Saucisson Sec

Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment. Keep your meat and grinder parts super cold (below 35F) during the grinding process Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use. Mix your very chilled mince meat, seasonings, and starter culture till the …

Saucisson Sec Read More »