Fermented Snack Sticks

Recipes for all sausages

Fermented Snack Sticks

Postby NCPaul » Wed Jan 06, 2016 1:55 pm

Fermented Snack Stick Recipes

Postby NCPaul » Sun Dec 07, 2014 11:35 pm

Fuet Snack Sticks

Following the recipe for fuet (which means whip in Spanish) given by Jeffery Weiss in his book “Charcuteria” with changes noted.

Trimmed pork butt 800 g
Back fat 400 g
Lean pork belly 800 g

Garlic powder 3 g (the book called for 10 g of fresh garlic)
Salt 56 g
Dextrose 6 g
Sugar 6 g
Cure #1 4.8 g (the book called for Cure # 2)
White pepper 10 g

Sherry (very dry) 50 mL

Bactoferm T-SPX 1.5 g (the book called for 20 g)

Sheep casings or equivalent 24/26 mm
(REQUIRED – this recipe should not be attempted with other casings)

Grind the nearly frozen meat and fat through a course plate. Mix the ground meat with the seasonings until a sticky mass forms. Stuff this into flushed and soaked sheep casings. Form into 12 inch (30 cm) lengths leaving a 4 inch gap to cut and tie off the sticks.


The meat looked like this:
Image

Stuffed:

Image

After fermenting (color now bright pink):

Image

The pH was measured after fermenting at 72 F and “high humidity” (see photo)

Image


24 hrs. pH (neat) = 5.1
44 hrs. pH 9neat) = 4.8


At 32 hours, the sausages were placed either in a full sized refrigerator in my kitchen (Whirlpool), in a dorm sized refrigerator in my basement (beer fridge), or in my curing refrigerator in my garage. The weight loss was tracked over time with the following results:

Upstairs Fridge

Hours Wt g Wt % % Loss Temp/RH
32 425 100 0
80 386 90.8 9.2
152 354 83.3 16.7
188 318 74.8 25.2
236 299 70.4 29.6 37 F/66 %
284 284 66.8 33.2
332 273 64.2 35.8
392 263 61.9 38.1

Beer Fridge

Hours Wt g Wt % % Loss Temp/RH
32 913 100 0.0
80 828 90.7 9.3
152 730 80.0 20.0
188 646 70.8 29.2 40 F/58 %
236 609 66.7 33.3
284 574 62.9 37.1
332 556 60.9 39.1
392 538 58.9 41.1

Beer Fridge

Hours Wt g Wt % % Loss Temp/RH
32 410 100 0.0
80 364 88.8 11.2
152 340 82.9 17.1
188 308 75.1 24.9 40 F/58 %
236 285 69.5 30.5
284 271 66.1 33.9
332 259 63.2 36.8
392 249 60.7 39.3

Curing Fridge

Hours Wt g Wt % % Loss Temp/RH
32 115 100 0.0
80 107 93.0 7.0 49 F/84 %
164 101 87.8 12.2 51 F/79 %
236 91 79.1 20.9
284 83 72.2 27.8 50 F/80 %
332 79 68.7 31.3 49 F/78 %

The temperature and humidity were measured for all three fridges as noted. The range of temperature and humidity was not controlled in any way and likely had wide variations. The beer fridge was opened once in the morning and 4-6 times in the evening. :D Even sticks in the same small fridge showed variation in drying rate (probably due to location within the fridge). The drying target was 30 % weight loss within 14 days; the curing fridge with the highest RH just made this target, lower humidity made the target easily. The final product:

Image

Image

I like these best at 40 % weight loss, but I have dried these up to 48.8 % loss and the taste was fine (a bit more chew :D ).

Fashionably late will be stylishly hungry.



Chorizo Riojano Snack Sticks

Following the recipe for chorizo Riojano given by Jeffery Weiss in his book “Charcuteria” with changes noted.

Trimmed pork loin 600 g
Back fat 200 g
Lean pork belly 200 g

Garlic powder 3 g (the book called for 10 g of fresh garlic)
Salt 24 g
Dextrose 3 g
Sugar 3 g
Cure #1 2.4 g (the book called for Cure # 2)

Pimenton dulce 15 g (the book called for 20 g)
Sherry (very dry, ice cold) 50 mL
I mix these 2 items into a slurry.

Bactoferm T-SPX 0.75g (the book called for 10 g)

Sheep casings or equivalent 24/26 mm
(REQUIRED – this recipe should not be attempted with other casings)

Grind the nearly frozen meat and fat through a course plate. Mix the ground meat with the seasonings until a sticky mass forms. Stuff this into flushed and soaked sheep casings. Form into 12 inch (30 cm) lengths leaving a 4 inch gap to cut and tie off the sticks.

The meat looked like this:

Image

Stuffed:

Image

After fermenting:

Image


The pH was measured after fermenting at 72 F and “high humidity” (see photo above post)

24 hrs. pH (neat) = 5.4
44 hrs. pH 9neat) = 4.7


At 32 hours, the sausages were placed either in a full sized refrigerator in my kitchen (Whirlpool), or in a dorm sized refrigerator in my basement (beer fridge). The weight loss was tracked over time with the following results:

Upstairs Fridge

Hours Wt g Wt % % Loss Temp/RH
32 475 100 0
80 421 88.6 11.4
152 389 81.9 18.1
188 359 75.6 24.4
236 343 72.2 27.8 37 F/66 %
284 329 69.3 30.7
332 320 67.4 32.6



Beer Fridge

Hours Wt g Wt % % Loss Temp/RH
32 612 100 0.0
80 543 88.7 11.3
152 506 82.7 17.3
188 468 76.5 23.5 40 F/58 %
236 441 72.1 27.9
284 426 69.6 30.4
332 412 67.3 32.7

