Making dry cured sausages at home - step by step - Startercultures.eu (2024)

Dry-cured sausages are a culinary delight that can be enjoyed in various dishes or as a flavorful snack. This ancient preservation technique involves using salt, spices, fermentation and time to create delicious, shelf-stable sausages bursting with intense flavors. In this guide, we’ll take you through the process of making dry-cured sausages at home.

Step 1: choosing your meat

Start with high-quality meat, preferably lean cuts like pork shoulder or beef, combined with porkfat, ideally backfat. Aim at a 25-75 lean to fat ratio. Ensure the meat is very fresh and free from any spoilage.

Step 2: Choosing your spices

As far a spices go, anything goes. Like fennel, add fennel! Like red chili? Add those. There are no rules. Generally, around 2-5 grams per spice per kilogram are added.

Step 3: Choosing your additives

Additives play a crucial role in the production of dry-cured sausages, enhancing their flavor, texture, safety, and shelf life. These are the most commonly used additives and their roles

Salt is a vital ingredient in dry-cured sausages as it helps control microbial growth and acts as a natural preservative. It inhibits the growth of spoilage bacteria and creates an environment that is inhospitable to pathogens. Salt also enhances the flavor, improves the texture, and promotes the development of desirable microbial cultures during the fermentation process.

Dosage: generally around 25-30 grams per kilogram are added.

Curing salts, such as Prague powder or instacure, contain salt, with added sodium nitrite (#1) and sodium nitrate (#2). These are preservatives and inhibit the growth of harmful bacteria, particularly Clostridium botulinum, which can cause botulism. They need to be mixed with table salt.

In the EU however, these products are not available and alternative products such als nitrite salt, or salvianda are used. These also contain salt with added sodium nitrite and sodium nitrate , but the concentration of these are much lower. Consequently, both nitrite salt and salvianda can be used pure. For example: for a standard dry cured sausages, you just need to add 25 grams of nitrite salt or salvianda and that’s it. Please read our free PDF for more information.

Starter Cultures: Starter cultures consist of beneficial bacteria, such as Lactobacillus or Pediococcus strains, that initiate the fermentation process in dry-cured sausages. These cultures convert sugars into lactic acid, which lowers the pH of the sausage, inhibits the growth of harmful bacteria, and contributes to the characteristic tangy flavor and texture. Several types are available, for different styles of sausages (e.g. US style or Southern European style)

Dosage: usually around 0,25-0,5 grams per kilograms.

Sugars: Dextrose, a type of sugar, is often used in small amounts during the curing process. It serves as a food source for the bacteria in the starter culture which ferment the sausage and contribute to its flavor and preservation. Other sugars such as lactose are sometimes added to balance the saltiness and acidity.

Dosage: 1-10 grams per kilogram

Antioxidants: Antioxidants, such as ascorbic acid (vitamin C) are often added to dry-cured sausages to prevent oxidative rancidity. These additives help preserve the quality and extend the shelf life of the sausages by inhibiting the oxidation of fats.

Dosage: usually around 0,5 grams per kilogram

Step 4: Grinding and Mixing

Grind the meat using a meat grinder. Both electric and hand grinders are available. They both work well. Add the desired spices. Mix thoroughly to evenly distribute the additives, spices and achieve a good bind. Keep the meat cold during this stage.

Step 5: Stuffing the Sausages

Use a sausage stuffer to fill natural casings with the seasoned meat mixture. Natural casings are typically made from cleaned animal intestines and come in a wide variety. Ensure the casings are soaked in water to soften them before use.

Step 6: Tying and Pricking

Once the sausages are stuffed, tie off both ends using kitchen twine, leaving enough room for individual sausages. Prick the sausages with a sterilized pin or sausage pricker to remove any air pockets, which helps prevent spoilage during the curing process.

Step 7: Curing

During this stage, the bacteria in the starter culture turn the added sugars into organic acids, lowering the pH and flavor compounds. This generally requires a temperature of 20-30°C and, depending on this temperature and the type of starter, can take between 12 hours and 5 days.

Step 8: Drying and aging

Hang the sausages in a temperature-controlled environment with good air circulation. Ideal conditions are around 12-15°C and 70-80% humidity. Allow the sausages to dry for several weeks or until they achieve the desired texture and flavor. Regularly monitor the sausages for any signs of mold. Mild levels of mold can be wiped off.

Final note

Making dry-cured sausages at home requires patience and attention to detail, but the end result is a rewarding culinary experience. It should however be noted that it is not without risk, and it is advised that you read up on this topic, or take a (online) course before you get started so you fully understand the steps and pitfalls.

The best way to die is sit under a tree, eat lots of bologna and salami, drink a case of beer, then blow up. — Art Donovan

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