Dry Cured Smoked Italian Sausage Recipe

This Dry Cured Smoked Italian Sausage Recipe is basically the one from the book “Great Sausage Recipes and Meat Curing” by Rytek Kutas. Although it works just fine, it’s possible to make some adjustments. For example, the ingredient I have is “Bactoferm F-RM-52”, but I think fermento may be easier to work with. As for the casing and casing size I’ve found that natural hog casings will give the best results. The collagen ones, sometimes, dry and break off where you hang them. You could use a 32-34 mil casing and have sausage ready to eat in 20-30 days. And/or you may want to try beef middles 50/60 mil to make salami out of your recipe. This could take 30 - 50 days till ready.

Save as PDF

Ingredients

10 Lb pork butts

7 Tbsp salt

2 Tsp Insta Cure No 2

1 Tbsp cracked fennel seed

4 Tbsp powdered dextrose

3 Tbsp ground cayenne pepper

5 Tbsp corn syrup solids

1 Tbsp ground coriander

Preparation

Grind pork through a ¾″ grinder plate.

Add remaining ingredients and mix well until evenly distributed.

Pack meat mixtures in pans not more than 6″ high, packing tightly to omit air pockets.

Place meat in 38-40°F (3.3°C-4.4°C) cooler for 48 hours.

Then re-grind meat through 3/16″ grinder plate and stuff into 35-38 mm hog casings.

Place sausage in a drying room at about 60°F with a relative humidity of 65-70% for 48 hours.

Then put sausage in a 38-40°F (3.3°C-4.4°C) cooler and allow to cure for 20 days before using.

Your cooler should also have a relative humidity of 60-70% during these 20 days.

Variety
Pack

This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavours.

Shop Now

Best Food Smokers.
Ever.

Professional P10 4 Rack Electric Smoker

Bradley’s Hottest Smoker! With 4 Racks, 10 hours of smoke.

$799.00 CAD

The ultimate in food smoking!

Digital 4 Rack Electric Smoker

The best of the Bradley Original with new technology! 4 Racks.

$649.99 CAD

~~$649.99 CAD~~ $649.99 CAD

Original 4 Rack Electric Smoker

4-Rack capacity and automatic feed system for nine hours of continuous smoking.

$499.99 CAD

Something For
Every Season

View all

Smoked Candied Salmon Recipe 24 Hours
Salmon fillets (Coho, Chinook or Sockeye) ½ Gallon of water ¼ Cup of coarse salt 3 & ½ Cups of real maple syrup 4 Kg of pure honey (melted) 4...

Smoked Candied Salmon Recipe
5 minutes Read
Salmon fillets (Coho, Chinook or Sockeye) ½ Gallon of water ¼ Cup of coarse salt 3 & ½ Cups of real maple syrup 4 Kg of pure honey (melted) 4...
Smoked Diver Scallops Recipe 30 Minutes
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you'll...

Smoked Diver Scallops Recipe
5 Minutes Read
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you'll...
Smoked Salmon Mini Quiches Recipe 10 minutes
12 Mini pastry shells 2 Oz cold smoked salmon 2 Oz goat cheese - crumbled 3 Medium eggs ⅔ Cup milk ¼ Tsp kosher salt ½ Tsp fresh dill, chopped...

Smoked Salmon Mini Quiches Recipe
5 minutes Read
12 Mini pastry shells 2 Oz cold smoked salmon 2 Oz goat cheese - crumbled 3 Medium eggs ⅔ Cup milk ¼ Tsp kosher salt ½ Tsp fresh dill, chopped...