Online Workshop: Project B (August 2012)
Posted: Thu Aug 16, 2012 09:33
Project "B" ...(For Beginners)
Project B is organized for those who wish to learn the very basics of sausagemaking. It is also for more experienced members who wish to participate to help others over some of the obstacles. There will be a ton of questions and we encourage those with experience to share their knowledge while remembering it is a beginner`s project. Let it be said upfront, "There are no `silly` questions here... just silly answers". The outline has been planned and written for absolute beginners with possible confidence problems and a suggested reading and study agenda is included. Once the registration has taken place, the forum topic will be closed to all persons not registered. This is to prevent those choosing NOT to participate from posting remarks or criticizing beginners` responses or sausage photos. The format includes reading and studying the very basic issues of the craft, while making "fresh" type sausages and then "cured & prep-cooked"- type sausages for grilling. Finishing up, we`ll touch on Semi-dry curing and even make a fermented spreadable sausage. As the chat opens, please pose questions that would help benefit others also. This is YOUR forum. All I ask is that we remember it is for beginners and not geared for more advanced sausages and techniques. (They will be studied in a later forum). Please remember courtesy, fellowship, and the rules of the WD forum.
I. OUTLINE: Project Plan:
In order to gain knowledge and experience in several areas, let's make the following:
(A.) "Fresh" type sausages:
(1.) 2.2 lbs. (1 kg. ) Breakfast Sausage (Page 212 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.wedlinydomowe.com/sausage-recipes/breakfast
(2.) 2.2 lbs. (1 kg.) Italian Sausage (Page 219 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.wedlinydomowe.com/sausage-re ... an-sausage
OR...
2.2 lbs. (1 kg.) Kiełbasa Biała Surowa (Polish "White") (Page 228 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.wedlinydomowe.com/sausage-re ... sage-white
(B.) "Cured & Cooked" type sausages:
(1.) 4.4 lbs. (2 kg.) Kabanosy (Polish snack-stick) (See this link: http://www.wedlinydomowe.com/sausage-recipes/kabanosy ). It is also on page 235 in "Home Production Of Quality Meats And Sausages" by Stan Marianski.
To introduce associates to collagen casings, Kabanosy has been chosen because it is simple to stuff collagen casings then simply snip them into foot lengths with a pair of scissors. There is no clipping or tying involved and the casing is edible. The original recipe calls for sheep casing, but I think Stan will forgive us this one time in order to learn about collagen casings.
(2.) 2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5245)
(C.) "Semi-Dry Cured" Sausage
(1.) 5 lbs. (2.27 kg.) Chorizo by El Ducko (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5873)
(2.) 5 lbs. (2.27 kg.) Smokey Beef Stick http://wedlinydomowe.pl/en/viewtopic.php?p=4542#4542
(If you`ve strolled past the stores in a mall just before the holidays, perhaps you`ve stopped at the place that sells smoked sausages. You know the one... it`s got a "hardwood" in its name and they offer several types of gift baskets for the holidays. Lots of folks like their "smoked beef stick". This is a pretty good clone and it`s a great gift idea for your friends or relatives during the holidays when you put it inside a mahogany casing then inside a dark brown plastic diamond-pattern presentation netting. Tie a fancy Christmas bow around the hog ring and you`ve got a great-looking and great-tasting gift that anyone would like to have. They are best made about 2 weeks before Christmas and kept refrigerated.)
(D.) "Cold-Smoked Fermented Spreadable Sausage" See this link: http://www.wedlinydomowe.com/sausage-re ... nschweiger
(1.) 2.2 lbs. (1 kg.) Mettwurst Braunschweiger (Page 394 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
*Note that these sausages have been chosen to give participants experience with a variety of casings, ingredients, and techniques. The Mettwurst is even made using a culture (T-SPX) although it will not be necessary to have a fermentation chamber or drying chamber.
