Saucisson Sec au Camembert

A mild, delicate, and incredibly aromatic salami with subtle nutty and sweet notes.

Follow basic salami preparation practices when making this sausage.

1. Clean and sanitize all of your equipment.
2. Keep your meat and grinder parts cold (under 34f or 1c) during the grinding process.
3. Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
4. Rehydrate your mold (in non-chlorinated water) 30 minutes before use
5. Mix your very chilled mincemeat (under 34f or 1c), seasonings, and starter culture till the mince becomes very tacky.
6. Tightly stuff the mince into casings and prick out any air pockets.
7. Record the starting weight and the target weight of each salami link.
8. Brush with protective mold culture (unless you plan on cold smoking)
9. Hang the salami to ferment.
10. After the pH target has been hit, hang the salami to dry till the weight loss target has been achieved.
11. Remove from the drying chamber, slice thinly, and enjoy.

Here are a few things you might find useful when making salami.

• SavorYe Flavor Booster
• Dry Curing Cabinet
• Iodophor Sanitizer
• Starter Cultures and Molds
• Insta Cure #2 (Curing Salt with Nitrites/Nitrates)
• Insta Cure #1 (for short cures)
• EcoCure #2 (No Nitrite Curing Salt)
• Eco Cure #1 (A Nitrite free alternative to curing your meat)
• Dextrose
• Apera pH Meter with Bluetooth
• Cure Accelerator
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife
• InkBird Controllers temp & Humidity
• Dehumidifier Eva Dry 1100
• Cool Mist Ultrasonic Humidifier

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Print Recipe

4 from 2 votes

Saucisson Sec au Camembert

Delicate and delicious French Cheese Salami

Prep Time2 hours hrs

Drying time60 days d

Total Time60 days d 2 hours hrs

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 800 g lean pork
• 200 g pork back fat
• 22.5 g salt
• 7 g savorye
• 2.5 g Insta cure #2
• 1.5 g dextrose
• 4 g white pepper
• 2 g granulated garlic
• 2 g nutmeg
• 1 g cumin
• 100 g Camembert cheese cut into cubes and frozen
• 30 ml white wine
• Flavor of Italy Starter Culture re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes
• mold 600 re-hydrate 1/2 tsp of mold in 1/2 cup of non-chlorinated water. This will do about 5-10 pounds of salami. Let sit at room temp for at least 5 hours before use
• protein lined casings 61mm
• Natural dried casings also work 60mm

Instructions

Prepare the casing

• For Protein Lined Casings -Tie off one end with a bubble knot and soak in warm water for 15-20 minutes.

  For Natural Dried Casings, Let the casing soak for 15-20 minutes in warm water.

Prepare the Meat and Spices

• Prepare the mold culture at least 2-3 hours before you need it. This will give it a chance to "wake up".
• Rehydrate the starter culture in distilled water for 30 minutes prior to using.
• Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)
• Chill your meat to below 34f (1.1c). Grind chilled meat and fat through a medium course plate (6mm). Rechill after grinding.
• Add the starter culture to the meat and mix to incorporate. Then add the rest of the spices as well as the wine to the meat and continue mixing. Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished. Finally add the frozen chopped camembert cheese and mix well to incorporate,
• Stuff the mince tightly into your casings, prick with a sterilized sausage pricker, and brush or spray the mold culture on the outside of your salami. Also weigh your salami and record the weight. For a firm salami I would target a 40% weight loss. If you like your salami a bit softer you can target a 35% weight loss.
• Ferment your salami by placing them in an environment that between 75F (23.9c) and 85F (29.4c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. (EVERY STARTER CULTURE IS DIFFERENT. THESE INSTRUCTIONS ARE FOR THE FLAVOR OF ITALY STARTER CULTURE). The goal of fermentation is to reach a pH below 5.3. For this salami, I generally try to target anything between 5.2 and 5.1.
• Once you have reached the target pH you can transfer your salami to the drying chamber.
• The drying conditions should be set to 55F (13c) and 80% humidity. Leave it in here till you lose 35% – 40% moisture loss. The more moisture that is lost the harder your salami will be.
• once you hit your weight loss target, slice thinly and enjoy

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.