CSABAI, Venison/Pork. First attempt
CSABAI, Venison/Pork. First attempt
Crusty44 was kind enough to advise of the wonders of CSABAI and I thought I'd give it a go using some super lean Sambar Deer venison and Pork.
I grabbed a pork runner (casing) from the local butcher, front 1/3rd of a pig from the abbattoir and a few things like Garlic, caraway seeds, chillie flakes and thought that any spare meat mix could go into the thin collagen casings I had at home.
Ended up with 14kg. meat and couple kg. of seasonings/water. (Put some pork roasts in the freezer also)
Filled them and into the coolroom overnight and started the cookup/smoking next morning.
They appeared quite wet so put the collagen skins of the first batch into the small gas (LPG) smoker. This smoker is very hard to keep cool enough and runs up to 100C very quickly which is to high. I set the door ajar and after 1/2 hr applied the smoke for approx one hr. from some eucalypt wood I always use. Then into the elec oven in the house to finish them off to 68C.
Found out its not a good idea to bloom collagen in cold water bath too They go very soggy very quick.
Worked on the process and three more batches later thought the thick pork ones, which had been in the coolroom 1 1/2 days and dried off nicely, were the best.
Here's some pics of the production....
Pre cooking....
Pre cooking thick pork skins...
Cut sausage after cooking...
A batch in the smoker/cooker....
Cooked thick pork skin sausage.......
I grabbed a pork runner (casing) from the local butcher, front 1/3rd of a pig from the abbattoir and a few things like Garlic, caraway seeds, chillie flakes and thought that any spare meat mix could go into the thin collagen casings I had at home.
Ended up with 14kg. meat and couple kg. of seasonings/water. (Put some pork roasts in the freezer also)
Filled them and into the coolroom overnight and started the cookup/smoking next morning.
They appeared quite wet so put the collagen skins of the first batch into the small gas (LPG) smoker. This smoker is very hard to keep cool enough and runs up to 100C very quickly which is to high. I set the door ajar and after 1/2 hr applied the smoke for approx one hr. from some eucalypt wood I always use. Then into the elec oven in the house to finish them off to 68C.
Found out its not a good idea to bloom collagen in cold water bath too They go very soggy very quick.
Worked on the process and three more batches later thought the thick pork ones, which had been in the coolroom 1 1/2 days and dried off nicely, were the best.
Here's some pics of the production....
Pre cooking....
Pre cooking thick pork skins...
Cut sausage after cooking...
A batch in the smoker/cooker....
Cooked thick pork skin sausage.......
G'day Jan,
Working it out, say 1litre with the bamix'd simmered garlic and 1 to 1.5litres to make the slurry which for 14kg was a fairly large amount.
Unfortunately didn't have enough fresh garlic, used 3 whole bulbs and a bottle of crushed garlic about 150gms.
The chillie doesn't come thru' much at all Jan when cold, and the texture on the early collagen ones is not up to my expectations. I cooked some thin Csabai in a pan at lunch and it was very nice. I'm going to leave them all in the fridge for at least a week and see how they dry out/harden up.
I would say excess fat may be a quality problem with them, might have been say 30%.
Up the shed 25 mins ago and cut one of the last thick (pig casing) batch that had been in the cool room 1 1/2 days before cook/smoke. A much better sausage and texture is much improved.
Summary.........Enjoy these, they are still very tasty.
Follow the recipe / method better next time.
In particular meat / fat / water ratios.
Working it out, say 1litre with the bamix'd simmered garlic and 1 to 1.5litres to make the slurry which for 14kg was a fairly large amount.
Unfortunately didn't have enough fresh garlic, used 3 whole bulbs and a bottle of crushed garlic about 150gms.
The chillie doesn't come thru' much at all Jan when cold, and the texture on the early collagen ones is not up to my expectations. I cooked some thin Csabai in a pan at lunch and it was very nice. I'm going to leave them all in the fridge for at least a week and see how they dry out/harden up.
