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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 Not left of center?

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    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.
     


  2. mordecai

    mordecai Immoderator

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


  3. Piobaire

    Piobaire Not left of center?

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

    [​IMG]

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

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


  4. kwilkinson

    kwilkinson Having a Ball

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    [​IMG]

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

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

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


  5. Piobaire

    Piobaire Not left of center?

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

    Thanks for having my back, brah. [​IMG]
     


  6. Alter

    Alter Distinguished Member

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    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.
     


  7. Piobaire

    Piobaire Not left of center?

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    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.
     


  8. Alter

    Alter Distinguished Member

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    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.
     


  9. edinatlanta

    edinatlanta Stylish Dinosaur

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    anyone got a recipe for kielbasa?
     


  10. Reggs

    Reggs Distinguished Member

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


  11. Piobaire

    Piobaire Not left of center?

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    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.

    [​IMG]
     


  12. edinatlanta

    edinatlanta Stylish Dinosaur

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    Have a couple. Fresh or smoked?

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

    [​IMG]


    gimme both, why not.
     


  13. sygyzy

    sygyzy Distinguished Member

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


  14. Jr Mouse

    Jr Mouse Stylish Dinosaur Dubiously Honored

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


  15. Piobaire

    Piobaire Not left of center?

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