SAUSAGE PHOTO GALLERY (Without Original Recipes)

ssorllih · Post by **ssorllih** » Mon Sep 26, 2011 04:14

seems like a rather high salt content. Does much of it wash off?

Chuckwagon · Post by **Chuckwagon** » Mon Sep 26, 2011 08:33

Ross, in a product without a culture, it is not uncommon to see 3.5% salt, although it has been termed, "the upper limit of acceptablility". The higher salt content is needed as protection against pathogenic bacteria. Yes, ol` Toolhawk will have a salty-tasting meat, especially when the Aw drops to 0.85 and below. However, it should be safe.

Best Wishes,
Chuckwagon

toolhawk1 · Post by **toolhawk1** » Mon Sep 26, 2011 21:43

would this not be very similar to hams ? salt cure with sugar and spices to cover up the saltyness ?

Chuckwagon · Post by **Chuckwagon** » Mon Sep 26, 2011 22:22

Yes. But the beautiful thing about whole-muscle meats such as hams is that you can toss them in a bucket of water at the end of curing to remove some of the salt.

atcNick · Post by **atcNick** » Tue Sep 27, 2011 02:56

I would be interested to hear about your drying chamber.

toolhawk1 · Post by **toolhawk1** » Tue Sep 27, 2011 02:56

I did wash this Coppa down a little with water to remove the excess salt , Had some real old school homemade Coppa from an ole timer a few weeks ago , AMAZING!! just trying my hand at it !! I have 6 Country hams curing for 6 weeks now can't can't wait til there done, 3 different methods !

atcNick · Post by **atcNick** » Tue Sep 27, 2011 02:58

I would be intereted to hear about your drying chamber? Is that a separate fridge?

ssorllih · Post by **ssorllih** » Tue Sep 27, 2011 03:16

I would love to hear what you do with all of this food. Nancy and I eat meat with two meals each day but that is ess than 12 ounces per day for both of us. About 24 pounds per month. Much of it is fresh and some is cured and some is sausage. Many here are making more sausage each month than Nancy and I consume in a year and I hope that you are not foregoing the joys of roasted fresh pork in favor of dry cured sausage.

toolhawk1 · Post by **toolhawk1** » Tue Sep 27, 2011 03:27

I have a drying chamber and a Curing chamber , My drying chamber is very simple, its a fridge with temp. control by passed with temp controller that I can control any temp 50, 55, 60 , no problem , 4inch computer style fan with dimmer switch to control fan speed , purchased temp , humidity sensor that can read 3 seperate chambers at 1 time(wireless) with a certified +or- 1% humidity from cole parmer ,as for putting humidity in I have a small humidifier but have my most stable environment with a small bowl of water with a hand cloth in it , fill bowl up 80%-85% , bowl1/2 full 70-75% all day everyday,
I also built a temp humidity chamber large store cooler , 32 to 120degrees , humidity 40-95%. but have Country hams in it now 36 degrees 85 % hum. 6 weeks now so had to build my drying chamber because this stuff is addictive !!

toolhawk1 · Post by **toolhawk1** » Tue Sep 27, 2011 03:31

ssorllih wrote:I would love to hear what you do with all of this food. Nancy and I eat meat with two meals each day but that is ess than 12 ounces per day for both of us. About 24 pounds per month. Much of it is fresh and some is cured and some is sausage. Many here are making more sausage each month than Nancy and I consume in a year and I hope that you are not foregoing the joys of roasted fresh pork in favor of dry cured sausage.

We go north to the woods almost every weekend , hunting , cutting wood........... me and my buds can put the stuff away on the weekends !!!!!!!!!!!!!!!!!!!!!!!!!!!

Bubba · Post by **Bubba** » Fri Dec 23, 2011 01:36

Many members' posts contain photos without recipes. This is the place to post them. On the other hand, if you have an original recipe with photos, you may start a new "topic" in the "sausages" forum below. Thanks for your help in posting in the right place.

Hi Jan,

Here are your photos posted with pleasure, you take very good photos and everything looks just fantastic, a beautiful dark color!
I now also understand about the difference in darkness of the Csabai compared to mine.

If you have any more you would like me to post, please just e-mail them and I will gladly help.

I am separating them into 2 postings for the Csabai and the smoked Pork Loin so Chuckwagon can split them and move them to topics he sees best fit.

Bubba · Post by **Bubba** » Fri Dec 23, 2011 01:38

Smoked Pork Loin

ssorllih · Post by **ssorllih** » Fri Dec 23, 2011 01:45

very well done. You can get a job rolling and tieing roasts anytime you apply. You do nice work and your sausage is nice to look at and mouth watering besides.

Maz · Post by **Maz** » Fri Dec 23, 2011 05:43

Well done Jan some serious food porn there I know you have been quite passionate about getting your casabies right, nie te sleg vir n Clogwog nie.

Chuckwagon · Post by **Chuckwagon** » Fri Dec 23, 2011 14:54

Crusty, you've outdone yourself! Those photos are terrific. Your sausages are much darker than the ones I made. Am I not smoking the Csabai long enough? Oh, I just remembered something... you guys are smack dab on the Tropic Of Capricorn. You are much nearer to the sun than we are... therefore your sausages are better "tanned".

Nice work ol' friend!

Best Wishes,
Chuckwagon

SAUSAGE PHOTO GALLERY (Without Original Recipes)

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Assorted Sausage Photos (without recipes)