THE GREAT SAUSAGE CONTEST!

Talk about anything here as long as it is not against the rules.
User avatar
redzed
Moderator
Moderator
Posts: 3644
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: THE GREAT SAUSAGE CONTEST!

Post by redzed » Sun Mar 14, 2021 21:30

Image



CONTEST CLOSES TOMORROW AT MIDNIGHT!

GET THOSE ENTRIES IN!
Bones
Newbie
Newbie
Posts: 6
Joined: Fri Mar 12, 2021 18:48

Re: THE GREAT SAUSAGE CONTEST!

Post by Bones » Sun Mar 14, 2021 23:32

Hi to everyone. My name is Tsvetomir and I’m from Bulgaria. A few hours ago I finally decided to join the gang and the contest. English is not my first language, so I'll try to represent my recipe as short as possible.

Dry cured, fermented Pepperoni Snack Sticks

https://prikachi.net/image/2.oQW1J

Lean pork butt, Class 1 – 80 %.
Pork back fat – 20 %. Here we have abundance of it, especially around winter.

Salt – 1,8 %. I don’t eat much salt.
Cure # – 0,15 %.
Dextrose – 0,3 %.
Skim milk powder – 0,4 %.
Black pepper – 0,3 %.
Sweet, smoked Spanish paprika – 0,8 %. Fermentable sugars also present in the sweet / hot pepper.
Hot paprika – 0,2 %.
Fennel – 0,15 %.
Anise – 0,1 %.
All spice – 0,1 %.
Fresh garlic, pressed – 0,3 %.
5 % room temperature, filtered water. Mix the water with the cure for better distribution.
Homemade starter cultures.
1,5 % already cured & fermented sausage (the backslopping method). In this case some very ripe Cacciatore.
1,5 % fresh milk kefir.

1. Grind the pork meat and fat through 5 mm. plate. Mix all ingredients with the ground meat. Do NOT cure the meat before that or overmix the ground meat. The myosin extraction here is not desirable and will make the final product chewier. The fat is also critical. Under 20 % the sticks will be too dry and hard.

2. Fill the mix right away tightly in 19/20 sheep casings.

https://prikachi.net/image/17.oQZ5B

3. Wrap the raw sticks together in plastic wrap like a giant Nham and ferment at room temperature for 2 - 3 days.

3. Hang them in dark room (like basement), between 5 to 14° C. Humidity is not critical. The sausage just needs to loose from 35 to 50 % of its original weight. It’s up to you to decide when to stop the drying process, but usually this takes between two to three weeks.

https://prikachi.net/image/25.oQndI

https://prikachi.net/image/32.oQqSi

Thin cold smoking is also possible and will additional preserve / dry the final product.

4. Cut the sticks, then vacuum seal.

https://prikachi.net/image/34.oQNis

https://prikachi.net/image/36.oQ7nM

They are definitely shelf stable, but will continue to develop better in the fridge. The fats are also more stable at lower temperatures.
User avatar
Albertaed
Passionate
Passionate
Posts: 212
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: THE GREAT SAUSAGE CONTEST!

Post by Albertaed » Mon Mar 15, 2021 01:33

Welcome Bones!
User avatar
redzed
Moderator
Moderator
Posts: 3644
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: THE GREAT SAUSAGE CONTEST!

Post by redzed » Tue Mar 16, 2021 18:02

The contest is now closed and the judges will adjudicate the entries. We have the following submissions for a "Great Sausage"

1. Salccicia Napolitana Dolce by Indaswamp viewtopic.php?f=5&t=9359
2. Jagdwurst, by Albertaed viewtopic.php?t=9340
3.Summer sausage, by jcflorida
4. Serbian sausage, by Scogar viewtopic.php?f=9&t=9365
5. Footlongs, by jjnurk
6. Salami Finnocchiona, by fatboyz
7. Pepperoni Snack Sticks , by Bones

Thank you for the entries. All are very nice sausages and the judges will have tough decisions to make.
Winning entries will be announced once the judging is complete and results tabulated.
User avatar
jcflorida
User
User
Posts: 83
Joined: Wed Dec 06, 2017 21:14
Location: Orlando

Re: THE GREAT SAUSAGE CONTEST!

