Online Workshop: Project B (August 2012)

Locked
User avatar
Jarhead
User
User
Posts: 57
Joined: Tue Aug 09, 2011 14:52
Location: S/W Missouri

Post by Jarhead » Sun Sep 02, 2012 23:33

Edit to the above. I did 4 times the amount, not 8. I was thinking pounds. :oops:
"Gunny"
FEC-100, 22" & 18" WSM, MB Gasser, UDS, A-Maze-N Tube Smoker
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Sep 03, 2012 00:23

In the photos tread, I saw that some people cut their meat to large sizes. I like the idea very much, I bout a meat grinder just for that porpoise. It's a commercial 1.5 hp. size 22, which is in my opinion way overrated. I love pulled pork too. I meant past tans, because I'm afraid to eat it just like that.
The reason is, glands, I just want them all OUT. What do you think about it ? When you cook it in one whole piece, you don't know if they are there, or not.

Glands.......http://forum.cookshack.com/eve/forums/a ... 9951063983
Failure to prepare is preparing to fail.
User avatar
Jarhead
User
User
Posts: 57
Joined: Tue Aug 09, 2011 14:52
Location: S/W Missouri

Post by Jarhead » Mon Sep 03, 2012 02:31

WOW, Gulyás. Now ya tell me.
I saw one in the ones that I ground. I couldn't tell you if it came out in the trim or not. If not then you have your choice of Breakfast, Italian or Chorizo to find it. :lol:
I'll look for em from now on.
Thanks.
"Gunny"
FEC-100, 22" & 18" WSM, MB Gasser, UDS, A-Maze-N Tube Smoker
User avatar
Jarhead
User
User
Posts: 57
Joined: Tue Aug 09, 2011 14:52
Location: S/W Missouri

Post by Jarhead » Mon Sep 03, 2012 03:24

Got the Italian done and I have had entirely too much company today. Not to add, too much beer also. :shock:
This batch of 8.8 pounds is also sold. Except for the test patty and 9 oz from the cleanout.
I had planned on getting the Chorizo done today. Well, that ain't gonna happen. I'll get up early and get busy, while those guys are sleeping it off.

Image

As always, catch the rest of the show over on the photo thread.
I changed the recipe a little bit with some adds of Anise, Cayenne (90k) and Italian Seasoning.
The amounts are over there.
Thanks for lookin' and Good Night. :lol:
"Gunny"
FEC-100, 22" & 18" WSM, MB Gasser, UDS, A-Maze-N Tube Smoker
User avatar
Jarhead
User
User
Posts: 57
Joined: Tue Aug 09, 2011 14:52
Location: S/W Missouri

Post by Jarhead » Mon Sep 03, 2012 03:46

WOW, all you others goofing off or what? I figured there would be some pics in between my Breakfast Sausage and this one, my Italian.

The mix for 8.8 pounds with some adds of 2 tsp. Anise, 8.0 g Cayenne, and 2.0 g Italian Seasoning.

Image

I need a motor. My arm is tired.

Image

Well worth the wait. The Test Patty.

Image

No casings, thank you UPS. Supposed to be here Friday. The pig won't know the difference. :lol:

Image

Thanks for lookin'. This really turned out great, if I do say so myself. :mrgreen:
"Gunny"
FEC-100, 22" & 18" WSM, MB Gasser, UDS, A-Maze-N Tube Smoker
User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Sep 03, 2012 05:42

My Hot Italian is finished and it turned out quite well. The meat weighed 8lbs, 6 oz. I used lean butt meat and lean loin meat and added some back fat and fat trimmings. The fat content was about 30%. I followed Marianski's recipe but also added 5 teaspoons hot chili powder, 2 teaspoons chili flakes and a heaping tablespoon of smoked paprika. Fried a pattie made from the stuffer left overs and it was excellent! Full of flavour, nice heat, and oozing orange coloured juices. I think I could eat it 3 times a day.

I used 29/32 hog casings and when I first started stuffing I had several blowouts before I realized that I was stuffing too tightly. Once I eased up, it went well. It seems that these casings are not as strong as the larger 35 plus that I use for my smoked sausage. I did, however have some grief. I pulled several long salted strands off the hank and put them all into one bowl with water. (I was also making another 10lb batch of sausage) When it came to rinsing and flushing the casings, to my horror, they were a tangled knotted mess! After more than an hour and exhausting my vocabulary of colourful words in several languages, I managed to untangle most of the mess but had to to cut some. From now on, it will be one length one bowl.

See pics in the other thread.
User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Sep 03, 2012 05:55

Here are some shots of my work today. As usual it took a lot longer than I planned for, and I had no help.

