Project KB (For Beginners)

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Chuckwagon
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Project KB (For Beginners)

Post by Chuckwagon » Tue Aug 05, 2014 13:10

Project KB
(Our third "fresh-type sausages" project for beginners)

Registered Participants as of Aug 7th, 2014

1. Sambal Badjak
2. Shuswap
3. El DuckO
4. Grasshopper
5. Graybeard
6. Rgauthier20420
7. Spud
8. Oops1215
9. dabrjn
10. psykobillys
11. 2MnKids
12. SalP
13. Trucktramp
14. Tobertuzzi
15. sfischer


OUTLINE:

(A.) Learning the basics: "Mincing n` Mixing"
1. Smoked Pork Loin (Canadian Bacon)
2. "Fresh" type sausages:
3. Smoked Fish
4. Making bacon
5. Making ham

(1.) Smoked Pork Loin (ham) aka "Canadian Bacon"
This is a great way to start sausage-making and learn the basics. We`ll learn how to make a brine and change the very nature of meat, cure and salt the product, smoke meat with hickory sawdust, and make the finest "ham" you`ve ever had.
http://wedlinydomowe.pl/en/viewtopic.ph ... ght=#21252

(2.) 2.2 lbs. (1 kg.) Onion Sausage (loose sausage) - http://wedlinydomowe.pl/en/viewtopic.php?t=6787
Let`s learn about the basics of meat science and selection. Proteins and exudates. Phosphates. The pH and glycolysis of meat. Grinding techniques. Understanding cohesion forces (binding). Will it hold water? Storing and freezing meat.
( ) Reading activity
( ) "Check Yourself Up" Quiz

(3.) 5 lbs. (2.25 kg.) "Hip Shot" Hamburger Sausage (with soy protein concentrate) http://wedlinydomowe.pl/en/viewtopic.php?p=3911#3911
We`ll talk about meat color and flavor as we mix two different meats together. We`ll learn about "binding" and the reasons we use soy protein concentrate. No more shrinking, dry, hamburgers!

B. Casing Sausages
( ) Reading activity

(4.) 5 lbs. (2.25 kg.) Snagman`s "Downunder Pork n` Apple Sausage" - a terrific sausage for any meal featuring tart apples and pork neck meat. We`ll gain experience mixing and learn how to stuff sausage into casings, making proper links as we discuss various casings. We`ll talk about the basics of emulsification and have an opportunity to make an "emulsified" hot dog frankfurter while we learn about bacterial contamination of meat and safety procedures to prevent it.

(C.) Smoking sausage!
( ) Reading activity
( ) "Check Yourself Up" Quiz

(5.) Making an "emulsified" Hot Dog (Frankfurter).

(6.) 2.2 lbs. (1 kg. ) German Bratwurst (Brats in casings) (Page 211 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.meatsandsausag...cipes/bratwurst
( ) Reading activity

(7.) Other ethnic sausages suggested by our participating members.

(D.) Smoking Fish!
Various recipes
(E.) Let`s Make Bacon
( ) Reading activity
( ) "Check Yourself Up" Quiz

(F.) Let`s Make Ham
Various Recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz

G. Other Sausage-Related Various recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz

(1.) Making "Tasso" - Cajun Pork Shoulder "Ham" - http://wedlinydomowe.pl/en/viewtopic.php?p=22766#22766

Part II "Cured & Cooked" type sausages:

Cooking a "cured" sausage
Emulsified sausage
Why do we smoke this type sausage?
"Brown & Serve" sausages


(1.) 2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5245)
This Hungarian sausage is out of this world! Made with garlic and authentic, sweet Hungarian paprika, making this sausage will give us more practice in casing sausages, making more uniform links, and practice to avoid "smearing".
( ) Reading activity
( ) "Check Yourself Up" Quiz

(Continued...)
Last edited by Chuckwagon on Tue Sep 02, 2014 08:13, edited 4 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! :D
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Post by rgauthier20420 » Tue Aug 05, 2014 14:36

I'm in.
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Post by Chuckwagon » Tue Aug 05, 2014 15:00

Don't forget... every project on WD starts with a "Yeeee Hawwww"! Go ahead and yell! Come on... shout it out! We're not startin' until you do! Don't worry about the neighbors... scream it out... "Yeeee Hawww"! :lol: Round 'em up ... Head 'em out!

