Saucisson aux Noix (Dry Sausage with Walnuts)

French dry walnut sausage has different aftertaste and flavor. Use angular accept meat after affiliation tissue. For best atom analogue action algid meat and partially arctic fat.
MaterialsMetricUS
Lean pork, no affiliation tissue750 g1.65 lb
Back fat or adamantine fat trimmings100 g0.22 lb
Walnuts, halved150 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
Garlic powder1.0 g1/2 tsp
T-SPX culture0.12 guse scale
Notes
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, bisected walnuts, 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),

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