Homemade Sausage Making

Hello Ross,

Pork butt + jowls 50/50 5200grams
No added fat - the jowls had plenty.
Sucrose 144grams
Light soy sauce 1/3rd cup (60cc)
Non aromatic rice wine 0.5 cup 100ml
Purified salt 90 grams
Cure #1 13 grams
Five spice 8grams
White pepper 8grams
Sesame oil 30ml
Garlic granulated 4grams
Ginger powdered 3grams
Sod. Erythrobate 2.5 grams
Powdered skim milk 1 cup
water 2 cups (16oz)

I did fry a patty to test - I did not add more salt because I am expecting the salt and flavors to get stronger
as the sausages loose water.???

I took 1 sausage and dipped it into Apple Cider Vinigar - just to test it.

I will take your suggestion to add the sausage to a light brine if the sausage does not taste better after shrinking some.

Still have a lot of collagen casings left. I'll be more careful next time around.

The sausages are hanging over chairs in my living room like long strands of 32mm rope. I quit trying to tie them up after
bursting many sausage casings.

Thanks for responding Ross.

By my calculations you have adequate amounts of salt but kinda light on the garlic and other spice. There is no need to brine them the salt is plenty. I would strip a couple of pounds from the casings and carefully adjust the spice.

I took about 2lbs. and added 3 packets of pizza pkts of chili pepper flakes.
Made long ropes of it.

How long should I hang them before cold smoking ? The casing; collagen edible 32 - 35mm

Just until they are dry to touch.

Ross,
I put the sausages into the oven at 160 F till IMT was 138 F after 4 1/2 hours - I could not
get the IMT to150 F for some unknown reason.
I took them out and they smelled like ice cream sausage! TOO MUCH POWD. SKIM MILK
I would guess. I am cold smoking half of the sausages for about 8 hours.

I hope this does not turn into another frutiless endeavor.

On to plan "B" !!!!

After 4 hours of smoking - the ice cream smell was gone. It is starting to smell like
sausage now. After another 4-5 hours smoking and resting at room temp to dehydrate
some more, Carbonaia and I will test-taste it.

Sausage making is more stressful than playing Bingo! :smile

Hey Doug,
How's chances of getting you to post a photo of yourself making some of that ice cream sausage?

Hello Mr. CW

I just spent about 40 minutes composing a detailed response to you and just when I was
about to send it - my message disappeared !

I've got to chill out before attempting another message to you.

Doug

Hi Doug,
Sorry to hear about the "lost in space" episode!
Why not do what Ross and I do? We simply compose everything we'd like to say, in a "word" document format. (as if you were writing a letter in a blank document).
The whole process would go like this:
1. In a "Word" document, write your composition then select the sentences and highlight them with your cursor.
2. "Copy" the selected (highlighted) material. (Don`t use "cut"... in case you need to come back to this document and re-copy it for some reason.
3. Back in Wedliny Domowe, "Paste" the selected (highlighted) material in a new dialogue box.
Hope this helps pal. Keep up the good work.

Best Wishes,
Chuckwagon