These are popular in the coal region of North East, PA. Called Soupy.
They are fermented, dried for 5-7 days, pressed for 7-10 days then separated and into a jar of olive oil, sunflower oil or lard. ( Not evoo)
Due to the CW=Copy Write on the recipe i cannot post it.
From start, mixing, fermentation and then to dry before pressing.
My list of items. Note: Cure #2 and 2 kinds of Bactoferm agents.
I rince the salt from the hog casings, invert them and do the same. Soak in cold water with some lemon juice and a pinch of salt for 4 hours before stuffing.
Run the meat all the way to the end of the tube, this will help eliminate air pockets. Do have a poker to eliminate any air pockets if you get them
Now for the rest.
These are hanging in my smoker (no heat or smoke) at 80* with a R/H of 90%
48 hours for fermentation.
Taken from the smoker for the dry hang. 5-7 days in a cool area. I have a 4" fan in the corner for circulation. I tied bamboo skewers together to keep the links from touching.
After drying they will be separated, pressed for a few days then into the olive oil for 2-4 months.