II. GETTING STARTED: 1. Associates taking part in the project.
1. Ssorllih - Maryland
2. Big Guy - Ontario
3. Butterbean - Georgia
4. ajwillsnet - Victoria B.C. Canada
5. Hamncheese - Pennsylvania
6. Cabonaia - Morgan Hill, California
7. jcb - Connecticut
8. Two-mn-kids - Baine, Minnesota
9. IdaKraut - Sandpoint, Idaho
10. Redzed - Vancouver Island, Canada
11. Bubba - Brookwood, Alabama
12. DLFL - Forida
13. Dave Zac - Bristol, New York
14. El Ducko - Texas
15. SikaStag - Scotland
16. JBK - Versailles, Indiana
17. Gulyas - Wisconsin
18. Crusty - Australia
19. Fridgedoc - Poitiers, France
20. Jarhead - Missouri
21. Circlecross - Oklahoma
22. Workaholic - Illinois
23. Grasshopper - Pine City, Montana
24. Tooth - Illinois
25. Northfork - Northwest USA
26. Tbkmn - Michigan
27. Dudley - Pacific Northwest
28. Channan - Georgia
29. Mainely Smoka - Maine
30. Jja - Missouri
2. Set a date to close the forum topic to only those associates participating.
Registration closes 8/20/12 at midnight. The project will begin 8/21/12
Discussion: Ordering necessary supplies including:
- 22-26 mm sheep casings for the Breakfast Sausage
- 32-36 mm hog casings for Italian Sausage and Csabaii Sausage
- 19 mm collagen casing for Kabanosy
- 76 m.m. mahogany-colored casings for smokey beef stick.
- *Brown plastic presentation netting (if giving this sausage as a holiday gift.)
- *Casings are getting expensive. If you intend to make more sausage, you may wish to purchase an entire hank. Many supply companies offer "shorts" or "home paks" costing less. Natural casings do not spoil when preserved in saltwater solution and kept in a refrigerator.
- 1 package T-SPX Bactoferm culture (we will use 0.12 g. for the sausage) Freeze the remainder for future use. Note: You may wish to wait just a while before ordering this item in order to receive the freshest culture possible.
- Powdered dextrose
- Spices And Other Ingredients Needed For Project B
ancho chiles (6)
caraway
cayenne
celery seed
coriander
corn syrup solids
liquid smoke
cumin, ground
Cure #1
fennel seed, cracked
F-LC culture
powdered dextrose
garlic
ginger
juniper extract* (see below)
mace
marjoram
mustard seed
non-fat powdered milk
nutmeg
Paprika, Hungarian (Hot)
Paprika, Hungarian (Sweet)
pepper (black)
sage
salt
soy protein concentrate
garlic powder
white pepper
sugar (granulated)
sugar (powdered [icing])
thyme
white vinegar
________________
*Juniper extract is made by placing 20 g of crushed juniper berries into 120 ml (1/2 cup) vodka or cognac and leaving it in a closed jar for days. Filter the liquid from berries.
III. READING:
While we wait on supplies let's do a little reading. We'll discuss the material online. You may wish to supplement your reading by also reading,"Home Production Of Quality Meats And Sausages"... by Stan and Adam Marianski. For those of you wishing to know how well you understand the material, I`ll post a series of True of False questions for each topic below. The answers will be given at the bottom of the page as we progress and you`ll have to check your own score. We will not compare or discuss scores, but you should ask questions about the ones you miss. The questions are there only for you to evaluate your own understanding. If you miss a question, why not discuss the topic with the group online?
(1.) Let's begin by reading the following information about sausagemaking. It`s only a page long but contains some great information written by Stan Marianski. This page covers the basics of sausage making:
- (a.) http://www.wedlinydomowe.com/sausage-making
- (b.) online discussion & questions answered
- (c.) I'll also post some info to help you understand the basic process.
(2). While we wait on our supplies, please read and review the basic processes below described by Stan Marianski. Please don't get ahead of yourself or the rest of the group. Take only one topic at a time and discuss it with the group. These are not long at all and may be read in a few minutes. We`ll discuss each topic on line as we go.
