Saucisson Sec-sess

KevinCharcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Nature's Green Acres, Pork, Saucisson Sec7 Comments

Finally. After screwing it up, then waiting more than a year to give it another go, I’ve got it. Yes, I walked around my kitchen with my arms up in the air declaring to all my victory. See, I love this stuff. Deeply. Not only that, my otherwise vegetarian daughters love this stuff. And bacon.

I wrote about the making of it here. What I knew but had been too busy to concern myself with was that the small hog-middle sized ones dry quickly and I would be rich in saucisson sec sooner than expected. Only by happening down there to show a friend my setup did we realize that they were getting close to ready – the odd one being ready to go.

Why’d it work this time? Imo, two factors, both important: 1] Humidity was roughly 60% with a temp between 9-11C in my cellar and 2] I used Instacure #2, which I should have used the first time [used pink salt, the #1 version], but you can’t buy it where I live, so I had to order some online from the US.

Just when I thought my food-life couldn’t get any richer.

7 Comments on “Saucisson Sec-sess”

  1. Barry

    Love this…want to try this so bad I can almost taste it. I would probably end up using my kegerator in the garage as a curing chamber (55 degrees F and can monitor the humidity up to 75% if needed. I definitely need to pick up that book you suggested on an earlier post. Couple questions…how do you know when its ready? Also, once ready, how long will it keep? Will you just keep it in the cellar until you’re ready for it, or is there some post-curing, aging, storage step so that all your hard work wont go to waste.

    Looks amazing…

  2. Kevin

    Sarah – they are indeed.
    Barry – sounds like you’ve got the right place for it. The book: ‘Charcuterie’ by Rhulman and Polcyn. Readiness is determined by a good old-fashioned squeeze-test. The drier it is, the harder it is. Basically, give means not done yet. Not sure how long it will keep, to be honest, but my guess is a long, long time. It would keep for weeks in the fridge, and if I leave it in situ in the cellar my guess is months. It may get drier, but in this house, that’s not a problem – we like dry salamis.

  3. Karlynn

    Oh, you have two little “vegetarians” as well who love bacon and any type of cured meat,they would fit right in with my kids. It looks delicious!

  4. A Canadian Foodie

    These are PRO! I had the privilege of tasting one of these amazing sausages and I can testify that they are incredible. Standing ovation for you, Kevin! I would LOVE you to teach a class on how to make these for me and others. I know that animal and the fat is critical to the success of the sausage, but that can be arranged, too. This is definitely an artisan sausage of the highest calibre and if you find your way to clear some time on your calendar in the new year, I will set up a space in my kitchen for a few of us to learn this process. I know, I can read… but it is not the same.

  5. Kevin Kossowan

    Valerie – I would be happy to, but unfortunately the only key is the cellar or curing setup [old fridge, freezer etc] designed to hold the necessary temp and humidity for dry curing. So I could teach folks to make the sausage part, but they more than likely wouldn’t have the environment to dry cure it properly. A problem, no?

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