Homemade Sausage Making

Bob K
Your the Coppa looks fantastic. How can you wait 120 days?

Thank you

I made 3 at the same time...cheated on the others.

It was harder to wait 60 days on the salamis.....but well worth it!!!

Bob, the soppressata and Finnochiona are top notch! Your "curing chamber" certainly does its job as they are dried so evenly.

littleGasthaus - your stuff looks great. Welcome to the forum!

BobK - Nice work! They look perfect. I've got a coppa an some soprassata drying that have been in there for a couple months and I'm giving them 3 more weeks. Can't wait!

Cheers,
Jeff

Bob K- The waiting is the hardest part, I am looking for the easy way, best a shortcut. but good things take time.

Cabonaia, Danke

I know you are all craftsmen, so some tool on the go.

I'll have all of that eaten before my 10 am coffee break.
The best toolbox I've ever seen, truly unique!!!!!!!!!!
Cheers,
Jan.

Hahahaha! There is no problem a good sausage can't fix!

Reminds me of the old Dragnet TV series. One of the detectives was a real gourmet. His lunchbox was actually a tool box full of little tins and jars of delicacies.

Well, so there is only one problem with sausages like that, no matter how much you eat, in a week or so you"ll get hungry again.....

Good tips in this thread Ray, I agree that some of the commercial pre mixes
are hard to beat. Had a lot better results with them than my own recipes.

Re cold tools and meat, your voice of experience speaking there Ray, I found that
a smoked sausage a couple of years back was quite outstanding in flavour and texture
and after thinking back realised the major thing different was placing the meat in a deep freeze for an hour plus pre filling the skins.

Never fit my No32 grinder in a freezer but the worm and cutter/plate will, might
give that a try.

Thanks for the tips and the snags look great, very pro.

I sat down one day with pencil and paper and calculator and compared the cost of a commercial spice mix with the cost of assembling your own from a dozen bottles and the difference in cost is too small to quarrel about. I like the flexibility I get in mixing my own but I make rather small batches of several types so it is practical.

Pete wrote:Never fit my No32 grinder in a freezer but the worm and cutter/plate will, mightgive that a try.

Hi Pete, thanks! I unscrew the knob that attaches the grinder throat to the body and the whole assembly (housing, worm, plate, knife) pulls right out in one piece to go into the freezer. I have two upright freezers in my garage and try to always keep the bottom shelf in one of them vacant, that way I can also freeze the tank for my 20lb vertical stuffer. When stuffing I also like to put the sausages on a wax-papered cookie sheet and set them into the freezer shelf as they come off. If they stay in the freezer for 90 minutes or so they hold much better form when shrink-wrapping.

As for the spices, with the costs be comparable, I really like the flavor and repeatability I get from the 260-B. I most always make a 22lb batch and mix in the pre-mixed package which makes 25lbs, a bottle of cold cab or zin and a whole knob of chopped fresh garlic. I use the same pre-mix for chicken Italian sausage and add some dried tomatoes and black olive to the mix, a bottle of chardonnay, no garlic. Maybe I don't get as good a result mixing my own spices due to them not being fresh after sitting in the pantry for awhile, who knows. RAY

I know this is an old post Red, but would you care to share the recipe ?

Hi Gray Goat ol' man! How are you doing big guy? Just a note to let you know that all the recipes submitted by members, are found in our M.R.I. (Member's Recipe Index) if they are original recipes. Here's a quick link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146

Best Wishes,
Chuckwagon

Gray Goat wrote:I know this is an old post Red, but would you care to share the recipe ?

Hey, I'd be happy to. but which recipe?