All in one ‘supereasy no fermentation dry cured sausages’ – starter kit

Description

Are you the type of sausage maker that thinks: “this whole fermentiaton stuff with it’s startercultures, pH, temperature, humidity. That is jus not my style.” Then we’ve got just the kit for you.

With this kit your dry sausage you can skip the hard parts! Slightly less ‘authentic’ but a lot simpler. Who cares about authenticity anyways.

With this kit you ‘ferment’ (lower the pH) using GDL (Glucono-delta-lactone), a chemical acidifier. It give you a safe and slicable dry cured sausage, with a great flavor but without the hassle. It supports and accelerates the ripening, coloring and the formation of the typical dry cured sausage aromas. The acidification is not dependent on bacteria, but is done chemically and in the fridge. This way it’s easy and risk free.

Advantages of our supereasy dry cured sausages starter kit

• No fermentation required due to use of ripening agent
• Super easy
• 100% safe

Content

• 1 bag of nitrite salt (0.6%)
• 1 tube of hog casing
• 1 sachet of GDL
• 1 bag of non-acidifying starter (Primal Sk soft)
• 1 sausage pricker
• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• Optional: impress everybody with your equipment! Eg with le Porkert, known worldwide as ‘the Ferrari among the meat grinders’. Complete this rock-solid Czech classic with stuffing tubes and a meat stumper.

Instructions

1. Grind your meat
2. Mix 25-30 grams of nitrite salt per kilo through the meat if you are using pork intestines
3. Then also mix 6-12 grams of GDL per kilo through the meat (more is a lower pH and a safer sausage)
4. Add extra seasonings, 2-3 grams per spice per kilo
5. (optional) also add about a gram of the starter culture dissolved in some cold water
6. Mix everything together very well, while keeping it cold
7. Fill the sausages.
8. Keep the sausages refridgerated for 2-3 days. Afterwards they will be acidified and safe.
9. Dry your sausages.
10. (optional) for the first 3-5 days of drying, hang the sausage at room temperature for the optional starter to do its job.
11. Then continue to dry them in – preferably – a cool, slightly damp place for as long as you like (usually until they have lost about 1/3rd of their weight).

Recommended reading on making your own (dry cured) sausages and charcuterie

• 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
• Home Production of Quality Meats and Sausages
• The art of making fermented sausages
• Spanish Sausages Authentic Recipes And Instructions
• Polish Sausages, Authentic Recipes And Instructions
• Worstbijbel (Dutch only; by the author of startercultures.eu)
• Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu

Online English spoken dry cured sausage making workshop

During this English spoken masterclass you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages at home. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and sausagemaking,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.Click here for more info.