Saucisson Sec

Ingredients

• 4 1/2 pounds/2 kg pork meat
• 1/2 pound/225 g fatback
• 1 1/2 ounces/40 g kosher salt
• 1/4 to 1/2 ounce/10 g black pepper (coarsely ground)
• 1/2 ounce/15 g dextrose
• 1/4 ounce/6 g curing salt no. 2
• 2/3 ounce/18 g garlic (minced to a paste)
• 1/4 cup/59 ml white wine (dry)
• 8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)

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