I would say excess fat may be a quality problem with them, might have been say 30%.
Up the shed 25 mins ago and cut one of the last thick (pig casing) batch that had been in the cool room 1 1/2 days before cook/smoke. A much better sausage and texture is much improved.
Summary.........Enjoy these, they are still very tasty.
Follow the recipe / method better next time.
In particular meat / fat / water ratios.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Pete, there's not much to critique. If the texture is smooth and moist, without a hint of being grainy, then you've succeeded. To tell you the truth, most beginners use too much heat for too long and "break" the fat. Then the sausage becomes dry because the fat has melted away. That's when the recipe gets the blame and lots of folks give up. The next thing that new folks learn the hard way, is to use very few spices and herbs. Usually salt, pepper, and a "signature" spice will deliver plenty of flavor.
Pete, it looks like you pass with flying colors! Keep up the good work. What's next on the agenda?
Best Wishes,
Chuckwagon
Pete, it looks like you pass with flying colors! Keep up the good work. What's next on the agenda?
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!
Hey Pete - i'll comment! Tt looks good. If it tastes good too, you nailed it! You know those little pin holes? I got some of those in a recent effort, and was advised by someone on this forum that they would probably go away in a few days. Well, the did.
Nice work. Considering what a huge batch you made, I'll bet you're pretty pleased and relieved!
CW - you're right about the graininess that plagues beginners. Happened to me by a) too much heat too fast, b) dumping in warm wine and too much of it.
Cheers,
Jeff
Nice work. Considering what a huge batch you made, I'll bet you're pretty pleased and relieved!
CW - you're right about the graininess that plagues beginners. Happened to me by a) too much heat too fast, b) dumping in warm wine and too much of it.
Cheers,
Jeff
Thanks Crusty44, Chuckwagoon & Cabonaia for the help, to me it looks great and is very tasty but I'm not rapt with the texture at this stage.
I intend to let it dry in the fridge for a week or so as I prefer a firmer type of sausage.
Any ideas as to what would be a sensible/safe period in the fridge please, it has No1 Cure at 2gm/kg of meat.
Next on the agenda will very likely be another tilt at this one. I'm keen to make it closer to the recipe Crusty sent me instead of adlibbing a few times as in this batch.
Mind you, it will take a while to get thru' this lot.
I intend to let it dry in the fridge for a week or so as I prefer a firmer type of sausage.
Any ideas as to what would be a sensible/safe period in the fridge please, it has No1 Cure at 2gm/kg of meat.
Next on the agenda will very likely be another tilt at this one. I'm keen to make it closer to the recipe Crusty sent me instead of adlibbing a few times as in this batch.
Mind you, it will take a while to get thru' this lot.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Pete,
As the sausage ages just a little in the refrigerator, it will get even better... up to a point. That's the reason folks like to vacuum pack it after a day or two. Oxygen will begin to take it's toll after awhile. Personally, I really like it after a couple of days in the fridge.
Best Wishes,
Chuckwagon
As the sausage ages just a little in the refrigerator, it will get even better... up to a point. That's the reason folks like to vacuum pack it after a day or two. Oxygen will begin to take it's toll after awhile. Personally, I really like it after a couple of days in the fridge.
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!
I too have been having problems with my Bradley in having to bring all the sausage to 152° at the same time. Even though I move the sticks around it is always problematic. The last couple of times I solved the problem by finishing it by simmering. That way I get a nice consistent product and no fat out in the ends and a nice texture. Pete you might want to experiment using the method next time. But your sausage looks good, and I'm sure it will not go to waste. The only other thing I would make sure here is that you mix the meat really well before stuffing.
Cheers! Chris
Cheers! Chris
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- Beginner
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- Location: Thunder Bay, Ontario
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- Beginner
- Posts: 12
- Joined: Sat Oct 15, 2011 19:10
- Location: Thunder Bay, Ontario