Name: Dry-Cured Sausage without Starter Culture
Cook time: 890 h 30 min
Total time: 890 h 30 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Beef; Pork; Shpig; Nitrite salt; Cognac; Rapid Plus; Black pepper; Paprika; Allulose; Ground ginger; Aicel casing

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Meat grinder

Kitchen: Italian

3 kg 333 gram

Digestion time: 24 hour

Complete protein: ✔

Prepare the meat mixture according to the ingredients, keeping the meat cold.

Season, mix thoroughly and shape or stuff as described.

Cook, dry or cure according to the temperature steps in the recipe.

Cool and refrigerate before slicing when the recipe requires stabilization.

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Published: 03.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Beef	Beef	Ingredient quantity for Beef in g
Include ingredient: Pork	Pork	Ingredient quantity for Pork in g
Include ingredient: Shpig	Shpig	Ingredient quantity for Shpig in g
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g
Include ingredient: Cognac	Cognac	Ingredient quantity for Cognac in g
Include ingredient: Rapid Plus	Rapid Plus	Ingredient quantity for Rapid Plus in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g
Include ingredient: Paprika	Paprika	Ingredient quantity for Paprika in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: Ground ginger	Ground ginger	Ingredient quantity for Ground ginger in g
Include ingredient: Aicel casing	Aicel casing	to taste

	Product release:	1 106
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

37 2 30
	Slice	30
		7
	Freeze	1
	Mix	20
	Cooking	20
		30
	Cool down	20

Proteins	18.1
Digestible proteins	17.2
Fats	33.8
Plaid	0.1
Net carbohydrates	0.6
Calories	389 kcal
Indexes
Glycemic index	0.6
Glycemic load	0.3
Insulin index, II	21.8
Disease inflammatory index, DII	0.06
Antioxidant, ORAC	203

Weight loss	Detention	Set
40%	29%	24%
972	1350	1620

Nutrient	% of RDA
B1	32352864191
B3	26302352211
B6	2121154691
B12	17171615141
B4 (Choline)	1216152773
B5	1212101961
B2	1214112651

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

Nutrient	% of RDA
Sodium	444444854120
Collagen	43434343227
Zinc	3547357688
Selenium	23232143133
Phosphorus	22222230158
Iron	209616113
Potassium	81091175
L-carnitine	71373332
Betaine	7772721
Coenzyme Q10	7772221

Nutrient	% of RDA
Cholesterol	414141162?81
Oleic acid (Omega-9)	31393555?43
Palmitic acid (Saturated)	28282842?55
Alpha-linolenic acid (Omega-3)	14211626128
Linoleic acid (Omega-6)	13191732?38
Arachidonic acid (AA, Omega-6)	12362472?7
Stearic acid (Saturated)	12151520?30

Nutrient	% of RDA
Histidine	103145145302?72
Tryptophan	731021022544110
Methionine	7296962017248
Lysine	6793931954723
Threonine	608484176??
Leucine	5881811725420
Phenylalanine	4867671398428
Proline	475347119?32
Glycine	44444413113144
Tyrosine	4158411457224
Alanine	367272181??
Isoleucine	3548481012412
Cysteine	232728712718
Valin	22303063?10
Aspartic acid	21252163?21
Arginine	17171743144
Glutamine	9994592
Serin	77512?2

Dry-Cured Sausage without Starter Culture

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