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I just made my first cured and dried sausage without the use of pink salt. For anyone fan of charcuterie I recommend trying it out. The results are actually s

I just made my first cured and dried sausage without the use of pink salt. For anyone fan of charcuterie I recommend trying it out. The results are actually spectacular and my friends and I enjoy better charcuterie with only natural ingredients that an old French farmer would have used on their farm.

ethanzh 4y ago
Do you have any pointers or a guide you followed? I’d be interested in trying this
- xutopia 4y ago
  I am in a French Facebook group called "La Confrerie De La Charcuterie Maison Officiel". Though it is mostly French folks and I can speak the language but Facebook does a decent job translating. I also used the information on https://www.leblogsaucisson.fr https://www.leblogsaucisson.fr which can also be really easy to translate. The best recipe I did so far was this one: https://www.leblogsaucisson.fr/saucisson-fermier/ https://www.leblogsaucisson.fr/saucisson-fermier/ where I used two different casings (sheep and pork). The sheep one dried really quickly and the pork one is still drying. In a nutshell... it's a lot like making sausages you'd cook to eat except the salt content is increased and you may want to inoculate the casing with some Mold-600(p. nalgiovense) like I do. The rest is about setting up the right environment for the sausages to cure and dry. I use an Inkbird controller (ITC-608T 1800W) in a small wine fridge where I have a humidifier (a small fan on top of a bowl of water I fill from time to time), a dehumidifier (connected to the inkbird) and the thermometer circuit connected directly to the fridge and through the inkbird. It keeps the fridge at around 13C(55F) and 75-80% relative humidity with the settings I use and it does some really amazing results. One thing to note is that all equipment you connect has to have automatic on when power comes back on as the controller just turns the wall plug on and off.
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ethanzh 4y ago

Do you have any pointers or a guide you followed? I’d be interested in trying this

xutopia 4y ago
I am in a French Facebook group called "La Confrerie De La Charcuterie Maison Officiel". Though it is mostly French folks and I can speak the language but Facebook does a decent job translating. I also used the information on https://www.leblogsaucisson.fr https://www.leblogsaucisson.fr which can also be really easy to translate. The best recipe I did so far was this one: https://www.leblogsaucisson.fr/saucisson-fermier/ https://www.leblogsaucisson.fr/saucisson-fermier/ where I used two different casings (sheep and pork). The sheep one dried really quickly and the pork one is still drying. In a nutshell... it's a lot like making sausages you'd cook to eat except the salt content is increased and you may want to inoculate the casing with some Mold-600(p. nalgiovense) like I do. The rest is about setting up the right environment for the sausages to cure and dry. I use an Inkbird controller (ITC-608T 1800W) in a small wine fridge where I have a humidifier (a small fan on top of a bowl of water I fill from time to time), a dehumidifier (connected to the inkbird) and the thermometer circuit connected directly to the fridge and through the inkbird. It keeps the fridge at around 13C(55F) and 75-80% relative humidity with the settings I use and it does some really amazing results. One thing to note is that all equipment you connect has to have automatic on when power comes back on as the controller just turns the wall plug on and off.

deleted 4y ago

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