The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Cheese in your dried sausage? › Cheese in your dried sausage?
September 20, 2015 at 11:39 am
#9517
Member
To add flavor fermented sausages you can add grated cheeses like Romano and Parmesan or there are also dried cheese and mushroom powders available :
2.5% is a good starting point
Have made this one and it good!
Mushroom Salami
2.5 kg class I pork
500g. backfat
7.5g Cure #2
75g salt
6g dextrose
9g sugar
6g. white pepper
15g coarsely ground black pepper
3tsp thyme
3g garlic powder
75g grated Romano cheese
75ml chilled red wine
40g mushroom powder
4g T-SPX starter culture