Project KB is on the move now and we're going to have some fun learning all sorts of tricks and solid information about making sausage. Please participate "out loud" and take an active part in the chat. Registration will close on Friday, August 8th at midnight.

First up, please read what Stan has to say about sausage-making at this link: http://www.meatsandsausages.com/sausage-making

Next, learn about selecting meat at this link: http://www.meatsandsausages.com/sausage ... -selection

Check Yourself Up!
Next, see if you can answer these questions:
1. Look up the word "comminuted" in the dictionary. If you have to look it up yourself, you`ll never forget it! What does it mean?
2. Is it true that the proper amount of salt in meat is between 1.5-2% and 3.5-5%? What is the upper limit of acceptability?
3. Why should you never lower the amount of salt when making a dry-cured, fermented sausage?
4. Can you omit the salt content in a "fresh sausage" and still have it be safe?
5. Can you omit the salt content in a "fermented sausage" and still have it be safe?
6. Why has pork been the traditional choice for comminuted sausage?
7. Is a sausage containing beef lighter or darker in color than one that does not?
8. Pepperoni is often colored artificially. What is added to turn it orange?
9. Does "fresh" sausage always have to be refrigerated? Is the process finished when the sausage is stuffed?
10. Sausages containing raw blood have a special preparation technique. Something has to be performed twice. What is it?
11. Fermented type sausages are made of raw meat and not cooked. Is it true they should not contain added water?
12. Is it true that sausage must contain 20% to 30% fat to taste good and have the right texture?
13. What type of meat has always been the traditional choice for making sausage? Can it be mixed with other meats?
13. Which meat is the first choice for flavor and why?
14. Is it okay to put pork fat in a beef sausage?
15. Pork fat is an unsaturated fat. Is this good or bad? Therefore, lard (melted pork fat) is also unsaturated. Is it better for you than butter, which naturally contains saturated fat?
16. Do older animals contain less or more fat? Is the meat tougher in an older animal?
17. Beef liver is not well suited for making sausage unless it contains some pork liver also. Generally, only up to how much (percentage) beef liver should be used in making liver sausages?
18. Why must we cook blood before placing it into a sausage?
19. What is emulsification? How do you emulsify pork to make hot dogs?
20. Is it true that sausage is always made from odds and ends and trimmed cuts?
21. Is the best sausage made from the first choice meat cuts? Why is the pork shoulder (butt) preferred?
22. Mutton has a strong flavor and is not preferred by many. What percentage of mutton is usually the upper limit in making sausage?
23. Is it true that you can mix fresh and previously frozen meats together, but for the best results there should be no more than 20-30% frozen meat?
24. Dewlap and jowl fat are hard fats and ideal for head cheese. Why is bacon fat not acceptable in this application?
25. Does pork or beef have the lowest melting point?
26. What is "smearing"?
27. Chicken skin often contains something we must take precautions to destroy. What is it?
28. How may you condition fat so that it cuts and grinds easily?
29. Can deer be infected with trichinella spiralis?
30. Fish contain no myoglobin to add color to sausage. Is it true that the flavor of a sausage will always taste fishy even when other meats are added?

Answers:
1. finely chopped 2. Yes 3.5% 3. It destroys pathogenic bacteria 4. Yes 5. No 6. Flavor 7. Darker 8. Paprika 9. Yes, yes. 10. Cooking 11. Yes 12. Yes 13. Pork, yes 14. Yes 15. Good, yes 16. More, yes 17. 50% 18. Eliminate possible trichinella spiralis 19. Finely ground meat mixed until proteins develop proteins 20. No 21. Yes, It contains 20-30% fat 22. 15% 23. Yes 24. Too soft 25. Pork 26. Fat becomes greasy and smears inside the casing 27. Pathogenic bacteria 28. Semi-freeze it 29. Yes 30. Yes
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 trucktramp » Tue Aug 05, 2014 22:54

Yee Haw!!!! Count me in. I've been wanting to try most of the things on the list. I can't wait!
I believe in moderation in everything...including moderation
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Post by Chuckwagon » Wed Aug 06, 2014 02:30

You're in Trucktramp! I really liked that "Yeee Hawww"! That was a good one. :wink:

