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Fermented Sausage
Trying my luck at Fermented Chorizo.
Have done this with natural casings in the wifes cheese cave ended up being a bit dry.
This time they are with Umai bags and left in the fridge. I will see in a couple weeks as they have been in for 2-3 weeks now.
Hopefully pics show up
https://i.imgur.com/GQuTJcF.jpg
https://i.imgur.com/b9bY2Ez.jpghttps://i.imgur.com/oDLBsgj.jpg
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Re: Fermented Sausage
Good luck on your endeavour ! I worked in a Dry Cure department for a year or so during my meat career . I don’t know the specifics of it , sweat fermenting rooms, dry aging rooms but most of the products took a long time for optimum curing ,usually 4 weeks ,then the actual drying time some muscle meats 4 to 6 months . They can stretch out much longer that that .
Arctic Lake
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Re: Fermented Sausage
Smaller one is now at about 30-35% weight loss.
Nice flavour and texture. Now into a vac bag in the fridge to equalize the moisture.
https://i.imgur.com/zN7V9wn.jpghttps://i.imgur.com/Lg9aW1K.jpg
https://i.imgur.com/RR0z69f.jpg
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Re: Fermented Sausage
This interests me. There’s so many things I want to do and so little time.
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Re: Fermented Sausage
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Re: Fermented Sausage
No mold either which was nice.
Also have a capicola that has been drying for about 7-8 weeks, and no mold
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Re: Fermented Sausage
Would you mind sharing your recipe?
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Re: Fermented Sausage
Per KG Pork
2g Salt
2.5g Cure#2
28g Smoked Paprika
5g Cayenne
2 g Oregano
2g Garlic Granulated
2g Sugar
1.1 g /kg meat Mondo Start water to hydrate
2g Dextrose
Umai Bags
Cold Smoke approx 5hrs
Ferment 24-36hrs at warm room temp
Refrigerate till 30-35% weight loss
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Re: Fermented Sausage
Sounds delicious! Do you get that starter at stuffers?
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Re: Fermented Sausage
Yes and the umai bags as well