Saucisson Sec & Dry Curing Calf Moose


I put this batch up last weekend – about a 5lb batch of pork saucisson sec, and a similar sized batch of calf moose saucisson sec. I’m also dry curing a piece of sirloin tip from the calf moose to see how that goes. For my first attempt at the game version of saucisson sec, I opted for a higher ratio of Berkshire back fat than would be used for the pork version – the fat reserved from one of the many fall pig butchering escapades.

That’s one big change in my sausage making routine that rocks. When we butchered the pigs, the trim was set aside but not ground that day [which saves time and labor that day - both appreciated] AND an appropriate amount of back fat was added to each pack. Genius. So when I pull a trim pack from the freezer to make saucisson or fresh sausage, it handily includes the necessary fat. I used to freeze my fat separately.  No more. Saved time on butcher day, fuss on sausage making day, uses less packaging, and leaving it in trim form rather than ground gives me more options for texture of the forcemeat.

I’m a little shocked that my cellar is at 79% humidity – a little too high for my liking, and the opposite problem I’d expected at  this time of year with the furnace fighting the -30C weather and drying out the air something bad in the rest of the house [sub-20%]. I’m not complaining. Easier to dry it up here than get the RH up.

I can see me having an awful lot of saucisson to put every year if this keeps working out.

14 Responses

  1. Mel says:

    No harm ever arose from having too much sausage. Ever.
    Actually, that gets me thinking about the shelf life of saucisson sec – what do you think is a reasonable expectation? I should think quite a while, but I’m really not sure about that.

  2. Mel. Especially dry cured. Because, as you mention, of shelf-life [or cellar life...whatever]. I’m going to say months in my cellar. Weeks in the fridge. In my cellar it gets the advantages of humidity and temp optimums, along with healthy flora helping out. The batch I made last time is a month old, and just hitting its stride – getting mushroomy smells outside, and perfection of dry density in the middle. Not even close to ‘too old’. I will be experimenting to find a more concrete answer to your question, but it will take time!

  3. Greg says:

    Thanks for sending a link along with Carissa. I must commend you on this (among all your many other epicurean brilliances). Your unfailing generosity, coupled with a drive to produce good things in abundance, make you a very admirable person. This isn’t just lip service; I really wanted to convey my appreciation for you, Kevin. So: thanks!

  4. jeff says:

    do you have any good photos of your cellar up anywhere on the site? the whole premise intrigues me and I dont really have a good idea of what you are running down there.

    Love to see the whole nine yards .


  5. Greg – aw shucks. You’re welcome.
    Jeff – No, not really. Reason: it’s a narrow space [6' wide], so getting a wide shot of it is basically not feasible. What I may do is do a walk through of it on video, as then you can get a sense of size, how it’s built, its capacity, etc.

  6. Vanja would say a dried sausage would last years in a cool dry place. Years… but, who would leave it that long? I am dying to post what has happened to the three little piggies we purchased with his parents last summer as they were just butchered last week. They rendered about 300 pounds of fat, make tons of sausage and are smoking most of it after it dries for a day… and then smoking and dry curing a lot of that meat. YUM… but, they are not here – and YOU are. Get out your computer and start your book. Seriously.

  7. I will edit it completely free of charge.

  8. Kevin says:

    Valerie – I have to agree with Vanja. Same with cheese cellaring – I think they could be down there for years. Amazing.

    That is one boat load of fat!!!

    And a book? Really? That sounds like work. ;)

  9. [...] been 3 weeks since I put up this batch, and the thinnest of them are just starting to become ready to go. The thicker ones – the [...]

  10. [...] not something I’d be excited to tie into regularly. But that tide has changed. A while back I put up a batch of pork saucisson sec, and made a batch with this year’s calf moose to give it a go. Test run. Success. And to continue with my quasi-snotty french names for these [...]

  11. S says:

    What is “calf” moose please?

  12. S – that year’s calf. They’re born in the spring and the hunting season starts Nov 1 for calves. Most folks hunt mature bulls. Details on identifying them and a photo of what they look like relative to a cow moose are available in the Alberta Hunting Regulations avail here: There is a draw system and season specifically for calves.

  13. S. says:

    I was afraid that’s what you were going to say. Sigh. Yes I’m a bit surprised. I’m only familiar with hunting and eating bull moose. I guess the regs have changed since I last looked, or they differ by province.

    I’m sure I’d eat it. You know, after the prerequisite horror.

  14. [...] bresi is a dried cured calf moose. The calf moose saucisson sec is   The elk jerky jjdd  The pork saucisson sec is  The St. Maure is one of the cheeses from [...]

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