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The most optimal way for me to prepare: smoking combined with exposure in the climate chamber. Almost eliminates the formation of mold during prolonged drying, not to mention that the smell of smoke is perfectly combined with any meat.
- Pork semi-fat — 3 kg
- Fat — 500 gr
- Salt — 2%
- CUR#2 — 0,25%
- Sugar — 0,3%
- Black pepper — 0,3%
- Pimenton — 0,5%
- Granulated garlic — 0,7%
- Dry ground onion — 0,3%
- Ground bay leaf — 0,2%
- Rosemary — 0,2%
- Oregano — 0,2%
- Cultures T-SP — 0,3%
- Broth — 300 gr
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%. The product had been cold-smoked for 3 days.
After that the product was placed in a climate chamber at standard 13C and 75% of humidity.
Weight loss by 40% within 45 days. Equilibration in vacuo from 1 week.
The sausage turned to be marvelous with light aromatic notes of onion and Provence herbs.