Wind Dried Sausage from Western China(and Hello!)
Posted: Sat Jan 16, 2021 04:30
Hello!
I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I figured I'd document my experiments here! Also, combining classic techniques with admissible safety practices should we ever want to get our processes fully approved. So, I welcome any and all questions/critiques/advice!
Now, lets get to it!
I made 2 Sausages, one contains 15% Pork Liver and the spices are a bit different, but the important stuff is the same. Stuffed in sheep casings.
10# Meat
112.5g salt
11.25g Cure #1
22.5g Dextrose
1/4 Packet Bactoferm F-CL(for the whole 20#)
Spices(will update once I have an opinion on adjustments)
Initial Fermentation:
25C @80% Humidity
48 hrs in so far. Unfortunately, the humidifier ran dry last night and crept to 36C @50% humidity. I've had it at 85% today to mitigate the case hardening, I hope.
Where to go from here?
Let it go for 1 more day and then drop the temp and age?
Pull it tomorrow and cook sous-vide to 140deg , then smoke/dry a bit
other thoughts? (pronounced sourness is not a necessary trait, here)
Also, this is a very simple country sausage, quite different than the candy/red/sweet Cantonese/SE Asian Lap Cheong. Traditionally, this would be salted/stuffed and immediately dried at ambient outdoor temp, cool, humid weather, typically. Obviously, no robust fermentation happens then. It is almost always thoroughly cooked.
I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I figured I'd document my experiments here! Also, combining classic techniques with admissible safety practices should we ever want to get our processes fully approved. So, I welcome any and all questions/critiques/advice!
Now, lets get to it!
I made 2 Sausages, one contains 15% Pork Liver and the spices are a bit different, but the important stuff is the same. Stuffed in sheep casings.
10# Meat
112.5g salt
11.25g Cure #1
22.5g Dextrose
1/4 Packet Bactoferm F-CL(for the whole 20#)
Spices(will update once I have an opinion on adjustments)
Initial Fermentation:
25C @80% Humidity
48 hrs in so far. Unfortunately, the humidifier ran dry last night and crept to 36C @50% humidity. I've had it at 85% today to mitigate the case hardening, I hope.
Where to go from here?
Let it go for 1 more day and then drop the temp and age?
Pull it tomorrow and cook sous-vide to 140deg , then smoke/dry a bit
other thoughts? (pronounced sourness is not a necessary trait, here)
Also, this is a very simple country sausage, quite different than the candy/red/sweet Cantonese/SE Asian Lap Cheong. Traditionally, this would be salted/stuffed and immediately dried at ambient outdoor temp, cool, humid weather, typically. Obviously, no robust fermentation happens then. It is almost always thoroughly cooked.