Also known as "Saucisson Sec de Canard," this is a traditional slow fermented dry duck salami with figs and Jack Daniels , instead of the traditional Armagnac.
This recipe and video will show you the whole process of preparing the meat from chilling to grinding to mixing with cure, spices and starter culture. You will see the ease of stuffing into UMAi Dry Salumi casing for fermented, slow dried sausage, fermented at room temperature. The benefit of UMAi Dry Sausage Casing is drying safely in the comfort of your kitchen fridge. This video will show your every step making it easy even for a first time salumi-maker.
Homemade Duck Salami
Rated 3.6 stars by 8 users
Category
Salumi
Craft your own impressive Saucisson Sec de Canard--traditional slow-fermented dry duck salami with figs and Jack Daniels (instead of Armagnac) at home.
UMAi Dry makes it easy with this basic dry sausage process.
Traditional fermented, slow-dried sausage is made simple with UMAi Dry system. Choose either the Kit + recipe --OR-- the "No Math" Method. UMAi Dry 50mm∅ Dry Sausage Kit -- OR skip the math -- use the Premixed Curing Salts Blend for 5# recipe.
Ingredients
-
UMAi Dry 50mm Dry Sausage Kit
Duck meat 2 lb. / 900g
Lean pork 2 lb / 900g
Pork fat 1 lb. / 450g
-
T-SPX Starter Culture 1/4-1/2 tsp (add more as culture approaches expiration)
-
Powdered Dextrose 1/2 -1 tsp (feed your starter culture generously)
Dry figs, diced 40g / 1/4 cup
Whiskey (Gentleman Jack) 1/4 cup / 50ml
-
Juniper berries, 4 crushed
-
UMAi Dry Premixed Curing Salts Blend for 5 lb Recipe (skip kosher salt and #2 curing salt below)
Kosher Salt 3% to weight of meat
-
#2 Curing Salt 0.25% to weight of meat
Sugar 1 tsp. / 5g
Black pepper 4 tsp. / 8g
White pepper 2½ tsp. / 7g
Nutmeg 1 tsp. / 1.5g
Tarragon 4 tbsp. / 7g
Garlic powder 3 tsp. / 5g
Essential Basic Ingredients
NO MATH Easy Method: UMAi Dry Spice and Salts Blends
MATH Method: Make Your Own Spice Blend
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