Online Workshop: Project B (August 2012)

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Chuckwagon
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Post by Chuckwagon » Fri Sep 28, 2012 22:47

Hi Ursula, you wrote:
Chuckwagon, what language are you speaking? I didn;t get any of it?
Ursula
Ursula my dear,
That is "hard cowboy" language. You ought to hear it when it REALLLLY becomes confusing.
I was attempting to apologize for being gone for a week right in the middle of our project. I had no control over the "timing" and had to leave everyone up in the air for 5 days.

Allow me to explain.
Say, who's been ridin' night herd? (Who`s been taking care of the website?)
Any of you waddies been singin' to the doggies? (Which experienced cowboys (waddies) have answered questions from beginners?). (A "doggie" is an unmarked calf)
Big Sugar was set in an all-fired shindy (My ex-wife was uhhh.... "being disagreeable" :roll: )
I been atwixt and atween a rock and a hard spot (I was in a predicament)
up the spout havin' been invited to absquantulate and vamoose in record time (she kindly uhhh... asked me to consider "relocating" :shock: )
I recon I`ve sidled and skedaddled down the hill the last time (I gave her the house and won`t be coming back)
but bime by this biscuit roller will shine again directly (By and by, the chuckwagon cook will recover and forge ahead with success)... thanks to his friends at Wedliny Domowe :mrgreen:
Ursula, I deeply regret that a turn in my personal life had to disrupt Project B for a week. I have tried to keep personal matters out of this forum but sometimes it's just like meetin' up with a grizzly on a tightrope... there's just no way around it! :grin: Anyway, I became divorced as the judge smacked me right between the eyes with his gavel! Then I moved down the mountain "just a stone's throw". But look out! I'm cookin' again now! :mrgreen:

Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Fri Sep 28, 2012 23:43, edited 1 time 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! :D
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Post by ssorllih » Fri Sep 28, 2012 23:34

Hit doan matter how yer thrown as long as you land on yer feet.
Ross- tightwad home cook
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Post by Chuckwagon » Fri Sep 28, 2012 23:52

I swear, I believe that Ross could curry the kinks out of a curley wolf rollin` in the cockleburs.
Gulyas, Northfork, and Redzed... thanks for your kind words - very much appreciated.
And to those of you who pm`d me, (you know who you are :wink: ) well... let`s just say you`ve helped more than you know in this "ticklish situation". Splittin` up is a hard thing to do. Thank the Good Lord I`ve got friends like you who offer support. You are the best! Thank you very, very, much.

With gratitude,
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
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Post by snagman » Sat Sep 29, 2012 01:50

Nice Job Pat ! Wouldn't worry about the colour it's the taste that counts Mate !
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Post by el Ducko » Sat Sep 29, 2012 01:54

ssorllih wrote:Hit doan matter how yer thrown as long as you land on yer feet.
Occasionally, when you land on your feet, it relocates your ankles up around your collar bones.

...sure hope this is not the case. Welcome back, Shorty.
...uh, Cee-Dubya!
Experience - the ability to instantly recognize a mistake when you make it again.
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Post by Chuckwagon » Sat Sep 29, 2012 04:30

"Shorty"? Shorty! What's this "shorty" stuff...? Is some panhandle pato blowin' rollers again? :roll: Are you about ready to escort us through chorizoville?

I am impressed with Pat's (Northfork) notes and photos. That's some great lookin' sausage pard. Remember that Snagman told us the better the paprika, the redder it gets. I love the color of that sausage Pat. I can hardly wait until you slice one open and show us a photo of your work. It looks very nice. I'll bet is has a flavor eh? Mine sure did.

How about some notes and photos folks. If anyone had a "bad" experience, we'd like to hear about that too. It would help others learn. There's nothing to be embarrassed about. Take a photo or two of your mistakes to share with beginners.

Let's fire some questions at Gus the Snagman. I'm willing to bet he's got a few more tricks up his sleeve. How do you eat this sausage Gus?

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
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Post by Cabonaia » Sat Sep 29, 2012 07:02

CW welcome back! Ross did a fine job holding down the fort and keeping the fire burning. But the site was not anything the same without you around. We were all kind of milling around.

