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Home Made Sausage, Cured, and Smoked Meats - Page 70

post #1036 of 1047
Ghost peppers.
post #1037 of 1047
Thread Starter 
Put this 11.5# butt in last night at 8pm. It's at 178 eleven hours later.


post #1038 of 1047
Thread Starter 
Bamp! Remembering my first batch of sausage (no homo).
Quote:
Originally Posted by Piobaire View Post

Okay, all done. Excellent results for our first try! Btw, I say "our," as this really takes two people to make happen quickly and easily. Okay, so first, grinding the meat I've had seasoning. First time using the grinder, recipe called for fine, works perfectly. All metal items had been in the freezer, and you'll see the bowl I ground into is sitting in ice.














Next, the "primary bind." Added roasted, minced poblano peppers, cilantro, one cup ice cold water. Let mix for one minute or so, until it amalgamates well.





All mixed:





Next, we made a little patty and fried it to check taste. You can always re-mix with more seasoning if needed. It was great, so time to stuff it into the hopper of the sausage stuffer:





Slide several feet of hog casing on, and time to actually make my first sausage:





You can see the hog casings floating in water in the bowl and I think this shot gives a good view of the action. Here's my first full casing. I was packing the meat too tight so the casing burst at one point. No problem, I just filled the rest, squeezed some meat out at the burst, and tied it off and put the meat back into the hopper. You can see the knots. The other two casings filled without incident, as now I have the feel of the thing.





Here's all the sausage, nicely linked. Will sit overnight in the fridge to dry, then will freeze most of it, leaving just enough in the fridge for Monday's dinner


post #1039 of 1047
Thread Starter 
Butt done. Shoulder bone pulled out clean so you know it's ready.

post #1040 of 1047
Great bark.
post #1041 of 1047
Thread Starter 
Thanks, Ed. We did slice off a few strips of bark just to munch as it's so damned good and concentrated in flavour. Tried a new to us method of pulling. Just cubed everything up, bark and call, and tossed in the Kitchen Aide bowl. Put in finishing sauce and used the paddle on low. Shredded very nicely and incorporated the sauce well too. Definitely my new way to "pull."

Tonight's dinner (sliders with homemade coleslaw on them), will have dinner Tuesday night, and then six vacuum sealed bags into the freezer. Not bad for a $16 piece of meat (TWSS).
post #1042 of 1047
Damn, I just remembered I have some vacuum bagged pulled pork in the freezer from January...still good?
post #1043 of 1047
Thread Starter 
Don't see why not.
post #1044 of 1047
Made some duck rillete today.icon_gu_b_slayer[1].gif

Does anyone know how long it'll keep and what the best time for consumption is?

WP_20151014_01_06_59_Pro_zpskaz1dt5w.jpg
post #1045 of 1047
Thread Starter 
Should keep for months. Make sure to do back in a couple of days and pour another layer of fat to cover the very tiny holes that will develop as the lard cools. Matt taught me that trick.
post #1046 of 1047
Excellent, I will. Thanks!
post #1047 of 1047
: ( thread needs to be rezzed.

I made some carnitas last week - the leftovers have a coating of fat. How long will this past in the fridge? Or is it already bad
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