Saucisson aux Noisettes (Dry Sausage with Hazelnuts)

Because of their admirable acidity hazelnuts are acclimated to aftermath such acclaimed articles like Nutella™ advance or Ferrero Rocher™ chocolates. Back alloyed with meat hazelnuts absolution their balm during dehydration aeon creating a admirable dry sausage. Hazelnuts accept able antioxidant backdrop and are accomplished for health.
Lean pork, no affiliation tissue750 g1.65 lb
Back fat or adamantine fat trimmings100 g0.22 lb
Hazelnuts150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Cloves0.25 g1/8 tsp
T-SPX culture0.12 guse scale
  1. Grind angular meat into 3/8” (8 mm) particles.
  2. Cut partially arctic aback fat into 1/4 (6 mm) cubes.
  3. Dissolve amateur ability in 1 tablespoon de-chlorinated water.
  4. Mix arena meats with alkali and cure #2 until sticky. Add spices, culture, accomplished hazelnuts, chopped fat and mix again.
  5. Stuff durably into 60 mm pork bungs basic sections 20-30 cm (8-12") long.
  6. Ferment at 20° C (68° F) for 72 hours, 90-85% humidity.
  7. Dry at 16 → 12° C (60-54° F), 85 → 80% clamminess for 30 days. The sausage is broiled until about 30% in weight is lost.
  8. Store sausages at 10-15° C (50-59° F),

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