Drying meats and sausages is mainly affected by: Humidity - higher humidity, slower drying Temperature - higher temperature, faster drying Air flow - faster air speed, faster removal of moisture Non iodized salt 4 teaspoon (Morton's) Ground black pepper 4 teaspoon. In this procedure, a mixture of curing ingredients, such as salt and sodium nitrite, and a “starter” culture of lactic acid-bacteria, is mixed with chopped and ground meat, placed in casings, fermented and then dried by a carefully controlled, long, continuous air-drying process. Ingredients: Pork mince 2000 grams already chopped from SM about 25% fat content. Make sure that white mold grows on the outside and that the water drips out of the sausage to avoid food poisoning. What Is Dry Sausage? How to safely dry your sausages Start by cutting the meat into chunks and removing excess fat (about 20% fat is a good amount). Make sure your meat is cold so it won’t clog the grinder then feed the meat through the grinder. Allow the air and wild yeast and cultures to start the drying fermentation process at around 32 degrees C. Hold the sausage in the air for up to or longer than 35 days before eating. Italian herbs 2 tablespoons. Dry sausage is a combination of ground meats, spices and curing salts that is … Even Eskimos who lived in the coldest climate on earth were preserving seal or whale meat by drying it in the open air. Oats 4 table spoons. Garlic 2 clove garlic fine chopped. Prague Powder 2 teaspoon. Air Dried Meats and Sausages Preserving thinly sliced meat by drying was practiced in many areas of the world and the technology was basically the same. Incubate or hang the sausage to dry it out. Brown sugar 2 tablespoons. Instead, you preserve the sausage either by adding salt, which removes moisture that bacteria are fond of, or more commonly, by adding nitrates, which prevent the worst kinds of bacteria from growing. Dried sausage is popular in both locations, but they make it all in an old mesquite-field smokehouse behind the store in Poth. Air-dried sausage is made like other country sausage, but it’s not smoked and doesn’t need to be kept refrigerated in the same way.