Home Made Sausage, Cured, and Smoked Meats

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

  1. Piobaire

    Piobaire Not left of center?

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    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.
     


  2. Piobaire

    Piobaire Not left of center?

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    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. [​IMG] [​IMG] [​IMG] [​IMG]
     


  3. RedLantern

    RedLantern Senior member

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    Looking forward to pics.
     


  4. GQgeek

    GQgeek Senior member

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    Looking forward to pics.

    Why would anyone want to see pics of piobaire's sausage?[​IMG]
     


  5. RedLantern

    RedLantern Senior member

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    ^ to see if it looks yummy, of course.
     


  6. Piobaire

    Piobaire Not left of center?

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    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.

    [​IMG]

    [​IMG]

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    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.

    [​IMG]

    All mixed:

    [​IMG]

    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:

    [​IMG]

    Slide several feet of hog casing on, and time to actually make my first sausage:

    [​IMG]

    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.

    [​IMG]

    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 [​IMG]

    [​IMG]
     


  7. RedLantern

    RedLantern Senior member

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  8. Thomas

    Thomas Senior member

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    That looks pretty damn good, Pio.

    [​IMG] (but only after you wash your hands)
     


  9. voxsartoria

    voxsartoria Goon member

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  10. Mark_IV

    Mark_IV Member

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    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?
     


  11. DNW

    DNW Senior member

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    Are you going to smoke those?
     


  12. Piobaire

    Piobaire Not left of center?

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    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."
     


  13. why

    why Senior member

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    Sausage stuffer...whatever happened to a bull's horn?
     


  14. rnoldh

    rnoldh Senior member

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    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.

    [​IMG]

    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[​IMG] You lost out on the Jewish and Muslim part of the market but I'll bet it's tasty.
     


  15. Piobaire

    Piobaire Not left of center?

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    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.

    [​IMG]

    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[​IMG] 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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