Homemade Sausage Making

NOBODY seems to know how to assemble and cure a boneless smoked butt sausage. Could you please help me ! In the Chicago area, Roses Packing calls them smoked pork butts Dietz & Watson also makes these , calling them classic pork shoulder butt... other names are Cottage Hams, Daisy Ham, boneless pork shoulder roll or pressed shoulder butt sausage. They come wrapped in red plastic with a inner paperlike casing weighing 2 to 3 lbs. They actually look kinda like a small Italian Coppa ( but sweet cured ). They are large "Pressed" pieces much like a lunch meat or a boneless ham . Are the pieces cured then forced into a casing , then smoked ? Usually, they are boiled to cook and may be served with cabbage and potatoes much like Corned Beef. They are especially popular in Polish delis and supermarkets in Chicago and Milwaukee also out east in the Boston area . Again, what kind of casings / what kind of cure / how do I make these ????[/b]

Most of what I have seen were cured then rolled in net and smoked. Then the netting was removed and a heat shrink packaging applied. I just completed a rather long thread on the curing and smoking of pork butts.

Thank You for the speedy reply, but you never answered my question !
These are SAUSAGES not whole butts ( Large Pieces pressed together) / What kind of cure, ... ... specifics ie. wet or dry , amounts per lb. of pork, etc. ?
What is this inner paper casing ? What is the outer casing ? Are these pieces smoked before or after being stuffed in theses casings ? Please reread my post !

Mike I am afraid that i don't have enough information. Is any of the meat ground? Those rolls that I pictured are more than one piece. They are cured first and then rolled and then smoked. Did you read the entire thread? It is really rather complete.

Mike, Welcome to the forum. Maybe this might be what your looking for. after curing stuff in a beef bung or synthetic casing and pin prick to get all the air out before smoking.
http://www.wedlinydomowe.com/hams-other ... utt-smoked

The other link: http://www.wedlinydomowe.pl/en/viewtopi ... =6090#6090

Hi Mike,
After eading your posts, I think that these so-called sausages are made up from rather large butt trimmings and stuffed in sausage skins, either natural or artificial.
I might have a go at making them myself, but personally I would cure the meat first and also use cure #1 for safety, stuff the skins and smoke them to your liking.
I suppose some people would like to add some spices.
The choice is yours.
Regards,
Jan.
Brisbane.

Mike,
You wrote:

Please reread my post !

Well ol' pard, maybe you should re-read your post. Seems to me that a simple "please" and a "thank you" would go a long way with good folks like ssorllih, Crusty, and Keymaster.

Chuckwagon wrote:Seems to me that a simple "please" and a "thank you" would go a long way with good folks like ssorllih, Crusty, and Keymaster.

I agree 100%, we all share the same interest here, and appreciate help from other Forum members with mountains of experience. A "please" and thank you" goes a long way.

The first posting by Mike is somewhat confusing, I'm also familiar with Dietz and Watson products, and searching their site for "classic pork shoulder butt" shows the below image.
That is what Ross was referring to, and it is what he has recently cured and smoked as discussed in this thread:- Click to view Ross' thread


Maybe a different cure, but that is what I read from Mike's post what he was looking for.

Mike wrote:Dietz & Watson also makes these , calling them classic pork shoulder butt...

Thanks Ron, Sure doesn't look like any kind of a casing there just a vacuum packaging system.

The method I have been using take two weeks from start to finish. Think what a logistical mess it would be to have two weeks worth of inventory in process at all times. And what size smoke house would you need?

Hi;

I want to make sopresatta-dry cured. Anyone have a recipe for about 10 pounds of meat??

THANKS

Ernie Pomatto wrote:Hi;

I want to make sopresatta-dry cured. Anyone have a recipe for about 10 pounds of meat??

THANKS

This should work. http://www.wedlinydomowe.com/sausage-re ... oppressata