📝 About This Recipe
Transport your senses to the rustic hills of Lyon with this authentic Saucisson Sec, a cornerstone of French 'art de vivre.' This dry-cured salami balances the rich, buttery fat of heritage pork with the sharp bite of black peppercorns and a whisper of garlic. Through the patient magic of fermentation and air-drying, these humble ingredients transform into a sophisticated hors d'oeuvre with a complex, funky aroma and a melt-on-the-tongue texture.
🥗 Ingredients
The Meat and Fat
- 2.2 lbs Pork Shoulder (Boston Butt) (cubed, chilled to 32°F/0°C)
- 0.5 lbs Pork Back Fat (Hard Fat) (cubed, very cold)
The Cure and Seasoning
- 30 grams Sea Salt (Fine) (approx. 3% of meat weight)
- 3 grams Pink Curing Salt #2 (essential for long-term curing safety)
- 5 grams Dextrose (feeds the starter culture)
- 8 grams Black Peppercorns (toasted and coarsely cracked)
- 2 cloves Fresh Garlic (minced into a paste)
- 40 ml Dry White Wine (Chardonnay) (chilled)
Cultures and Casings
- 1/4 teaspoon Bactoferm F-RM-52 (starter culture)
- 2 tablespoons Distilled Water (lukewarm, for activating culture)
- 6 feet Hog Casings (32-35mm diameter, rinsed)
- 1/8 teaspoon Molded Culture (Bactoferm 600) (optional, for white bloom)
👨🍳 Instructions
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1
Sanitize all equipment, including the grinder, bowls, and stuffer, to ensure a clean environment for beneficial bacteria to grow.
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2
Dissolve the Bactoferm F-RM-52 starter culture in 2 tablespoons of lukewarm distilled water and let it sit for 15-20 minutes to activate.
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3
Grind the chilled pork shoulder through a coarse plate (8mm) and the pork back fat through a medium plate (4.5mm). It is vital that the meat stays near freezing to prevent the fat from smearing.
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4
In a large chilled bowl, combine the ground meat and fat. Add the sea salt, curing salt #2, dextrose, cracked peppercorns, garlic paste, and the activated culture liquid.
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5
Mix the meat by hand or in a stand mixer for 2-3 minutes until the mixture becomes tacky and develops a 'primary bind.' Slowly pour in the white wine during the last 30 seconds of mixing.
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6
Load the mixture into a sausage stuffer, taking care to press it down firmly to remove any air pockets.
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7
Stuff the mixture into the prepared hog casings. Twist into 6-8 inch links and tie the ends securely with butcher's twine.
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8
Use a sterilized sausage pricker or needle to poke any visible air bubbles in the links. This prevents spoilage and ensures the casing adheres to the meat.
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9
Fermentation Phase: Hang the sausages in a warm, humid spot (approx. 70-80°F with 90% humidity) for 24-48 hours. This allows the culture to lower the pH, making the meat safe and tangy.
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10
If using Molded Culture (Bactoferm 600), spray or dip the sausages in the solution now to encourage the growth of protective white mold.
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11
Drying Phase: Move the sausages to a 'curing chamber' (a cool, dark place) kept at 55°F (13°C) and 75-80% humidity.
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12
Allow the saucisson to dry for 3 to 6 weeks. They are ready when they have lost 30-35% of their original weight and feel firm to the touch.
💡 Chef's Tips
Temperature control is everything; if the fat melts during grinding, the texture will be grainy rather than creamy. Always use Curing Salt #2 (containing nitrates and nitrites) for dried sausages; #1 is only for cooked meats. If you see 'bad' mold (fuzzy, green, or black), wipe it off immediately with a cloth dipped in vinegar. Invest in a small digital scale that measures in grams; precision is key to safety and flavor in charcuterie. Don't rush the drying; a slow cure results in a much deeper, more complex 'umami' profile.
🍽️ Serving Suggestions
Slice thinly on a bias and serve at room temperature to allow the fats to soften. Pair with a sharp Dijon mustard and crunchy cornichons to cut through the richness. Serve alongside a crusty baguette and a glass of Beaujolais or a crisp dry cider. Include on a platter with Comté cheese and walnuts for a classic French 'Apéro' experience.