Dry-Cured Snack Sticks Without Starter Culture
A source of protein, iron, and B vitamins, these sticks are filling and suitable as a dense meat snack without excess carbohydrates. The flavor is concentrated, spicy, and deeper thanks to drying and spices.
Divide the pork (1 kg) into leaner and fattier parts, then grind the meat: use a finer plate for the lean part and a medium plate for the fatty part. Add nitrite salt (23 g), dry-cured meat spice blend (3 g), black pepper (2 g), and coriander (2 g), then knead the mince until protein threads form. If the mixture feels too stiff, you can add just 20-30 g of ice water, but no more.
Stuff the mince tightly into natural casings if needed, forming thin long sausages. Leave them at room temperature for 12-24 hours to develop color, then move them to the refrigerator or a curing chamber at 10-15°C and about 45-80% humidity.
Dry the sticks until they lose about 30% of their weight. In a typical home setup this often takes 7-14 days, depending on thickness, humidity, and air movement. The finished sticks should become firm, elastic, and noticeably lighter; after that they can be eaten right away or vacuum-packed for a few more days for a more even flavor.
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