Chiliesque Mini-Sausages

0 0
Chiliesque Mini-Sausages

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Medium

Directions

Share

Chiliesque Mini-Sausages are done by the same recipe as “Chiliesque Salamini”, but with hog instead of sheep casings. The dry-curing process lasted around five weeks. On 4244 gr. of cut into 2-3 inch.boston butt, I gave 2.55% sea salt, 0.25% cure#2 and the same amount of crushed red pepper, 0.05% dried oregano, 0.3% dextrose, 1.2% chili powder, 0.3% garlic powder, and as much Bulleit Bourbon as made sense. After night in fridge, everything went through 5mm plate, received F-LC and water before sausages retired for the 3 days of drunkenness of fermentation. Then – in the “curing chamber”. Weight loss came to 45%.

(Visited 971 times, 1 visits today)
previous
One-piece ham
next
A Pressed Ham with Chicken and Pork
previous
One-piece ham
next
A Pressed Ham with Chicken and Pork

There are no comments yet

× You need to log in to enter the discussion

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close