Easy Dry Sausage

[NePaSmoKer]

Here is an easy to do dry sausage with no major equipment.

Note: This uses cure #2 and preferred method of reaching IT of 165 is steaming.

Sichuan-Cured Lop Cheong. From the vault.

5 lbs poke butt
1/2 lb additional poke fat (if you have some from trim)
1.5 Tbs kosher salt
1 level tsp cure 2
1Tbs sugar
1 tsp white ground pepper
2 Tbs chili powder
1 tsp 5 spice (Asian) powder
1 tsp Sichuan peppercorns (black peppercorns will work to)
1/4 cup soy sauce
3 Tbs vodka or sake
hog casings cleaned and soaked or 32mm collagen

In a bowl mix the kosher, cure, sugar ,white pepper, chili powder, 5 spice and peppercorns. Set aside

Cube the poke. Mix the dry spice with the cubed poke to cover all cubes. Cover and fridge for 30 mins.
After the 30 mins grind poke thru a fine or med plate (your choice) this will grind and combine the spice with the meat. Next add the soy and liquor to the ground poke. Mix by hand or mixer.

Stuff the meat into the hog or collagen casings however you like the lengths.

Now the fun part. Hang the sausage in an area that is fairly clean and free of bugs or animals. Like a rod in a spare closet or the shower. This sausage does not require any humidity.

You will need to hang these for 3 DAYS

After the 3 days you will need to steam them for 20-30 mins until you have an IT of the sausage of 165* Depending on your steamer size you may want to make smaller lengths

Eat, fridge or freeze this sausage within 3 days of steaming.