Ingredients:
- Pork semi-fat — 3kg
- Fat — 500 gr.
- Salt — 2%
- CUR#2 — 0,25%
- Sugar — 0,5%
- Black pepper — 0,5%
- Pimenton — 0,3%
- Granulated garlic — 0,5%
- Orange peel — 60 gr
- Sichuan pepper — 2 gr.
- Ginger — 3 gr.
- Cognac Jerez — 100 gr.
- Cultures T-SP
- Broth — 200 gr.
The orange peel was previously dried in oven in «convection» mode at 45C and soaked in cognac for an hour.
The meat was processed through mincing machine with 5 mm disc. The fat was cut in cubes by 0,5 cm and mixed well. Then I put the meat in pork tripe with diameter about 42 mm. I hung the product in a climate chamber for 24 hours at +22C and 95% of humidity. Then during the next 2 days I lowed down the temperature and humidity by 7%.
After that the product was placed in a climate chamber at standard 13C and 75% of humidity.
Weight loss by 40% within 35 days. Equilibration in vacuo from 1 week.
Even when drying in climate chamber the sausage smelled breathtakingly. At first I was impressed by jerez notes, later a strong alcohol smell disappeared and orange notes sounded loudly. Finally a real «nose» might notice all the ingredients in that amazing bouquet of aromas.
The sausage turned to be very festive, outstanding and delicious, like most of the products I make with my clever pair of hands.