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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 Senior member

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    Been working on some home made bacon. I got a very nice piece of pork belly. Last week, I put it in a large freezer bag with some sugar (white granulated and brown), garlic, kosher salt, "pink" salt for curing, two jalapeno peppers and some black pepper. It sat in the fridge for eight days. I would turn it daily, so as the liquid came out, it would coat the meat. Today, I slow smoked it with cherry wood, in our stove top smoker. I brought it up to 150 internal over two hours. My god, it's good. Sliced off a couple of pieces and gently fried them up. I'm going to cut the rest up into lardons, and freeze them, for various dishes.

    This was so easy, I'm definitely going to do this again, and experiment with some different flavorings.

    [​IMG]
     
  2. kwilkinson

    kwilkinson Senior member

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    As a well-known Pio sausage lover, I hope he brings me some of his tubed meat when he comes to Sonoma.
     
  3. Milhouse

    Milhouse Senior member

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    The bacon is really a great idea. Sounds very simple. . . is there a recipe for salt and cure?
     
  4. Piobaire

    Piobaire Senior member

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    The bacon is really a great idea. Sounds very simple. . . is there a recipe for salt and cure?

    There are probably tons of recipes on the net for this. I got mine out of the bible (Ruhlman's book) and will post the proportions for the cure in the next evening or two. Basically, it's salt, "pink" salt (nitrite to cure the meat), and whatever flavourings you want.
     
  5. why

    why Senior member

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    Next time I get some pork liver I'll try to detail my livermush. Whenever I'm out of it I miss having it ready to be fried up in the morning on some toasted leinsamenbrot. [​IMG]
     
  6. Piobaire

    Piobaire Senior member

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    Next time I get some pork liver I'll try to detail my livermush.

    I think I'm going to try a pate with liver this weekend. One pound pork butt, 4 oz liver, are the meat ingredients.
     
  7. Milhouse

    Milhouse Senior member

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    Is back bacon cured and prepared the same way? I never see pork bellies available around here, but pork loin is always available and often on really good sales.
     
  8. Piobaire

    Piobaire Senior member

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    Is back bacon cured and prepared the same way? I never see pork bellies available around here, but pork loin is always available and often on really good sales.

    Not sure, but probably. However, you don't want to use modern, store bought pork loins for anything much. If you could get a good, Amish type of pig, yes. Modern "production" pigs are not the best thing for real, home done stuff like this. The loins are too low fat for needed flavour.
     
  9. Milhouse

    Milhouse Senior member

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    Good point about the store bought pork. It never has any fat on it these days. I'll have to look around and see what is available.
     
  10. tropics

    tropics Senior member

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    great thread. i've done the sausage a few times, but the mess it makes in the kitchen is unreal. nothing worse than pulling lumps of ground pork from the fridge, toaster, cutlery drawer etc for days afterwards.
     
  11. mpcec

    mpcec Senior member

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    Fantastic thread, If only I wasn't reading this from my dorm room.
     
  12. Piobaire

    Piobaire Senior member

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    Fantastic thread, If only I wasn't reading this from my dorm room.

    Thanks. But I'm sure a lot of sausage gets handled in dorm rooms. [​IMG]
     
  13. edmorel

    edmorel Senior member Dubiously Honored

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    Thanks. But I'm sure a lot of sausage gets handled in dorm rooms. [​IMG]

    Manhandled you could say.
     
  14. georgemichael

    georgemichael Member

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    Okay, first, no homo. While the jokes will be tempting, let's keep it to food.

    Thanks. But I'm sure a lot of sausage gets handled in dorm rooms. [​IMG]


    .......[​IMG]
     
  15. Piobaire

    Piobaire Senior member

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    So I had some time to kill between getting ready for tonight and some unpacking and laundry. What to do? Well, how about making Thuringer sausage? It's a multi-stage process, so I just completed the first stage. Four pounds of pork butt ground coarse, 1 pound of back fat cubed, several spices (lots of coriander) and something called "Fermento." It's a milk product that will give the finished sausage that tangy lactic flavour that dry cured salumni. So here it is, the meat ground, back fat diced, and the spices and Femento mixed in. I packed it tightly to eliminate air pockets and covered it in plastic. It will sit in the fridge for three days until I start the second stage.

    [​IMG]

    Stay tuned.
     
  16. Piobaire

    Piobaire Senior member

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    Making another rasher of bacon. It's a 3# pork belly. As you can see, I had to trim it to fit into the freezer bag. 50 grams of Ruhlman's basic cure, five cloves mashed garlic, four crushed peppers (my wife grew), four crushed bay leaves, several juniper berries and peppercorns crushed. A week in the fridge, flipping it everyday, then smoke it next weekend. I think I'll use hickory this time and do it in my big smoker vs. the stove top one.

    [​IMG]
     
  17. globetrotter

    globetrotter Senior member

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    P,

    every now and again I really envy somebody - you are officially on that list. I want that smoker and sausage maker.
     
  18. Piobaire

    Piobaire Senior member

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    P,

    every now and again I really envy somebody - you are officially on that list. I want that smoker and sausage maker.


    [​IMG]

    If you ever want to buy, I'll provide the links. The sausage stuff is pretty affordable and stores easily.
     
  19. globetrotter

    globetrotter Senior member

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    [​IMG]

    If you ever want to buy, I'll provide the links. The sausage stuff is pretty affordable and stores easily.


    thanks, I might just. Its more a matter of not really having the space, I have a pretty tight kitchen. but I might just do it one day.
     
  20. Piobaire

    Piobaire Senior member

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    Okay, so just chillin' out tonight after a pretty packed last two weeks. So what's a guy to do on a Saturday night when he wants to relax? That's right. Play with his sausage! [​IMG] This is my attempt at thuringer. I actually had to do it tonight, as I need to let it hang at room temp for 10 hours before smoking. I squirm at the thought of letting raw meat hang at room temp, but I have a teaspoon of "pink salt" in the mix, preventing nasty bugs from growing. Tomorrow morning, around 6a, I'll be packing it into the smoker for two hours of cold smoking, then bring it up slowly to an internal temp of 150. It will be getting smoked the whole time, which should take about five hours.
     

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