Flawed
Well-Known Member
Homemade Urutan Dry-Cured Sausage
Finally cracked it....I've written more about it on my website, but the topline ingredients and process are below - it also works well as a cooked sausage.
INGREDIENTS
1kg pork – looking for a 70/30 meat/fat ratio. The lean pork loin works best, then add pork fat for the 30%, but any pork cut will work.
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 (see above)
5g ground white pepper
1g ginger powder
Approx. 1.5m of 30-34mm size hog casings
METHOD
1.Prepare your hog casings (30-34mm recommended) as usual. Refreshed in water over a couple of hours, changing the water a couple of times. I add a teaspoon of vinegar to the last water refresh. Flush the casings through some running water.
2.Coarsely grind the pork using a 6mm or 8mm plate. If using a grinder it is worth putting your equipment and pork in the freezer for 20-30mins so it stays firm through the process, or else the grinder action can warm the meat and turn it sludgy.
Or use your knife skills to chop - Start by cutting the meat into smaller manageable chunks and then grab a second sharp knife so you have one in each hand. Now with your left hand draw the knife from right to left, and with the knife in the right hand draw the knife from left to right. Then repeat and keep cutting like this until desired coarseness is achieved. This scissor motion can make quick work of the pork if the main part of the blade is kept perpendicular to the chopping board. and with a small pile of the pork place the blades.
3. Add the salt in batches as you mix the meat through so it is well dispersed.
4. Add the remaining ingredients and mix thoroughly by hand. It is important to do this for a good 5-10 minutes. The salt will engage with the meat and start to create a meat glue to bind it all together. It is important to get a good bind throughout your meat so when it comes to drying there will be no air pockets in the interior of your sausage links.
5.Put the mix into your hog casings with either a sausage stuffer, grinding attachment, or our plastic bottle funnel method (see TIPS). Make sure the skins are packed tight with as few air pockets as possible. Tie into manageable lengths as you go ensuring you have good tie at both ends.
TYING TIP - tie one granny knot around the casing skin to close it, then loop the flap of casing over the knot, and tie another knot, then with the two ends tie into a loop for hanging.
6.Prick the sausages all over with a sterilised pin or needle to remove any possible air pockets just under the surface.
7.Now weigh each sausage link, making a note of the weight on some tape or a tag, then calculate a 30% reduction (multiply the weight by 0.7 to achieve this) and add this to the tag, attach tag to the sausage link.
8.Now hang in warm area 20-25 Celsius , out of direct sunlight for 2-3 days for the fermentation phase, then move to a cooler area 10-12 Celsius until the target weight lose is achieved. You can do this in a commercial fridge (typically 3-4C) but will take longer to reach the target weight.
9.Once target weight is achieved, it’s ready for consumption – slice up and enjoy with a glass or two . It stores well in the fridge, but for longer term storage I suggest vacuum packing.
Finally cracked it....I've written more about it on my website, but the topline ingredients and process are below - it also works well as a cooked sausage.
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1kg pork – looking for a 70/30 meat/fat ratio. The lean pork loin works best, then add pork fat for the 30%, but any pork cut will work.
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 (see above)
5g ground white pepper
1g ginger powder
Approx. 1.5m of 30-34mm size hog casings
METHOD
1.Prepare your hog casings (30-34mm recommended) as usual. Refreshed in water over a couple of hours, changing the water a couple of times. I add a teaspoon of vinegar to the last water refresh. Flush the casings through some running water.
2.Coarsely grind the pork using a 6mm or 8mm plate. If using a grinder it is worth putting your equipment and pork in the freezer for 20-30mins so it stays firm through the process, or else the grinder action can warm the meat and turn it sludgy.
Or use your knife skills to chop - Start by cutting the meat into smaller manageable chunks and then grab a second sharp knife so you have one in each hand. Now with your left hand draw the knife from right to left, and with the knife in the right hand draw the knife from left to right. Then repeat and keep cutting like this until desired coarseness is achieved. This scissor motion can make quick work of the pork if the main part of the blade is kept perpendicular to the chopping board. and with a small pile of the pork place the blades.
3. Add the salt in batches as you mix the meat through so it is well dispersed.
4. Add the remaining ingredients and mix thoroughly by hand. It is important to do this for a good 5-10 minutes. The salt will engage with the meat and start to create a meat glue to bind it all together. It is important to get a good bind throughout your meat so when it comes to drying there will be no air pockets in the interior of your sausage links.
5.Put the mix into your hog casings with either a sausage stuffer, grinding attachment, or our plastic bottle funnel method (see TIPS). Make sure the skins are packed tight with as few air pockets as possible. Tie into manageable lengths as you go ensuring you have good tie at both ends.
TYING TIP - tie one granny knot around the casing skin to close it, then loop the flap of casing over the knot, and tie another knot, then with the two ends tie into a loop for hanging.
6.Prick the sausages all over with a sterilised pin or needle to remove any possible air pockets just under the surface.
7.Now weigh each sausage link, making a note of the weight on some tape or a tag, then calculate a 30% reduction (multiply the weight by 0.7 to achieve this) and add this to the tag, attach tag to the sausage link.
8.Now hang in warm area 20-25 Celsius , out of direct sunlight for 2-3 days for the fermentation phase, then move to a cooler area 10-12 Celsius until the target weight lose is achieved. You can do this in a commercial fridge (typically 3-4C) but will take longer to reach the target weight.
9.Once target weight is achieved, it’s ready for consumption – slice up and enjoy with a glass or two . It stores well in the fridge, but for longer term storage I suggest vacuum packing.
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