SAUSAGE PHOTO GALLERY (Without Original Recipes)

Cabonaia · Post by **Cabonaia** » Thu Nov 22, 2012 16:24

redzed wrote:Hi Jeff,

The above sausage was smoked with Traeger Cherry. I looked at the Lil' Devils, but did not buy them because I wanted specific woods and did not want any mesquite. Check the Traeger website and from thre you can locate a retailer in your area.

Chris - thanks for the lead. I checked out the Traeger site, and found that I can order them online on the Ace Hardware and pick them up for free at a local store that is on my way home from work. 13.99 for 20 lbs. Not bad at all.

I understand your concern about mesquite, as it is known to add a sooty flavor. Haven't had the problem with the Lil Devils, but once I am done with this bag I am going to try something else.

Cheers,
Jeff

story28 · Post by **story28** » Sat Dec 08, 2012 02:26

We started 100 kgs of salami for Black Ankle Vineyard last weekend. We have some landjaeger, cacciatore, and some genoa salami. Personally, I don't care for the 38mm casings they are in, but they are the right size to meet the vineyards needs and price point.

I will try to get a few more photos as they progress. This photo was taken three days after fermentation.

ssorllih · Post by **ssorllih** » Sat Dec 08, 2012 02:54

Jason, I salute you! I certainly don't want to have to work that hard. Wonderful looking work.

story28 · Post by **story28** » Sat Dec 08, 2012 04:21

Thank you, Ross. Last week was the final "week of pain" for the season. We took 1/2 cow and two, 280# pigs. We do everything by hand aside from grinding the meat so, needless to say, I was a very tired fellow by the end of it all!

Post by **redzed** » Mon Dec 17, 2012 02:32

Today's appies. All my stuff except the Polish sausage and the cooked salami made by 89yr old dad. (click on pic to enlarge)

Cabonaia · Post by **Cabonaia** » Mon Dec 17, 2012 04:53

Redzed - I am speechless! That is a fantastic display. You have really achieved something there. All of us who make this stuff know what a lot of work went into that. I'd say it has paid off in spades. Congratulations.

Jeff

Post by **redzed** » Mon Dec 17, 2012 05:28

Thanks Jeff, wish some of you guys on the forum would live closer so that we could have a tasting session. Most of my friends like my creations, even the head cheese! Still have a good supply to carry me over the crazy Christmas season, which to me is family, friends, good food, good wine and a warm fire rather than Chinese trinkets and hanging out at the big box stores. And as as far as the work, I would rather grind and mix meat in my lower level than drive around looking for a parking place at the mall.

Chuckwagon · Post by **Chuckwagon** » Mon Dec 17, 2012 05:58

Red,
Your reasoning is profound and inspirational.

Your sausage exquisite. Don't let up. What's next on the agenda? Congrats ol' pard. Nicely done.

Best Wishes,
Chuckwagon

crustyo44 · Post by **crustyo44** » Mon Dec 17, 2012 08:42

Red,
I am flabbergasted, a display as yours, here at the Brisbane Show, would earn you First Prize with bells on.
What a lot of work but also what a lot of satisfaction to produce such wonderful appetisers.
Congratulations. I will be picking your brains shortly, you don't realise what you have started.
Cheers Mate.
Jan.

atcNick · Post by **atcNick** » Mon Dec 17, 2012 14:28

Redzed, now thats a spread!!

huckelberry · Post by **huckelberry** » Tue Dec 18, 2012 06:52

WoW! Man O man that looks great. very very impressive. I could only hope to get to the point of doing fermented sausage much less on the scale you've accomplished. GREAT GOING! NOW WHERE DO I SEND MY ORDER?

NorCal Kid · Post by **NorCal Kid** » Wed Dec 19, 2012 15:00

Nicely done!
I always come away impressed whenever I get the time to check in here & see what the talented people on this forum are capable producing at home.
It's a humbling experience. that's for sure.
But I also consider it a challenge to myself to improve the areas where I am weakest in this culinary area, and by learning from the great people here, I hope to have some level of achievement.

Thanks for posting your work here. Fantastic!.

Kevin

ssorllih · Post by **ssorllih** » Wed Dec 19, 2012 16:25

That is great looking work. I am in a rut here and just making fresh sausage and using what I have in the freezer.

sausage-john · Post by **sausage-john** » Wed Jan 23, 2013 12:45

Well, I am on my second dry-cured sausages run, making a Spanish Chorizo as my wife dosn't like it to spicy. Got ingredients list from varies sites and combined them for my personal liking, the recipe called for 1 glass of Anisette, I had some Greek Uzo on hand. I will follow the "the art of making fermented sausages" by Stanely Marianski CHORIZO guidelines for the fermenting and curing process.

Chorizo Spanish made a 4 kg batch
1 kg / 4 kg

1000 g Pork lean, cubed 3000 g
400 g Pork fat, cubed lightly frozen 800 g

13 g Salt 57 g
3 g Garlic powder 10 g
2 g Cayenne pepper 7 g
21 g Paprika smoked 80 g
100 ml Red pepper roasted, chopped finely 250 ml
2 g Dextrose 8 g

60 ml Anisette (1 glass) used Uzo 225 ml
2.5 g Cure #2 9.5 g
0.12 g T-SPX culture mixed with distilled water 0.5 g (1/4 tsp)

Instructions
1) dissolve the bactoferm TSPX in the distilled water, leave for 30 minutes.
2) soak the hogs casings in tepid water for at least 30 minutes.
3) Grind the meat/fat dice through the coarse plate on your meat grinder.
4) Mix the pork, fat, salt, cure#2, dextrose, black pepper and piment together very thoroughly.
5) Mixed in the Uzo and added in the TSPX solution.
6) Mix this very thoroughly.
7) Stuff in to hogs casings, tie off in to 12″ links.
8 ) Tie these links in to loops.
9) Ferment at 20C (75F) for 72hours, 90% humidity.
10) Check the pH of the meat - you want 5.3 or lower.
11) Once desired pH has been reached, air dry at 55F, 80% humidity for 2 weeks, or until the sausages are stiff throughout and have lost at least 35% of their initial weight.

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John

Post by **redzed** » Wed Jan 23, 2013 16:30

Looks like you've done a great job on the chorizo! For a beginner, you are way up there on the learning curve.

SAUSAGE PHOTO GALLERY (Without Original Recipes)

appetisers to yodle about.

WoW