HOW TO MAKE URUTAN (BALINESE DRY CURED SAUSAGE)
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Urutan is a traditional Balinese sausage that can be cooked as is, or dry cured to be like a ‘salami’ or dry sausage. Making full use of the local hot conditions for a fast fermentation and drying there is no need for additional nitrites or nitrates.
It has become popular on the charcuterie platter at ‘TCC Towers’ due to its visual difference on the plate – being yellowish brown due to the turmeric. Packed with the flavours of galangal, turmeric, ginger and garlic, as well as being the only yellow sausage on the plate it always goes well with a light beer or glass of white wine or prosecco! You can also dial the chilli heat level up with addition of chili powder as required, though I do find it impairs the aromatic and eastern mix of flavours. If making as a cooked sausage, you can cook straight away or after 24 hours fermentation hanging in a warm area (don’t alarmed, the salt in the mix will be doing its magic to stop the spoiling of the meat) For a dry cured sausage this works best in 30-34mm sausage casings, hung for 2-3 days in a warm area 20-25 Celsius, and then hung in a cooler area (10 – 12 Celsius) for 1-2 weeks or until 30% minimum weight loss has occurred. If you happen to live somewhere HOT where it is typically >25C during the day then hang it outside during the day and bring it inside at night (purely to avoid any evening dampness) and it will be ready in 2-5 days due to the fast fermentation and drying. If you are going down the fast drying route no NOT use any additional pink salts or instacures as these require at least 30 days before being safe for consumption. The recipe calls for Laos Powder, this is dried and ground galangal root. Galangal is a member of the ginger family and is used in Thai, Malaysian, Vietnamese, Indonesian, Laotian and Cambodian cooking and is aromatic, with citrus and earthy tones, lightly peppery with some ginger heat qualities. Its available in supermarkets, Asian supermarkets, and online, and makes for fantastic element to dry rubs on fish or used in other cooking. |
HOMEMADE URUTAN DRY CURED SAUSAGE
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INGREDIENTS
1kg pork – looking for a 70/30 meat/fat ratio. The lean pork loin works best, then add pork fat for the 30%, but any pork cut will work.
30g salt
30g of fresh minced garlic (don’t use prepared minced garlic from a jar – fresh minced garlic has some natural anti-bacterial qualities)
10g turmeric powder
15g Laos Powder (see above)
5g ground white pepper
1g ginger powder
Approx. 1.5m of 30-34mm size hog casings
[OPTIONAL] – using Bactoferm T-SPX – if you like to use a starter culture to assist with the promotion of the good bacteria and the ph level of the meat during and after fermentation then use 0.125g of T-SPX with 25ml of room temperature distilled or bottled water and add this to the meat mix. Don’t use tap water as the chloramine will kill the starter culture.
*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these - swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures)? If using additional nitrates in this recipe do NOT go down the fast fermentation and drying route as these cures operate on a slow release that typically take at least 30 days, and will not be safe for consumption until this is complete.
1kg pork – looking for a 70/30 meat/fat ratio. The lean pork loin works best, then add pork fat for the 30%, but any pork cut will work.
30g salt
30g of fresh minced garlic (don’t use prepared minced garlic from a jar – fresh minced garlic has some natural anti-bacterial qualities)
10g turmeric powder
15g Laos Powder (see above)
5g ground white pepper
1g ginger powder
Approx. 1.5m of 30-34mm size hog casings
[OPTIONAL] – using Bactoferm T-SPX – if you like to use a starter culture to assist with the promotion of the good bacteria and the ph level of the meat during and after fermentation then use 0.125g of T-SPX with 25ml of room temperature distilled or bottled water and add this to the meat mix. Don’t use tap water as the chloramine will kill the starter culture.
*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these - swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures)? If using additional nitrates in this recipe do NOT go down the fast fermentation and drying route as these cures operate on a slow release that typically take at least 30 days, and will not be safe for consumption until this is complete.
METHOD
1.Prepare your hog casings (30-34mm recommended) as usual. Refreshed in water over a couple of hours, changing the water a couple of times. I add a teaspoon of vinegar to the last water refresh. Flush the casings through some running water.
2.Coarsely grind the pork using a 6mm or 8mm plate. If using a grinder it is worth putting your equipment and pork in the freezer for 20-30mins so it stays firm through the process, or else the grinder action can warm the meat and turn it sludgy.
