Dry Cured Smoked Italian Sausage Recipe
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
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.