Our new meat curing fridge has now officially borne fruit, and I'm happy to report that our first cured sausage is a success!
It is an improvised "Spanish-style" sausage that we first did as a "regular" sausage and later as a smoked sausage. We figured it wouldn't hurt to give it a try as a cured sausage.
I'm glad we did.
I find it amazing how the sausages change during the dry curing process - shrinking and darkening, flavors getting concentrated within. They lost over a third of their weight during the 3 weeks of curing, firming up into dense, solid links.
So far we've just been eating it straight-up, sliced thinly. The taste is wonderfully rich, complex and meaty.
We are very pleased with our first cured sausage. It certainly won't be our last - especially since we have some Saucisson Sec that is almost ready...