Dry Sausage

• Beef Trim (80/20): 10 kg / 22 lb
• Salt: 140 g / 10 tbsp
• Coriander: 60 g / 4 tbsp
• Black Pepper: 32 g / 8 tsp
• Nitrate: 8 g / 4 tsp
• Brown Sugar: 40 g / 8 tsp
• Vinegar: 240 ml / 1 cup

No Water.

Method: Grind through 4.5 mm, stuff 18-22 mm, dry at 18-30°C / 64-86°F, 40-55% RH for 3-5 days until 35-40% weight loss.

Pro Tip: Rotate daily to prevent uneven drying.