Dry-Cured Sausage
A classic dry-cured sausage with rich marbling and a distinctive white mold coating, perfect for charcuterie boards.
- Total time
- 43200 min
- Servings
- 20
- Calories
- 250
- Protein
- 15g
sophisticatedrusticFrenchgluten-freedairy-freeporkfirmchewy
Ingredients
- 900 g pork shoulder
- 100 g pork back fat
- 25 g salt
- 5 g black pepper
- 3 g sugar
- 2 g garlic powder
- 2 g pink curing salt
- 30 ml red wine
- 1 piece natural hog casing
- 1 pinch mold culture (Penicillium nalgiovense)
Instructions
- 1
Grind the chilled pork shoulder and fat through a medium plate.
- 2
Mix in salt, pepper, sugar, garlic powder, curing salt, and wine until sticky.
- 3
Stuff the mixture into the hog casing, pricking air bubbles.
- 4
Ferment at 20°C with 85% humidity for 24 hours.
- 5
Dry at 12-15°C with 75% humidity for 4-6 weeks until firm.
- 6
Coat with mold culture solution before drying for white bloom.
Tools you’ll need
- meat grinder
- sausage stuffer
- hog casings
- drying chamber
- thermometer
- hygrometer
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