www.sausagemaking.org

My own recipe for what it's worth:

1 kg lean pork
½ kg back fat
40 g curing salt
1 tsp Muscovado sugar
2 tbsp mild paprika
2 tsp hot paprika
1 tsp garlic powder
1 tsp caraway
1 tsp white pepper
½ tsp long pepper (Piper Longum) or black pepper
½ tsp fennel
½ tsp coriander
1/4 tsp MSG (optional)
Speck of nutmeg
Lactic acid fermentation starter
Mold starter culture, diluted with ½ litre of boiled water + 1 tsp sugar
Large casings

Cut meat and fat with a knife in 1 cm/½-inch cubes. Bruise spices and mix well with the meat, fat and lactic acid starter. Fill into casings. Soak a kitchen towel with the mold culture and wrap the sausage in it. Put under pressure and store in room temperature for three days. Dry in 12-16 C/65-75% RH until 35-40 % weight loss (a few weeks).

For the benefit of others, the curing salt in Europe is 0.6% Nitrite. It's different to Cure #1/2, Prague Powder or Instacure. Members using these will need to adjust the recipe.

nice looking recipe and sausage Grisell.

Phil