Saucisson sec au Beaufort

This is a French dry sausage fabricated with Beaufort cheese. Beaufort is a firm, raw cow’s milk cheese produced in Beaufort, which is amid in the Savoie arena of the French Alps.

Pork, lean700 g1.54 lb
Pork aback fat200 g0.44 lb
Beaufort cheese100 g3.5 oz
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
White pepper4.0 g2 tsp
Dextrose3.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Garlic10 g3 cloves
Nutmeg1.0 g1/2 tsp
White wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
  1. Grind angular meat through 1/4” (6 mm) particles.
  2. Using a aciculate knife cut partially absurd aback fat into 1/4 (6 mm) cubes.
  3. Cut cheese into 3/8” (10 mm) chunks.
  4. 30 account afore bond deliquesce the amateur ability in 1 tablespoon de-chlorinated water.
  5. Mix arena meats with alkali and cure #2 until sticky. Add spices, culture, wine and chopped fat and mix again.
  6. Stuff durably into 50 mm hog or beef casings authoritative 6” (15 cm) beeline links.
  7. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  8. Dry at 16 → 12º C (60-54º F), 85 → 80% clamminess for 45 days. The sausage is broiled until about 30% in weight is lost. The sausage should advance a white cast which is accepted and desired.
  9. Store sausages at 10-15º C (50-59º F),

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