Online Workshop: Project B2 (October 2013)
Posted: Mon Oct 07, 2013 06:19
Project B2 - A Basic Guide For A Group Learning The Elementary Techniques Of Sausage Making.
Project B2 has been organized for those people who wish to learn the very basics of sausage making. We will assume that beginners have no experience whatsoever. It is also a place for more experienced members who wish to participate to truly help others over some of their obstacles. It is not the place for more experienced members to show off, take pride in, or boast about their own knowledge or experience. Entries made by more experienced members should be geared directly to helping a beginner learn. The moderator will be a little more critical in this area and may even delete certain "helpful" information if necessary. Experienced members are encouraged to help beginners by providing support and encouragement. Knowledge should be shared humbly and prudently ONLY with the advancement of the beginner in mind. There will be a ton of questions and we encourage those with experience to share their knowledge while remembering it is a beginner`s project. Let it be said upfront, "There are no `silly` questions here... just silly answers".
Members should really arm themselves with the book, "Home Production Of Quality Meats Anhd Sausages", by Stan And Adam Marianski. I cannot emphasize enough how reading and understanding this book will support you daily in your hobby and businesses. If you don't have a copy, you can get one online at Bookmagic.com.
The outline for Project B2 has been planned and written for absolute beginners with possible confidence problems. A suggested reading and study agenda is included and there are even quizzes for those choosing to correct their own answers, thereby learning even more by discussing their mistakes if desired. This is certainly optional but recommended to enhance learning. The format includes reading and studying the very basic issues of the craft, while making "fresh" type sausages and then "cured & prep-cooked"- type sausages for grilling. Finishing up, we`ll touch on Semi-dry curing and perhaps even make a fermented spreadable sausage. As the chat opens, please pose questions that would help benefit others also.
Once the registration has taken place, the forum topic will be closed to all persons not registered. Why? This is to prevent those choosing NOT to participate, from later posting remarks or criticizing beginners` responses or sausage photos. As registered members, this is YOUR forum. Again, all I ask is that we remember it is for beginners and not geared for more advanced sausages and techniques. (Advanced techniques will be studied in a later forum). Please remember courtesy, fellowship, and the rules of the WD forum. Now, let`s have fun learning!
Best Wishes,
Chuckwagon
_______________________________________________________________________
OUTLINE: Proposed Plan for Project B2:
In order to gain knowledge and experience in several areas, I suggest making the following sausages while we study the learning material:
(A.) "Fresh" type sausages:
(1.) 2.2 lbs. (1 kg.) Onion Sausage (loose sausage) by Chuckwagon - http://wedlinydomowe.pl/en/viewtopic.php?t=6787
We`ll 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.
(2.) 5 lbs. (2.25 kg.) "Hip Shot" Hamburger Sausage (Soy Protein Concentrate) http://wedlinydomowe.pl/en/viewtopic.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!
(3.) 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.meatsandsausages.com/sausage ... /bratwurst
We`ll learn how to stuff sausage into casings and make 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 in the next section.
(4.) 2.2 lbs (1 kg.) Italian (Sweet) Sausage In casings (Page 219 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
(B.) "Cured & Cooked" type sausages:
Emulsified sausage
Why do we smoke sausage?
Brown & Serve
(1.) 4.4 lbs. (2 kg.) Kabanosy (Polish snack-stick) (See this link: http://www.wedlinydomowe....ecipes/kabanosy ). It is also on page 235 in"Home Production Of Quality Meats And Sausages" by Stan Marianski.
To introduce associates to collagen casings, Kabanosy has been chosen because it is simple to stuff collagen casings then simply snip them into foot lengths with a pair of scissors. There is no clipping or tying involved and the casing is edible. The original recipe calls for sheep casing, but I think Stan will forgive us this one time in order to learn about collagen casings. Kabanosy has been called the "finest meatstick in the world".
(2.) 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 sweet Hungarian paprika, making this sausage will give us more practice in casing sausages to avoid "smearing" and to make more uniform links.
(C.) "Semi-Dry Cured" Sausage
(1.) 5 lbs. (2.27 kg.) Chorizo by El Ducko (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5873)
(2.) 5 lbs. (2.27 kg.) Smokey Beef Stick http://wedlinydomowe.pl/e...php?p=4542#4542
(If you`ve strolled past the stores in a mall just before the holidays, perhaps you`ve stopped at the place that sells smoked sausages. You know the one... it`s got a "hardwood" in its name and they offer several types of gift baskets for the holidays. Lots of folks like their "smoked beef stick". This is a pretty good clone and it`s a great gift idea for your friends or relatives during the holidays when you put it inside a mahogany casing then inside a dark brown plastic diamond-pattern presentation netting. Tie a fancy Christmas bow around the hog ring and you`ve got a great-looking and great-tasting gift that anyone would like to have. They are best made about 2 weeks before Christmas and kept refrigerated.)
