Saucisson Sec

NePaSmoKer · February 21, 2014, 09:12:01 AM

Note this recipe uses cure #2

Recipe is from the Charcuterie Book.
These will not get smoked.

Kosher salt, Sugar, course black pepper, diced garlic and cure #2

At times i get my hog casings from a friend up in PA. They are salt packed.

Soaking in room temp distilled water with 1 T vinegar added.

5 lbs fresh ground pork butt.

Stuffing the casings, make small rings or links, If you have a larger cabinet make larger rings or links. Be sure to leave enough casing on each end to tie together.

Small rings.

Hang at 60* with 60-70% R/H. I will add my humidity tomorrow as the links will create moisture right now.

Should take between 18 and 30 days to finish.

pensrock · February 21, 2014, 10:24:17 AM

Not much in them in the way of spices but I bet they will be tasty. :)

Tenpoint5 · February 21, 2014, 11:57:03 PM

One of these days...........

carnie1 · February 22, 2014, 06:54:51 AM

Looking good so far, now the long wait, hopefully mine will be done soon

pensrock · February 22, 2014, 07:22:09 AM

Tony, hows your new Auber temp/humidity controller working for you? I looks pretty cool. :)

carnie1 · February 22, 2014, 01:27:01 PM

Quote from: pensrock on February 22, 2014, 07:22:09 AM
Tony, hows your new Auber temp/humidity controller working for you? I looks pretty cool. :)

It's working good, much better that the other setup, back room is really hot today and the temp is reading 70.1 and humidity says 66.9 and I have temp set at 70 and humidity at 65, I highly recommend for anyone setting up a dry cure fridge, so much easier.

GusRobin · February 22, 2014, 01:44:40 PM

Quote from: NePaSmoKer on February 21, 2014, 09:12:01 AM
Note this recipe uses cure #2

Hang at 60* with 60-70% R/H. I will add my humidity tomorrow as the links will create moisture right now.

What are you hanging it in?

NePaSmoKer · February 23, 2014, 04:01:35 AM

Gus

Its an 8 bottle wine chiller, temps from 42*-60*

Saber 4 · February 23, 2014, 09:09:40 AM

Quote from: NePaSmoKer on February 23, 2014, 04:01:35 AM
Gus

Its an 8 bottle wine chiller, temps from 42*-60*

does it control temp and humidity Rick? I see wine fridges on CL for good prices all the time.

pensrock · February 23, 2014, 10:15:51 AM

QuoteIts an 8 bottle wine chiller, temps from 42*-60*

But, but, but wheres the wine? ::) ;D

Quarlow · February 23, 2014, 10:54:10 AM

This is a good idea.

NePaSmoKer · February 26, 2014, 06:39:12 AM

Had to bring inside for drying.

The wine is in the hold under the coach to keep light out. The rear fan was sucking to much humidity from the back and into the cooler making for 90% R/H.

Being inside i can get closer to 70%. When the new coach gets in i will have more room for the wine cooler and bring inside.

Blue thing is an RV fridge fan, small container is salt & distilled water giving between 67-74% R/H

NePaSmoKer · February 28, 2014, 05:35:49 PM

Took half back in the cooler. Half in the cabinet.

Looking better everyday.

mustangmoe · February 28, 2014, 06:14:53 PM

OK so I been watching this post and I am very interested. So you say you took half back to the cooler??? Why? You have left us hanging as what went wrong. Your posts are like puzzels, please fill in the missing pieces.

NePaSmoKer · March 01, 2014, 01:03:21 AM

Quote from: mustangmoe on February 28, 2014, 06:14:53 PM
OK so I been watching this post and I am very interested. So you say you took half back to the cooler??? Why? You have left us hanging as what went wrong. Your posts are like puzzels, please fill in the missing pieces.

Nothing went wrong. I just wanted to re-cooler half the batch.

As for the puzzling thing? Thats what keeps me apart from the straight laced sausage bible y'all stick to. ;D ;D