9 февр. 2020 г. · 1. Mix and grind ingredients ... 2. Add bacterial culture and mix ... 3. Stuff into casing ... 4. Weigh and record weights ... 5. Incubate sausage ... 6.

Ideal conditions are around 12-15°C and 70-80% humidity. Allow the sausages to dry for several weeks or until they achieve the desired texture and flavor.

Pork loin, seasoned with carefully selected spices and lightly smoked over beech wood, then dried-cured for 3 months to develop its fine and mild flavor.

Pack meat mixtures in pans not more than 6″ high, packing tightly to omit air pockets. Place meat in 38-40°F (3.3°C-4.4°C) cooler for 48 hours.

A traditional, unsmoked Italian-style pepperone- tangier than the store-bought stuff, delicious on a charcuterie board or on a pizza.

Our meat crafting experts have mastered an easy, step-by-step process that teaches you how to make traditional fermented, slow dried sausage at home.

Продолжительность: 25:28
Опубликовано: 3 мар. 2022 г.

Оценка 4,0 (57) · 480 ч 30 мин 23 нояб. 2021 г. · How to make saucisson sec, a classic French dry-cured sausage, at home from "The New Charcuterie Cookbook" by Jamie Bissonnette.

Ingredients · 30 lbs. Venison · 15 lbs. Boston Butts · 12 oz. Salt · 1 cup Black Pepper · 2 tablespoons Red Pepper · 3 tablespoons Sugar · 1-½ teaspoons Garlic ...

Продолжительность: 13:01
Опубликовано: 13 июн. 2016 г.