In this sausage curing salts are not usually used do to the high temp climate of the region it hails from. Since I have a curing chamber and can control my temps I chose to add the no try rate and give it a normal amount of time to dry age. I also used koji Jin to ferment instead of more common fermenting agents such as txpx or mold 600.i also used beef instead of pork just because I thought it would be funny to make a assuage out of animal which is basically worshiped by the people of the region this sausage comes from.
1kg Beef – looking for a 70/30 meat/fat ratio. I used filet because it is lean then add pork fat for the 30%. Also I don’t like beef fat in sausage.
20g cure 2
30g salt
30g of fresh minced garlic (don’t use prepared minced garlic from a jar – fresh minced garlic has some natural anti-bacterial qualities)
10g turmeric powder
15g Laos Powder (galangal root)
5g ground white pepper
1g ginger powder
Approx. 1.5m of 30-34mm size hog casings
by UbuSit
2 Comments
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Looks amazing! no cure ,no cultures, no worries…I don’t use them either