Registered Participants as of Aug 7th, 2014

1. Sambal Badjak
2. Shuswap
3. El DuckO
4. Grasshopper
5. Graybeard
6. Rgauthier20420
7. Spud
8. Oops1215
9. dabrjn
10. psykobillys
11. 2MnKids
12. SalP
13. Trucktramp
14. Tobertuzzi
Last edited by Chuckwagon on Fri Aug 08, 2014 14:18, 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 Chuckwagon » Wed Aug 06, 2014 12:47

Hey Duk, The link is a link again - thanks for the heads-up pato! :mrgreen:
Now... you, you, you..... cuckoo, crackpot, canary! You, you... you... delirious, disturbed, dickeybird! Just what do you mean,
"Dry them eyes, an' don't get so upset. It'll mostly grow back, probably. (...all but the moustache.)
Why... you, you... bughouse-berserk bird! What would a duck know about a mustache? :roll:
Yeah, and then you wrote:
(whispered aside) Folks, I don't think that counts as a "Yeee Haww."
Just how do you "quack" a good "yeee Haww"... you danged, disturbed, demented, drake?
Grrr... mmmblub..&%#!
Dang rabid duck! Image
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 Chuckwagon » Wed Aug 06, 2014 14:24

MOOvin' on! :roll:
Okay wranglers! Let`s look at a few things we`re going to need from the supplier.
Next, I`d like to open a discussion about sausage-making equipment suppliers. Let`s talk about the folks who take our hard-earned bucks and supply us with grinders, stuffers, casings, books, spices, and... the list goes on and on. Have you had an interesting experience with a specific supplier? Have they been courteous with you? What about prices and shipping? Did you know that we keep a list of suppliers here on the forum? It's called, "The Index Of Member-Recommended Outlets For Sausage Supplies". Click on this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5024
Feel free to open a discussion.

Spices And Other Ingredients Needed For Your Sausage Pantry And Possibly Project KB

caraway
casings (for the sausages you plan to make)
cayenne
coriander
liquid smoke
cumin, ground
Cure #1
fennel seed, cracked
powdered dextrose
garlic
ginger
juniper extract* (see below)
marjoram
mustard seed
non-fat powdered milk
nutmeg
Paprika, Hungarian (Hot)
Paprika, Hungarian (Sweet)
pepper (black)
sage
salt (not iodized salt)
soy protein concentrate
garlic powder
white pepper
sugar (granulated)
thyme
white vinegar
________________
*Juniper extract is made by placing 20 g of crushed juniper berries into 120 ml (1/2 cup) vodka or cognac and leaving it in a closed jar for days. Filter the liquid from berries.

Reading:

Everyone these days is on a budget. Don`t try to purchase all these items at once or you`ll have to mortgage a kid! Just order what we will use within the next few weeks. While we wait on supplies let's do a little reading. We'll discuss the material online. You may wish to supplement your reading by also reading,"Home Production Of Quality Meats And Sausages"... by Stan and Adam Marianski. For those of you wishing to know how well you understand the material, I`ll post a series of questions (usually True of False), for each topic below. The answers will be given at the bottom of the page as we progress and you`ll have to check your own score. We will not compare or discuss scores, but you should ask questions about the ones you miss. The questions are there only for you to evaluate your own understanding. If you miss a question, why not discuss the topic with the group online?

Let's begin by reading a little more information about sausagemaking. There`s some great information written and shared by Stan Marianski. While we wait on our supplies, please read and review the basic processes below. Read ahead if you wish, but please don't get ahead of the rest of the group when asking questions. Take only one topic at a time and discuss it with the group. These are not long at all and may be read in a few minutes. We`ll discuss each topic on line as we go.

Simply click on the next two links (#2-curing and #3-grinding) in the following list and read and study the material. Take it slowly and really study the material. Try to remember the technical material so you can answer the questions without looking back. (I'll post a quiz in a couple of days). :razz:

1. Meat selection: http://www.meatsandsausages.com/sausage ... -selection
2: Curing: http://www.meatsandsausages.com/sausage-making/curing
3: Grinding: http://www.meatsandsausages.com/sausage ... nding-meat
4. Mixing http://www.meatsandsausages.com/sausage ... ixing-meat
5. Stuffing http://www.meatsandsausages.com/sausage-making/stuffing
6. Drying http://www.meatsandsausages.com/sausage-making/drying
7. Smoking http://www.meatsandsausages.com/sausage ... oking-meat
8. Cooking http://www.meatsandsausages.com/sausage ... oking-meat
9. Cooling http://www.meatsandsausages.com/sausage ... oling-meat
10. Storing http://www.meatsandsausages.com/sausage ... oring-meat
11. Freezing http://www.meatsandsausages.com/sausage ... ezing-meat
12. Thawing http://www.meatsandsausages.com/sausage ... awing-meat

Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Sat Aug 30, 2014 01:31, edited 2 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! :D
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Post by el Ducko » Wed Aug 06, 2014 14:44

Yee Haw!!!

