2. Step One
Grind the
meat
Here, we’re grinding pork
shoulder through a small
grinding plate for
Tuscan Salami
Products Shown:
• Weston #12 Commercial Grade
3. Step TWO Here, we’re mixing ground pork shoulder, a
curing salts, starter culture, dextrose, and
MIX THE few spices for Chorizo.
INGREDIENTS Product Shown: Weston 20 lb. Meat Mixer (36-1901-W)
4. Step THREE
STUFF the
SAUSAGE
Here, we’re stuffing our freshly
mixed salami meat into fresh hog
casings that were rinsed and
soaked for half an hour.
Product Shown:
Realtree Outfitters 7 lb Vertical Sausage
5. Step FOUR
HANG the
SAUSAGE
After letting the cultures incubate
at room temperature
overnight, we hung the sausage
from Weston sausage hooks in a
home made curing chamber. Dry
curing requires humidity and
temperature control, so this
refrigerator has a humidifier
inside as well as various monitors
for humidity and temperature.
6. Step FIVE
Drying Process
Because we used hog casings, all
three of our sausages – Salami,
Peperone, & Chorizo – should
take anywhere from 12 to 20 days
to dry. It all depends on the type
and diameter of the sausages.
Product Shown:
Weston Sausage Hooks (41-0103)