Urutan Recipe and advice needed

[Sherri]

Trebor,

Made the Urutan today. Couple of things. So first of all, I missed that you said granulated garlic and not powdered. Had never heard of granulated. I will have to get my hands on that. Today’s sausage used the basic garlic powder that I have used each of these times.

Second, I was wrong. My new Lem grinder does NOT come with a 6 mm plate included, it was a 4.5 mm. So hubby made executive decision and said 4.5 was closer to 6 than 10. So we ground the fat and meat with a 4.5 mm plate.

Made faux sausage casings out of charcuterie Umai bags. The equivalent casing width would be 40mm. Learned that I really need to check my seals as one blew while stuffing. Ended up with 7 oz 40mm and one 11 oz 50 mm (official 50 mm casing).

Now, I am trying to figure out if the fermentation time should be any different from our usual 72 hours. Does casing width affect fermentation time? I have to do some searches.

I will be drying to 50% as that is what we have preferred with our finnocchiona.

Thanks for the advice on the frozen meat from the other thread. 🙂

I hope to make a different thread with pics. Next thing to learn to do.