The Creation (of Saucisson Sec) : Day 1
Here is a photo of my salami hanging in a curing chamber I made out of a cooler. I decided to go with the “Saucisson Sec” recipe from Charcuterie this time around because it is the only cured sausage in the book that does not require a starter culture! It is an all pork sausage that is seasoned with garlic and coarsely ground black pepper. I cut the recipe in half and ended up with about 6 decent sized links from the 2.5 lbs of pork. Plus one lil chub you can see on the far right. I am very excited for this. Wish me luck.