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Home Made Sausage, Cured, and Smoked Meats - Page 46

post #676 of 1023
Quote:
Originally Posted by Salad View Post

Lookin' good Eustace!
Supposed to rain here for the next few day but I'm tempted to try and smoke a pork shoulder and/or ribs. I don't have any cover either so the smoker would be directly in the rain. Bad idea?

Gracias, sir.

I would say it's a bad idea, depending on the smoker. I had trouble keeping my kettle to temp with just wind and chilly (not cold) weather. Rain would've been a nightmare. If it's a kettle I would wait for a dry day.
post #677 of 1023
Starting another batch right now. Going to smoke half and keep the other fresh.

5lb shoulder
3T salt
2T black pepper
3T paprika
1t coriander
1t toasted fennel seeds (ground)
1t chilli powder
1t ground red pepper flakes
1t cayenne
1T minced garlic
heap of chopped fresh basil
a bit of chopped cilantro
~ 1/2 stick of butter

I think that's it. I sort of threw this together last night and let it marinade overnight.

IMAG0030-1.jpg
post #678 of 1023
And all done!

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post #679 of 1023
Thread Starter 
Excellent stuff! How do you like those casings? I just got my first batch of them and have used it once. Much quicker stuffing.
post #680 of 1023
Where are you guys getting those quick-reload cases?
post #681 of 1023
I got them from sausagemaker.com

I haven't tried any other ones, so I'm not sure how big of a pain the loose ones are, but with these I actually found it easier to pull them off and load them up by hand as opposed to using the plastic thing. Last time I did that, I ended up double casing some sausage, lol.

I made a patty from the left overs inside the hopper and it turned out kind of rubbery. Thinking not enough fat maybe? The shoulder did look a bit lean, that's why I added the butter (actually ended up throwing another half a stick in while grinding). KJT, where did you end up buying the back fat from?
post #682 of 1023
Thread Starter 
Tom, use 4# butt (shoulder) and 1# backfat. The company I run has a big Sysco account so I get my F&B director to single invoice me in backfat from them. It comes in a 10# box and I divide it up into vacuum sealed packs of 1#. Will last in the freezer a very long time.

I bought those casing from www.sausagmaker.com too. Used them once and found it very easy to slip the plastic thing on the extruder. Very happy with them.
post #683 of 1023
I get fatback from a local butcher. Wagshall's if you're in DC.
post #684 of 1023
Quote:
Originally Posted by Piobaire View Post

Tom, use 4# butt (shoulder) and 1# backfat. The company I run has a big Sysco account so I get my F&B director to single invoice me in backfat from them. It comes in a 10# box and I divide it up into vacuum sealed packs of 1#. Will last in the freezer a very long time.
I bought those casing from www.sausagmaker.com too. Used them once and found it very easy to slip the plastic thing on the extruder. Very happy with them.
Back fat group buy? laugh.gif
As far as the casings go, it could just be a user error. There are several casings on each dispenser so they ended up overlapping...
Quote:
Originally Posted by KJT View Post

I get fatback from a local butcher. Wagshall's if you're in DC.
Thanks. I'm in Alexandria. Will try to see if I can find anything more local.

Sausage has been in the smoker for a few hours now, last time i went in to check the temp they were looking red as fawk, just like that one batch Piob posted. Will take some pics once they're done.
post #685 of 1023
Here we go. Already gave a few links away.

IMAG0032.jpg
post #686 of 1023
Quote:
Originally Posted by tom153 View Post

Thanks. I'm in Alexandria. Will try to see if I can find anything more local.
Sausage has been in the smoker for a few hours now, last time i went in to check the temp they were looking red as fawk, just like that one batch Piob posted. Will take some pics once they're done.

http://theorganicbutcher.com/ It's in Mclean, so closer to you. Great meat and the staff is usually very knowledgable. Don't know if they have the fatback in stock usually, but give them a call and I'm certain they'll get some in for you.
post #687 of 1023
^Hey, I was just in the Charlottesville outpost today. In fact, the chicken's in the oven as I type.
post #688 of 1023
Simple country sausage for cassoulet

Pork butt and duck livers, garlic, a bit of thyme, and salt and pepper.

First batch:
2012-02-14154550.jpg

Made the grind way too small. Very unhappy with how it turned out. I have no shame in admitting that it had the consistency of canned cat food. Decided to throw it out rather than serve it.

Second batch, much more coarse grind:
2012-02-15163937.jpg

Feckin' delicious and texture was spot on.
post #689 of 1023
Thread Starter 
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post #690 of 1023
Quote:
Originally Posted by Piobaire View Post

fistbump.gif

Indeed, have done some other things too but didn't take pics. I just found a spot in our club that I'm trying to section off from any kind of traffic so I can make some dried chorizo. Ruhlman claims it only takes 18-20 days at the right temp and humidity.

And to be entirely honest, I'm more than a little surprised at how easy this has been. It's like you follow the guidelines about temp and ratios and whatnot, but other than that you can do whatever the fuck you want to.
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