SAUSAGE PHOTO GALLERY (Without Original Recipes)

nepas · Post by **nepas** » Thu Mar 01, 2012 05:45

Thanks

Going to vac the rings tomorrow.

The waiting is going to get to me. No wonder they make batches at different times.

two_MN_kids · Post by **two_MN_kids** » Thu Mar 01, 2012 14:36

I smoked these a few weeks ago.

Beef sticks with Jalapeño cheese and DEVO`s "Kielbasa My Way" in center. This was the first batch of sticks I made that weren`t dry and shriveled! A batch that still weighed five pounds after smoke cooking.

nepas · Post by **nepas** » Thu Mar 01, 2012 19:31

two_MN_kids · Post by **two_MN_kids** » Thu Mar 01, 2012 21:42

Thanks Rick...I'm starting to feel real comfortable around this campfire!

ssorllih · Post by **ssorllih** » Thu Mar 01, 2012 22:43

nepas, been playing with your food again? Clever!

HamnCheese · Post by **HamnCheese** » Fri Mar 02, 2012 01:29

DLFL -
Wow! Cabbage in the sausage..... a really interesting recipe - I can't wait to try it!

NePa - those are beauties!

Both of you are inspiring me to try harder!!

Chuckwagon · Post by **Chuckwagon** » Fri Mar 02, 2012 04:25

Hi Hamncheese,
Both recipes were written by Stan Marianski - one of the moderators on this site. He has most unselfishly added all the recipes in his books to the index we affectionately call "Stan`s Page". Here`s a link: http://www.wedlinydomowe.com/sausage-recipes

Belgian Cabbage Pork Sausage (Soucisse de Choux)
http://www.wedlinydomowe.com/sausage-re ... rk-sausage
and
Italian Sausage
http://www.wedlinydomowe.com/sausage-re ... an-sausage

Best Wishes,
Chuckwagon

nepas · Post by **nepas** » Mon Mar 05, 2012 03:01

Hers is the ring cut. All the ring went to NE PA this weekend with my daughter.

nepas · Post by **nepas** » Mon Mar 05, 2012 03:07

Had a pork loin in cure for 13 days. Got it rinsed down an drying.

Did a little fat trim and into a casing. Lonzino

Have my PID set at 80* with some salt/water to get close to 80% R/H. The smoker is not rolling smoke but it might pick some smoke taste up.

ssorllih · Post by **ssorllih** » Mon Mar 05, 2012 03:52

You case it just for shape?

nepas · Post by **nepas** » Tue Mar 06, 2012 19:33

ssorllih wrote:You case it just for shape?

Yeah.

Have 5 lbs of course ground pork ready to be turned into dry spanish chorizo.

Here we have the items.

Left

1/4cup cold distilled water. To this will be 1/4 tsp F-RM-52. Mix and set aside.

1/4 cup kosher salt
1 Tbs dextrose powder
1 tsp cure #2

Right

2 Tbs hot paprika
2 Tbs Ancho chili powder
1.5 tsp cayenne
2 Tbs minced garlic
apporx 10 ft of hog casings soaking

I have the pork cubed and in a glass bowl sitting in ice.

Crisco the plate.

Kosher, cure and dextrose mixed. (sorry had flash on)

The salt, cure and dextrose have been mixed together and sprinkling on the pork cubes. Toss well.

Next grind the cured pork thru the course plate, into the bowl on ice.

Mix the dry with the f-rm water. It will get really thick.

Add the garlic into the meat mix, mix well. Add the seasoned f-rm mix to the meat. If needed add 1/4 cup more distilled water to the meat, mix well.

Got the chorizo mixed and back in the bowl sitting in the ice.

Get the stuffer ready.

There all stuffed up.

Have the PID set down to 70* so might as well hang with the Lonzino. The salt/water bowl at the bottom is giving me 76% R/H

Might give 20-40 mins of smoke later after a few days of hanging.

ssorllih · Post by **ssorllih** » Tue Mar 06, 2012 20:07

Nice work and nice post.

DLFL · Post by **DLFL** » Tue Mar 06, 2012 23:01

I smoked a butt bacon, and some lightly smoked Italian sausage.

ssorllih · Post by **ssorllih** » Tue Mar 06, 2012 23:19

Nice color on the Butt . The pale areas in the links where they touched?

DLFL · Post by **DLFL** » Tue Mar 06, 2012 23:45

Yes that is where they touched. I wanted to try the "three bunch" linked to keep them from hanging so low.

SAUSAGE PHOTO GALLERY (Without Original Recipes)

Bacon and Italian sausage