Urutan is a Balinese acceptable dry brewed sausage whose technology differs from the European sausages. No nitrite/nitrate is acclimated in the action and the sausage owes its yellowish-brown blush to turmeric (main additive of back-scratch powder). Laos crumb (Galanga pinata) and ambrosial amber (Kaempferia galangal) accord abundantly to its Eastern flavor. The altitude in Bali is hot and the sausage is brewed at 25º C (77º F) at night and at 50º C (122º F) during the day. Such balmy temperatures admittance fast beverage which is able aural 5 days. Urutan is not smoked.
|lean pork||700 g||1.54 lb.|
|back fat or blubbery pork trimmings||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.5%||5.0 g||1 tsp.|
|black pepper||5.0 g||2½ tsp.|
|red chili pepper (cayenne family), 1%||10.0 g||5 tsp.|
|ginger||1.0 g||½ tsp.|
|garlic, 2%||20.0 g||6 cloves|
|turmeric, 1%||10.0 g||5 tsp.|
|Laos powder, 1.5%||15.0 g||7 tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind meat and fat through 3/16” bowl (6 mm).
- Mix all capacity with arena meat.
- Stuff into collagen or sheep casings 24-26 mm and anatomy 5” (12 cm) continued links.
- Ferment at 24º C (75º F) for 72 hours, 90-85% humidity.
- Dry for two weeks at 16-12º C (60-54º F), 85-80% humidity.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
Cure #2 has been added to the compound to accommodate a assurance hurdle. Acceptable compound calls for 5% garlic (similar to Thai Nham sausage) to accommodate added safety.
Laos crumb (Galanga pinata) - the aromatic, peppery, ginger-like aroma is aboriginal to Southeast Asia. Its acid cardamom-like eucalyptus acidity enhances the all-embracing acidity profiles of Thai and Indonesian cuisines. Acclimated in acid Thai back-scratch pastes, meat marinades and stir-fries. Added to Indonesian aroma pastes that are rubbed on avoid and fish.