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Home Made Sausage, Cured, and Smoked Meats - Page 8

post #106 of 1023
You are the man! Everything you wanted to know about smoking sausage? Ask Pio!

I played around w/ a smoker about 10 years ago (cool water? - nothing fancy) - never got past some basic fish experiments. You are an inspiration!
post #107 of 1023
I made 50 lbs. of spicy italian sausage with my father in law a couple weeks ago - it was about 9 hours of work but the finished product is outstanding.

nobody beats my meat.
post #108 of 1023
Thread Starter 
Quote:
Originally Posted by romafan View Post
You are the man! Everything you wanted to know about smoking sausage? Ask Pio!

I played around w/ a smoker about 10 years ago (cool water? - nothing fancy) - never got past some basic fish experiments. You are an inspiration!



Thanks. I never thought this thread would generate so much interest and am rather tickled pink by this.

Summer sausage this weekend. Doing the initial grind on Friday as it has to sit in the fridge and cure for two days.
post #109 of 1023
Out of curiosity, where are you getting these recipes from? I assume various cookbooks and then you go out and get the ingredients and make these salivating sausages. You keep posting more of these pics and you're going to end up convincing me to take up this hobby as well.
post #110 of 1023
Charcuterie is The Bible but there are other, more rustical, less explanatory books out there.
post #111 of 1023
Quote:
Originally Posted by Piobaire View Post


Thanks. I never thought this thread would generate so much interest and am rather tickled pink by this.


this really is cool, isn't it? much more fun than egullet or any of those others. if it's ok with pio, i'm going to forward a link of this thread to michael ruhlman. he'll get a kick out of knowing someone is actually cooking out of that book.
post #112 of 1023
Quote:
Originally Posted by foodguy View Post
this really is cool, isn't it? much more fun than egullet or any of those others. if it's ok with pio, i'm going to forward a link of this thread to michael ruhlman. he'll get a kick out of knowing someone is actually cooking out of that book.

I think he might've figured it out when he got a royalty check for $3.00.

Books with them hard-ta-pernounce fancy werds don't sell well in Johnsonville.
post #113 of 1023
Quote:
Originally Posted by why View Post
I think he might've figured it out when he got a royalty check for $3.00.

Books with them hard-ta-pernounce fancy werds don't sell well in Johnsonville.

i think it's a pretty safe assumption that this was not a book Michael did as part of a get-rich-quick scheme. but it is a great book and it has attracted a really passionate following from the meaty boys.
post #114 of 1023
Quote:
Originally Posted by foodguy View Post
meaty boys.
post #115 of 1023
Pio-san:

If my memory serves me correctly, you have become adept at stuffing your own sausage as well as smoking the sausages of others. Bravo!
post #116 of 1023
Quote:
Originally Posted by kwilkinson View Post
Charcuterie is The Bible but there are other, more rustical, less explanatory books out there.

Fuck it, I'm going to give you a homework assignment Kyle. We will use Charcuterie as number one, but you are to give me 5 cookbooks to buy. Pick them out based on what you would personally get and cook from yourself. Whether it be Keller, etc. As you know, I'm pretty much a badass at everything ( ) so choose from a more simplistic approach to more complex recipes at will.

I already have a few sushi cookbooks that haven't been used when I came to the realization that I have a rather expansive palette when it comes to sushi and like to try many things each meal, so it's best to just go to the sushi bars instead of having to buy a smorgasbord of sea creatures. I think I have a book called "How to Cook Everything" or something along those lines as well.

Oh, and you never gave me your opinion based on the pics I posted on FB of the appetizer recipes you gave me for Christmas (they were a big hit).
post #117 of 1023
French Laundry Cookbook
Charcuterie
Alinea (more for food porn and flavor ideas than at home cooking recipes)
Larousse Gastronomique
The Complete Robuchon


These are all books I reach for on a continued basis. For ideas, inspiration, questions, everything.


The food looked good dude. I'm glad it turned out so well.

Edit: Another book you absolutely MUST have, just to understand kitchen science and the way food works, is On Food and Cooking by Harold McGee. Guy is an absolute genius. Any question you might have he will answer in two ways, one very straightforward and simple to understand, and another way that gets down to the molecular level so you really become smurterer.
post #118 of 1023
Thread Starter 
Quote:
Originally Posted by BDC2823 View Post
Out of curiosity, where are you getting these recipes from? I assume various cookbooks and then you go out and get the ingredients and make these salivating sausages.

You keep posting more of these pics and you're going to end up convincing me to take up this hobby as well.

Quote:
Originally Posted by kwilkinson View Post
Charcuterie is The Bible but there are other, more rustical, less explanatory books out there.

Quote:
Originally Posted by foodguy View Post
this really is cool, isn't it? much more fun than egullet or any of those others. if it's ok with pio, i'm going to forward a link of this thread to michael ruhlman. he'll get a kick out of knowing someone is actually cooking out of that book.

What Kyle said. I got that book and it has cost me a lot of money! $600 for my current smoker, about $350 in sausage making equipment, and now another $300 for a smoker that is tailored just for smoking sausage. Oh, and have a La Crueset terrine on order. This book has really educated me and I am greatly enjoying the whole process. This weekend will be summer sausage and next will be my first attempt at pate.

After you get basic theory/technique down, there's the huge book by Rytek Kutas, but as Kyle said, must less in the way of walking you through and much more a pile of recipes.

Foodguy, I'd love you to forward this thread to Ruhlman. His book has really changed my view of charcuterie, educated me, and obviously has me involved in the process.

post #119 of 1023
Ruhlman is awesome. Every book he writes, or even has a part in writing, I really enjoy. I own most of them. His "...Of a Chef" series is one of the things that took me from loving food and cooking to wanting to be a professional.
post #120 of 1023
Quote:
Originally Posted by kwilkinson View Post
French Laundry Cookbook
Charcuterie
Alinea (more for food porn and flavor ideas than at home cooking recipes)
Larousse Gastronomique
The Complete Robuchon


These are all books I reach for on a continued basis. For ideas, inspiration, questions, everything.


The food looked good dude. I'm glad it turned out so well.

Edit: Another book you absolutely MUST have, just to understand kitchen science and the way food works, is On Food and Cooking by Harold McGee. Guy is an absolute genius. Any question you might have he will answer in two ways, one very straightforward and simple to understand, and another way that gets down to the molecular level so you really become smurterer.

Quote:
Originally Posted by Piobaire View Post
What Kyle said. I got that book and it has cost me a lot of money! $600 for my current smoker, about $350 in sausage making equipment, and now another $300 for a smoker that is tailored just for smoking sausage. Oh, and have a La Crueset terrine on order. This book has really educated me and I am greatly enjoying the whole process. This weekend will be summer sausage and next will be my first attempt at pate.

After you get basic theory/technique down, there's the huge book by Rytek Kutas, but as Kyle said, must less in the way of walking you through and much more a pile of recipes.

Foodguy, I'd love you to forward this thread to Ruhlman. His book has really changed my view of charcuterie, educated me, and obviously has me involved in the process.


Thanks guys.

Kyle, I've got all those books written down and will be making an Amazon purchase tonight if I have time or when I get back from a vacation next week. I can't wait to dive in and become smurterer. Oh Pio, this book may end up having the same fate on me...time will tell.
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