| Ingredient | Grams |
|---|---|
| Pork shoulder | 2000 |
| Back fat | 230 |
| Salt | 40 |
| Cure #2 | 6 |
| Sugar | 15 |
| Black Pepper | 10 |
| Garlic | 20 |
In the winter months, the cupboard under the stairs of my home has the right temperature and humidity to cure meat. My first experiment was to to make saucisson, a long time favourite from trips to France and more recently the local supermarket.
The sausages take about 3 weeks to cure. After the first week, the area is filled with an amazing aroma of garlic and the microbes busy working their magic. It's a delight to open the curing cupboard and see the characteristic white fuzz growing on the sausages, helping to cure the meat and work out the moisture.
The finished saucisson is a delight on the eye, to slice and to eat.
