It's a sausage making weekend!

fatboyz · Post by **fatboyz** » Sat Dec 17, 2016 16:02

I have 50 pounds of pork and venison almost thawed and ready to grind. The list for today includes garlic sausage, cheese Kubi burgers, maple breakfast sausage, Jalapeno cheese smokies and some bratwurst! not sure if I'll have time but would like to start some Genoa as well. It's -30 here today so "partly freezing" fat pieces before grinding should only take a few minutes!

fatboyz · Post by **fatboyz** » Sat Dec 17, 2016 17:29

Quick stop at the local shop for some extra fat and pork.They had some left from this weeks kill. I've been helping out a bit this week as one of the fellows slipped on the ice and broke his leg. I know have 65 pounds of deer and pork and 15 pounds of back fat. I'll freeze some of the back fat for later, but it looks like I have enough meat for the Genoa now too.

Post by **redzed** » Sat Dec 17, 2016 18:17

Looks like there your sausage cupboard will be full in time for Christmas! Make sure you post pics and formulations of all the sausages you are making. I have not had much time to spend time in my sausage room recently, but am preparing meat today to make a Christmas kielbasa and a first time attempt to create a Swiss style Kasekrainer. I still make my sausages the traditional Polish way where I cube, grade, separate the meats, add salt and Cure #1 and cure in the fridge for 48 hours. We also have extreme cold here and even a dusting of snow on the ground. Currently -5C, although it will rise to slightly above freezing this afternoon.

fatboyz · Post by **fatboyz** » Mon Dec 19, 2016 01:44

So finished up, here is the weekend accomplishments. Cut and vac packed the semi dry pepper salami. made 10 pounds of Bratwurst, 10 pounds of Maple Breakfast, 12 pounds of garlic rings, 12 pounds of cheese Kubi burgers, 15 pounds of Jalapeno cheese smokies and 10 pounds of Genoa.
Pepper salami

Brats

Maple Breaky

Cheese Kubi

Garlic and smokies

Genoa

fatboyz · Post by **fatboyz** » Mon Dec 19, 2016 01:48

Oh ya, I also smoked the deer speck!
Brats are a standard type recipe. Maple Breakfast are a halfords mix with extra maple sugar flavoring. Garlic ring is a Halford ukrainian garlic with an extra 1g/kg of garlic, Kubi's I just added 10% mozza cheese, stuffed into a 90mm water proof casing for poaching. Smokies are Halford mix with 10% mozza, 2g/kg of ground jalapeno, and 5g/kg of jalapeno flakes. Kubi burgers are poached, cooled and then sliced, cold smoked, cooled and vac packed. Genoa is from a recipe Red shared. All were made with 70% lean venison, 20% pork butt and 10% back fat.

Post by **Butterbean** » Mon Dec 19, 2016 02:52

Wow! You were busy! And it looks cold there. I pulled a tick off me yesterday.

fatboyz · Post by **fatboyz** » Mon Dec 19, 2016 15:17

Butterbean, it warmed up sunday, but has been -30 for two weeks!

Post by **Bob K** » Mon Dec 19, 2016 18:10

Looks great! That was a busy weekend! Is that (with the plastic) your fermentation chamber for the Genoa?

Post by **redzed** » Mon Dec 19, 2016 18:51

Excellent work work Don, no one will go hungry at your house for a while!

I believe you are the first guy to present "Kubi Burgers" on our forum. I think they are a product unique to Alberta and based on a Ukrainian sausage. I know you are one busy guy, and Christmas is just a few sleeps away, but when find a bit of time, can you start a new thread with the recipe and a bit about the history of "Kubi Burgers"?

fatboyz · Post by **fatboyz** » Mon Dec 19, 2016 20:23

Thanks Red. Yes the plastic is my fermenting chamber. Until I get something more formal it's working. I have a pail of water on the inside and adjust the temp. in the shed itself.starting PH was 5.7. We'll see how it goes.

fatboyz · Post by **fatboyz** » Sat Jan 14, 2017 03:38

Well the Genoa has been in my "chamber" at 14C and 65% RH for almost a month. I had to take a little chunk off the small chub to try it. It needs a little more time but tastes excellent. Very nice flavor with the Fennel seeds I added. Wife even likes it and she's not big on the salami's with bigger pieces of fat. This was made with 70% deer and 30 pork.

Post by **Bob K** » Sat Jan 14, 2017 13:23

Can you raise the humidity up to at least 80%? You have dry rim that can inhibit drying further and possibly cause spoilage. But it looks good!

fatboyz · Post by **fatboyz** » Sat Jan 14, 2017 14:57

Bob, I sure can, just adjust it up on the controller. Should it have been higher to start with? I thought 65% would be good. It's drier than a popcorn fart here in the winter. RH in the shed is 20% on its own. I have a humidifier hooked to a controller for the chamber.

Post by **Bob K** » Sat Jan 14, 2017 15:09

You should keep it 80 - 85%. I would probably up that to 90% for a week or so and gradually lower. I started a batch the same day you did using 75 and 90mm casings, I won't even check them for at least 3 months. Smaller dia casing go quicker. You also used venison which is drier to begin with than pork, so that could also shorten the drying time.

fatboyz · Post by **fatboyz** » Sat Jan 14, 2017 16:57

I see. my humidity was around 50 for the first week then I put the humidifier in. I upped it to 80 this morning but will go and up it to 90. Mine are in a 65mm casing, I just couldn't wait to try some and they felt pretty hard. Heading out to kill a hog. Coppa, country ham and speck on the way!