WD Daily Chat - Talk about anything You Like

Post by **redzed** » Fri Oct 12, 2012 06:02

C'mon CW, I'll bet if we sat around a a nice campfire and a few splashes of Jack Daniels we'd be there till the sun came up, and you would not finish half of your jokes!

Post by **redzed** » Fri Oct 12, 2012 06:51

sawhorseray wrote:This is the recipe I'm kind of trying to follow. Why the guy won't let anything be copied and pasted is beyond me, it's not like he wroye Gone with the Wind or something.

http://lpoli.50webs.com/index_files/Kol ... garian.pdf

Len Poli may know a thing or two about charcuterie, but obviously not too much about copyright law. You cannot copyright a recipe. What is really funny he attributes many of his recipes and translations to others and then claims copyright.

sawhorseray · Post by **sawhorseray** » Fri Oct 12, 2012 19:58

Well I finally got the sausages into the smoker tho not quite as early as I was hoping for, but things are looking pretty good.

Last night my 87 year-old father-in-law started to take a little tumble in the kitchen while I was at the counter doing some work with my blade on the cutting board. I managed to catch him right before he was going to plant his face into the marble counter top. He came out fine and of course I received a massive bonus amount fo husband points. At first we were quite worried because he had a big blood splotch on his shirt where I'd grabbed him and held him up. After a few seconds we came to find that it was me who was bleeding, things happen fast. Six hours and eight stiches later we got home at 2:30am to get a little sleep. Now I'm in the process of going out to the smoker every twenty minutes to jack the temp up three degrees. My F-I-L feels terrible, I told him after 32 years in the carpenters union getting my hand stiched wasn't something that was all that new to me. RAY

Cabonaia · Post by **Cabonaia** » Fri Oct 12, 2012 21:05

Ray - an act of heroism whilst making sausage will not soon be forgotten on this site!

Glad you are both ok.

Since you brought up the Poli site, I wanted to mention something to folks on this forum about the recipes there. Just observations. I love his list and and grateful for it. I've used several of the recipes, but have left out the additives and fillers (except for nonfat dry milk) you don't find in the WD recipes and have gotten good results.

Some of the recipes are low on salt for my taste. I made the Salami Cotto and it came out delicious, except for the low salt level. Now I cross reference Poli's recipes with others to double check that they are not particularly low on salt. Some are, some aren't. The other night I started Lebanon Bologna. The Poli recipe had less salt than the WD version:

Poli - 5 tsp/35g for 5 lbs.
WD - 5 tsp/28g for 2.2 lbs. (100 kg)

They are obviously using different grain sizes of salt, but I always go with weight, not volume measurements. Still a big difference between the two recipes!

I went with the WD salt levels (and sugar too, which was significantly lower). Will share the results a couple weeks from now!

Cheers,
Jeff

ssorllih · Post by **ssorllih** » Fri Oct 12, 2012 22:53

Ray you bypassed a chance to make some blood sausage.

grasshopper · Post by **grasshopper** » Tue Oct 16, 2012 15:29

I made argentine chorizo with chipotle high temp cheese. I did use cure #1. I smoked them for two hours then brought it up to 150 internal temp, ice water and bloom over night. (hog casing). Question, How long would I have to let them bloom at room temp or in a brown bag in the fridge.? in order to be able to make them into meat sticks.? Project B has went dead, so I am off getting myself into trouble as a beginner. Sawhorsey hope your thumb gets better. Bet it is throbbing this morning.

Chuckwagon · Post by **Chuckwagon** » Wed Oct 17, 2012 06:51

Red, you wrote:

C'mon CW, I'll bet if we sat around a a nice campfire and a few splashes of Jack Daniels we'd be there till the sun came up, and you would not finish half of your jokes!

Ol' pal, if I sat around a nice campfire and started knockin' back scamper juice with you, I'd probably fall face-first into the flames and not be able to finish half my jokes! But, shucks... thanks for your confidence in me anyhow!

Best Wishes,
Chuckwagon

ursula · Post by **ursula** » Sat Oct 27, 2012 10:53

Hi everyone,
After my first (and Last) disastrous sausage making endeavour, I have had a couple of weeks' rest before deciding the horse needed another ride.
So today I : made a batch of Italian sausages,
made a batch of hot Italian sausages,
brined and smoke two pieces of salmon,
made and smoked a batch of frankfurters,
brined 5 pork loins for smoking
and prepared the spices for a big batch of csabai, according to Jan's recipe( crusty)
That was a big day!
The Italian sausages are fantastic, the rest remains to be seen.
I might sleep for 12 hours tonight!
Regards Ursula

Chuckwagon · Post by **Chuckwagon** » Sat Oct 27, 2012 11:12

Good goin' girl! Now that is good news. I made a batch of hot Italian this week also. Good stuff eh? How about slicing one in half and posting a picture?
Are you eventually going to get into dry-cured sausages too? Hmmmm.... enquiring minds... (are just snoopy people sometimes)

Best Wishes,
Chuckwagon

ursula · Post by **ursula** » Sat Oct 27, 2012 11:19

Yep,
Most certainly.
Walk before I run.
I forgot to add : I also made a Leberkaese for my dad's birthday. He's partial to it; I'm not a big fan.
And yes, I'll be posting photos as soon as I've got the mechanics sorted out.
You'll be calling me Photozilla.
Regrads Ursula

ssorllih · Post by **ssorllih** » Tue Nov 13, 2012 23:33

This morning on the way back from a job there was a trucker inspecting the left front part of the bumper on his truck. He seemed to have everything under control so I left him there and continued down the raodin the direction from which he had come. About a mile down the road there was a six point buck whitetail deer lying in the travel lane, up on his sternum and obviously in considerable pain and unable to move. There were a couple of men watching. For the first time in my life I regretted not carrying a heavy firearm.

ursula · Post by **ursula** » Sat Nov 24, 2012 07:30

Thank you Chuckwagon,
I have set 2 kg of Csabai in motion, but was holding off on the Polish till I had word. Now I can continue. I brined some chicken breasts and salmon today too ready to smoke, but it's 95 degrees today so will have to wait till dark to fire up the smokehouse. Hope you're having a lovely day too.
Warm wishes Ursula

el Ducko · Post by **el Ducko** » Sun Nov 25, 2012 18:22

Is it true that, if you substitute tequila for the water, Chuckwagon's turkey brining cocktail makes a pretty good Margarita?

"Inquiring Minds want to know."

ssorllih · Post by **ssorllih** » Sun Nov 25, 2012 22:59

Before the turkey!

after the turkey?

el Ducko · Post by **el Ducko** » Mon Nov 26, 2012 05:00

Ans: Yes!
Realistic answer: Yes! (If you also add lime juice.)

The nitrite serves to... well, I dunno, but any protein tissues (your tonsils and your cheeks, for example) retain a red color, rather than that "Eew!" color that they usually turn after too much tequila.

WD Daily Chat - Talk about anything You Like

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