Nick Prochilo
Chef Extraordinaire
This recipe comes from the book "Charcuterie".
1 pound back fat
4 pounds pork
1/4 cup Bactoferm. We used Fermento
1/4 cup distilled water
1 1/2 ounces kosher salt ( 3 tablespoons)
1 teaspoon Insta Cure #2
1/2 cup non fat dry milk powder
3 tablespoons dextrose
1 teaspoon ground white pepper
1 teaspoon minced garlic
1 teaspoon hot red pepper flakes
1/4 cup Pinot Bianco or comparable dry white wine
Grind fat and meat through a medium grind plate. Mix together in a bowl.
Dissolve the Bactoferm in the distilled water and add it, along with the remaining ingredients. Mix throughly and stuff into hog middles.
Hang the sausage at room temp; ideally 85 * for 12 hours to incubate the bacteria. The beneficial bacteria will grow and produce more lactic acid at a warmer temp.
Hang the sausage (ideally at 60*, with humidity at or around 60 - 70%) until completely dry or until it's lost around 30 - 40% of it's weight. The time will differ depending on the size of the casings used and your drying conditions.
The last batch we did, the smaller sausages were ready to be eaten around 4 weeks after we set them to dry. When you think they might be ready, cut the end off of one and give it a look see. You will know when it's done when you look at it. If it looks raw still, leave it hanging.
The book that I mention, Charcuterie is full of information and recipes and is a good read if your into sausage making.
1 pound back fat
4 pounds pork
1/4 cup Bactoferm. We used Fermento
1/4 cup distilled water
1 1/2 ounces kosher salt ( 3 tablespoons)
1 teaspoon Insta Cure #2
1/2 cup non fat dry milk powder
3 tablespoons dextrose
1 teaspoon ground white pepper
1 teaspoon minced garlic
1 teaspoon hot red pepper flakes
1/4 cup Pinot Bianco or comparable dry white wine
Grind fat and meat through a medium grind plate. Mix together in a bowl.
Dissolve the Bactoferm in the distilled water and add it, along with the remaining ingredients. Mix throughly and stuff into hog middles.
Hang the sausage at room temp; ideally 85 * for 12 hours to incubate the bacteria. The beneficial bacteria will grow and produce more lactic acid at a warmer temp.
Hang the sausage (ideally at 60*, with humidity at or around 60 - 70%) until completely dry or until it's lost around 30 - 40% of it's weight. The time will differ depending on the size of the casings used and your drying conditions.
The last batch we did, the smaller sausages were ready to be eaten around 4 weeks after we set them to dry. When you think they might be ready, cut the end off of one and give it a look see. You will know when it's done when you look at it. If it looks raw still, leave it hanging.
The book that I mention, Charcuterie is full of information and recipes and is a good read if your into sausage making.