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Dry Cured Sausage (Basic Ratio)

Ingredients

  • 1 part lean pork
  • 1 part lean beef
  • 1 part pork belly fat

Seasoning (per 3 lb / 1.36 kg meat+fat)

  • 28 g (1 oz) salt
  • 2 tsp black pepper
  • 2–3 garlic cloves, minced
  • 1 tbsp brown sugar (optional)
  • Spices to taste (e.g. paprika, chili, fennel)
  • Splash (60 ml / ¼ cup) wine or liquor for marinade
  • Pinch curing salt (saltpetre or modern equivalent) – follow safety guidelines

Instructions

  1. Marinate lean meats in wine 12 hours chilled (optional for flavour).
  2. Mince chilled lean meats through medium plate; dice fat small.
  3. Combine meats with seasoning thoroughly until tacky.
  4. Stuff into natural casings; tie links or coils loosely.
  5. Hang at ≤21°C (70°F) for initial drain, then dry/cure in cool environment (12–15°C / 54–59°F) with airflow until firm and reduced in weight (several months). White surface mould is normal.