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Autumn twist on a traditional recipe: Duck Salami with dried figs and Jack Daniels ADD VIDEO

Homemade Duck Salami Recipe

Homemade Duck Salami (or “Duck Jack Fig”) Recipe - Drybag Steak.com

 

Also known as "Saucisson Sec de Canard," this is a traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac). You'll need:

  • Duck meat 900g / 2 lb.
  • Lean pork 900g / 2 lb.
  • Pork fat 450g / 1 lb.

For every five pounds (2.2 kg) of meat add:

  • 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
  • Bactoferm T-SPX Starter Culture 0.5g / 1/2 tsp.
    (dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine)