Home Made Sausage, Cured, and Smoked Meats

[Piobaire]

Okay, picked a recipe. Going to do a fresh (non-smoked) Italian sausage. Spices will include toasted fennel and coriander seeds, garlic, fresh basil and oregano, paprika (have not decided Spanish or Hungarian yet), and few other things. Will cube and season today, plan to grind and stuff tomorrow.

 

[mordecai]

i got the ruhlamn charcuterie book for christmas. can't wait to do some pickles and corned beef.

 

[Piobaire]

Originally Posted by mharwitt

i got the ruhlamn charcuterie book for christmas. can't wait to do some pickles and corned beef.

Give us some good pics of the corning process please (no ****).

I want to do more pickles but the wine cellar is just too packed to fit in a food bin.

 

[kwilkinson]

Originally Posted by Piobaire

Give us some good pics of the corning process please (no ****).

I want to do more pickles but the wine cellar is just too packed to fit in a food bin.

I believe I may be able to offer some assistance with this matter.

 

[Piobaire]

Originally Posted by kwilkinson

I believe I may be able to offer some assistance with this matter.

Thanks for having my back, brah.

 

[Alter]

Originally Posted by Piobaire

Okay, picked a recipe. Going to do a fresh (non-smoked) Italian sausage. Spices will include toasted fennel and coriander seeds, garlic, fresh basil and oregano, paprika (have not decided Spanish or Hungarian yet), and few other things. Will cube and season today, plan to grind and stuff tomorrow.

I used to make a lot of Italian sausages...unless you really love it, take it easy on the fennel. It can really overpower the other flavours.

 

[Piobaire]

Originally Posted by Alter

I used to make a lot of Italian sausages...unless you really love it, take it easy on the fennel. It can really overpower the other flavours.

Calls for two tablespoons in a 5# batch. What do you think? I value your hands on advice but Ruhlman is usually so bang on with his recipes.

 

[Alter]

Originally Posted by Piobaire

Calls for two tablespoons in a 5# batch. What do you think? I value your hands on advice but Ruhlman is usually so bang on with his recipes.

I would trust Ruhlman over myself. But I would say to make them level tablespoons and not heaping ones. Better to err on the safe side and adjust up for the next batch.

 

[edinatlanta]

anyone got a recipe for kielbasa?

 

[Reggs]

Wallcloud, Is that Kim Jong Ill in your avatar? Full size?

 

[Piobaire]

Originally Posted by edinatlanta

anyone got a recipe for kielbasa?

Have a couple. Fresh or smoked?

Here's the pork and backfat cubed and seasoned. Will grind and stuff tomorrow.

 

[edinatlanta]

Originally Posted by Piobaire

Have a couple. Fresh or smoked?

Here's the pork and backfat cubed and seasoned. Will grind and stuff tomorrow.

gimme both, why not.

 

[sygyzy]

You may have covered it but any recommendations on a grinder? And also stuffer?

 

[Jr Mouse]

I can't believe I am typing this, but Pio you have some tasty looking sausage.

 

[Piobaire]

Originally Posted by edinatlanta

gimme both, why not.

Will type it out in the next day or two.

Originally Posted by sygyzy

You may have covered it but any recommendations on a grinder? And also stuffer?

I have http://www.meatprocessingproducts.com/samatsmegr.html

and

http://www.meatprocessingproducts.com/lem606.html

Both are working well.