I've had limited success with Ruhlman's Charcuterie recipe for saucissson sec. Certainly no fault of the process described in the sacred tome, just my inexperience. Today, I'm older, wiser, have a daughter who explodes with giggly delight to help rather than hinder ... it's all coming together. Got my environment set, large beef casings, mold and nothing better to do on the sabbath, so I decided to take my ground pork (grinding is always done on the eve of the sabbath) and stuff it into beef casings.
|I finally broke down and got a piston-type stuffer. |
Frankie could operate this thing no sweat!
|Beef middles, ca. 62-65 mm from Butcher-Packer.com Suggested for use|
by the good people at Menu in Progress.
|Rinsed the beef middles a lot with water to remove some of the smell and salt.|
|Stuffed the piston with the spiced pork (garlic, s&p, cure #2)|
Only used about 120 grams of casings for the 5 lbs.
|With Frankie at the helm, stuffing went swimmingly. NO AIR pockets in the sausage. |
Only problem is we stuffed a bit too tight. Don't know how to regulate that.
|Stuffed, sectioned into little guys (for a small meal) and sprayed with a|
suspension of Mold 600. Ruhlman (by personal communication on Twitter) said mold
could be sprayed on/inncoulated on the casing anytime. Thanks!
|Final product before curing. Cool Huh?|
|Now they rest in 70-80% relative humidity and low 60s.|
At the really big risk of showing this post before the final goods are in, I'm crossing
my fingers and will give updates as the mold forms, etc. Wish me luck.
Menu in progress, saucisson sec post, thanks!