Dry Sausage
Dry Sausage
- Beef Trim (80/20): 10 kg / 22 lb
- Salt: 140 g / 10 tbsp
- Coriander: 60 g / 4 tbsp
- Black Pepper: 32 g / 8 tsp
- Nitrate: 8 g / 4 tsp
- Brown Sugar: 40 g / 8 tsp
- Vinegar: 240 ml / 1 cup
No Water.
Method: Grind through 4.5 mm, stuff 18-22 mm, dry at 18-30°C / 64-86°F, 40-55% RH for 3-5 days until 35-40% weight loss.
Pro Tip: Rotate daily to prevent uneven drying.
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