Simply click on the following links:
meat selection - http://www.wedlinydomowe.com/sausage-ma ... -selection
curing - http://www.wedlinydomowe.com/sausage-making/curing
grinding - http://www.wedlinydomowe.com/sausage-ma ... nding-meat
mixing - http://www.wedlinydomowe.com/sausage-making/mixing-meat
stuffing - http://www.wedlinydomowe.com/sausage-making/stuffing
drying - http://www.wedlinydomowe.com/sausage-making/drying
smoking - http://www.wedlinydomowe.com/sausage-ma ... oking-meat
cooking - http://www.wedlinydomowe.com/sausage-ma ... oking-meat
cooling - http://www.wedlinydomowe.com/sausage-ma ... oling-meat
storing - http://www.wedlinydomowe.com/sausage-ma ... oring-meat
freezing - http://www.wedlinydomowe.com/sausage-ma ... ezing-meat
thawing - http://www.wedlinydomowe.com/sausage-ma ... awing-meat
Project B is organized for those who wish to learn the very basics of sausagemaking. It is also for more experienced members who wish to participate to help others over some of the obstacles. There will be a ton of questions and we encourage those with experience to share their knowledge while remembering it is a beginner`s project. Let it be said upfront, "There are no `silly` questions here... just silly answers". The outline has been planned and written for absolute beginners with possible confidence problems and a suggested reading and study agenda is included. Once the registration has taken place, the forum topic will be closed to all persons not registered. This is to prevent those choosing NOT to participate from posting remarks or criticizing beginners` responses or sausage photos. The format includes reading and studying the very basic issues of the craft, while making "fresh" type sausages and then "cured & prep-cooked"- type sausages for grilling. Finishing up, we`ll touch on Semi-dry curing and even make a fermented spreadable sausage. As the chat opens, please pose questions that would help benefit others also. This is YOUR forum. All I ask is that we remember it is for beginners and not geared for more advanced sausages and techniques. (They will be studied in a later forum). Please remember courtesy, fellowship, and the rules of the WD forum.
I. OUTLINE: Project Plan:
In order to gain knowledge and experience in several areas, let's make the following:
(A.) "Fresh" type sausages:
(1.) 2.2 lbs. (1 kg. ) Breakfast Sausage (Page 212 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.wedlinydomowe.com/sausage-recipes/breakfast
(2.) 2.2 lbs. (1 kg.) Italian Sausage (Page 219 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.wedlinydomowe.com/sausage-re ... an-sausage
OR...
2.2 lbs. (1 kg.) Kiełbasa Biała Surowa (Polish "White") (Page 228 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.wedlinydomowe.com/sausage-re ... sage-white
(B.) "Cured & Cooked" type sausages:
(1.) 4.4 lbs. (2 kg.) Kabanosy (Polish snack-stick) (See this link: http://www.wedlinydomowe.com/sausage-recipes/kabanosy ). It is also on page 235 in "Home Production Of Quality Meats And Sausages" by Stan Marianski.
To introduce associates to collagen casings, Kabanosy has been chosen because it is simple to stuff collagen casings then simply snip them into foot lengths with a pair of scissors. There is no clipping or tying involved and the casing is edible. The original recipe calls for sheep casing, but I think Stan will forgive us this one time in order to learn about collagen casings.
(2.) 2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5245)
(C.) "Semi-Dry Cured" Sausage
(1.) 5 lbs. (2.27 kg.) Chorizo by El Ducko (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5873)
(2.) 5 lbs. (2.27 kg.) Smokey Beef Stick http://wedlinydomowe.pl/en/viewtopic.php?p=4542#4542
(If you`ve strolled past the stores in a mall just before the holidays, perhaps you`ve stopped at the place that sells smoked sausages. You know the one... it`s got a "hardwood" in its name and they offer several types of gift baskets for the holidays. Lots of folks like their "smoked beef stick". This is a pretty good clone and it`s a great gift idea for your friends or relatives during the holidays when you put it inside a mahogany casing then inside a dark brown plastic diamond-pattern presentation netting. Tie a fancy Christmas bow around the hog ring and you`ve got a great-looking and great-tasting gift that anyone would like to have. They are best made about 2 weeks before Christmas and kept refrigerated.)
(D.) "Cold-Smoked Fermented Spreadable Sausage" See this link: http://www.wedlinydomowe.com/sausage-re ... nschweiger
(1.) 2.2 lbs. (1 kg.) Mettwurst Braunschweiger (Page 394 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
*Note that these sausages have been chosen to give participants experience with a variety of casings, ingredients, and techniques. The Mettwurst is even made using a culture (T-SPX) although it will not be necessary to have a fermentation chamber or drying chamber.
