Cured Dry Sausages
Cured dry sausages are prepared in a fashion similar to cured cooked sausages. The major difference is that Prague powder #2 will be used in place of Prague powder #1. In addition, certified meats must be used. Since these products are never heated to a temperature that can kill trichinosis, it is necessary to accomplish this by other methods. The usual method is via freezing. Pork may be rendered acceptable for use in dry sausages by freezing it using the following guidelines:
| 5 °F (−15 °C) | 20–30 days |
| −10 °F (−23 °C) | 10–20 days |
| −20 °F (−29 °C) | 6–12 days |
The specific regulations are quite complex and are beyond the scope of this article. They depend on the thickness of the cuts of meat, the packaging method, and other factors. In addition there are very specific requirements as to the times in the drying rooms and the temperatures in the smoke rooms.
While it is quite feasible for the small sausage kitchen or hobbyist to produce excellent cured dry sausages, a great deal of technical information is required. Alternatively, certified pork can be simply purchased.
Read more about this topic: Sausage Making
Famous quotes containing the words cured, dry and/or sausages:
“With the truth, you need to get rid of it as soon as possible and pass it on to someone else. As with illness, this is the only way to be cured of it. The person who keeps truth in his hands has lost.”
—Jean Baudrillard (b. 1929)
“The inhabitants of the Cape generally do not complain of their “soil,” but will tell you that it is good enough for them to dry their fish on.”
—Henry David Thoreau (1817–1862)
“No atomic physicist has to worry, people will always want to kill other people on a mass scale. Sure, he’s got the fridge full of sausages and spring water.”
—William Burroughs (b. 1914)