French-style Saucisson Sec Duck Salami with UMAi Dry скачать в хорошем качестве

French-style Saucisson Sec Duck Salami with UMAi Dry

Craft your own impressive Saucisson Sec de Canard--traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac) at home in the safety of your kitchen fridge. Step-by-step instructions: https://umaidry.com/blogs/recipes/aut... UMAi Dry makes it easy with either the Kit + recipe -OR- the 5# "No Math" Method. UMAi Dry 50mm∅ Dry Sausage Kit: https://umaidry.com/collections/dry-s... -SKIP THE MATH- Premixed Curing Salts Blend: https://umaidry.com/collections/spice... Traditional fermented, slow-dried sausage is made simple with UMAi Dry system. Check out: https://umaidry.com/pages/how-to-make.... Here is the easy-to-follow basic recipe: 1) 5 pounds of well-marbled pork shoulder, large cold grind for essential particle definition 2) Mix with 1/4 cup de-chlorinated water, and distribute throughout meat: Bactoferm T-SPX Starter Culture: +/- 1/4 to 1/2 tsp per 5 lb (2.24kg) Powdered Dextrose: +/-1 tsp per 5 lb (2.24 kg) OR Use the UMAi Dry Premixed Curing Salts Blend for 5 lb Recipe 3) Mix your spice recipe or UMAi Dry Spice Blend with salts. Combine into meat mixture: Kosher Salt: 3% of meat weight (65g per 5 lb (2.24 kg) #2 Curing Salt: 0.25% of meat weight (5g per 5 lb (2.24 kg) 4) Stuff into UMAi Dry casing. 5) Ferment in protected room temp area for 24-72 hours. Look for telltale "blush" indicating successful fermentation and pH drop to 5. 6) Transfer to open wire rack or hang in a regularly used modern frost free kitchen refrigerator located in a room temperature environment. 7) Capture and mark start weights of several chubs. Calculate target weights of 35-40% weight loss (start weight x 0.6 = target weight). 8) Dry until you reach target weight. Peel away UMAi Dry, and vacuum seal to equalize moisture level edge-to-edge, and to preserve in fridge or freezer. If you have a digital scale, kosher salt and spices on hand, the UMAi Dry 50mm Dry Sausage Kit will provide the essentials. You calculate the 3% kosher salt and 0.25% #2 curing salt to weight of the meat, gather the ingredients for the Duck Saucisson Sec recipe below. To skip the math-- Just get 5# of pork shoulder and duck and Premixed Curing Salts Blend for 5#. Here's what you'll need: "No Math Method"-- 1. UMAi Dry 50mm Casing packet: https://umaidry.com/collections/salum... 2. Premixed Curing Salts Blend for 5#: https://umaidry.com/collections/spice... 3. Spanish Chorizo Spice Blend for 5#: https://umaidry.com/collections/salum... 4. T-SPX Meat Starter Culture: https://umaidry.com/collections/salum... 5. Powdered Dextrose: https://umaidry.com/collections/salum... "Recipe Method" -- 1. UMAi Dry 50mm Dry Sausage Kit: https://umaidry.com/collections/salum... 2. Spanish Chorizo recipe: https://drybagsteak.com/spanish-chori... 3. Digital Scale: https://umaidry.com/collections/tools... Choose your preferred UMAi Dry Sausage Spice Blend for 5 lb., or check out more recipes here: https://umaidry.com/blogs/recipes The following blends are available from https://umaidry.com/collections/spices: Soppressata, Pepperoni, Salami, Finocchiona, Landjaeger, Spanish Chorizo, Mettwurst, Summer Sausage For more information, check out: umaidry.com drybagsteak.com DryAgePro.com ArtisanMeatKit.com Recipe: Ingredients per 5 lb. (2.2 kg) of meat duck meat 900 g 2 lb. lean pork 900 g 2 lb. pork fat 450 g 1 lb. salt 3% Curing Salt #2 0.25%