by Chuckwagon)
Setting up takes basic wiring and can be completed on a Saturday afternoon. Keep in mind when drilling into the side of the fridge/freezer to make sure not hit any wiring or cooling coils. It also helps to find a fridge / freezer with a defrost selector on/off switch. The auto defrost is something we don’t want, this will draw moisture out of the cabinet and we don’t want this, we want to keep the moister in the cabinet. A majority of the newer refrigerators today come with an auto defrost and have no selection, so you may be looking for a unit a couple years old.
Plan ahead, be creative and shop around, deals on refrigerators/ freezer pop up all over the place. I just picked up a freezer from a guy for free, he claimed it did not work anymore, I brought the 4 yr old freezer home and found, it just needed a good cleaning. I cleaned the compressor (under the unit) and the rest of the cabinet inside and out, and it works
This may look a little complicated, but it’s really not. I used about 20’ of common insulated 14 -3 wire to complete all the connections. The junction box is the main power supply for all necessary power. There will be a main power cord using 14-3 wire and a cord end to plug into the wall outlet, to power everything.
All switches outlets and controllers will need power from the junction box, therefore you will need the extra 20’ of 14-3 wire to run power to everything. I hope this helps, I mentioned this project can be completed with basic wiring skills, but by all means, if anyone feels uncomfortable wiring they should seek an electricians help to assist with this project.
I would also like to mention, that the temperature controller I have comes with good instruction to assist with the wiring.
My next project I plan to run wire conduit so that all the wires are not hanging on the side of the fridge. It looks a cluttered and I threw this thing together as my first project.
I mainly setup this unit for curing purpose only, running average temps between 50 – 60 degrees. The fermentation process is done in my smoker, I also have a setup in the smoker for humidity and temperature control.
I have no issues keeping the curing temps at a specific set point ranging from 35 - 60 degrees. The light bulb was placed in the fridge to help control “curing chamber” temps, when the outdoor temperatures are cold in the garage. Although I have never tested the heat source (bulb) to determine how high the temps would go, I would imagine one could increase the range up above 60 degrees with no problem.
Here in Vermont our temperatures are up during the daytime and some days drop dramatically down in the evening time, and without the bulb to provide warmth inside the chamber to control the temperature, the outside temperature will take over the inside temps and drop down below the set point.
Keep in mind this is an introduction on my idea of a curing chamber and the sky is the limit on how one would build a fermenting and or curing chamber. There are several options on setup, ranging from cooling, heating, humidity controls and air calculation, and so on. I do have plans on building another curing chamber, using a freezer I just picked up from a buddy. I’m waiting on the right deal for a PID controller, something that will control heat and humidity all in one shot. I have also put some thought on setting up a humidifier in the top of the curing chamber instead of at the bottom, so that the cool air mist will drop down into the chamber, due to moisture is heavier and drops down and not forcing the moisture up with a humidifier.
Hope this helps.
Wally
Note: Wally has posted photos of his wiring at this address: http://wedlinydomowe.pl/en/viewtopic.php?t=5317
Is this your first time using the UMAi products ? I just ordered some bags and casings and I am interested in the results that people have had. My son is coming to town for Thanksgiving and I also need some Pepperoni but I don't have much time.
ReplyDeleteTwo Types Of “Quick” Pepperoni (P.1)
ReplyDelete(Semi-Dry-Cured Pepperoni)
Gray Goat, lots of folks like a bit of pepperoni but don’t like the idea of waiting months for it to air-dry. There are two relatively easy solutions for making quick pepperoni, but the sausage maker should be aware that crafting a fully-flavored, less-tangy, European-style pepperoni requires a long-term culture such as T-SPX in which a sausage may be fermented then air dried up to 90 days in a controlled environment.
However, in many countries, large companies have produced “quick-fermented” type pepperoni for so long that the public has now come to believe that all pepperoni must be “tangy” to be any good. Chr. Hansen in Denmark now produces a Bactoferm™ product (LHP) that is so quick that it can drop a pepperoni product safely below pH 5.0 in merely two days! And yes, it is tangy and popular with pizza lovers. Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat. Any remaining culture may be re-frozen (up to 6 months).
