Dry Cured Andouille Sausage

[NCPaul]

This is my take of an American sausage made as a dry cured product. The heat seems to come in two distinct stages with the taste of thyme in between with a faint garlic / smoke finish. It has a pretty face.

Dry Cured Andouille Sausage


Pork diced 3/8" 325 g
Back fat diced 1/8" 280 g
Pork shoulder (lean) 795 g

Salt 32.2 g
Cure # 2 3.5 g
Dextrose 2.8 g
Sugar 4.2 g
Thyme 1.8 g


Cayenne 4 g
Red pepper flake 3.4 g
Garlic powder 8.4 g
Black pepper 13 g
F-LC 0.4 g

Ground once through course plate, mixed with seasonings, diced meat and diced fat then stuffed into 76 mm synthetic.
Cold smoked twice for eight hours.
pH = 5.15 at 44 hrs.

10/19 1382 g
10/30. 1132 g. 18.1 %. 46F/64 %
11/6. 1045 g. 24.4 %
11/14. 975 g. 29.5 %
11/21. 929 g. 32.8 %
11/27. 900 g. 34.9 %. 46F/66 %
12/3. 872 g. 36.9 %



Sliced



Face time

[Swing Swang]

I'd like to try that - cubing that fat by hand took some time...
Out of interest is the slight 'bloom' due to the beginnings of mould formation of because it's just come out of the freezer as even on my photos of my own sausage I can't tell the difference unless I refer back to the notes.
In the process of moving house so no salami-making for me this winter
Philip

[NCPaul]

Slight mold started, I don't apply any and it wasn't enough to wash off. At lower drying temperature it doesn't seem to grow much. I hope to new house has room for salami aging.

[NCPaul]

This year's version: