Air Dried Sausage, Morcon Gaditano. 1001 Greatest Sausage Recipes.
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In this sausage we do a Spanish Style Air Dried Sausage. It is Called the Morcon Gaditano, a very coarse dried pork sausage. The initial fermentation stage poses a bit of a risk as we hold the sausage in a dangerous temperature zone for an extended time. We do have cure in this sausage but we don't add competitive pH dropping bacteria. Therefore we are depending on the large amount of garlic to inhibit bad bacteria and the naturally occurring lactic acid producing bacteria to flourish.
Bit of a risk that could be avoided with modern sausage making supplies.
In the end the sausage has a very neat flavor mainly the flavor of garlic. The texture of the sausage is a bit coarse and maybe would be good used in a dish.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
amzn.to/3YBcpMV
If you'd like the exact sausage stuffer from the video here is the link:
amzn.to/3JcB2uq
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
amzn.to/3mpjdPp
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone.
2 سال پیش
در تاریخ 1401/12/22 منتشر شده
است.
8,578
بـار بازدید شده