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Old 11-17-2007, 05:03 PM   #1
Nick Prochilo's Avatar
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367

This recipe comes from the book "Charcuterie".

1 pound back fat
4 pounds pork
1/4 cup Bactoferm. We used Fermento
1/4 cup distilled water
1 1/2 ounces kosher salt ( 3 tablespoons)
1 teaspoon Insta Cure #2
1/2 cup non fat dry milk powder
3 tablespoons dextrose
1 teaspoon ground white pepper
1 teaspoon minced garlic
1 teaspoon hot red pepper flakes
1/4 cup Pinot Bianco or comparable dry white wine

Grind fat and meat through a medium grind plate. Mix together in a bowl.

Dissolve the Bactoferm in the distilled water and add it, along with the remaining ingredients. Mix throughly and stuff into hog middles.

Hang the sausage at room temp; ideally 85 * for 12 hours to incubate the bacteria. The beneficial bacteria will grow and produce more lactic acid at a warmer temp.

Hang the sausage (ideally at 60*, with humidity at or around 60 - 70%) until completely dry or until it's lost around 30 - 40% of it's weight. The time will differ depending on the size of the casings used and your drying conditions.

The last batch we did, the smaller sausages were ready to be eaten around 4 weeks after we set them to dry. When you think they might be ready, cut the end off of one and give it a look see. You will know when it's done when you look at it. If it looks raw still, leave it hanging.

The book that I mention, Charcuterie is full of information and recipes and is a good read if your into sausage making.
I hope this isn't negative!
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