I will air-dry the sausages. No smoke.
500 g lean wild boar meat
500 g belly, trimmed
300 g pork fillet
300 g back fat
Half of the belly and half of the fat was ground finely. The rest of the belly and fat and all of the meat was cut with a knife into irregular pieces, ½-1 cm. Mixed with the following seasoning:
48 g Maldon sea salt (including cure)
9 g dextrose
1½ tbsp sweet paprika
1 tsp black pepper, finely crushed
1 tsp Cayenne pepper
1½ clove garlic
2 tbsp Port wine
1 tbsp Piri-Piri sauce (bottled)
1/4 tsp MSG
Lactic acid fermentation starter (yoghurt)
Refrigerated overnight and stuffed hard into hog casings (ca 35 mm). Poked any air pockets and sprayed with a mould solution. I'm aware that mould is atypical for chouriço, but I've had some problems before with unwanted mould, so I inoculate for safety. I might remove it later.
This picture is right after stuffing (the darker areas are wild boar pieces). They are now ready for fermentation. I will report back as the sausages develop.
PS One funny coincidence was that when I weighed the meat only (to calculate the salt), the scale read 1,579 grams. After stuffing I had to weigh the sausages to be able to monitor weight loss. 1,579 grams!
I thought the scale had broke. This means that what was left in the stuffer weighed exactly as much as the seasoning, casings and strings.
I'll keep you updated as the process goes by.
