Meats and Sausages
Saucisson sec au Beaufort
This is a French dry sausage made with Beaufort cheese. Beaufort is a firm, raw cow’s milk cheese produced in Beaufort, which is located in the Savoie region of the French Alps.
Meats | Metric | US |
---|---|---|
Pork, lean | 700 g | 1.54 lb |
Pork back fat | 200 g | 0.44 lb |
Beaufort cheese | 100 g | 3.5 oz |
Ingredients per 1000g (1 kg) of meat
Salt | 28 g | 5 tsp |
Cure #2 | 2.5 g | 1/2 tsp |
White pepper | 4.0 g | 2 tsp |
Dextrose | 3.0 g | 1/2 tsp |
Sugar | 3.0 g | 1/2 tsp |
Garlic | 10 g | 3 cloves |
Nutmeg | 1.0 g | 1/2 tsp |
White wine | 15 ml | 1 Tbsp |
T-SPX culture | 0.12 g | use scale |
Instructions
- Grind lean meat through 1/4” (6 mm) particles.
- Using a sharp knife cut partially fried back fat into 1/4 (6 mm) cubes.
- Cut cheese into 3/8” (10 mm) chunks.
- 30 minutes before mixing dissolve the starter culture in 1 tablespoon de-chlorinated water.
- Mix ground meats with salt and cure #2 until sticky. Add spices, culture, wine and chopped fat and mix again.
- Stuff firmly into 50 mm hog or beef casings making 6” (15 cm) straight links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 45 days. The sausage is dried until around 30% in weight is lost. The sausage should develop a white mold which is expected and desired.
- Store sausages at 10-15º C (50-59º F), < 75% humidity.