(D.) "Cold-Smoked Fermented Spreadable Sausage" See this link: http://www.wedlinydomowe....-braunschweiger
(1.) 2.2 lbs. (1 kg.) Mettwurst Braunschweiger (Page 394 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
*Note that these sausages have been chosen to give participants experience with a variety of casings, ingredients, and techniques. The Mettwurst is even made using a culture (T-SPX) although it will not be necessary to have a fermentation chamber or drying chamber.
(E.) Other (As suggested or needed)
____________________________________
It was suggested that we set the closing date for registration as Wednesday, October 9th at 11:59 P.M. At this time we closed the Project B2 forum to all others who may comment or criticize. The continued dialogue will be reserved to members of this project (B2) only. The dialogue began at 12:01 on Thursday, October 10th, 2013.
Associates taking part in the project.
1. ssorllih
2. El DuckO
3. Sambal Badjak
4. AJWillsnet
5. Grasshopper
6. Tasplas
7. Redzed
8. Crusty44
9. Hamn'Cheese
10. DDWaterdog
11. SAR
12. M.D.Flan
13. Shuswap
14. MRMatuszek
15. Sawhorseray
16. Ursula
17. Markjass
18. two_MN_kids
19. Cabonaia
20. Pignout
21. TruckTramp
22. Doug
23. Ottothecow
24. mweipert
25. TSmodie
Welcome aboard folks! Welcome to Project B2 - a learning forum. Soon, we'll get around to ordering supplies. While we wait on them, let's take advantage of the time by doing a little reading. Please read the recommended material before we discuss it online. It is highly recommended that you supplement your reading by locating a copy of ,"Home Production Of Quality Meats And Sausages"... by Stan and Adam Marianski. (Online at "Bookmagic.com".
Reading And Check Ups
For those of you wishing to know how well you understand the material, I`ll post a series of True of False questions for each topic below. The answers will be given at the bottom of the page as we progress and you`ll have to check your own score. We will not compare or discuss scores, but you should ask questions about the ones you miss. The questions are there only for you to evaluate your own understanding. If you miss a question, why not discuss the topic with the group online?
Project B2 has been organized for those people who wish to learn the very basics of sausage making. We will assume that beginners have no experience whatsoever. It is also a place for more experienced members who wish to participate to truly help others over some of their obstacles. It is not the place for more experienced members to show off, take pride in, or boast about their own knowledge or experience. Entries made by more experienced members should be geared directly to helping a beginner learn. The moderator will be a little more critical in this area and may even delete certain "helpful" information if necessary. Experienced members are encouraged to help beginners by providing support and encouragement. Knowledge should be shared humbly and prudently ONLY with the advancement of the beginner in mind. There will be a ton of questions and we encourage those with experience to share their knowledge while remembering it is a beginner`s project. Let it be said upfront, "There are no `silly` questions here... just silly answers".
Members should really arm themselves with the book, "Home Production Of Quality Meats Anhd Sausages", by Stan And Adam Marianski. I cannot emphasize enough how reading and understanding this book will support you daily in your hobby and businesses. If you don't have a copy, you can get one online at Bookmagic.com.
The outline for Project B2 has been planned and written for absolute beginners with possible confidence problems. A suggested reading and study agenda is included and there are even quizzes for those choosing to correct their own answers, thereby learning even more by discussing their mistakes if desired. This is certainly optional but recommended to enhance learning. The format includes reading and studying the very basic issues of the craft, while making "fresh" type sausages and then "cured & prep-cooked"- type sausages for grilling. Finishing up, we`ll touch on Semi-dry curing and perhaps even make a fermented spreadable sausage. As the chat opens, please pose questions that would help benefit others also.
Once the registration has taken place, the forum topic will be closed to all persons not registered. Why? This is to prevent those choosing NOT to participate, from later posting remarks or criticizing beginners` responses or sausage photos. As registered members, this is YOUR forum. Again, all I ask is that we remember it is for beginners and not geared for more advanced sausages and techniques. (Advanced techniques will be studied in a later forum). Please remember courtesy, fellowship, and the rules of the WD forum. Now, let`s have fun learning!