Or use your knife skills to chop - Start by cutting the meat into smaller manageable chunks and then grab a second sharp knife so you have one in each hand. Now with your left hand draw the knife from right to left, and with the knife in the right hand draw the knife from left to right. Then repeat and keep cutting like this until desired coarseness is achieved. This scissor motion can make quick work of the pork if the main part of the blade is kept perpendicular to the chopping board. and with a small pile of the pork place the blades.
3. Add the salt in batches as you mix the meat through so it is well dispersed.
4. Add the remaining ingredients and mix thoroughly by hand. It is important to do this for a good 5-10 minutes. The salt will engage with the meat and start to create a meat glue to bind it all together. It is important to get a good bind throughout your meat so when it comes to drying there will be no air pockets in the interior of your sausage links.
5.Put the mix into your hog casings with either a sausage stuffer, grinding attachment, or our plastic bottle funnel method (see TIPS). Make sure the skins are packed tight with as few air pockets as possible. Tie into manageable lengths as you go ensuring you have good tie at both ends.
TYING TIP - tie one granny knot around the casing skin to close it, then loop the flap of casing over the knot, and tie another knot, then with the two ends tie into a loop for hanging.
6.Prick the sausages all over with a sterilised pin or needle to remove any possible air pockets just under the surface.
7.Now weigh each sausage link, making a note of the weight on some tape or a tag, then calculate a 30% reduction (multiply the weight by 0.7 to achieve this) and add this to the tag, attach tag to the sausage link.
8.Now hang in warm area 20-25 Celsius , out of direct sunlight for 2-3 days for the fermentation phase, then move to a cooler area 10-12 Celsius until the target weight lose is achieved. You can do this in a commercial fridge (typically 3-4C) but will take longer to reach the target weight.
9.Once target weight is achieved, it’s ready for consumption – slice up and enjoy with a glass or two . It stores well in the fridge, but for longer term storage I suggest vacuum packing.
2.Coarsely grind the pork using a 6mm or 8mm plate. If using a grinder it is worth putting your equipment and pork in the freezer for 20-30mins so it stays firm through the process, or else the grinder action can warm the meat and turn it sludgy.
Or use your knife skills to chop - Start by cutting the meat into smaller manageable chunks and then grab a second sharp knife so you have one in each hand. Now with your left hand draw the knife from right to left, and with the knife in the right hand draw the knife from left to right. Then repeat and keep cutting like this until desired coarseness is achieved. This scissor motion can make quick work of the pork if the main part of the blade is kept perpendicular to the chopping board. and with a small pile of the pork place the blades.
3. Add the salt in batches as you mix the meat through so it is well dispersed.
4. Add the remaining ingredients and mix thoroughly by hand. It is important to do this for a good 5-10 minutes. The salt will engage with the meat and start to create a meat glue to bind it all together. It is important to get a good bind throughout your meat so when it comes to drying there will be no air pockets in the interior of your sausage links.
5.Put the mix into your hog casings with either a sausage stuffer, grinding attachment, or our plastic bottle funnel method (see TIPS). Make sure the skins are packed tight with as few air pockets as possible. Tie into manageable lengths as you go ensuring you have good tie at both ends.
TYING TIP - tie one granny knot around the casing skin to close it, then loop the flap of casing over the knot, and tie another knot, then with the two ends tie into a loop for hanging.
6.Prick the sausages all over with a sterilised pin or needle to remove any possible air pockets just under the surface.
7.Now weigh each sausage link, making a note of the weight on some tape or a tag, then calculate a 30% reduction (multiply the weight by 0.7 to achieve this) and add this to the tag, attach tag to the sausage link.
8.Now hang in warm area 20-25 Celsius , out of direct sunlight for 2-3 days for the fermentation phase, then move to a cooler area 10-12 Celsius until the target weight lose is achieved. You can do this in a commercial fridge (typically 3-4C) but will take longer to reach the target weight.
9.Once target weight is achieved, it’s ready for consumption – slice up and enjoy with a glass or two . It stores well in the fridge, but for longer term storage I suggest vacuum packing.
URUTAN READY TO BE PRICKED
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URUTAN READY FOR HANGING OUTSIDE
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