“Powder Keg Pepperoni”
Type #1. Semi-Dry Pepperoni (fast fermented sausage using Bactoferm™ FLC)
7.0 lbs. pork butt
3.0 lbs. lean beef
105.00 g. salt
11.00 g. cure #1
118.30 g. ice water
45.50 g. powdered dextrose
150.00 g. soy protein concentrate
45.50 g. sugar
15.00 g. black pepper (coarse)
30.00 g. Hungarian paprika
14.50 g. fennel seeds
9.0 g. cayenne pepper (or 14 gr. for very hot!)
1.14 g. Bactoferm™ FLC culture
Place the grinder knife and plate into the freezer while you separate the fat from the lean meat using a sharp knife. Cut the meat into 1” cubes to keep long strands of sinew from wrapping around the auger behind the plate as the meat is ground. Grind the meat using a 3/8” plate then use a sharp knife to hand-dice the fat into the size cubes of your choice or grind it through a 3/16” plate. Place the fat into the freezer while you mix the Cure #1 with a little water (for uniform distribution) and add it to the meat. Work with small batches, refrigerating the meat at every opportunity. Next, mix the meat with all the remaining ingredients (except the frozen fat), kneading the mixture to develop the proteins myosin and actin, creating a “sticky meat paste” (primary bind). Finally, fold in the frozen fat and distribute it equally throughout the mixture. The sausage should be immediately stuffed into casings to avoid smearing (while the fat remains frozen), using 1-1/2” (38mm) synthetic fibrous casings or beef middles up to 60 mm. Next, choose one of the following options:
(a.) Hang them in a fermenting chamber at 100º F. (38º C.) in 90% humidity for 24 hours,
OR...
(b.) “Warm smoke” them at only 110° F. (43°C.) for eight hours in 70% humidity. (You may have to use a pan of water on a warm hotplate in your smoke house).
Raise the smokehouse temperature to 160°F. (71°C.), then gradually, only a couple of degrees at twenty minute intervals, raise the smokehouse temperature until the internal meat temperature (IMT) registers 145°F. (63°C.). This procedure must be done slowly to avoid breaking the collagen. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). This semi-dry-cured sausage remains perishable and must be refrigerated. Do not enclose them in a jar or plastic. Paper sacks are ideal for storing this type pepperoni.
(Continued in next post)
Two Types Of “Quick” Pepperoni (P.2)
ReplyDeleteIf you’re in a real hurry, you can make it with “Fermento”.
“Poker Face Pepperoni”
Type #2. Semi-Dry Pepperoni (made with Fermento™)
7.0 lbs. pork butt
3.0 lbs. lean beef
105.00 g. salt
11.00 g. cure #1
118.30 g. ice water
45.50 g. powdered dextrose
150.00 g. soy protein concentrate
70.00 g. Fermento™
45.50 g. sugar
15.00 g. black pepper (coarse)
30.00 g. Hungarian paprika
14.50 g. fennel seeds
14.50 g. cayenne pepper
Place the grinder knife and plate into the freezer while you separate the fat from the lean meat using a sharp knife. Cut the meat into 1” cubes to keep long strands of sinew from wrapping around the auger behind the plate as the meat is ground. Grind the meat using a 3/8” plate then use a sharp knife to hand-dice the fat into the size cubes of your choice. Place the diced fat into the freezer while you mix the Cure #1 with a little water (for uniform distribution) and add it to the meat. Work with small batches, refrigerating the meat at every opportunity. Next, mix the meat with all the remaining ingredients (except the frozen fat), kneading the mixture to develop the proteins myosin and actin, creating a “sticky meat paste” (primary bind). Finally, fold in the frozen fat and distribute it equally throughout the mixture. The sausage should be immediately stuffed into casings to avoid smearing (while the fat remains frozen), using 1-1/2” (38mm) synthetic fibrous casings or beef middles up to 60 mm. Hang the sausages in your smoke house but “Warm smoke” them only - at just 110° F. (43°C.) for eight hours in 70% humidity. (You may have to use a pan of water on a warm hotplate in your smoke house). Next, raise the smokehouse temperature to 160°F. (71°C.), then gradually, only a couple of degrees at twenty minute intervals, raise the smokehouse temperature until the internal meat temperature (IMT) registers 145°F. (63°C.). This procedure must be done slowly to avoid breaking the collagen. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). Allow the sausages to “bloom” and lose about 30% moisture before consuming them. This semi-dry-cured sausage remains perishable and must be refrigerated. Do not enclose them in a jar or plastic. Paper sacks are ideal for storing this type pepperoni.
