Author Topic: Sausage  (Read 58999 times)

Offline phillamb168

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Re: Sausage
« Reply #210 on: March 19, 2013, 06:07:49 AM »
I haven't done a fermented sausage either. Supposedly, you'll need to keep the sausage in a warm place for a couple days to get the culture "going". An unlit oven has been suggested by some... Your cellar sounds perfect for hanging the sausage to finish curing and dry.

Ruhlman sez to keep it someplace ~ 80 deg F for 12 hours, so I put it in our oven with the oven light on. It felt somewhat warm to the touch when I took it out this morning. Talk about being counter-intuitive. Raw meat left overnight in a warm place.
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Offline corkybstewart

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Re: Sausage
« Reply #211 on: September 14, 2013, 07:14:35 AM »
We're getting ready for Oktoberfest so me and my sausage team made 50 pounds of sausage last night:
22 pounds of pork sirloin
18 pounds brisket(fat from brisket ground very fine)
10 pounds pork fat ground very fine
In 2 bottles of Guinness ad seasonings:
12 tablespoons coarse Kosher salt
3 tablespoons fresh ground pepper
3 teaspoons nutmeg
2 tablespoons onion powder

Stuff into hog casings
The first sausage batch is always a fun party for me and the crew, lots of food, beer, wine, and laughter.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline gmac

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Re: Sausage
« Reply #212 on: September 14, 2013, 07:45:56 AM »
We're getting ready for Oktoberfest so me and my sausage team made 50 pounds of sausage last night:
22 pounds of pork sirloin
18 pounds brisket(fat from brisket ground very fine)
10 pounds pork fat ground very fine
In 2 bottles of Guinness ad seasonings:
12 tablespoons coarse Kosher salt
3 tablespoons fresh ground pepper
3 teaspoons nutmeg
2 tablespoons onion powder

Stuff into hog casings
The first sausage batch is always a fun party for me and the crew, lots of food, beer, wine, and laughter.

Very VERY jealous Corkybstewart!!

Offline HoosierBrew

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Re: Sausage
« Reply #213 on: September 14, 2013, 08:26:21 AM »
No kidding. That's a hell of an operation you ran there.  Sounds amazing !
Jon H.

Offline euge

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Re: Sausage
« Reply #214 on: January 29, 2014, 11:23:57 AM »
Just finished stuffing my garlic kielbassa and now it's curing in the cold garage. Temps won't get over 45 today and I doubt the garage will change much. Goes for a cold smoke after work tonight. Been searching for a cheap and easy way to hang wet sausage without it unraveling, Guess I found it!

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline 1vertical

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Re: Sausage
« Reply #215 on: January 29, 2014, 11:35:55 AM »
I was reviewing my Botulinum information and these processes leave me so uneasy.....
Not easily skeert, but ^^ is so inciduous!
« Last Edit: January 29, 2014, 11:40:19 AM by 1vertical »
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Offline euge

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Re: Sausage
« Reply #216 on: January 29, 2014, 12:02:16 PM »
Well it is freshly made but not "fresh" since I included sodium nitrite in the recipe. This helps preserve the inside. A good smoking will preserve the outside. And then I could vacseal them as is and freeze or poach them post-smoke to 150*. This can be done pre or post vacseal and the cured sausage will keep for months in the fridge.

If I was really ballsy I'd use sodium nitrate and hang them post-smoke all winter in the garage.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman