Salumi -
Autumn Twist on a Traditional Recipe: Duck Salami with Dried Figs and Jack Daniels
Homemade Duck Salami
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Category
Salumi
Also known as "Saucisson Sec de Canard," this is a traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac).
Ingredients
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Dry Sausage Casing
Duck meat 900g / 2 lb.
Lean pork 900g / 2 lb
Pork fat 450g / 1 lb.
Salt 60g / 10 tsp. (For other amounts of meat, weigh salt to ensure 3% for food safety.)
Instacure #2 5g / 1 tsp.
Dextrose 5g / 1 tsp.
Sugar 5g / 1 tsp.
Black pepper 8g / 4 tsp.
White pepper 7g / 2½ tsp.
Nutmeg 1.5g / 1 tsp.
Tarragon 7g / 4 tbsp.
Garlic powder 5g / 3 tsp.
Juniper berries, 4 crushed
Whiskey (Gentleman Jack) 50ml / 1/4 cup
Dry figs, diced 40g / 1/4 cup
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Bactoferm T-SPX Starter Culture 0.5g / 1/2 tsp.']
(dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine)
Meat Mixture
For every five pounds (2.2 kg) of meat add:
Directions
Cut up figs and soak them in the Jack Daniels
Start with well-chilled
(almost frozen) finger-thick slabs of meatCube the meat into 1 in (2.5 cm) pieces
Grind with a very large grinding plate
Add Diluted TSPX Bactoferm to the mixture and blend well
Add Soaked Figs to mixture
Add the dry ingredients with ground meat mixture
Mix in the fig and dry ingredients
Add and mix in fig soaked whiskey into the meat mix
Set meat mixture to chill
Seal the end of the 50mm casing with vacuum sealer or zip ties
Using a Stuffer fill the seal UMAi casings with meat mixture
Hang to ferment in an enclosed space at 65-75 F (18-24 C) for 48-72 hours
The Sausage will turn deep red in color when successfully fermented
Dry in the refrigerator for 3-4 weeks or until 35-40% weight loss achieved
