First ever saucisson sec, didn’t use curing salt (but did use a binding powder that my butcher recommended, which contains chard juice powder) and stuffed them using only my hands. Turned out better than I expected, the binding is nice, I can easily cut thin slices and hard casing is not that much of a problem.
Taste is nice, but honnestly nothing incredible. Will use better quality meat next time ! Anyway, this has gotten me super motivated to try and learn more !
by GeorgesGerfaut
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Is the meat ground or hand cut?