Online Workshop: Project B (August 2012)

Post by **Butterbean** » Sun Sep 09, 2012 04:08

Made the fresh today. Peeled the skin off the shoulder and dusted it with some jerk seaoning then put it in the smoker for 2.5 hours. When I finished the sausage - linked and loose - I pan fried them along with fresh bacon and deep fried the skins.

Cut into bite sized pieces and mixed this with some cheese grits and this was supper.

Recipe for sausage was really nice. Between it, the bacon and the spicey chicharrones the meal was quite good.

Chuckwagon · Post by **Chuckwagon** » Sun Sep 09, 2012 06:52

I can't cram enough caraway flavor into my kabanosy, so I double the amount in the recipe, bump it a few times in a spice grinder just to "crack" it, then toast it slightly in a dry pan over a medium-high gas flame just until it begins to give up the essential oils. This really boosts the flavor in the sausage and doesn't take any time at all.

Best Wishes,
Chuckwagon

Chuckwagon · Post by **Chuckwagon** » Sun Sep 09, 2012 09:33

_________________________
Hi Project B associates. It`s time to read and study just a little about drying, smoking, and cooking sausages. Please be sure to click on these links and brush up on the material.
Drying: http://www.wedlinydomowe.com/sausage-making/drying
Smoking: http://www.wedlinydomowe.com/sausage-ty ... ed-sausage
Cooking: http://www.wedlinydomowe.com/sausage-ma ... oking-meat

These are Stan`s articles and they`re very good.

Best Wishes,
Chuckwagon
_________________________

tooth · Post by **tooth** » Sun Sep 09, 2012 14:32

Thanks everyone in response to the caraway. I didn't think I had ever heard of ground or powdered caraway and the cracked and toasted method is what I assumed all along. I just wanted to make sure I got it right.

I was given a bunch of venison that I'm supposed to use in my sausage making. I was thinking of using it to make breakfast sausage. I was thinking about using the recipe for this project, but doubling the recipe and using basically 50/50 pork/venison. But I do know the venison is lean, so if I'm going with the 25% fat-meat ratio, I should probably only use 750 grams venison and an additional 250 grams of fatback? What do you guys think about that?

Big Guy · Post by **Big Guy** » Sun Sep 09, 2012 15:08

Sausage and cheese grits are nice , only thing better is shrimp and grits, the pink shrimp right out of the gulf. I'll enjoy them in about 2 months.

Dave Zac · Post by **Dave Zac** » Sun Sep 09, 2012 17:05

Holy smokes am I behind. I got to my breakfast sausage yesterday. I changed things up just slightly. I used 1 kilo of butt and 1/2 kilo of venison with an additional 1/3 k pork fat. It was fabulous indeed. After last night's nap in the fridge, breakfast of sausage and eggs was divine.

This was the first time I used tubed casing and I decided I am not a fan. Maybe I just need to get a better feel but with when the casing off a hank I have a much better feel for how much casing I will need for the job at hand. With the tubed stuff I felt clueless. Seemed as though one tube would be filled by 1 K of meat. But boy oh boy were they ever tender.

Maybe next weekend for Kabonosy.

Dave Zac

Post by **Butterbean** » Sun Sep 09, 2012 17:44

Shrimp and grits are good. I've noticed it seems grits are getting more attention with the shrimp and grits dish. I find most people love em or hate them.

The sausge was a big hit at the house. I have to admit that I did cook a small test piece before stuffing just to be sure I'd like it - and I did. Very good recipe.

Gulyás · Post by **Gulyás** » Sun Sep 09, 2012 20:34

el Ducko wrote:
Gulyás wrote:...It's Hungarian fresh, I ground the meat with 8 mm. plate.
Wow! That looks delicious. What is it? (I gotta make some, too.)

Well Mr. el Ducko. It's hungarian fresh sausage, recipe is here......http://wedlinydomowe.pl/en/viewtopic.php?t=5950

el Ducko · Post by **el Ducko** » Mon Sep 10, 2012 01:19

Dave Zac wrote:Holy smokes am I behind ...

