This is a French dry cured sausage from the south of France.

Ingedients
Pork, lean      700 g
Back fat      300 g
Salt      28 g
Cure #2      2.5 g      
Pepper      4.0 g      
Nutmeg      1.0 g      
Dextrose      3.0 g      
Sugar      2.0 g      
T-SPX culture      0.12 g

Method
Cut with a knife or grind lean meat through 5/16” (8 mm) plate.
Using a sharp knife cut partially frozen back fat into 5/16” (8 mm) cubes.
Dilute culture in 1 tablespoon of de-chlorinated water around 30 minutes before mixing.
Mix ground lean meat with salt and cure #2 until sticky.
Add fat cubes, culture and spices and mix all together.
Stuff into casings.  Prick the casings with a fine needle to allow any air to escape being especially mindful of any bubbles.

I used 40/42 mm hog casings for these and that seems to have made a reasonable size sausage.  They are currently hanging at room temperature to start the fermentation process. Will hang for around 24 hours and the into the drying fridge.

The need to lose 30% of their weight and I expect that will be just over 3 weeks.  During this time they should grow a white mold covering.

Each one weighs around 320 to 330 grams.

They are in the fridge this afternoon after 48 hours room temperature fermentation.  The three on the right.

Fridge is set at 12 degrees centigrade and 75% humidity.

Looking for 30% weight loss.

Surprisingly these have already now lost around 33% of their weight.

That could be due to using only 40/42mm casings as opposed to 50/55mm in the original recipe I had.

Shall give them a while longer before going for the taste test.