Spud, you ol' salty dog! You can never be a pain. Always good to hear from you pard.
I'm a bit disappointed in the "sign up sheet" on this project, as we only have eleven folks. I've been dragging my heels hoping more beginners would see the project. However, we'll be moving on it in the next few days pard. I'm going to post a partial outline of the plan today; perhaps that will attract a few more participants.
Spud, You wrote:
Process driven would be the way for me as I need to be coached a wee bit.
Hey, I`m a good "coach". They benched me because I was too slow running from 1st base to 2nd base
in my cowboy boots!
We will use the book,
"Home Production Of Quality Meats And Sausages"... by Stan and Adam Marianski
First of all, here`s how the roster looks so far:
Wedliny Domowe " Project KB" - For Beginners
1. Sambal Badjak
2. Shuswap
3. El DuckO
4. Grasshopper
5. Graybeard
6. Rgauthier20420
7. Spud
8. Oops1215
9. dabrjn
10. psykobillys
11. 2MnKids
A "closed" registration keeps sometimes overly critical "onlookers" from making comments that may appear to be overly harsh or even fault-finding. Quite frankly, these are sometimes made while under the influence of a little ruckus juice by folks who often regret a word or two the next day. They have, at times, asked me to change their remarks. It seems that people get brave when tipsy, and sometimes they get carried away with their opinion or recommendations while really intending to merely help. Beginners especially, may become offended by critical remarks passed on with only good intentions - especially those "rubberneckers" who just happen to look in out of curiosity. Believe it or not, there have been two or three times I have been able to spot and remove a caustic remark (unintentional or not), made by "overconfident individuals" who find it beneath their pride to even register for a "beginners" project. You would be amazed at how many people fit in this category. On the other hand, I have marveled at a few folks with years of experience behind them, who silently sign up, intending to help beginners with no big fuss! No phony pride involved - just altruistic intentions.
Shuswap wrote: I am comfortable with the form of presentation. I've never liked a straight jacket, which is what a formalized format feels like.
I`m with you pard. I do, however, like to keep the
"Check Yourself Up" questions in place. These exams enable interested participants to see how they are doing with their own progress. It is private and answers are included below each exam for your own reference. This can also be a great learning tool.
Okay folks....
We need your input and suggestions. We should move on this project within the next couple of days. Please look over the following suggested beginning plan and partial outline. This is YOUR forum. We can go as quickly or as slowly as you prefer and even semi-tailor it to your needs when necessary. But we DO expect you to take an active part, asking questions, taking the quizzes, etc.
PROPOSED OUTLINE: Proposed Plan for Project KB (Third project in making "fresh"-type sausages).
In order to gain basic knowledge and practical experience in several essential areas, I suggest making the following sausages while we study the accompanying posted learning material:
(A.)
Learning the basics: "Mincing n` Mixing"
1. Smoked Pork Loin (Canadian Bacon)
2. "Fresh" type sausages:
3. Smoked Fish
4. Making bacon
5. Making ham
(a.)
(b.)
(1.)
Smoked Pork Loin (ham) aka "Canadian Bacon"
This is a great way to start sausage-making and learn the basics. We`ll learn how to make a brine and change the very nature of meat, cure and salt the product, smoke meat with hickory sawdust, and make the finest "ham" you`ve ever had.
http://wedlinydomowe.pl/en/viewtopic.ph ... ght=#21252
(2.)
2.2 lbs. (1 kg.) Onion Sausage (loose sausage) -
http://wedlinydomowe.pl/en/viewtopic.php?t=6787
Let`s learn about the basics of meat science and selection. Proteins and exudates. Phosphates. The pH and glycolysis of meat. Grinding techniques. Understanding cohesion forces (binding). Will it hold water? Storing and freezing meat.
( ) Reading activity
( ) "Check Yourself Up" Quiz
(3.)
5 lbs. (2.25 kg.) "Hip Shot" Hamburger Sausage (with soy protein concentrate)
http://wedlinydomowe.pl/e...php?p=3911#3911
We`ll talk about meat color and flavor as we mix two different meats together. We`ll learn about "binding" and the reasons we use soy protein concentrate. No more shrinking, dry, hamburgers!
B. Casing Sausages
( ) Reading activity
(4.)
5 lbs. (2.25 kg.) Snagman`s "Downunder Pork n` Apple Sausage" - a terrific sausage for any meal featuring tart apples and pork neck meat. We`ll gain experience mixing and learn how to stuff sausage into casings, making proper links as we discuss various casings. We`ll talk about the basics of emulsification and have an opportunity to make an "emulsified" hot dog frankfurter while we learn about bacterial contamination of meat and safety procedures to prevent it.
(C.)
Smoking sausage!
( ) Reading activity
( ) "Check Yourself Up" Quiz
(5.)
Making an "emulsified" Hot Dog (Frankfurter).
(6.)
2.2 lbs. (1 kg. ) German Bratwurst (Brats in casings) (Page 211 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.meatsandsausag...cipes/bratwurst
( ) Reading activity
(7.) Other ethnic sausages suggested by our participating members.
(D.) Smoking Fish!
Various recipes
(E.) Let`s Make Bacon
( ) Reading activity
( ) "Check Yourself Up" Quiz
(F.) Let`s Make Ham
Various Recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz
G. Other Sausage-Related Various recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz
(1.) Making "Tasso" - Cajun Pork Shoulder "Ham" -
http://wedlinydomowe.pl/en/viewtopic.php?p=22766#22766
Part II "Cured & Cooked" type sausages:
Cooking a "cured" sausage
Emulsified sausage
Why do we smoke this type sausage?
"Brown & Serve" sausages
(1.)
2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman (See this link:
http://wedlinydomowe.pl/en/viewtopic.php?t=5245)
This Hungarian sausage is out of this world! Made with garlic and authentic, sweet Hungarian paprika, making this sausage will give us more practice in casing sausages, making more uniform links, and practice to avoid "smearing".
( ) Reading activity
( ) "Check Yourself Up" Quiz
(Continued...)