*Fermento is not a fermentative culture. It is a dairy-based, tangy flavoring product made by The Sausagemaker™.
Best Wishes,
Chuckwagon
ReplyDelete"Cervelatpolse" (P.1)
Thuringer Cervelat- Fermented “Semi-Dry” Swiss Summer Sausage
I stol… uh… ripped… uh… FOUND… this recipe and developed it from a 100-pound commercial formula that was once very popular in Europe. Don’t ask me how I got it. I told you my family members were horse thieves and renegades! Please note that one “modern” adaptation of this commercial formula contained ascorbic acid and phosphate. The amount for this 10 pound sausage recipe works out to be 7 grams ascorbic acid and 20 grams phosphate. I choose to omit these two additives in my own sausage, although you certainly may prefer to add them. Unquestionably, the use of phosphate will force the meat to hold more water and the ascorbic acid will give the meat a deeper red color although the staphylococcus xylosus will ensure the color and flavor. Do you know that the term “summer sausage” originated? In the old countries, peasants and field workers made summer sausage during the winter to be consumed during the summer months while working. Hope you enjoy the recipe.
This is one of the strangest recipes I’ve ever come across. I have no idea how a two-centuries-old Danish packing house recipe would wind up in Bern, Switzerland in the grubby mitts of my raucous and infamous family. Of course, the Swiss called it “thuringer” and originally, the cure was listed as having 30 grams of saltpeter. I’ve calculated the proper amount of Cure #1 (sodium nitrite) and included it as a substitute as saltpeter is no longer used for this type of sausage in the United States and many other countries. The “strange” part? The instructions tell us to “boil the sausages until they are “as elastic as an indiarubber ball and will bounce if dropped on ‘the’ table. This is proof that the sausage is thoroughly cooked”.
2.27 kilograms (4 lbs.) beef
2.27 kilograms (5 lbs.) pork
454 grams (1 lb.) pork backfat - cut in small dice
113 grams salt
11 grams Cure #1
13grams ground white pepper
9 grams cracked black pepper
18 grams mustard seeds
45 grams powdered sugar
5 grams ground ginger
5 grams nutmeg
1.1 grams F-LC Bactoferm™ Culture (*not in original recipe)
76 mm. fibrous casings (*not in original recipe)
Original Instructions:
Remove all sinews, then chop the beef and pork together quite fine, adding the seasonings towards the finish, then add the diced fat and thoroughly mix. When mixed place in the filler and fill TIGHTLY into beef casings, tying into 18 inch lengths; hang in the air for 24 hours, then smoke in very warm smoke till the skins are brown; then boil them until the sausage is as elastic as an indiarubber ball and will bounce if dropped on the table. This is proof that the sausage is thoroughly cooked. When done, dry them and glaze the skins.
(Continued in next post)
"Cervelatpolse" (P.2)
ReplyDeleteThuringer Cervelat- Fermented “Semi-Dry” Swiss Summer Sausage
Modern Instructions:
Partially freeze the beef and pork. Freeze the diced fatback separately. Prepare the F-LC culture with distilled water according to the directions on the package. Allow a “lag phase” for the bacteria to wake up while you trim any excess fat from the beef and discard it. Cube the beef and pork into 1” dice in preparation for grinding. Grind the meat through a 3/8” plate, place it into the freezer twenty minutes, and then grind it again using a 3/16”plate. Mix the cure and salt together with a cup of icewater and mix it with the meat until it starts to develop a sticky meat paste. Add the remaining dry ingredients and continue mixing for 30 seconds more. Fold in the frozen fat and distribute it throughout the sausage equally. Finally, add the F-LC culture and mix 30 seconds more. Stuff the sausage into 76 mm. synthetic fibrous casings and hang them to dry half an hour.
