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 pork700 g1.54 lb.
back fat or blubbery pork trimmings300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.5%5.0 g1 tsp.
black pepper5.0 g2½ tsp.
red chili pepper (cayenne family), 1%10.0 g5 tsp.
ginger1.0 g½ tsp.
garlic, 2%20.0 g6 cloves
turmeric, 1%10.0 g5 tsp.
Laos powder, 1.5%15.0 g7 tsp.
T-SPX culture0.12 guse scale
  1. Grind meat and fat through 3/16” bowl (6 mm).
  2. Mix all capacity with arena meat.
  3. Stuff into collagen or sheep casings 24-26 mm and anatomy 5” (12 cm) continued links.
  4. Ferment at 24º C (75º F) for 72 hours, 90-85% humidity.
  5. Dry for two weeks at 16-12º C (60-54º F), 85-80% humidity.
  6. 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.

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