WD Daily Chat - Talk about anything You Like

ottothecow · Post by **ottothecow** » Mon Oct 07, 2013 20:06

I'd like to sign up for Project B2.
I've lurked on here for a while--in fact, today I was coming back to the site to look up what stuff I would have to order if I wanted to do Project B on my own and what should I see but a new Project B started yesterday!

Thanks,
Otto

Chuckwagon · Post by **Chuckwagon** » Tue Oct 08, 2013 01:04

Glad to have you with us Doug and Ottothecow!
We're just getting details together and I posted some of the outline above yesterday. A few more days and we'll have some more reading and "self-checkup" material ready. We'll probably let folks register for a couple of more days then fire it up with a big "Yeeee Hawww"!
That's the tradition 'round here... we all have to yell it together in order to start properly.

Best Wishes,
Chuckwagon

markjass · Post by **markjass** » Tue Oct 08, 2013 01:38

Thanks for your hard work and giving up your free time.

Mark

Chuckwagon · Post by **Chuckwagon** » Tue Oct 08, 2013 08:23

You are mighty welcome Mark!

sambal badjak · Post by **sambal badjak** » Tue Oct 08, 2013 08:43

Yeah, totally agree with markjass:
Thanks Chuck for doing all this and get us going forward on the sausage making wagon!

I might struggle getting some items, but I figure that either there will be substitutes, or I just have sit back and learn from what everyone else is doing for some of the proposed sausages.
By the way, some of my favourite ones are on that list

Post by **redzed** » Fri Oct 18, 2013 06:51

Just a note to let you guys know that my post about the Chanterelle Liver Sausage I crafted last month was featured in the current edition of Fungifama, the newsletter of the South Vancouver Island Mycological Society.

http://svims.ca/ff1310.pdf

crustyo44 · Post by **crustyo44** » Fri Oct 18, 2013 11:10

Hi Chris,
What an honour to have your Chanterelle Liver Sausage mentioned in Fungifama, I bet there will be some more new members joining the forum after reading what you made.
The photo looked great.
Congratulations,
Jan.

Chuckwagon · Post by **Chuckwagon** » Fri Oct 18, 2013 12:28

featured in the current edition of Fungifama, the newsletter of the South Vancouver Island Mycological Society.

Grats! Pard... nice goin'.

ssorllih · Post by **ssorllih** » Sun Nov 17, 2013 20:35

Not too very long ago I made a large batch of sausage for making stuffed peppers and had quite a bit left when the peppers were full. I had a box of mushrooms in the fridge and broke the stems out and packed a mound of mince on each one, wrapped it in Press N Seal and froze them individually. From frozen to done in ten minutes under a broiler.

el Ducko · Post by **el Ducko** » Mon Nov 18, 2013 15:43

...not to change the subject, Ross (well, maybe a bit), but whatcha got up yer sleeve regarding Thanksgiving & Christmas turkeys and hams and such?

We plan to go camping with the grandkids, so we'll probably need a good turkey sausage recipe. ...anybody care to share a really REALLY unusual recipe? (Must be edible to qualify.) Beloved Spouse has already vetoed ones stuffed with turkey on one end and dressing on the other.

ssorllih · Post by **ssorllih** » Mon Nov 18, 2013 20:38

el Ducko wrote:...not to change the subject, Ross (well, maybe a bit), but whatcha got up yer sleeve regarding Thanksgiving & Christmas turkeys and hams and such?

We plan to go camping with the grandkids, so we'll probably need a good turkey sausage recipe. ...anybody care to share a really REALLY unusual recipe? (Must be edible to qualify.) Beloved Spouse has already vetoed ones stuffed with turkey on one end and dressing on the other.

Explain to dearly beloved that in the present economy it is hard to make ends meat.
One holiday I boned a turkey carefully and wrapped it around a very spicy sausage and tied strings around it. I think that they liked it, there wasn't much left.

