Home Made Sausage, Cured, and Smoked Meats

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

  1. romafan

    romafan Senior member

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    You are the man! Everything you wanted to know about smoking sausage? [​IMG] Ask Pio! [​IMG]

    I played around w/ a smoker about 10 years ago (cool water? - nothing fancy) - never got past some basic fish experiments. You are an inspiration!
     
  2. shasta

    shasta Senior member

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    I made 50 lbs. of spicy italian sausage with my father in law a couple weeks ago - it was about 9 hours of work but the finished product is outstanding.

    nobody beats my meat.
     
  3. Piobaire

    Piobaire Not left of center?

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    You are the man! Everything you wanted to know about smoking sausage? [​IMG] Ask Pio! [​IMG]

    I played around w/ a smoker about 10 years ago (cool water? - nothing fancy) - never got past some basic fish experiments. You are an inspiration!


    [​IMG]

    Thanks. I never thought this thread would generate so much interest and am rather tickled pink by this.

    Summer sausage this weekend. Doing the initial grind on Friday as it has to sit in the fridge and cure for two days.
     
  4. BDC2823

    BDC2823 Senior member

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    Out of curiosity, where are you getting these recipes from? I assume various cookbooks and then you go out and get the ingredients and make these salivating sausages.

    You keep posting more of these pics and you're going to end up convincing me to take up this hobby as well.
     
  5. kwilkinson

    kwilkinson Having a Ball

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    Charcuterie is The Bible but there are other, more rustical, less explanatory books out there.
     
  6. foodguy

    foodguy Senior member

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    [​IMG]

    Thanks. I never thought this thread would generate so much interest and am rather tickled pink by this.


    this really is cool, isn't it? much more fun than egullet or any of those others. if it's ok with pio, i'm going to forward a link of this thread to michael ruhlman. he'll get a kick out of knowing someone is actually cooking out of that book.
     
  7. why

    why Senior member

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    this really is cool, isn't it? much more fun than egullet or any of those others. if it's ok with pio, i'm going to forward a link of this thread to michael ruhlman. he'll get a kick out of knowing someone is actually cooking out of that book.

    I think he might've figured it out when he got a royalty check for $3.00. [​IMG]

    Books with them hard-ta-pernounce fancy werds don't sell well in Johnsonville.
     
  8. foodguy

    foodguy Senior member

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    I think he might've figured it out when he got a royalty check for $3.00. [​IMG]

    Books with them hard-ta-pernounce fancy werds don't sell well in Johnsonville.


    i think it's a pretty safe assumption that this was not a book Michael did as part of a get-rich-quick scheme. but it is a great book and it has attracted a really passionate following from the meaty boys.
     
  9. kwilkinson

    kwilkinson Having a Ball

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    meaty boys.
    [​IMG]
     
  10. Kaga

    Kaga Senior member

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    Pio-san:

    If my memory serves me correctly, you have become adept at stuffing your own sausage as well as smoking the sausages of others. Bravo!
     
  11. BDC2823

    BDC2823 Senior member

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    Charcuterie is The Bible but there are other, more rustical, less explanatory books out there.

    Fuck it, I'm going to give you a homework assignment Kyle. We will use Charcuterie as number one, but you are to give me 5 cookbooks to buy. Pick them out based on what you would personally get and cook from yourself. Whether it be Keller, etc. As you know, I'm pretty much a badass at everything ([​IMG] ) so choose from a more simplistic approach to more complex recipes at will.

    I already have a few sushi cookbooks that haven't been used when I came to the realization that I have a rather expansive palette when it comes to sushi and like to try many things each meal, so it's best to just go to the sushi bars instead of having to buy a smorgasbord of sea creatures. I think I have a book called "How to Cook Everything" or something along those lines as well.

    Oh, and you never gave me your opinion based on the pics I posted on FB of the appetizer recipes you gave me for Christmas (they were a big hit).
     
  12. kwilkinson

    kwilkinson Having a Ball

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    French Laundry Cookbook
    Charcuterie
    Alinea (more for food porn and flavor ideas than at home cooking recipes)
    Larousse Gastronomique
    The Complete Robuchon


    These are all books I reach for on a continued basis. For ideas, inspiration, questions, everything.


    The food looked good dude. I'm glad it turned out so well.

    Edit: Another book you absolutely MUST have, just to understand kitchen science and the way food works, is On Food and Cooking by Harold McGee. Guy is an absolute genius. Any question you might have he will answer in two ways, one very straightforward and simple to understand, and another way that gets down to the molecular level so you really become smurterer.
     
  13. Piobaire

    Piobaire Not left of center?

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    Out of curiosity, where are you getting these recipes from? I assume various cookbooks and then you go out and get the ingredients and make these salivating sausages.

    You keep posting more of these pics and you're going to end up convincing me to take up this hobby as well.


    Charcuterie is The Bible but there are other, more rustical, less explanatory books out there.

    this really is cool, isn't it? much more fun than egullet or any of those others. if it's ok with pio, i'm going to forward a link of this thread to michael ruhlman. he'll get a kick out of knowing someone is actually cooking out of that book.

    What Kyle said. I got that book and it has cost me a lot of money! $600 for my current smoker, about $350 in sausage making equipment, and now another $300 for a smoker that is tailored just for smoking sausage. Oh, and have a La Crueset terrine on order. This book has really educated me and I am greatly enjoying the whole process. This weekend will be summer sausage and next will be my first attempt at pate.

    After you get basic theory/technique down, there's the huge book by Rytek Kutas, but as Kyle said, must less in the way of walking you through and much more a pile of recipes.

    Foodguy, I'd love you to forward this thread to Ruhlman. His book has really changed my view of charcuterie, educated me, and obviously has me involved in the process.

    [​IMG]
     
  14. kwilkinson

    kwilkinson Having a Ball

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    Ruhlman is awesome. Every book he writes, or even has a part in writing, I really enjoy. I own most of them. His "...Of a Chef" series is one of the things that took me from loving food and cooking to wanting to be a professional.
     
  15. BDC2823

    BDC2823 Senior member

    Messages:
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    French Laundry Cookbook
    Charcuterie
    Alinea (more for food porn and flavor ideas than at home cooking recipes)
    Larousse Gastronomique
    The Complete Robuchon


    These are all books I reach for on a continued basis. For ideas, inspiration, questions, everything.


    The food looked good dude. I'm glad it turned out so well.

    Edit: Another book you absolutely MUST have, just to understand kitchen science and the way food works, is On Food and Cooking by Harold McGee. Guy is an absolute genius. Any question you might have he will answer in two ways, one very straightforward and simple to understand, and another way that gets down to the molecular level so you really become smurterer.


    What Kyle said. I got that book and it has cost me a lot of money! $600 for my current smoker, about $350 in sausage making equipment, and now another $300 for a smoker that is tailored just for smoking sausage. Oh, and have a La Crueset terrine on order. This book has really educated me and I am greatly enjoying the whole process. This weekend will be summer sausage and next will be my first attempt at pate.

    After you get basic theory/technique down, there's the huge book by Rytek Kutas, but as Kyle said, must less in the way of walking you through and much more a pile of recipes.

    Foodguy, I'd love you to forward this thread to Ruhlman. His book has really changed my view of charcuterie, educated me, and obviously has me involved in the process.

    [​IMG]


    Thanks guys. [​IMG]

    Kyle, I've got all those books written down and will be making an Amazon purchase tonight if I have time or when I get back from a vacation next week. I can't wait to dive in and become smurterer. Oh Pio, this book may end up having the same fate on me...time will tell.
     

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