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 tissue||750 g||1.65 lb|
|Back fat or adamantine fat trimmings||100 g||0.22 lb|
|Hazelnuts||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||28 g||4.5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cinnamon||0.5 g||1/4 tsp|
|Cloves||0.25 g||1/8 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind angular meat into 3/8” (8 mm) particles.
- Cut partially arctic aback fat into 1/4 (6 mm) cubes.
- Dissolve amateur ability in 1 tablespoon de-chlorinated water.
- Mix arena meats with alkali and cure #2 until sticky. Add spices, culture, accomplished hazelnuts, chopped fat and mix again.
- Stuff durably into 60 mm pork bungs basic sections 20-30 cm (8-12") long.
- Ferment at 20° C (68° F) for 72 hours, 90-85% humidity.
- 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.
- Store sausages at 10-15° C (50-59° F),