Author Topic: Sausage  (Read 59015 times)

Offline tschmidlin

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Re: Sausage
« Reply #15 on: October 06, 2010, 12:59:15 PM »
 :o

Sweet setup corky, I'm totally jealous.  And I think I need to make sausage tonight.  I'm so easily influenced.
Tom Schmidlin

Offline capozzoli

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Re: Sausage
« Reply #16 on: October 06, 2010, 12:59:55 PM »
Those are pretty sweet.

I have been dabbling in the art of charcuterie. Recently started curing meats and what not. Did some pork and a couple of corned beef. Havent made my own sausage yet but I have cured and cold smoked some fresh wild bore sausage. Pictured below. It was fantastic. Also pictured is wild boar roast. These pictures are from last winter too. I cant hit the temps for cold smoking till it is bellow freezing.









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Offline EHall

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Re: Sausage
« Reply #17 on: October 06, 2010, 01:17:42 PM »
I've wondered for a long time when someone would make it official that there was a sausage fest going on around here...
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Offline corkybstewart

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Re: Sausage
« Reply #18 on: October 06, 2010, 01:24:49 PM »
My wife was raised on a farm in France and we visit her family every other year.  I dearly love the charcutrie over there.  One BIL was a butcher and his specialty was charcutrie, especially cured hams(prosciutto style) and blood sausage.  French farmers in the post WWII era learned how to make damn near anything taste great.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline bluesman

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Re: Sausage
« Reply #19 on: October 06, 2010, 01:28:10 PM »
I've wondered for a long time when someone would make it official that there was a sausage fest going on around here...

Suffice it to say that you can set your inklings aside and let the festivities begin my freind.

The AHA sausage and beer fest has officially begun.  ;)
Ron Price

Offline EHall

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Re: Sausage
« Reply #20 on: October 06, 2010, 01:36:49 PM »
GO MEAT!!!
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Offline capozzoli

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Re: Sausage
« Reply #21 on: October 06, 2010, 04:08:38 PM »
Alright, I posted pics of my sausage.

 How embarrassing if no one else does.
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Offline euge

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Re: Sausage
« Reply #22 on: October 06, 2010, 04:45:29 PM »
I'd show mine too but I haven't made any yet. :D

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

Offline capozzoli

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Re: Sausage
« Reply #23 on: October 06, 2010, 06:08:07 PM »
Just cured it with Morton's Tender Quick; that name is confusing cause it has nothing to do with tenderizing meat. It is a simple cure formula. of mostly salt with a  small amount of sodium nitrate and nitrite  I made a brine solution of the curing salt, sugar and spices  The wild boar sausage that was already made was brine cured. Not cured while ground before stuffing like klobasa is.

That is what I would like to learn to do.

Beneficial organisms, Is that what they call the stuff for the fermented meats like salami and pork roll?

Do you guys have pork roll or is that a local thing for me? MMM a Taylor pork roll sandwich from their restaurant on the Wildwood boardwalk....Nice.
Beer, its whats for dinner.

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Offline tygo

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Re: Sausage
« Reply #24 on: October 06, 2010, 06:47:29 PM »
I have a kitchen aid as well and have been thinking about getting the grinding and stuffing attachment.  I've made homemade sausage but just made patties so far.  My dad has one of these:



He inherited it from his father along with the recipe.  I got him to give me the recipe but I'm still tweeking the amounts of spices.  The recipe he has measures them in "hands per inch of meat".

For 5 lbs of pork sausage:

5 tsp salt
1.25 tsp pepper
5 tsp brown sugar
1.25 tsp coriandar
0.25 tsp thyme
1/2 + 1/8 tsp allspice
0.25 tsp dried sage
1/2 + 1/8 tsp paprika

The last time I made some it came out very close to what he makes.  My notes say up the spices a bit.  Also, you need a good bit of fat in the pork.  Since I can only ever find very lean ground pork around here I had the butcher grind up a couple pounds of beef fat for me and mixed it in.
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Offline corkybstewart

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Re: Sausage
« Reply #25 on: October 06, 2010, 06:58:52 PM »
That stuffer is beautiful, especially with the family connection.  Looking at the gears you can tell it was made to last, not like stuff made today.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline tschmidlin

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Re: Sausage
« Reply #26 on: October 06, 2010, 09:26:12 PM »
Do you guys have pork roll or is that a local thing for me? MMM a Taylor pork roll sandwich from their restaurant on the Wildwood boardwalk....Nice.
I miss pork roll!  I grew up with it and had gotten over it, but got together with family 6 months ago and it brought all of the memories back.  But I got a recipe from someone on this board (who will remain nameless unless they choose to identify themselves, since it was through PM).  I gave it to a butcher willing to give it a try, and pick up the results this Saturday!  Very excited!  Taylor ham, fried egg, cheese, on an English muffin . . .yum!

Have I mentioned I'm very excited?!   ;D
Tom Schmidlin

Offline bluesman

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Re: Sausage
« Reply #27 on: October 07, 2010, 03:35:52 AM »

Have I mentioned I'm very excited?!   ;D

Yes you did.  ;D
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Offline capozzoli

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Re: Sausage
« Reply #28 on: October 07, 2010, 08:44:41 AM »
Do you guys have pork roll or is that a local thing for me? MMM a Taylor pork roll sandwich from their restaurant on the Wildwood boardwalk....Nice.
I miss pork roll!  I grew up with it and had gotten over it, but got together with family 6 months ago and it brought all of the memories back.  But I got a recipe from someone on this board (who will remain nameless unless they choose to identify themselves, since it was through PM).  I gave it to a butcher willing to give it a try, and pick up the results this Saturday!  Very excited!  Taylor ham, fried egg, cheese, on an English muffin . . .yum!

Have I mentioned I'm very excited?!   ;D

Wow. I would love to see that. Is there some sort of fermenting step that sours the meat? There is one they use for salami, I think they even use it for proccuttio and soprasatta.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline tschmidlin

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Re: Sausage
« Reply #29 on: October 07, 2010, 08:50:54 AM »
Wow. I would love to see that. Is there some sort of fermenting step that sours the meat? There is one they use for salami, I think they even use it for proccuttio and soprasatta.
Yes, it's a 12-24 hour fermentation with LHP, which I understand is a couple of different strains of pediococcus.
Tom Schmidlin