Chuckwagon · Post by **Chuckwagon** » Tue Nov 19, 2013 08:13

Hey, hey Duck... here's a great turkey recipe. Ross, forgive me fer' buttin' in here. Just had to share this recipe with that backward-flying Texas duck! He's a quack and a screwball fowl!

But he should have a good sausage for Thanksgiving.

Stan Marianski's Turkey Sausage

Turkey sausage can be made from turkey meat and pork back fat. Pork and beef trimmings may also be added.

600 g. turkey breast (1.32 lb.)
300 g. turkey trimmings or other meats (pork, beef) (0.66 lb.)
100 g. pork back fat or fat pork trimmings (0.22 lb.)

Ingredients per 1000g (1 kg) of meat

18 g salt (3 tsp.)
2.0 g white pepper (1 tsp.)
2.0 g paprika (1 tsp.)
1.0 g nutmeg (1/2 tsp.)
3.5 g garlic (1 clove)
80 ml cold water (1/3 cup)

Instructions

Grind meats and fat through 3/16" plate (5 mm). Refreeze and grind again.
Mix ground meats and fat with all ingredients adding 80 ml (1/3 cup) of cold water.
Stuff loosely into 50-60 mm fibrous casings forming 1 foot (30 cm) links.
Poach in water at 176° F (80° C) until internal meat temperature reaches 160° F (72° C). This process will take about 60 minutes.
Place in cold water for 5 minutes.
Keep in a refrigerator or freeze for later use.
Notes: The color of the sausage will be light gray. If a typical pink color is desired, add 2.5 g (1/2 tsp.) of Cure #1. After stuffinh hang for 1 hour at room temperature.
If meat can absorb more than 80 ml of water, add more. This will depend how much pork and beef (if any) will be used.

Hope this helps,
Best Wishes,
Chuckwagon

el Ducko · Post by **el Ducko** » Wed Nov 20, 2013 15:07

Delicioso!
...Oso? How'd that danged bear get in here? Go bother somebody else, Bub. Bears don't eat Turkies. They don't even LIKE turkies. ...turkeys. They can't even SPELL "turkeys." Not even my d*#% spell checker can. ...too much texting without a helmet, if you ask me.

But you didn't, so thanks for the recipe reminder, Chuckles, and sorry to hear about that mustache problem.
Oh? It's NOT a problem? (...shakes head.) Uh... Maybe combing in a little cure #2 along with the Wildroot Hair tonic might help.
Duk

Chuckwagon · Post by **Chuckwagon** » Wed Nov 20, 2013 23:49

Calm down Duckster... you're going to have an anatidae stroke! You've just lucky we don't eat ducks at Thanksgiving instead of turkey!

Oh, and yes... everyone knows my mustache has won awards and has been photographed for magazines. Why....., Errol Flynn and I used to use the same wax. Shucks, these days, everywhere I go, lots of people stare at me just to get a good look at the most stunning mustache in the western hemisphere! Then they all pinch their noses as a gesture of approval and admiration!

Yes, yes,... with a great-looking mustache like mine, it's hard to be humble!

Best Wishes,
Chuckwagon

el Ducko · Post by **el Ducko** » Thu Nov 21, 2013 20:30

...and the winner is... Rytek Kutas' "Greek Turkey Sausage," Rytek Kutas, "Great Sausage Recipes & Meat Curing, 4th ed." p.183. It oughta be great, warmed up over a campfire. Opa! We'll prep ourselves with a little ouzo. ...and maybe some bourbon too.

...sez here that anatidae (that's "ducks" to you, Boy!) don't grow mustaches. I tried to grow one, once. After about six months, it looked like I hadn't washed after a couple of weeks on the trail. I waxed it, and it turned transparent. ...got some brown mustard on it during a bratwurst feast, and that seemed to help. Maybe that's your secret, huh? ...steak sauce?

Just watch out for bears. (They like steak sauce.) WooHoo!

WD Daily Chat - Talk about anything You Like

Stuffed mushrooms