Ferment the sausage at 86° F. 24 hours in 90% humidity dropping to 85% in one day. Preheat the smoker to 110°F. and then introduce hickory smoke at least four hours in 70% humidity. Gradually, only a few degrees every twenty minutes, raise the temperature of the smoker until the internal meat temperature reaches 150°F. It is most important that this temperature is not surpassed. Remove the sausages and immediately rinse them in cold water until the meat temperature drops below 90°F. Dry the sausage three days at 60°F. in 70% humidity. Store them at 50-55°F in 75% humidity.
Bactoferm™ F-LC was not part of the original recipe. It wouldn’t be available for another two centuries. So, why use it? Because it is foolproof. It’s recommended for the production of all types of fermented sausages, including this semi-dry cured product. It contains Lactobacillus curvatus and Pediococcus acidilactici for complete acidification as well as developing pediocin and bavaricin – both known for keeping listeria monocytogenes bacteria at safe levels. Staphylococcus xylosus in the culture, is responsible for strong color and flavor development. Depending on fermentation temperature, acidification may be traditional, fast, or extra fast. A 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat.
Best Wishes,
Chuckwagon
Debreziner (Kranska) P. 1
ReplyDeleteMake it Fresh, Cured-Smoked-Cooked, or Semi-Dry)
Kranska is a coarsely-ground pork sausage containing a blend of garlic, coarsely-ground black pepper, and sweet Hungarian paprika. Don’t even think about using Spanish paprika in this one – it’s like me… (just won’t work)! Make it “fresh” or cure, cook, and smoke them. Toast the garlic to remove any bitterness. Perhaps you’d like to try a “semi-dry cured” version of Debreziner. If so, just add the Cure #1, a tablespoon of sugar, and a single gram of LHP culture.
8-1/2 lbs. pork butt with fat
1-1/2 lbs. pork back fat
2 level tspns. Cure #1 (if making “cured-cooked-smoked” sausage or “semi-dry cured” sausage).
1 cup soy protein concentrate or powdered milk.
1 gram Bactoferm™ LHP culture (if making “semi-dry cured sausage).
4 tblspns. salt
5 Tbs sweet Hungarian paprika.
3 garlic cloves (toasted, crushed, and minced)
1 tblspn. granulated garlic
2 tblspns. coarse black pepper (freshly ground)
1 tsp white pepper
½ cup water
32-36 mm. hog casings
To make “fresh” sausage:
Place the grinder knife and plate into the freezer while you separate the fat from the lean meat using a sharp knife. Cut the meat into 1-1/2 ” cubes to keep sinew from wrapping around the auger behind the plate as the meat is ground. Grind the meat using the 3/8” plate and the pork fat using a 3/16” plate. Mix the Cure #1 with a little water for uniform distribution and add it to the meat. Work with small batches, refrigerating the meat and fat at every opportunity. Next, add the remaining ingredients and mix the meat into a sticky meat paste, developing the primary bind. Finally, stuff the sausage into 32-36 mm. hog casings, allowing them to hang and dry at room temperature for an hour. “Fresh” sausage must be refrigerated and consumed within three days, or frozen for future use.
To make “cured-cooked-smoked” sausage:
Grind the meat using the 3/8” plate and the pork fat using a 3/16” plate. Remember to add Cure #1. For ten pounds of meat, use 2 level teaspoons of cure mixed with a little water for uniform distribution and add it to the meat. Mix the cure and ingredients thoroughly throughout the primary bind. Work with small batches, kneading the meat into a sticky meat paste, refrigerating the meat and fat at every opportunity. Stuff the sausage into 32-36 mm. hog casings, allowing them to hang and dry at room temperature for an hour. Place the sausages into a preheated 130°F. (54°C.) smokehouse for an hour (with the damper open) before introducing hickory smoke and adjusting the damper to only ¼ open. Gradually, only a couple of degrees every twenty minutes, raise the smokehouse temperature until the internal meat temperature (IMT) registers 150°F. This procedure must be done slowly to avoid breaking the fat. Some folks like to use a 170°F hot-water bath to cook the sausages. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). This sausage remains perishable and must be refrigerated until it is grilled on a smoky BBQ grill.
