There’s Meat Hanging in the Basement

Yep, there’s meat hanging in the basement. In our house it’s certainly not high tech, and calling it a “curing chamber” suggests a level of complexity and engineering that just isn’t present here. For this month’s Charcutepalooza challenge: curing I made 9 links of saucisson sec  (about 5 lbs starting weight), and they’re hanging in a canvas and plastic wardrobe with a zipper, the kind of thing that you might store winter coats in during the summer in an attic. We’re not using it for coats. 

The temperature in our basement stays pretty consistent, just under 60 degrees — it hasn’t been terribly cold for too long yet this fall — and the room is fairly dry. So I placed a pyrex casserole dish filled with water and kosher salt in the bottom of it to help raise the humidity. I have not taken the time yet to set up a more elaborate curing chamber with a spare fridge. Several bloggers have explained this process with helpful posts (See posts on Wrightfood, Cured Meats, and The Sausage Debauchery for detailed directions on that kind of setup).

My improvised low-tech "curing chamber"

Science. Why is it alright to eat 3-4 week old cured (but uncooked and unrefrigerated) meat? Three reasons: salt, acid, and available water. The first thing that protects the sausage from spoilage bacteria is salt, and two kinds are used here: sea or kosher salt and sodium nitrate (Instacure No. 2). These are necessary to prevent colonization by bacteria such as Clostridium botulinum (which cause botulism), and other microbes that normally cause the meat to rot (not appetizing, but not as scary as botulism). Bacteria that can tolerate the salt, and ones that are comfortable at cool room temperatures include several species of Lactobacillus. These ferment available sugars in the meat to form lactic acid, which lowers the pH of the meat. The drop in pH protects the food from other spoilage bacteria (in the same way that pickles are preserved). The third form of protection in the case of salumi comes in the form of drying, taking away available moisture that the bacteria need in order to live.

Recipe. I stayed true to the recipe for saucisson sec in Ruhlman and Polcyn’s Charcuterie. Really simple. 4 1/2 lbs of pork shoulder (with about 1/2 lb of fatback added in), salt (regular and sodium nitrate), crushed peppercorns, and garlic, stuffed into hog casings.

Drying. So if you’re doing this for the first time, the counterintuitive part is that you want the salami to dry out as slowly as possible. If the room/chamber is too dry, the outer part of the sausage will dry first, trapping moisture inside, which is bad. That leads to spoilage. If you rig up a refrigerator and humidifyer with temperature and humidity controls I think you could probably cure and dry anything with excellent results (see curing chamber links above). This becomes more important the larger the salami is, since it takes more time for the moisture to escape from the inside. I opted for the low-tech approach because I was using hog casings, and I was pretty happy with how things turned out. I had some mold bloom after the first week (when the sausages were still pretty wet), mostly white and furry, which I wiped off with a paper towel wet with vinegar. I also turned the sausages so that they were not hanging against each other, and I opened the vent in the chamber to allow for additional air circulation. The goal is to lose about a 1/3 of the original weight. Total time depends on the casings used, the diameter of the sausage, and your local humidity and temperature condidtions. The smallest link in this batch took 20 days to drop from 150g to 100g, just in time for Thanksgiving. I weighed the links every few days to keep track of water loss.

Dried and ready to slice

Results. The transformation of the sausage from its raw and squishy state (when it’s really just a fresh sausage) to dried salami is pretty remarkable. Its color deepens, the casing shrinks around the meat and fat, and it starts to smell and look like real salami. (I mean, it is real salami.) Several friends have asked about this part, about how you know when it’s done, and how you know it’s okay to eat, and I think the best answer is to look at it and smell it. There’s nothing about this that seemed spoiled or off. Then you slice into it and try it out. Simple as that. And it was a nice, mild salami, with great flavor. It flew right off the pre-Thanksgiving cheese board. The garlic wasn’t too strong — I think I’ll add more next time — and I might branch out with some other flavors: crushed red pepper, fennel, thyme, nutmeg, etc. But this is a really simple salami to make, and if you’re looking for a good entry-level way to dry cure some meat at home, this one could be for you.

The first one ready


About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in charcutepalooza, cure, pork, sausages and tagged , , , . Bookmark the permalink.

9 Responses to There’s Meat Hanging in the Basement

  1. Our ‘curing chamber’ is just the basement, no coat rack even! It works for the cool season and the results are great.

    • Lucas Fleitz says:

      I’m wondering the same thing can I just cure in the basement our washer and dryer are gonna be about 15 feet away will that effect the taste on the final product?

      • Scott says:

        I think it really depends on temperature and humidity of the room. In my experience that slow drying process gives the best results (with cool and humid being optimum).

  2. Scott says:

    Right on. Rachel, I loved the video of Lillian making lardo, by the way! Terrific. If anyone hasn’t seen it:

  3. mosaica says:

    Nice saucisse, Scott! Our curing chambers look pretty similar, and while I may one day be able to either make one of those DIY refrigerator ones, or a real roll/walk-in curing chamber, I can do so much with my humble cobbled-together `environment’, that I’m pretty content. It does make me more dependent on seasonality, but I kind of like the domestic tasks which are linked with a certain time of year. For instance, I’m planning on making a bunch more cured sausages like our saucisse in the end of winter, so I can make use of the cooler temps and have a good supply for eating while I’m out fishing, or digging in the fields, etc. Anyhow, that’s some real nice-looking sausage.

  4. Scott says:

    Thanks, mosaica! The low-tech “curing area” is working pretty good so far, you’re right, especially since it’s been cool. I’d love a little more control over humidity in the future though, so I might try out the small fridge idea in January, maybe get up the guts to try a bresaola or lonzino.

  5. Pingback: Charcutepalooza Wrap-up: Back to Basics | Smoke Cure Pickle Brew

  6. Junior Rosol says:

    Food poisoning results when you eat food contaminated with bacteria or other pathogens such as parasites or viruses. Your symptoms may range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. Most such infections go undiagnosed and unreported.But the Center for Disease Control and Prevention estimates that each year about 76 million people in the United States become ill from pathogens in food, and about 5,000 of them die.`

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  7. River says:

    That’s a skillful answer to a dilfucift question

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