How to Make Saucisson Sec, a Classic French Dry Sausage

• Meat

  • 1/2 lbs Fatback
  • 4 1/2 lbs Pork meat

• Produce

  • 2/3 oz Garlic

• Baking & Spices

  • 1 4 ounces (6 g curing salt no. 2
  • 1/4 oz Black pepper, coarsely ground
  • 1 1/2 oz Kosher salt

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

• Other

  • ½ ounces (15 g dextrose
  • Sheep or hog casing, soaked in tepid water for 2 hours before use

Found on foodpreservation.about.com

Description

Ingredients

• 4½ pounds (2 kg) pork meat
• ½ pounds (225 g) fatback
• 1½ ounces (40 g) kosher salt
• ¼ to ½ ounces (10 g) black pepper, coarsely ground
• ½ ounces (15 g) dextrose
• ¼ ounces (6 g) curing salt no. 2
• ⅔ ounces (18 g) garlic, minced to a paste 
• ¼ cup (59 ml) dry white wine
• Sheep or hog casing, soaked in tepid water for 2 hours before use

Directions

• Preparation Set up the meat grinder, all metal parts from the freezer. Grind the pork meat and fatback on a large (¾” [1.9 cm]) plate into a bowl sitting on ice. Use a paddle to mix in all other ingredients.Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in the stuffer and pack it down. Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot. Extrude one full coil, about 48 inches (1.3 m) long, and tie it off. Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other between each sausage link. Repeat along the entire coil. Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the casing process to use remaining sausage.Hang the sausages to cure 18 to 20 days at 60°F–75°F (18°C–21°C). These can be refrigerated, wrapped, for up to 6 months.