(Continued in next post)
Debreziner (Kranska) P.2
ReplyDeleteMake it Fresh, Cured-Smoked-Cooked, or Semi-Dry)
To make “semi-dry cured” sausage:
Grind the meat using the 3/8” plate and the pork fat using a 3/16” plate. Remember to add Cure #1, a tablespoon of sugar, and one gram of LHP culture to the recipe. For ten pounds of meat, use 2 level teaspoons of cure mixed with a little water for uniform distribution and add it to the meat. Next, prepare the culture by following the mixing directions on the packet. Use non-chlorinated water and mix the cure and ingredients thoroughly throughout the primary bind. Work with small batches, kneading the meat into a sticky meat paste, refrigerating the meat and fat at every opportunity. Stuff the sausage into 32-36 mm. hog casings.
If you have a “curing chamber”, place the sausages in it and ferment at 100°F for 24 hours in 90% humidity. If a drier sausage is desired, ferment it for 48 hours.
If you do not have a “curing chamber”, 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 (unplugged) 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 the fermentation has finished, place the links into your pre-heated 120°F smoker and introduce warm smoke. Use a hygrometer and try to maintain a 70% humidity during the process. Gradually, raise the temperature of the smokehouse by merely 2 degrees every 20 minutes. Do NOT attempt to boost the heat to shorten the duration. This procedure may take several hours. Monitor the IMT (internal meat temperature) and when it reaches 140°F, discontinue the cooking-smoking.
Best Wishes,
Chuckwagon
"Longrider's Latigo"
ReplyDeleteSpanish Fuet (fermented)
The Spanish (Catalonia) word for whip is "fuete" or "latigo". In Spain, a favorite paprika-reddened, garlicky, fully dry-cured sausage is called fuet. In many places, fuet sausage has a tendency to be very robust, especially with garlic, and some folks have added a whopping 9 cloves of garlic to ten pounds of meat and fat. This version of Spanish fuet is much less full-bodied.
7.5 lbs. lean pork
2.5 lbs. back fat
2 tspns. Cure #2
6 tblspns. salt (not iodized)
2-1/4 tspns. powdered dextrose
2-1/4 tspns. coarse-ground black pepper
2 tblspns. paprika
3 tspns. granulated garlic
--- water
0.55 g. Bactoferm™ T-SPX culture
--- Bactoferm™ Mold-600 culture
61 m.m. (2-3/8”) synthetic, protein-lined casing or large hog or beef middles.
Prepare the T-SPX and the Mold-600 and have them both ready. Dice the backfat by hand into desired size, and then freeze it. Cut the lean pork into 1” dice and refrigerate it. Combine the Cure #2, salt, dextrose, pepper, paprika, and garlic, in a mixing bowl with enough water to produce a soupy mixture when blended. Pour the mixture over the meat and then toss the diced meat to coat the pieces. Place the meat into a non reactive container, cover it, and refrigerate it overnight. About twenty minutes before grinding the meat, place it into the freezer along with the plate, grinder knife, and the grinder’s throat housing. Grind the pork through a 3/16” plate and into a bowl set in another bowl of ice. Mix the ground meat until a sticky mass if formed. Next, fold in the diced back fat and distribute it throughout the mixture. Finally, add the T-SPX culture and mix the sausage a minute longer. When pulled apart, the sausage should show sticky “peaks”.
Stuff the sausage into 61 mm. (2-3/8”) synthetic protein-lined fibrous casings or large hog or beef middles. Spray the links with the Bactoferm™ Mold-600 solution and place them into a fermentation chamber at 68°F. (20°C.) in 90% relative humidity reduced to 85% after three days. Air-dry the sausage in a dry-room at 55°F. (13°C.) in 80% humidity until the Aw of <.85 is achieve in about six weeks. Following the loss of 35% moisture, store the sausages at 55°F. (13°C.) in 75% humidity.
Best Wishes,
Chuckwagon
Lone Peak Landjager
ReplyDelete(Dry-Cured Swiss Landjager Sausage)
Made using Bactoferm T-SPX
Landjager is a dry-cured fermented sausage of Swiss-German origin and is a convenient, easy-carry, food for back-packers and hunters. The sausages are flattened between two boards during the “lag phase” just prior to fermentation, giving them a rectangular shape. In Europe, sausagemakers have even cut special grooves into boards to form the sausages into perfectly rectangular figures. Originally, Landjager was a fully dry-cured, air-dried sausage only, requiring months of preparation. Today, the process is somewhat shorter using Bactoferm™ T-SPX, although this particular culture assists with sausages drying a month or more where relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor regardless if smoked or molded. The Swiss prefer a few sweet spices in the recipe. However, some of the best I’ve tasted contained only salt and pepper with a bit of caraway. I hope you enjoy these little fermented sausages as much as I do.
