Dry-cured sausage recipeCuresmith Ratio

Classic Saucisson Sec

Name: Classic Saucisson Sec
Total time: 42 d
Yield: 1 kg batch
Cuisine: Charcuterie
Ingredients: 1 kg Pork shoulder; 150 g Back fat; 20.3 g Salt (additional); 2.9 g Cure #2; 8.1 g Dextrose; 0.1 g Starter culture; 20 g Water (to dissolve culture); 1.2 g Garlic powder; 4.6 g Black pepper

Classic saucisson sec is a traditional French dry-cured sausage known for its clean pork flavour, simple seasoning, and firm, sliceable texture. This classic saucisson sec recipe is built around the fundamentals that matter most: good-quality pork, well-handled back fat, the correct cure and starter culture, careful fermentation, and slow, controlled drying. When those elements are handled properly, the result is a dry-cured sausage with depth, balance, and the unmistakable character of traditional French charcuterie.

Introduction

What makes a classic saucisson sec recipe so appealing is its restraint. Unlike sausages that rely on heavy spice or strong aromatics, saucisson sec keeps the seasoning modest so the meat remains at the centre of the experience. That simplicity is part of its strength. There is nowhere to hide in this style of sausage. The quality of the pork, the cleanliness of the fat, and the precision of the process all show in the finished product.

This classic saucisson sec recipe stays true to that traditional approach. A little pepper and a balanced seasoning profile support the meat without overwhelming it. As the sausage ferments and dries, moisture gradually leaves the mix, the texture tightens, and the flavour becomes richer and more concentrated. What starts as pork, fat, salt, cure, and culture becomes something more refined, savoury, gently tangy, and deeply satisfying.

For the serious home curesmith, this classic saucisson sec recipe offers a practical way to make a traditional French dry-cured fermented sausage with confidence. The method focuses on proper fermentation, careful drying, and the patience needed to let time do its work. The end result is a true saucisson sec with balanced flavour, classic texture, and the old-world quality that makes this style of sausage so enduring.

Where it comes from

Pork cut chart with the Shoulder highlighted — Pork · ShoulderSaucisson sec is built on pork shoulder, the hard-working muscle at the front of the pig. Its natural balance of lean and fat, coarsely ground and slowly fermented, gives the sausage its firm bite and deep flavour.

Lyon, France

Before you begin

Purpose and scope

The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.

Limitation of liability

The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.

Nitrite and cure safety

Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:

Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
Never exceed the stated cure amounts. Never substitute cure types without recalculating.
Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.

Food hygiene and cross-contamination

Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.

Temperature control

Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.

Uncooked cured products

Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.

Bacon and other uncooked cured products

Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.

When in doubt, seek professional guidance

If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.

Commercial production

These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.

The recipe

StyleFermented dry-cured

CureCure #2

CultureT-SPX

Min. weight loss38%

Ingredients

Pork shouldergAdjust to
scale the recipe

Meat & fat
Pork shoulder	Reference	1000 g
Back fat	15% of pork shoulder	150 g
Cure, salt & sugar
Salt (additional)	1.75%	20 g
Cure #2 is about 94% salt. This additional salt brings the total to the 2% target.
Cure #2	for 156 ppm	2.9 g
Dextrose	0.7%	8.1 g
Feeds the starter culture. If substituting sugar, use 60%: 4.8 g
Starter culture
Starter culture	0.13 g per kg meat	0.1 g
I prefer Flora Italia LC, but you can use your preferred starter culture. No precision scale? Use 1.0 g - you cannot meaningfully overdose a starter culture. Dissolve before mixing in.
Water (to dissolve culture)	20 ml per kg meat	20 g
Aromatics & seasoning
Garlic powder	0.1%	1.2 g
Black pepper	0.4%	4.6 g

Nitrite safety check

Nitrite (NO₂)

156.0ppm

Nitrate (NO₃)

99.8ppm

Nitrite level156.0 / 200 ppm max

0156 ppm200 ppm

Safe

Within safe limits. Effective for pathogen control and colour development.

Curing timeline

Ferment3-5 days at 18-20 C (64 to 68 F), 85-90% RH

Target pH4.8 to 5.3

Dry12-14 C (54 to 57 F), 73-75% RH

Estimated drying time28 to 42 days

Minimum weight loss38% before eating

Target weight loss38%

Method

Chill everything thoroughly. Place the pork shoulder and back fat in the freezer for 30 minutes before grinding. The meat should be cold to the touch and just beginning to firm at the edges. Cold fat cuts cleanly rather than smearing through the grinder plate.

Grind the meat and fat. Pass the pork shoulder through a coarse plate (8-10 mm). Pass the back fat through the same plate separately. Keep everything refrigerated between steps.

Prepare the seasoning mix. Combine the salt, dextrose, garlic powder and black pepper. Mix thoroughly for even distribution before adding to the meat. Hold off on the Cure #2 (or Salvianda) if you are going to do the taste test in the next step.

Dissolve the starter culture. Mix the T-SPX into cold distilled water and set aside. This ensures even distribution throughout the farce.

Mix the farce. Combine the ground pork and fat, work in the seasoning until evenly seasoned and slightly tacky, then mix through the dissolved culture. Roll a little farce into a ball and press it firmly to your palm: turned face down it should cling for at least 20 seconds. That confirms proper protein extraction, so the finished sausage holds together cleanly. If it falls, keep mixing and test again.

Taste test (recommended). Before stuffing, and before adding the cure and culture, poach a golf-ball sample of the seasoned farce until cooked through, cool it completely and taste. Adjust seasoning if needed, then work the cure and culture into the remaining farce for at least another minute before stuffing.

Stuff the casings. Stuff into hog middle casings (50-60 mm) firmly, avoiding air pockets. Tie off at 25-30 cm lengths. Prick any visible air pockets with a sterile pin.

Fermentation phase. Hang at 18-20 C (64 to 68 F) and 85-90% relative humidity for 3-5 days. T-SPX is a slow culture: allow the pH to drop to 5.2-5.4 before transferring to the drying chamber. Monitor with a calibrated pH meter; do not rely on colour strips.

Drying phase. Transfer to a drying chamber at 12-14 C (54 to 57 F) and 73-75% relative humidity. Ensure the sausages do not touch each other.

Monitor weight loss. Weigh weekly from the start of drying, having recorded the pre-drying (green) weight. The sausage is ready once it has lost at least 38% of its green weight.

Key tipsKeep everything cold before and during mixing. Use garlic powder rather than fresh: it distributes evenly and adds no unwanted moisture. A coarse 8-10 mm grind gives the classic texture; 4.5 mm gives a finer result. Do not skip fermentation, it is essential for both flavour and food safety.

ImportantSaucisson sec is eaten uncooked and is safe only once it has reached at least 38% weight loss. Never eat it before the minimum weight loss is confirmed by weighing against the recorded green weight.

Recipe by The Curesmith — thecuresmith.com

Health & Safety Disclaimer