Post
by Chuckwagon » Wed Aug 15, 2012 07:05
"Project B" - Starting From "Scratch"
Several people have mentioned that they are having problems with the texture of their sausage and have said it comes out crumbly. Other folks say their links won`t stay put. Other beginners have complained about casings "blowing out" and a host of other problems common for beginners. All these problems have simple solutions. It just takes a little savvy and experience to overcome them. Why not make a batch TOGETHER, helping one another as we go along... in the privacy of our own homes? We`ve done it before you know!
Last year, ten sausage makers got together in one forum topic and made dry-cured salami for the first time. It was called `Project A` and it turned out to be a huge success as a valuable learning tool. (See: Microbiology Of Meat forum). Some folks` sausage turned out perfectly - others had problems. ALL learned how to made dry-cured sausage. Project A reaffirmed something for me too. It reminded me that when people get together and share information and help each other, there is no such thing as failure.
I believe quite a few people have been putting off "getting started" because they lack confidence or are unsure of themselves. Others think they might poison themselves with nitrite. Others are waiting until they can afford an electric grinder or a vertical stuffer. Well, it`s time to forge ahead kids!
I would like to propose a beginner`s project much like that of Project A, but for absolute beginners with confidence problems. How about a "Project B" (B for beginner)? This would involve learning the very basics while making a "fresh" type sausage and then a "cured & prep-cooked" type sausage for grilling.
Each day, I see how many "hits" we`ve had on various topics on the forums. The number of people browsing Wedliny Domowe without joining our membership, is incredible. The number of people searching for information is just short of astounding. How I wish these good folks would take a few minutes and sign in with us. Each day, I wonder how many of these folks are looking us over hoping to gain the confidence to actually begin making sausages. Why not join us in a beginning project where we will actually start from scratch and make some very good "fresh type" Polish Sausage and then some great "cured and cooked type" Brats for grilling? The best part is doing it together as beginners. We can compare notes and photos, and ask questions. We will discuss chopping, grinding, mixing, casings, stuffing, smoking, prep cooking, and all the other steps necessary to craft better sausage than one may purchase in a grocery store.
Believe it or not, the hardest part may be in admitting that you could just possibly be a rank beginner. Sure you know a little. Lots of folks just hate to admit they don`t know a heck of a lot about the subject - that`s the best part of remaining anonymous with an avatar instead of a real name. So, shucks pards... how about joining our group and signing up for "Project B"... knowing nothing about the sausage-making process. You`ll be making great sausages in no time at all. Hey... we all started from "scratch".
If you are interested, simply respond to this message with a commitment. Also, please feel free to make suggestions or comments. If we have ten or twelve interested people in a week`s time, we could start by reading just a bit, then by making some great Polish and Italian sausage links. Next would come some cured n' cooked type sausages and maybe a little kabanosy (Polish snack stick), before delving into some presentation-type smokey beef stick for Christmas gifts. I'd also like to introduce beginners to a fermented, spreadable Mettwurst using a culture. Suggestions would be appreciated.
Best Wishes,
Chuckwagon
Last edited by
Chuckwagon on Mon Aug 20, 2012 22:42, edited 3 times in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 