Anyone made saussicon sec?

[dan101smith]

I've made a few sausages in my time, but never tried cured. But I do love a good saussicon sec (don't we all).

Anyone tried making one and have any tips, or a decent recipe?

[Mobile Chicane]

I suspect we don't have the climate for it in the UK. (Too damp.)

Hence most Northern European charcuterie is smoked / cooked rather than air-dried.

Happy to be proven wrong, however. I might have a good spot since it's windy up here.

Saucisson de Box Hill. Hmmm...

[Pete Franklin]

Ideally you need specific humidity and temperature conditions. I looked into making air dried cured meats a little while ago but posponed my plans until i have time to set up a chamber that can moderate the conditions properly. its one of those things that can actually be quite dangerous if you dont know what you are doing...

[Noger]

It does work, but you need to be lucky (with the weather) and careful. And am not convinced the results are as good as cooked hams and bacons etc, probably because the lack of local bacteria making the nice tastes.

Certainly if you just pick up Jane Grigson's French Pork cookery and follow that you may be disappointed.

The thinner Kabanos styles work better, particularly if you add some Saltpetre and Acidophillus to help stop the nastier bugs.