Best Wishes,
Chuckwagon
_______________________________________________________________________
OUTLINE: Proposed Plan for Project B2:
In order to gain knowledge and experience in several areas, I suggest making the following sausages while we study the learning material:
(A.) "Fresh" type sausages:
(1.) 2.2 lbs. (1 kg.) Onion Sausage (loose sausage) by Chuckwagon - http://wedlinydomowe.pl/en/viewtopic.php?t=6787
We`ll 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.
(2.) 5 lbs. (2.25 kg.) "Hip Shot" Hamburger Sausage (Soy Protein Concentrate) http://wedlinydomowe.pl/en/viewtopic.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!
(3.) 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.meatsandsausages.com/sausage ... /bratwurst
We`ll learn how to stuff sausage into casings and make 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 in the next section.
(4.) 2.2 lbs (1 kg.) Italian (Sweet) Sausage In casings (Page 219 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
(B.) "Cured & Cooked" type sausages:
Emulsified sausage
Why do we smoke sausage?
Brown & Serve
(1.) 4.4 lbs. (2 kg.) Kabanosy (Polish snack-stick) (See this link: http://www.wedlinydomowe....ecipes/kabanosy ). It is also on page 235 in"Home Production Of Quality Meats And Sausages" by Stan Marianski.
To introduce associates to collagen casings, Kabanosy has been chosen because it is simple to stuff collagen casings then simply snip them into foot lengths with a pair of scissors. There is no clipping or tying involved and the casing is edible. The original recipe calls for sheep casing, but I think Stan will forgive us this one time in order to learn about collagen casings. Kabanosy has been called the "finest meatstick in the world".
(2.) 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 sweet Hungarian paprika, making this sausage will give us more practice in casing sausages to avoid "smearing" and to make more uniform links.
(C.) "Semi-Dry Cured" Sausage
(1.) 5 lbs. (2.27 kg.) Chorizo by El Ducko (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5873)
(2.) 5 lbs. (2.27 kg.) Smokey Beef Stick http://wedlinydomowe.pl/e...php?p=4542#4542
(If you`ve strolled past the stores in a mall just before the holidays, perhaps you`ve stopped at the place that sells smoked sausages. You know the one... it`s got a "hardwood" in its name and they offer several types of gift baskets for the holidays. Lots of folks like their "smoked beef stick". This is a pretty good clone and it`s a great gift idea for your friends or relatives during the holidays when you put it inside a mahogany casing then inside a dark brown plastic diamond-pattern presentation netting. Tie a fancy Christmas bow around the hog ring and you`ve got a great-looking and great-tasting gift that anyone would like to have. They are best made about 2 weeks before Christmas and kept refrigerated.)
(D.) "Cold-Smoked Fermented Spreadable Sausage" See this link: http://www.wedlinydomowe....-braunschweiger
(1.) 2.2 lbs. (1 kg.) Mettwurst Braunschweiger (Page 394 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
*Note that these sausages have been chosen to give participants experience with a variety of casings, ingredients, and techniques. The Mettwurst is even made using a culture (T-SPX) although it will not be necessary to have a fermentation chamber or drying chamber.
(E.) Other (As suggested or needed)
____________________________________
It was suggested that we set the closing date for registration as Wednesday, October 9th at 11:59 P.M. At this time we closed the Project B2 forum to all others who may comment or criticize. The continued dialogue will be reserved to members of this project (B2) only. The dialogue began at 12:01 on Thursday, October 10th, 2013.
Associates taking part in the project.
1. ssorllih
2. El DuckO
3. Sambal Badjak
4. AJWillsnet
5. Grasshopper
6. Tasplas
7. Redzed
8. Crusty44
9. Hamn'Cheese
10. DDWaterdog
11. SAR
12. M.D.Flan
13. Shuswap
14. MRMatuszek
15. Sawhorseray
16. Ursula
17. Markjass
18. two_MN_kids
19. Cabonaia
20. Pignout
21. TruckTramp
22. Doug
23. Ottothecow
24. mweipert
25. TSmodie
Welcome aboard folks! Welcome to Project B2 - a learning forum. Soon, we'll get around to ordering supplies. While we wait on them, let's take advantage of the time by doing a little reading. Please read the recommended material before we discuss it online. It is highly recommended that you supplement your reading by locating a copy of ,"Home Production Of Quality Meats And Sausages"... by Stan and Adam Marianski. (Online at "Bookmagic.com".
Reading And Check Ups
For those of you wishing to know how well you understand the material, I`ll post a series of True of False questions for each topic below. The answers will be given at the bottom of the page as we progress and you`ll have to check your own score. We will not compare or discuss scores, but you should ask questions about the ones you miss. The questions are there only for you to evaluate your own understanding. If you miss a question, why not discuss the topic with the group online?