Following Christophe's proposal
https://www.econologie.com/forums/post246849.html#246849
So I resume here.
I have been fattening 2 pigs for a few years, once or twice a year.
Almost as much as I try to make dry sausages. This year
is the first time I have made my sausages.
If this is of interest to some I will communicate the recipe which ultimately succeeded.
Nothing really complicated but you had to know. And there is also
the equipment, but that's when you really like dry sausage.
Homemade dry sausage in the smokehouse
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Christophe
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Well we are interested 
For the salmon I put it here: https://www.econologie.com/forums/fumer-le-s ... 12178.html
For the salmon I put it here: https://www.econologie.com/forums/fumer-le-s ... 12178.html
Last edited by Christophe the 14 / 12 / 12, 10: 50, 1 edited once.
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Christophe
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Obamot wrote:He is not going to eat them anyway I hope!
Roooh it's low ... because sausages are only 2 possible uses ... eat them and ... the other ...
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the stitches are tighter ...-
Christophe
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Obamot wrote:the stitches are tighter ...
Hu?
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Ok I -> get out 
poor beasts ...-
Christophe
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Poor obamot yes ...
It is the others who smoke but you who taste! (to the east this is pretty)
It is the others who smoke but you who taste! (to the east this is pretty)
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Here is the procedure I followed:
9 kg lean pork (ham) cut into 4cmX4cm cubes placed in a cool place (3 ° C) on a grid for 12 hours. The sealer (2gr LS-3 from Gewürrzmüller) was mixed with the meat during the
cut into cubes. I threw the juice that was under the meat before going to the cutter.
4.2 kg of fat (shingles) hung in strips (thickness + -3cm) in the fridge for 10 hours to dry.
Passage the meat cutter to obtain cubes of 3mm X3mm <=== three - four turns of the cutter.
Passage of the fat previously cooled to -1 ° C with a cutter. get cubes of 4mm X4mm <=== three turns of the cutter. (I'm a little disappointed, I didn't have time to enjoy the pleasure of watching the machine turn)
Meat and fat cooling to 1 tsp
Meat + fat + spices
Spices:
2 gr dextrose / Kg i.e.: 26gr _________________ /
3gr brown cane sugar / Kg or 40gr _________ / FOR 13.1 KG of MELE
25 gr nitre salt / kg or 330 gr ________________ /
2gr freshly ground black pepper / Kg or 26 gr_ /
1gr of ascorbic acid / Kg or 13gr ___________ /
Kneading: 10 min
Note: it would have been easier to cut the fat and lean together to homogenize the mixture.
Cooling of the mixture to 1 ° c.
Embossing in pig casings 28-30
The sausages have to be perforated all around with a sausage stick min 1 hole per 3cm
The sausages were hung to drain for 3 hours (temperature 18 ° c in the kitchen).
Note: it is better to dry the ends of the sausages before hanging them, otherwise the rope will slip and the sausage will fall.
Put (in bulk) in the sausage ripener. Pressure -0.6 bars. Temperature 18 ° c during the day and 16 ° c at night Duration 72 hours. Super good smell at the exit of the ripener.
I had to resist the urge to eat it. It is hard, but drying is worse.
Sausages put back to hang 4 weeks before smoking half of them.
Smoking lasts 12 hours.
Here is the kind of smoke generator that I use, except that it works
with boxes of peas and carrots 800gr. By stacking the boxes
without bottom or cover. 1 to 2 hours are obtained per box of shavings.
After 12 to 24 hours, you must clean the pipe which is filled with tar.
https://www.youtube.com/watch?v=oZCNTc9Q1gg
9 kg lean pork (ham) cut into 4cmX4cm cubes placed in a cool place (3 ° C) on a grid for 12 hours. The sealer (2gr LS-3 from Gewürrzmüller) was mixed with the meat during the
cut into cubes. I threw the juice that was under the meat before going to the cutter.
4.2 kg of fat (shingles) hung in strips (thickness + -3cm) in the fridge for 10 hours to dry.
Passage the meat cutter to obtain cubes of 3mm X3mm <=== three - four turns of the cutter.
Passage of the fat previously cooled to -1 ° C with a cutter. get cubes of 4mm X4mm <=== three turns of the cutter. (I'm a little disappointed, I didn't have time to enjoy the pleasure of watching the machine turn)
Meat and fat cooling to 1 tsp
Meat + fat + spices
Spices:
2 gr dextrose / Kg i.e.: 26gr _________________ /
3gr brown cane sugar / Kg or 40gr _________ / FOR 13.1 KG of MELE
25 gr nitre salt / kg or 330 gr ________________ /
2gr freshly ground black pepper / Kg or 26 gr_ /
1gr of ascorbic acid / Kg or 13gr ___________ /
Kneading: 10 min
Note: it would have been easier to cut the fat and lean together to homogenize the mixture.
Cooling of the mixture to 1 ° c.
Embossing in pig casings 28-30
The sausages have to be perforated all around with a sausage stick min 1 hole per 3cm
The sausages were hung to drain for 3 hours (temperature 18 ° c in the kitchen).
Note: it is better to dry the ends of the sausages before hanging them, otherwise the rope will slip and the sausage will fall.
Put (in bulk) in the sausage ripener. Pressure -0.6 bars. Temperature 18 ° c during the day and 16 ° c at night Duration 72 hours. Super good smell at the exit of the ripener.
I had to resist the urge to eat it. It is hard, but drying is worse.
Sausages put back to hang 4 weeks before smoking half of them.
Smoking lasts 12 hours.
Here is the kind of smoke generator that I use, except that it works
with boxes of peas and carrots 800gr. By stacking the boxes
without bottom or cover. 1 to 2 hours are obtained per box of shavings.
After 12 to 24 hours, you must clean the pipe which is filled with tar.
https://www.youtube.com/watch?v=oZCNTc9Q1gg
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