Jésus de Morteau Curing Recipe
Jésus de Morteau is a traditional raw sausage from the French Jura region, cold-smoked in spruce forests at low temperatures. The characteristic wooden skewer at the upper end is a quality mark of this protected designation of origin. The slightly smoky aroma and coarse texture make this sausage a special treat.
Ingredients(for 1 kg)
Instructions
Preparation
2-3 hoursChill pork shoulder and back fat to approximately 4–6 °C. Grind meat through an 8mm plate. Weigh all spices and curing salt and mix thoroughly into the meat. Let the mixture rest for 2 hours at 4 °C.
Stuffing
30 minutesFirmly fill the meat mixture into pre-cleaned pork middle casings (approximately 50 mm caliber). Prick air bubbles with a needle. Close the upper end with a spruce wood skewer and tie off.
Cold Smoking
48-72 hoursSmoke the sausages in a smokehouse at 18–22 °C over spruce wood chips. Smoke for 8–10 hours daily and pause overnight. Turn sausages daily for even smoke distribution.
Dry Aging
21-28 daysHang the smoked sausages in a curing chamber at 12–15 °C and 80–85% relative humidity. Check daily for mold growth. After 3–4 weeks, the sausage should have a firm consistency and a dark brown surface.
Pro Tip
Use only spruce or fir wood for an authentic Morteau flavor. The sausage should be turned daily during the smoking phase to ensure even smoke penetration.
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