I'd like to invite our members from Canada, and from other countries as well, to comment on which companies can ship where and how to go about getting the products into their country. There appears to be quite an effort involved. You can, of course, also look in the Australia and New Zealand Resources corner at http://wedlinydomowe.pl/en/viewtopic.ph ... 5148653ebc which lands you smack in the middle of the topic. (Sorry about that.)
Helpful comments, please- - no rants, however richly deserved they may be.
Duk
:mrgreen:

P.S. Oh, yeah. Just so we remain legal, too,
Chuckwagon wrote:
(whispered aside) Folks, I don't think that counts as a "Yeee Haww."
Just how do you "quack" a good "yeee Haww"... you danged, disturbed, demented, drake? Grrr... mmmblub..&%#!
SPCA and PETA disclaimer: No forum moderators were injured or killed during the previous episode. (We tried, but...)
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Post by Shuswap » Wed Aug 06, 2014 16:48

I've previously posted about the difficulty of getting Chr Hansen cultures in Canada. The exclusive Cdn distributor is located in Ontario and will not ship small quantities west claiming that it must be shipped in dry ice. As Redzed has pointed out there is an alternative culture available to us in BC. We can get Hansen cultures from US suppliers which do not arrive in dry ice - go figure.

Bringing sensitive items such as cultures into Canada is subject to the vagaries of our Customs system which seems to operate with no rhyme nor reason but can cause delays in delivery (is this a rant Russ?).

Other than cultures, I`ve had no problem bringing in any other items related to this hobby.

Redzed will know better than me whether or not Canada produces (other than beef and pork) products useful to our hobby that would not be available from other countries.
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Post by Chuckwagon » Wed Aug 06, 2014 20:01

The danged Duk wrote:
I'd like to invite our members from Canada, and from other countries as well, to comment on which companies can ship where and how to go about getting the products into their country. There appears to be quite an effort involved.
Whew! I'm glad I thought of that! :mrgreen:
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 SalP » Thu Aug 07, 2014 22:13

Are we going to try and cold smoke? If so I just ordered an A-MAZE-N Pellet Smoker. From what I read this works very well and is inexpensive. They currently have some as scratch and dents for 1/2 off at 22.50 if anyone is interested. https://www.amazenproducts.com/ProductD ... MNPS5x8-SD

I'll give a Yee Haw for this project. I am excited to expand my sausage and meat curing skills.
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Post by tobertuzzi » Fri Aug 08, 2014 00:23

Shuswap,

I have ordered the chr hansen products from the sausage maker before, they take bout 10 days to arrive. So they are not frozen anymore, but I have used them and had no issues.
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Post by Shuswap » Fri Aug 08, 2014 03:50

tobertuzzi wrote:Shuswap,

I have ordered the chr hansen products from the sausage maker before, they take bout 10 days to arrive. So they are not frozen anymore, but I have used them and had no issues.
tobertuzzi, that is exactly why I don't understand the position taken by the Cdn distributor of Chr Hansen products. BTW I can't help thinking about Tod Bertuzzi, now retired, when I see your handle - I was/am a big supporter.
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Post by tobertuzzi » Fri Aug 08, 2014 04:09

I know its a bit ridiculous, some bureaucratic bs most likely. Yes my handle is after Todd, when I played floor hockey on the island I got the nickname.

Toby
Last edited by tobertuzzi on Fri Aug 08, 2014 04:11, edited 1 time in total.
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Post by trucktramp » Fri Aug 08, 2014 04:43

This is happening at the right time. I have a friend at work that knows I make my own sausages and he is slaughtering a hog this weekend. I have been asked to cure the belly to make bacon and process the hams. I don't know how he wants the hams done so I am going to suggest CW's ham recipe to start. I'm sure I will have questions. I will keep everyone posted as I progress but I guess I'm jumping ahead in the lessons.

I just sent some money to Butcher Packer for some supplies. I guess I will become good friends with the people in shipping there over the next few months.

Let the fun begin.
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