3 lbs. “certified”** pork butt (70% lean)
7 lbs. lean beef
7 tblspns. kosher salt
2 tspns. (level) Prague Powder #2
0.55 gr. Bactoferm™ T-SPX (see note * below)
1 tblspn. corn syrup solids
1 tblspn. powdered dextrose
1 tspn. white pepper (finely ground)
2 tspn. black pepper (finely ground)
½ tspn. cardamom
½ tspn. coriander
½ tspn. nutmeg
2 tspns. toasted and crushed caraway seeds
* Cultures may be stored in a freezer up to 6 months. Not frozen or un-refrigerated, it has a shelf life of merely 14 days.
** ”Certified” Pork has been deeply-frozen according to FSIS rules and is “certified” free of trichinella spiralis.
Place the grinder knife and plate into the freezer while you separate the pork fat from the lean meat using a sharp knife. Cut the meat into 1” cubes and freeze the pork fat. Grind the pork using the 3/8” plate and the pork fat using a 3/16” plate. Place the fat back into the freezer. Grind the beef using a 3/16” plate and then place it back into the freezer until it is almost frozen. Re-grind the beef using a 1/8” plate. Re-grind the pork fat using the smaller 1/8” plate also. Be sure to use a sharp grinder blade.
Mix the T-SPX with distilled water only and distribute it evenly throughout the meat. Next, mix the meat with all the remaining ingredients except the fat, salt and the cure. Develop the primary bind (“sticky meat paste”) by kneading the mixture to develop the proteins myosin and actin, but don’t over-mix the meat. Now, add the frozen, diced, fat and fold it evenly into the mixture with your hands. Work quickly at this point to avoid heating the fat and “smearing” it (when the mixture enters the casings). Finally, add the cure #2 (in a little water for even distribution) and the salt. Mix all ingredients together thoroughly and stuff the sausage loosely into 32-36 mm. hog casings, making links about 8” long.
Next, place the sausages tightly pressed together on a wide, clean (new) wooden board. Place another clean board on top of the sausages and add 20 or 30 pounds of weights to the top board, pressing the sausages into a thickness of only about half an inch. This procedure may take several hours. Don’t add too much weight and don’t rush the process.
Hang the sausages at 68˚F. (20˚C.) in 95% relative humidity for 48 hours. Reduce the relative humidity by 10% over the next 48 hours (4 days total). Dry the sausage at room temperature until they are dry to the touch. Cold-smoke the sausages at 68˚ F. (20˚ C.) in light smudge several hours. Dry the sausages at 57˚ F. (14˚ C.) in 82% relative humidity for about 1-1/2 months or until 30% shrink occurs (the water activity must drop below Aw 0.85). To store the Landjager sausages, place them in 75% relative humidity at as near 54˚ F. (12˚ C.) as possible.
Best Wishes,
Chuckwagon
ReplyDelete“Aces And Eights” Lomo Embuchado
The Spanish make a nice dry-cured pork loin using Cure #2, called Lomo Embuchado (Loin Cold Sausage).
1 pork loin of 6350 grams (14 lbs.)
30 grams of Cure #2
170 grams of salt
6 grams paprika
9 grams of freshly ground black pepper
2 or more fresh cloves of garlic (or 2 grams of garlic powder)
2 grams of onion powder
2 grams of ground thyme
85 grams of sugar
All ingredients are mixed together with just enough water to make a paste. The paste is hand-rubbed into the loin and the loin is placed into a zip-lock type bag for a week and three days (10 days), inside your refrigerator. Following the curing, the excess salt is brushed off and the meat is stuffed into a synthetic casing. Next, spray the cased loin with a little Mold 600 before hanging it in a curing chamber at 75% humidity at 46°F (8°C). During this period, the salt will have time to “equalize”. The loin is then dried for nearly a month at room temperature for flavor development while at least 40% total moisture removal is achieved.
Best Wishes,
Chuckwagon