[USA] "Viennas Veneno y Asqueroso de Vaqueros"
Posted: Sat Jul 07, 2012 09:39
"Viennas Veneno y Asqueroso de Vaqueros" 
(Cowboy`s Poison & Disgusting Vienna Sausage)
(Made With "Imitation Veal")
My extended ranching family of Swiss renegades, banditos, and rustlers has always liked sausage from the old country and especially neighboring Austria. You know...Vienna Sausage! However, we have always chosen to avoid the purchase of veal, protesting the treatment of the animal from which it comes. So, what do folks like us use in place of veal? Buttermilk-soaked pork cutlets of course! Shucks, I learned that trick from King Louis XIV when I was just a child during the renaissance. People tell me milk-soaked pork is very much like veal. Buttermilk has a pH ranging from 4.41 - 4.83 due to its slightly acidic nature which tenderizes pork when refrigerated overnight.
4 lbs. (1.8 kg) lean beef
4 lbs. (l.8 kg) pork tenderloin
2 lbs. (907 g.) trimmed pork shoulder
1 pint (473 ml.) icewater
3 oz. (85 g.) kosher salt
6 tblspns. (40 g.) Fat Replacer™
1-1/2 cups (180 g.) soy protein concentrate
1 tspn. (2 g.) ground nutmeg
1 tspn. (2 g.) ground coriander
1/2 tspn. (1 g.) ground cardamom
1/4 tspn. (.5 g.) ground cloves
2 oz. (57 g.) rye flour
1 oz. (28 g.) powdered dextrose
2 tspns. (10 g.) Cure #1
22-24 m.m. sheep casings
Dice 4 lbs. of pork tenderloin and soak it in buttermilk overnight in a covered container in your refrigerator eight to twelve hours. Next day, cube the remaining beef and pork and grind all the meat using a 3/8" plate. Stir the cure #1 into the water for uniform dispersal. Have a chilled lug ready (five minutes inside your freezer will do the trick) and place the meat in it with the salt and spices. Add the flour, protein concentrate, fat replacer, and dextrose, pour the cure-water over the mixture, and then loosely mix everything with your hands for a few minutes. Cover the sausage and place it into the refrigerator overnight.
Next day, use a processor or your new Kirby chopper to emulsify the meat very well. Add more icewater if necessary and whip the slightly-thinned mixture full of air.
Hang the sausages on smokesticks and dry them while you pre-heat your smoker to 170°F. (77°C.). Place the sausages in the smokehouse and open the dampers slightly while you introduce light smoke. When the internal meat temperature reaches 150°F. (66°C.), shower the sausages with cold water. (Do not allow these sausages to reach the IMT of 165° or more.) For best flavor, refrigerate the Vienna sausages 24 hours before eating them.
Best Wishes,
Chuckwagon
(Cowboy`s Poison & Disgusting Vienna Sausage)
(Made With "Imitation Veal")
My extended ranching family of Swiss renegades, banditos, and rustlers has always liked sausage from the old country and especially neighboring Austria. You know...Vienna Sausage! However, we have always chosen to avoid the purchase of veal, protesting the treatment of the animal from which it comes. So, what do folks like us use in place of veal? Buttermilk-soaked pork cutlets of course! Shucks, I learned that trick from King Louis XIV when I was just a child during the renaissance. People tell me milk-soaked pork is very much like veal. Buttermilk has a pH ranging from 4.41 - 4.83 due to its slightly acidic nature which tenderizes pork when refrigerated overnight.
4 lbs. (1.8 kg) lean beef
4 lbs. (l.8 kg) pork tenderloin
2 lbs. (907 g.) trimmed pork shoulder
1 pint (473 ml.) icewater
3 oz. (85 g.) kosher salt
6 tblspns. (40 g.) Fat Replacer™
1-1/2 cups (180 g.) soy protein concentrate
1 tspn. (2 g.) ground nutmeg
1 tspn. (2 g.) ground coriander
1/2 tspn. (1 g.) ground cardamom
1/4 tspn. (.5 g.) ground cloves
2 oz. (57 g.) rye flour
1 oz. (28 g.) powdered dextrose
2 tspns. (10 g.) Cure #1
22-24 m.m. sheep casings
Dice 4 lbs. of pork tenderloin and soak it in buttermilk overnight in a covered container in your refrigerator eight to twelve hours. Next day, cube the remaining beef and pork and grind all the meat using a 3/8" plate. Stir the cure #1 into the water for uniform dispersal. Have a chilled lug ready (five minutes inside your freezer will do the trick) and place the meat in it with the salt and spices. Add the flour, protein concentrate, fat replacer, and dextrose, pour the cure-water over the mixture, and then loosely mix everything with your hands for a few minutes. Cover the sausage and place it into the refrigerator overnight.
Next day, use a processor or your new Kirby chopper to emulsify the meat very well. Add more icewater if necessary and whip the slightly-thinned mixture full of air.
Hang the sausages on smokesticks and dry them while you pre-heat your smoker to 170°F. (77°C.). Place the sausages in the smokehouse and open the dampers slightly while you introduce light smoke. When the internal meat temperature reaches 150°F. (66°C.), shower the sausages with cold water. (Do not allow these sausages to reach the IMT of 165° or more.) For best flavor, refrigerate the Vienna sausages 24 hours before eating them.
Best Wishes,
Chuckwagon