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Jan28 the second of the dry cured sausage attempts/experiments has gone extremely well. Peperone in lamb casings are done in a week. Pretty, delicious, and a good trial run for the drying case. Using a lot of information from the Bertolli book and some seasoning ideas from the Ruhlman Charcuterie book I came up with this recipe.
3.5# cleaned pork butt
1.5# fat back
16g paprika
63g salt
30g dextrose
9g cayenne
1g allspice
2t coarse grind fennel seed
2cloves garlic chopped
30ml red wine
1/8 c water
6g instacure
pinch starter(TSX), 12g water
After seven days of drying the weight was down 35%, and the taste was porky, long, base note of fennel, with a finish of cayenne, paprika, garlic......like an unctuous slim jim with a richness from the fennel.
Braising Basics:
-Pieds de Cochon Farcis(Stuffed Trotter)
-How to bone a trotter-included video
-Stuffed quail with medjool dates
-Braised Lamb shank
-Lamb shank Terrine -
-Braised Pork Belly
-Braised Monkfish en Meurette
Sausage Basics:
-Toulouse Sausage
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