...must have been out campaigning for President.
("A sausage in every pot" ?)

grasshopper · Post by **grasshopper** » Mon Sep 10, 2012 03:39

kabanosy is done and rapped in paper towel, then in a paper bag. In the fridge for 4 days (can't touch this). Smoked for the first hour then turned up the heat. They stalled out at 120 deg for a long time. I pulled them at 145 deg, put a fan on them until they cooled. Had a lot of trouble with my MES 40 heat controller. I should of believed my Mavrick temp gage and there is the time difference. Question as long as I did not pull them till 145 deg, the time won't hurt the kabanosy.?

grasshopper · Post by **grasshopper** » Mon Sep 10, 2012 03:43

SORRY Still school housing.

Chuckwagon · Post by **Chuckwagon** » Mon Sep 10, 2012 09:31

Tooth, if I may make a suggestion, take a look at some of the recipes in the "Venison" section of our WD forum. There are some recipes there by a few ol` timers that are excellent. Vagreys, Uwanna, and Big Guy (just to mention a few), have posted some good stuff and they seem to have the ratios of fat to lean game meat, down to a fine science. Deer meat is hardly ever used alone for sausage and is usually backed up with some fatty pork for flavor. However, too much fat can affect your success just as much as having not enough. I think your decision to go with 25% fat is just about right. Stan Marianski has some great guidelines in his book.

Dave, I`ve chuckled since I first read your statement about cased casing and being "clueless". I`ve got a mental picture of you stuffin` the sausage that come out shaped like a question mark!
Kabanosy next weekend sounds pretty good. That breakfast sausage is tasty stuff eh?

Grasshopper, your kabanosy looks incredible. Tooth and I just might come over to your house to live if you keep makin` sausage like that! And yes, 145° should do the trick. You don`t want to go much higher, believe me. Some people try to cook it too quickly at too high a temperature and wind up "breaking the fat" and ruining the sausage. Then they blame the recipe when it has the texture of sawdust. The temperature must be higher than 138°F in order to remove any possibility of trichinella spiralis. I like to remove the sausage at about 148°F and leave it in the open air for 2 days on the countertop to bloom. I usually have to stand guard over them as we have a terribly vicious insect here called the "Rocky Mountain Ratchetjaw Horsefly". They are a constant threat to all sausage makers as they seem to decimate a batch of kabanosy in nothing flat! Although they are only about the size of a rat, we don't shoot them because it just makes them mad. They have wingspans of up to 15 inches, and their teeth... yes, teeth... are quite sharp. One can tell when they have a kabanosy in their mouth by the ratcheting click-click sound they make as their jaws sink into the meat. Why... they`ve even been seen carrying away small, young, bellowing, heifers when a dozen or more of those varmints gather together. It`s just mighty concernin` - yes, mighty concernin`. P.S.... did you get all that wood chopped up? I know you folks get some pretty cold weather up there in the winter.

jbk101 · Post by **jbk101** » Mon Sep 10, 2012 10:18

Hello All,
Finally got my supplies and and starting to play catch up on Project B.
Yesterday I cut up my Pork Shoulder and weighed out the lean and fatty Pork per the amount I was using for each recipe.

Today I made up spice kits for the Breakfast Sausage, Italian Sausage (Sweet), and the White Sausage (Kielbasa Biala Surowa).

After Cutting the Grass I Ground up the pork & beef needed for the three different sausage recipes. Mixed in the spices and let them take a short nap in the fridge. Rinsed and soaked both the 22mm sheep casing and 35mm hog casing. And then got to play with my new Vertical Stuffer

Stuffed the Breakfast Sausage first , I was surprised how little trouble I had with the 22mm Sheep Casing. Had no blow outs, it went on the stuffer tube with ease. Lesson stainless steel stuffer tubes are the best!

Invest in good equipment

Did the Italian Sausage (Sweet) next and did have a little trouble with the Casing (35-38mm Hog Casing) having a lot of air bubbles while stuffing.

Finally stuffed the White Sausage and did not have any problems.
I don't know how I even attempted to make sausage with out a vertical stuffer, it made the stuffing part so much easier. the texture of the finished product is so much better. I am converted
I posted more pics in the photo section

John

jbk101 · Post by **jbk101** » Mon Sep 10, 2012 10:29

Here are pics of my Project B sausages etc.

jbk101 · Post by **jbk101** » Mon Sep 10, 2012 10:47

More Pics

John