Image


Image
Fashionably late will be stylishly hungry.
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Re: Fermented Snack Sticks

Postby Pal Pably » Wed Jan 06, 2016 10:48 pm

Great job! I will give these a go as they can be done without dedicated equipement. 8)
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Re: Fermented Snack Sticks

Postby ped » Fri Jan 08, 2016 7:29 am

Very nice NCPaul, thank you.
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Re: Fermented Snack Sticks

Postby Swing Swang » Fri Jan 08, 2016 11:19 pm

Look great. Thanks for the pics and detailed info. Philip
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Re: Fermented Snack Sticks

Postby ryankelley » Mon Jan 11, 2016 5:47 pm

Very interesting. I'm going to give it a try this weekend. I measured the temperature and humidity in my vegetable drawer. 39F degrees with 71% humidity with the humidity switch all the way old. I'll have to monitor the humidity to figure out how far it needs to be open to get 60% RH.

My plan is to follow the recipe you've outlined, but change up the spices some. With some of it, blend beef in and make landjaegers. Salami, pepperoni, chorizo, and landjaegers... See which I like the best and make more. Sheep casings with all of them.
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Re: Fermented Snack Sticks

Postby ryankelley » Mon Jan 11, 2016 5:52 pm

Other than fat content, is there a reason you blend pork belly and shoulder? I don't think my pork shoulder has enough fat to get 30% or so...belly definitely does. I assume belly is about 50/50...shoulder is about 15%. If I went half and half I'd be close to 30%.
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Re: Fermented Snack Sticks

Postby NCPaul » Mon Jan 11, 2016 11:26 pm

You can check the humidity but I wouldn't worry about it. Maybe have the salami on a wire rack so there is air flow and even drying. Belly does help to get the lean / fat ratio where I want it and is easier to get than good back fat; jowl is a good option as well.

ETA - You might want to give your OH a heads up about the salami smell. :D
Fashionably late will be stylishly hungry.
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Re: Fermented Snack Sticks

Postby ryankelley » Sun Jan 17, 2016 2:04 pm

NCPaul wrote:You can check the humidity but I wouldn't worry about it. Maybe have the salami on a wire rack so there is air flow and even drying. Belly does help to get the lean / fat ratio where I want it and is easier to get than good back fat; jowl is a good option as well.

ETA - You might want to give your OH a heads up about the salami smell. :D


ETA, Huh? Smell? This is going to smell huh? I didn't consider that... My wife will not be happy about that, but I'm in it too deep now.

I have Tuscan Salami, Spanish Chorizo, and Pepperoni ready for the grinder. I seasoned it yesterday. Will add the bacteria after grinding today, then stuff into sheep casings.

I'll snap a few pictures and post them if my status on here allows it.
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Re: Fermented Snack Sticks

Postby wheels » Sun Jan 17, 2016 6:57 pm

There's no problem posting pictures, but for reasons beyond our control, the photos have to be hosted elsewhere - somewhere like Photobucket or one of the other free sites. There's instructions about it here:

viewtopic.php?f=13&t=8025

It'll be great to see your results.

Phil
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Re: Fermented Snack Sticks

Postby ryankelley » Mon Jan 18, 2016 1:19 am

I made about 2.5 pounds each of Spanish Chorizo, Pepperoni, and Tuscan Salami...and an additional 8 pounds of kielbasa. This is the picture of the fermenting sausages (hopefully fermenting): https://goo.gl/photos/sKqq3u87VY63TUbz6

The oven temp is 95F and 84% humidity...the light bulb does it all. I'll check it tomorrow to see how humid and warm it is.
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Re: Fermented Snack Sticks

Postby NCPaul » Mon Jan 18, 2016 2:36 pm

ETA, Huh? Smell? This is going to smell huh? I didn't consider that... My wife will not be happy about that, but I'm in it too deep now.


Help her focus on the positives:

Wife: The fridge smells like salami.
You: Only for two weeks.

:D

Try to have good airflow all around the sticks as they dry; try not to have them touching if possible or move them around daily.
Fashionably late will be stylishly hungry.
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Re: Fermented Snack Sticks

Postby ryankelley » Mon Jan 18, 2016 5:28 pm

I added a battery powered fan to get the air circulation in the oven. I also put some foil up blocking the oven light from the sausage...the links closest to the bulb look like they cooked a bit.

Humidity is holding steady. I have to turn the oven on and off...it was 102 degrees when I got up this morning.
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Re: Fermented Snack Sticks.

Postby ryankelley » Tue Jan 19, 2016 1:41 am

I'm convinced I have too much sausage to do all of this in the vegetable drawer. I will do as much as I can in there, but will use a rubbermaid tub for the rest. In the retired freight elevator machine room of my building, I found the temp to be 51 degrees today...that's where I'll put the tub. I'm planning to put a cake pan of salt and water in the bottom of the rubbermaid tub for humidity...60% is my target.

I drilled holes through the tub and ran twine through to give me something to hang these from. I have an old fish tank air pump to provide some airflow...I'll drill a small hole in the bottom and feed the tub into the tube with the idea fresh air will pour in the bottom and old stuff will pour out the top or twine holes. I'll measure the temp and humidity and improvise adjustments are necessary.

When 9 pounds becomes 6 I'm done.
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Re: Fermented Snack Sticks

Postby ryankelley » Tue Jan 19, 2016 12:43 pm

https://goo.gl/photos/3tSevsWLtBupbrWV8

The one on the rack above are singles that can't be hung like the ones below...lesson learned, these must be twisted in even numbers from now on.

Humidity is 80% in the tub. I'll monitor it and add water in the bottom if necessary...until it drops some I'll not add any.
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Re: Fermented Snack Sticks

Postby wheels » Tue Jan 19, 2016 4:09 pm

It's looking good so far. :D :D

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