Cured Meats Recipe

Inspired by ALAVITA

Time2h

Serves4

Savory Pork Sausage, Aged 24 months, Air Dried Beef

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Ingredients

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Sausage Ingredients

2 cups Ground Pork

1/2 cups Pork Fatback

2 tbs Garlic, minced

1 1/2 tbs Celtic sea salt

1 tbs Black Pepper, ground

1 tbs Watkins paprika

1 unit Casing (hog or sheep)

Beef Ingredients

2 cups Beef (preferably brisket or round)

1 tbs Celtic sea salt

1 tbs Black Pepper, ground

1 tsp Watkins garlic powder

1 tsp Curing Salt

Method

Sausage Preparation

Mixing the Sausage

In a large bowl, combine ground pork, pork fatback, minced garlic, salt, black pepper, and paprika. Mix thoroughly until well combined.

Stuffing the Casings

Rinse the casings in cold water. Stuff the sausage mixture into the casings, twisting them into links. Tie off the ends with kitchen twine.

Air Drying

Hang the sausages in a cool, dry place to air dry for 24 hours. Ensure good airflow around the sausages.

Beef Preparation

Preparing the Beef

Cut the beef into thin strips. In a bowl, combine salt, black pepper, garlic powder, and curing salt. Rub the mixture onto the beef strips, ensuring they are evenly coated.

Curing Process

Place the beef strips in a single layer on a wire rack. Allow to cure in the refrigerator for 24-48 hours.

Air Drying the Beef

After curing, hang the beef strips in a cool, dry place to air dry for 2-4 weeks, depending on desired dryness.