TOTAL FAILURE when making Dried Sausage

This will show you how you can make Dried Sausage and how you can fail when it is drying too fast.
Ingridients :
Pork lean 80%
Pork Fat 20%
Salt 2 % of total volume that's including Instacure 2
Black pepper - 0.01%
Nutmeg - 0.01%
Coriander or Cardamon (your choice) - 0.01%
Garlic : dryed - 0.01% or fresh 0.05 %
Vodka - 15-30 ML per Kilogram of product. You can use any other high proof liquid.
Meat should not exceed 45 F ( 7C ) at any moment of production.
Meat was with salt for 3-5 days. Grind it. Stuff casings. Dry till will lose about 35% of volume.

[@CaptDave1301]

Looks great as always. Awesome seeing you on the boat this year with your buddies 👍

[@ReallySmoking]

Thank You for warm Welcome.

[@AlexandroMechina-yb3tf]

Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt 20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.

[@ReallySmoking]

Thank You very much ... Upcoming project 😍

[@profas1983]

Theres no law against a silver beard or a tasty sausage..👌

[@onetimer44]

Very sophisticated spice mixing method. Im sure Temu has a very cheap machine for that.

[@ReallySmoking]

Agree , but my method is free :)

[@profas1983]

What is Temu?

[@hammertiming8423]

​@@profas1983 European wish