Post by jcflorida » Tue Mar 16, 2021 23:22

redzed wrote:
Tue Mar 16, 2021 18:02
3. Linguica Cuiabana, by jcflorida
Hey redzed, the recipe I posted is not for Linguica Cuiabana, its more of a generic summer sausage. I failed to entitle it, so my post was confusing.
User avatar
redzed
Moderator
Moderator
Posts: 3644
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: THE GREAT SAUSAGE CONTEST!

Post by redzed » Wed Mar 17, 2021 04:16

jcflorida wrote:
Tue Mar 16, 2021 23:22
Hey redzed, the recipe I posted is not for Linguica Cuiabana, its more of a generic summer sausage. I failed to entitle it, so my post was confusing.
Ok, it's been corrected.
User avatar
Albertaed
Passionate
Passionate
Posts: 212
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: THE GREAT SAUSAGE CONTEST!

Post by Albertaed » Tue Mar 23, 2021 01:05

Just wondering if a winner had been announced
fatboyz
Passionate
Passionate
Posts: 418
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Re: THE GREAT SAUSAGE CONTEST!

Post by fatboyz » Tue Mar 23, 2021 02:27

I was wondering the same Ed? There was only 7 entries so I didn't think it would take that long?
User avatar
redzed
Moderator
Moderator
Posts: 3644
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: THE GREAT SAUSAGE CONTEST!

Post by redzed » Tue Mar 23, 2021 02:37

Patience Boys! We are almost done, but still waiting for the scores from one of the four judges. As soon as we get those numbers we will announce the winner.
fatboyz
Passionate
Passionate
Posts: 418
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Re: THE GREAT SAUSAGE CONTEST!

Post by fatboyz » Tue Mar 23, 2021 03:04

Thanks Chris!
User avatar
redzed
Moderator
Moderator
Posts: 3644
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Final results

Post by redzed » Tue Mar 23, 2021 20:48

The judges have now submitted their score sheets and the points have been totalled. The first prize goes to fatboyz for his Salami Finnocchiona and second prize to Albertaed for the Jagdwurst. Congratulations!

Unfortunately one of the four judges was unable to participate in the adjudication process due to a family illness. The entries were judged on a point system, based on Appearance, Selection and proportion on meats and fats, Selection and amounts of ingredients, Processing techniques, Recipe and description and Overall impression. Of course it would have been great to taste the sausages but we did the best we could with the information provided.

Thank you to all the members who entered the contest. The scores were actually very close, you all did very well. Hopefully we will have another contest soon, perhaps with a theme or a particular style of sausage, so keep honing your skills. No matter whether you are just a beginner or a seasoned sausage hand, there is always something new to learn and always room to improve!

Don and Ed, please PM me with your mailing address. Don please advise me which book you would like to have.
fatboyz
Passionate
Passionate
Posts: 418
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Re: THE GREAT SAUSAGE CONTEST!

Post by fatboyz » Wed Mar 24, 2021 00:15

well that's Awesome. Congrats to everyone that participated. Ed, Not bad for a couple of small town Alberta Boys I'd say!
User avatar
Albertaed
Passionate
Passionate
Posts: 212
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: THE GREAT SAUSAGE CONTEST!

Post by Albertaed » Wed Mar 24, 2021 00:38

Congrats Don! It’s great to be apart of this group.
User avatar
Scogar
Frequent User
Frequent User
Posts: 182
Joined: Tue Jan 08, 2019 23:28
Location: Atlanta GA

Re: THE GREAT SAUSAGE CONTEST!

Post by Scogar » Wed Mar 24, 2021 00:51

Congrats guys!!! If the group ever meets up, you guys are making the sausage
Indaswamp
Frequent User
Frequent User
Posts: 160
Joined: Tue Aug 11, 2020 05:46

Re: THE GREAT SAUSAGE CONTEST!

Post by Indaswamp » Wed Mar 24, 2021 05:56

Congratulations to the winners!
Post Reply