II. GETTING STARTED: 1. Associates taking part in the project.
1. Ssorllih - Maryland
2. Big Guy - Ontario
3. Butterbean - Georgia
4. ajwillsnet - Victoria B.C. Canada
5. Hamncheese - Pennsylvania
6. Cabonaia - Morgan Hill, California
7. jcb - Connecticut
8. Two-mn-kids - Baine, Minnesota
9. IdaKraut - Sandpoint, Idaho
10. Redzed - Vancouver Island, Canada
11. Bubba - Brookwood, Alabama
12. DLFL - Forida
13. Dave Zac - Bristol, New York
14. El Ducko - Texas
15. SikaStag - Scotland
16. JBK - Versailles, Indiana
17. Gulyas - Wisconsin
18. Crusty - Australia
19. Fridgedoc - Poitiers, France
20. Jarhead - Missouri
21. Circlecross - Oklahoma
22. Workaholic - Illinois
23. Grasshopper - Pine City, Montana
24. Tooth - Illinois
25. Northfork - Northwest USA
26. Tbkmn - Michigan
27. Dudley - Pacific Northwest
28. Channan - Georgia
29. Mainely Smoka - Maine
30. Jja - Missouri
2. Set a date to close the forum topic to only those associates participating.
Registration closes 8/20/12 at midnight. The project will begin 8/21/12
Discussion: Ordering necessary supplies including:
- 22-26 mm sheep casings for the Breakfast Sausage
- 32-36 mm hog casings for Italian Sausage and Csabaii Sausage
- 19 mm collagen casing for Kabanosy
- 76 m.m. mahogany-colored casings for smokey beef stick.
- *Brown plastic presentation netting (if giving this sausage as a holiday gift.)
- *Casings are getting expensive. If you intend to make more sausage, you may wish to purchase an entire hank. Many supply companies offer "shorts" or "home paks" costing less. Natural casings do not spoil when preserved in saltwater solution and kept in a refrigerator.
- 1 package T-SPX Bactoferm culture (we will use 0.12 g. for the sausage) Freeze the remainder for future use. Note: You may wish to wait just a while before ordering this item in order to receive the freshest culture possible.
- Powdered dextrose
- Spices And Other Ingredients Needed For Project B
ancho chiles (6)
caraway
cayenne
celery seed
coriander
corn syrup solids
liquid smoke
cumin, ground
Cure #1
fennel seed, cracked
F-LC culture
powdered dextrose
garlic
ginger
juniper extract* (see below)
mace
marjoram
mustard seed
non-fat powdered milk
nutmeg
Paprika, Hungarian (Hot)
Paprika, Hungarian (Sweet)
pepper (black)
sage
salt
soy protein concentrate
garlic powder
white pepper
sugar (granulated)
sugar (powdered [icing])
thyme
white vinegar
________________
*Juniper extract is made by placing 20 g of crushed juniper berries into 120 ml (1/2 cup) vodka or cognac and leaving it in a closed jar for days. Filter the liquid from berries.
III. READING:
While we wait on supplies let's do a little reading. We'll discuss the material online. You may wish to supplement your reading by also reading,"Home Production Of Quality Meats And Sausages"... by Stan and Adam Marianski. For those of you wishing to know how well you understand the material, I`ll post a series of True of False questions for each topic below. The answers will be given at the bottom of the page as we progress and you`ll have to check your own score. We will not compare or discuss scores, but you should ask questions about the ones you miss. The questions are there only for you to evaluate your own understanding. If you miss a question, why not discuss the topic with the group online?
(1.) Let's begin by reading the following information about sausagemaking. It`s only a page long but contains some great information written by Stan Marianski. This page covers the basics of sausage making:
- (a.) http://www.wedlinydomowe.com/sausage-making
- (b.) online discussion & questions answered
- (c.) I'll also post some info to help you understand the basic process.
(2). While we wait on our supplies, please read and review the basic processes below described by Stan Marianski. Please don't get ahead of yourself or the rest of the group. Take only one topic at a time and discuss it with the group. These are not long at all and may be read in a few minutes. We`ll discuss each topic on line as we go.
Simply click on the following links:
meat selection - http://www.wedlinydomowe.com/sausage-ma ... -selection
curing - http://www.wedlinydomowe.com/sausage-making/curing
grinding - http://www.wedlinydomowe.com/sausage-ma ... nding-meat
mixing - http://www.wedlinydomowe.com/sausage-making/mixing-meat
stuffing - http://www.wedlinydomowe.com/sausage-making/stuffing
drying - http://www.wedlinydomowe.com/sausage-making/drying
smoking - http://www.wedlinydomowe.com/sausage-ma ... oking-meat
cooking - http://www.wedlinydomowe.com/sausage-ma ... oking-meat
cooling - http://www.wedlinydomowe.com/sausage-ma ... oling-meat
storing - http://www.wedlinydomowe.com/sausage-ma ... oring-meat
freezing - http://www.wedlinydomowe.com/sausage-ma ... ezing-meat
thawing - http://www.wedlinydomowe.com/sausage-ma ... awing-meat