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Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. Piobaire

    Piobaire Well-Known Member

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    Nicely done why! [​IMG] Just got done the summer sausage grind. This will be interesting. 3# beef, 1.5# pork, .5# fatback and the major spice is 4tsp of Coleman's mustard.
     
  2. kwilkinson

    kwilkinson Well-Known Member

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  3. itsstillmatt

    itsstillmatt Well-Known Member

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    Best current thread on SF. Impressive stuff.
     
  4. DNW

    DNW Well-Known Member

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    They should be there. Let me know if they don't appear.



    Pretty much exactly what it is! Scrapple has more parts in it (hoof and head parts usually), but the butcher didn't have any heads by the time I got there or I'd make some head cheese too. [​IMG]

    Just made myself a sandwich: fried livermush on toasted rye topped with a fried egg. [​IMG]

    [​IMG]

    (Yes, I stack the egg when I eat it).


    You're a man after my own heart. [​IMG] [​IMG] [​IMG]
     
  5. Piobaire

    Piobaire Well-Known Member

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    Will be smoking the bacon I put down to cure last week. Here it is, all washed and dried off, and I'm sticking it in the fridge for a few hours to get a pellicle:

    [​IMG]

    I'll edit in pics later today after it's smoked. Tomorrow, have the summer sausage to stuff and smoke, that I ground and put down to cure in the fridge.
     
  6. globetrotter

    globetrotter Well-Known Member

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  7. Piobaire

    Piobaire Well-Known Member

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  8. StephenHero

    StephenHero Well-Known Member

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    Vomit worthy thread.
     
  9. Piobaire

    Piobaire Well-Known Member

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    [​IMG]

    Here is the cured pork belly all smoked and the skinned. I'm going to cut this up into lardons. Btw, I used cherry wood to smoke it and it tastes great. The juniper berries really came through.
     
  10. crazyquik

    crazyquik Well-Known Member

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    Finally done. Several hours in the smoker, after a 10 hour hang at room temp. God, I hope my sodium nitrite does its job! Here they are about to get put into an ice bath for chilling. I also kept one out, lightly caramelized the outside, and tried out. Great texture, unctuous, nicely smokey and spicy. Got the natural casing just right. It snapped as my incisors bit though it, just like Ruhlman describes in his book. Natural casing ftw.

    [​IMG]

    [​IMG]


    Mmmm. Livermush.

    Got my pork liver ($0.99/lb!). It's about 0.75lbs in total.

    [​IMG]

    Sliced it up to poach.

    [​IMG]

    In the water, poaching. When it's done, drain some of the water and reserve at least one cup.

    [​IMG]

    Nicely cooked. Note the resistance it gives and the juices that squeeze out. Don't overcook the liver or it'll be solid rubber.

    [​IMG]

    Run it through a food processor or whatever purees food nicely. Get it in there quickly or it'll dry out. If it dries out too much to puree smoothly, add some of the reserved poaching liquid. As soon as it gets pureed it will take on the smell and texture of clay near a sanitation site. Note the smell, but don't be a wuss about it. This was from a living animal, and I'm sure the average human digestive tract smells much worse.

    [​IMG]

    Add some corn meal (some people use hominy, I use the yellow polenta kind) and the spices: sage, black peppers, salt, and a little bit of good paprika. Make sure the spices are fragrant -- weak spices will make very bad livermush. Recall the sanitation smell that's now hopefully passed, add the pureed liver, and mix the cornmeal with the liver. I add a lot of pepper, but make sure there's a lot of sage in there. Livermush is basically a liver mousse with a lot of sage to season it. If there's not enough sage, then I hope everyone likes the minerally taste of liver.

    [​IMG]

    When it's mixed thoroughly over low heat for a few minutes it should become a paste of sorts. If it's too wet, add more cornmeal directly to the liver mix.

    [​IMG]

    Scrape it out onto one side of a large sheet of parchment paper. Don't use wax paper or foil because they're non-porous. This stuff needs to dry a bit to let the flavors intensify and meld.

    [​IMG]

    Fold the parchment paper in half so one side covers the top of the livermush. Flatten it to desired thickness (I go for about 1/2") and wrap in paper towels to wick away extra moisture. Get it into the refrigerator. I keep mine for up to three weeks, but mine usually doesn't last that long.

    It tastes best after a week or so in the refrigerator, but there's no need to wait that long before frying up and enjoying.

    [​IMG]



    Great posts guys.

    We should start having separate threads for great recipes/dinner pics.
     
  11. Piobaire

    Piobaire Well-Known Member

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    Okay, probably the last sausage I'll be making for the next month. So, summer sausage was 60% beef, 40% pork, heavy addition of mustard powder, and I let these "bloom" for two hours after smoking. Notice how they got a little wrinkled and turned a deeper reddish/brown.

    [​IMG]

    Next weekend I hope to do my first terrine and also, I hope the real sausage smoker arrives.
     
  12. Piobaire

    Piobaire Well-Known Member

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    Okay, I did not make anything, but I'm ready to smoke some sausage properly. So here's the new smokehouse set up just for sausage, sitting next to my Cookshack smoker that has done so many things, so well.

    [​IMG]

    Here's the inside. I can set up to four shelves, or as you can see, lots of room to hang links off the dowels.

    [​IMG]
     
  13. gomestar

    gomestar Well-Known Member

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  14. Piobaire

    Piobaire Well-Known Member

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    ^ Oh please, that's 100% piker-ville. Just to being with, you don't stuff out of your grinder. You need to do a primary bind with a mixer, post grinding.
     
  15. gomestar

    gomestar Well-Known Member

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    but look at the wrist coordination. So careful and calculated.
     
  16. kwilkinson

    kwilkinson Well-Known Member

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    Pio is secretly imagining that it's his sausage that Guy is softly caressing.
     
  17. Piobaire

    Piobaire Well-Known Member

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    Let us not desecrate this thread with "Diners, Drive-ins, and Sausage Pits."

    Btw, I'll be making something big next time. Not next weekend, but probably first week of Feb. I've not decided yet if it will be salami, baloney, or what, but have some large casings on order.
     
  18. globetrotter

    globetrotter Well-Known Member

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    Let us not desecrate this thread with "Diners, Drive-ins, and Sausage Pits."

    Btw, I'll be making something big next time. Not next weekend, but probably first week of Feb. I've not decided yet if it will be salami, baloney, or what, but have some large casings on order.


    try mortadela, that is godlike.
     
  19. Piobaire

    Piobaire Well-Known Member

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  20. globetrotter

    globetrotter Well-Known Member

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    ^wow!

    how did it come out?
     

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