Saucisson Sec de Canard. Traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac).
- Duck meat 900 g 2 lb.
- Lean pork 900 g 2 lb.
- Pork fat 450 g 1 lb.
Ingredients per 5 lb. (2.2 kg) of meat:
(For other amounts of meat, weigh salt to ensure 3% for food safety.)
- Salt 60 g / 10 tsp.
- Instacure #2 5 g / 1 tsp.
- Dextrose 5 g / 1 tsp.
- Sugar 5 g / 1 tsp.
- Black pepper 8 g / 4 tsp.
- White pepper 7 g / 2½ tsp.
- Nutmeg 1.5 g / 1 tsp.
- Tarragon 7 g / 4 tbsp.
- Garlic powder 5 g / 3 tsp.
- Juniper berries, crushed 4
- Whiskey (Gentleman Jack) 50 ml / 1/4 cup
- Dry figs, diced 40 g / 1/4 cup
- Bactoferm T-SPX Starter Culture 0.5 g / 1/2 tsp.
(dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine)