Butt and loin meat and additional fat
Image
Grinding semi-frozen fat
Image
Ready for the stuffer
Image
Stuffed into 29/32 hog casings
Image
Ready for Tuesday dinner. I purposely made these random sizes, so that people can select a size that suits them.
Image
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Mon Sep 03, 2012 06:41

Gunny, you wrote:
CW, this is one of the best tasting sausages that I have ever eaten. I followed the recipe to a "T", only I did 8 times the amount.
You Da Man, CW. Thanks for your hard work and putting this class on.
I`m really glad you like the taste of this one. It looks like you cooked it just right and that`s my kind of sandwich! Man that looks good. Thanks for the kind words Gunny, and you are most welcome. Putting the project together is a pleasure when guys like you dig in and learn and then produce a fine sausage like the ones in your photos. Thank you very much bud.

Redzed, your sausages look like a professional linked them! Very nice work. Did you weigh the fat against the lean? Just curious how much (percentage) of fat you came up with in the final product. It looks great and I`ll bet it`s going to be a tasty payoff eh? Good going pal.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Mon Sep 03, 2012 07:14

Hey Gunny,
Why don`t you tell your friend to buy some equipment and grind his own? After tasting yours (and wanting it all) he may be the next member of our forum. Did he ask you all sorts of questions about how to make it? That is one fine looking sausage! :grin:

Redzed, you wrote:
From now on, it will be one length one bowl.

Every sausage maker I`ve ever met has had to learn that lesson the hard way. :wink:

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Sep 03, 2012 17:06

CW, fat estimate is not exactly scientific, but I think I'm close. I was working with 13lbs of carefully trimmed meat from a butt and loin, (probably 95% lean) and 4 lbs of fat with a bit of meat in it as well. So using simple math, I came up with 30%. One half of the meat was used for the Italian and and one half for my Hungarian Paprika sausage to which I also added 1.5 lbs of lean beef. Maybe a bit too much fat in the Italian, but what a tasty finish! It is probably on the "hot" side and I'm a bit concerned that it may not be for everyone, but after a day on the mountain trails they should be hungry to eat anything.
IdaKraut
Passionate
Passionate
Posts: 262
Joined: Thu Mar 22, 2012 21:49
Location: No. Idaho

Post by IdaKraut » Mon Sep 03, 2012 17:28

redzed wrote:When it came to rinsing and flushing the casings, to my horror, they were a tangled knotted mess!
That's why I only buy casings that come pre-flushed and tubed on plastic sleeves. Makes life so much easier.
Rudy
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Sep 03, 2012 17:31

I think that it is the Italian sausage, that most fat is permitted by law, and it makes it better too.

What I've noticed is, that it takes more salt, to balance the fatter, or spicier mixes.

To me it doesn't matter, because I'm on seafood diet anyhow.

Oh yes, I almost forgot, I eat everything I see. :grin:
Failure to prepare is preparing to fail.
User avatar
Jarhead
User
User
Posts: 57
Joined: Tue Aug 09, 2011 14:52
Location: S/W Missouri

Post by Jarhead » Mon Sep 03, 2012 17:45

Chuckwagon wrote:Hey Gunny,
Why don`t you tell your friend to buy some equipment and grind his own? After tasting yours (and wanting it all) he may be the next member of our forum. Did he ask you all sorts of questions about how to make it? That is one fine looking sausage! :grin:
Thanks CW, just wish I had the correct casing for the project. :sad:
Oh yeah, he was full of questions. Wanted to see the recipes, how it was done and how much it would cost if he bought all of the equipment.
I told him I'd sell him mine for $750, recipes included and give him a few lessons at no charge. I don't think he was interested. He just opened up another beer and said, "Oh!" :lol:
"Gunny"
FEC-100, 22" & 18" WSM, MB Gasser, UDS, A-Maze-N Tube Smoker
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Mon Sep 03, 2012 17:57

I do up to 3 kilograms at a time with my handcranked #10 grinder and my home made stuffer for a total out of pocket less that 100 dollars.
Ross- tightwad home cook
User avatar
redzed
Moderator
Moderator
Posts: 3205
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Sep 03, 2012 22:33

I guess the cost is all relative. I live on a golf course, don't have a membership, so my sausage making hobby is still cheaper with equipment and supplies than my neighbours spend on looking for a white ball in the shrubbery. One of of my other friends spends a fortune on his sailboat, moorage etc. Another on flying model airplanes. So in the end this hobby is not that expensive. We are all different however, and a lot of people just don't like playing with meat.
Locked