So! I did make some csbai last weekend. Used the Project B recipe, including Hungarian paprika that I got online. I also made another batch of kabanosy, because that first batch hooked me hard. It's gone already! :shock: Anyway, chopped the meat for the csbai, rubbed the slurry of spices on it and rested it overnight, then ground it the next night and mixed it with cure, stuffed, and let it hang in the fridge 3 days. Pulled it out, let it get to room temp, and smoked it 8 or so hours as I slept. Next night, poached it. I ate one link while it was still hot and I enjoyed it plenty. Tomorrow will serve to my family for breakfast. Here are some pictures.

Stuffed and ready for their 3 day nap.
Image

The wait begins.
Image

Stream of smoke.
Image


Out of the smoker. The lighter streaks are from the links hanging too close together. Next time I will hang them separately.
Image

I ate the small link while it was still hot. Loved the flavor of paprika, garlic and carraway!
They've been back in the curing fridge since Weds. Couldn't get a good picture of a cross section. I will try again tomorrow when we eat some for breakfast tomorrow.
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Post by crustyo44 » Sat Sep 29, 2012 09:39

Hi,
I just started a small batch of csabai as I wanted to try out the Paprika powder Snagman send me so generously. The total of 5 KG of leg pork is chopped up and mixed with the spice mix and a load of stewed garlic. 180 gram total. I have 1 kg of backfat still frozen and will be minced and mixed in 48 hours and then the stuffing begins.
I can hardly wait. This is a garlic trial, the paprika powder made everything darker as well, it all looks good. I included 80 gram of Sweet Paprika and 50 gram of hot, crushed Paprika powder and 2 tablespoons of chilli flakes as well, just as an aid to curing tonselitis.
Regards,
Jan.
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Post by Gulyás » Sat Sep 29, 2012 10:16

Looking very nice Cabonaia. You are getting to be professional at it, 5 star.

I made some bad pictures lately too, when I used flash light. I think you can make much better picture outside/daylight.
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Post by NorthFork » Sat Sep 29, 2012 11:41

Thanks to all for the encouraging words-

Chuckwagon, detail becomes a habit after many years of being bound to it's importance. I worked in the commercial HVAC field for about 35 years and learned early on the importance of good notes and extreme detail. My first major Design/Build project was for a DOD munitions plant-I designed the project and managed the construction/installation of the ventilation systems. Everything that went into that facility would either blow up or melt it's way through solid stainless-it was a great learning experience, and since then it seams like detail is second nature. (The plant hasn't blown up or melted down yet so I guess everything came out OK).

My Csabai is in the smoker with a light apple smoke at 75° as I type, will give it about 3 hours and back to the fridge until tomorrow. for the final smoke.

Thanks again to all
Pat
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Post by NorthFork » Sat Sep 29, 2012 11:49

Snagman,

I am in the cold smoking stage on the Csabai. I will use the two day method that you suggested-1st day 3hrs with apple, 2nd day 6 hrs (I am not a big fan of mesquite so will sub. apple/hickory). My smoker is running around 75°F.

If I followed your original thread correctly, the Csabai goes back in the fridge for about 3 weeks after smoking and I am looking for a nice firm sausage when it is complete and at this stage it is ready to eat--Is this correct? Is there anything special that I should be looking for (other than experience!)? The fridge is running a pretty constant 38°F.

Thanks
Pat
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Post by Gulyás » Sat Sep 29, 2012 12:10

Hi again Pat.

I do NOT want to answer instead of Mr. Snagman, because he knows it better than I do.
But in my experience 3 weeks is too much in a regular fridge. It'll be done in one week, or less.
In a drying cabinet it takes about 3 weeks. The problem in fridge is, that it drys too fast.
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Post by NorthFork » Sat Sep 29, 2012 16:29

Thanks Gulyás, the "frost free" fridge is my concern here as I know it will hasten the moisture removal. But since this is an uncooked product I don't want to shorten the cure time and end up with an inferior product.

There is sure a lot more to makin' sausage than grinding meat and stuffing it in a gut!!

Pat
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Post by ssorllih » Sat Sep 29, 2012 16:59

Others may know for certain but would a paper bag help to moderate the drying time in a frost free fridge?
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Post by Cabonaia » Sat Sep 29, 2012 17:15

Gulyás wrote:I made some bad pictures lately too, when I used flash light. I think you can make much better picture outside/daylight.
Gulyas - thanks for your kind comments. Coming from you they mean a lot! Re. flashlight pictures, yeah....they don't come out so hot!

CW, sorry for all those pictures posted here. Just remembered I am supposed to post pictures on the picture site! I've posted a cross section picture of my csabai there.

Cheers,
Jeff
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