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Home Made Sausage, Cured, and Smoked Meats - Page 2

post #16 of 1021
Thread Starter 
Quote:
Originally Posted by Huntsman View Post
I've always served a slightly sweet Gewurtz with spicy sausage -- so I'd say the Trimbach is out. Most of the Cali Gewurtzs are sweeter than the French -- something around a Spatelese level is perfect I find. I also commonly drink a nice ripe Zin with BBQ, which is quite similar.

~ H

Have some Turley ready for drinking. Maybe I'll pop one of those.

I will have pics of the process starting Friday, when I cube and season.
post #17 of 1021
Thread Starter 
Okay, process is started. I've had the hog casings sitting in water since last night. Changed the water a couple of times and just rinsed out each casing twice. They come caked in salt to preserve and they certainly smell funky. The smell is gone now. Got the pork butt cubed and seasoned. Sitting in the fridge, waiting for grinding tomorrow. Got all the equipment clean and ready to go into the freezer tomorrow morning, prior to use.
post #18 of 1021
Looking forward to pics.
post #19 of 1021
Quote:
Originally Posted by RedLantern View Post
Looking forward to pics.

Why would anyone want to see pics of piobaire's sausage?
post #20 of 1021
^ to see if it looks yummy, of course.
post #21 of 1021
Thread Starter 
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 #22 of 1021
nomnomnom.
post #23 of 1021
That looks pretty damn good, Pio.

(but only after you wash your hands)
post #24 of 1021
All home made:

]


- B
post #25 of 1021
Piobaire this looks excellent. When I go home for thxgiving, i'll be doing this with my mom's meat grinder. is that a special machine for the casing though?
post #26 of 1021
Are you going to smoke those?
post #27 of 1021
Thread Starter 
Thanks guys (except for Vox (nice nipple hair btw)) for the comments. Dark, these will not be smoked. These are "fresh" so I didn't put in any curing salt. I've been reading about this, in depth, and smoking seems to = botulism. I'll be doing some smoked stuff, but it will include some Insta Cure #1, better known as "pink salt."
post #28 of 1021
Sausage stuffer...whatever happened to a bull's horn?
post #29 of 1021
Thanks, that's a lot of effort into the ole sausage. Looks great.

Have you ever heard of Boudain. It's big down here with the coon-ass contingent.

I'm so so with it. If it's served I'll eat it. But I would never think of ordering it, let alone making it.

If you want I'll post or PM you a Boudain recipe.



Here's some commercially made Boudain. Note that it is fairly good but I highly doubt any Boudain would be as good as your home made sausage with the pork portion You lost out on the Jewish and Muslim part of the market but I'll bet it's tasty.
post #30 of 1021
Thread Starter 
Quote:
Originally Posted by rnoldh View Post
Thanks, that's a lot of effort into the ole sausage. Looks great.

Have you ever heard of Boudain. It's big down here with the coon-ass contingent.

I'm so so with it. If it's served I'll eat it. But I would never think of ordering it, let alone making it.

If you want I'll post or PM you a Boudain recipe.



Here's some commercially made Boudain. Note that it is fairly good but I highly doubt any Boudain would be as good as your home made sausage with the pork portion You lost out on the Jewish and Muslim part of the market but I'll bet it's tasty.

Is that like Boudin Noir?
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