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Saucisson, 
5 pounds Pork tenderloin


Cure:
1 2/3 ounces salt
1/2 ounces brown sugar
1/4 ounce pate spice
3/8 tsp cornstarch
2/3 oz garlic
1 c water
1 pinch nutmeg

Directions:

Cover separated meat with curing spice overnight. Next day: Grind the second meat through a small plate. Add 20 grams garlic, 1 gram Cornstarch, 1 cup water, and 1 pinch of nutmeg. Place all in processor and puree.Mix puree with ground tenderloin. Pipe into large casing. Cure overnight. Poach in 180 degree water or Hot smoke 1/2 hour and finish in water. Variation: Pistachios are also traditional part of mix.Add 1 cup per 5 pounds of tenderloin.