SAUSAGE PHOTO GALLERY (Without Original Recipes)
- nepas
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sam3 wrote:Here are some Smoked Jalapeno Sausages I made last weekend. 2 hours of smoke and a total of 9.5 hrs to finish. They came out nice a firm but not too dry.
I didn't cool them after they came out, think I'll try that next time.
http://i120.photobucket.com/albums/o164 ... um/043.jpg]Image[/img]
Looks AWESOME.....Sam
Your becoming a master sausage maker.
- nepas
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Caddy Of Collagen
Ordered another caddy of collagen stick casings. This box is 17mm
Took them to smaller size vac bags.
I'm ready to make more, And they fit all my tubes.
Took them to smaller size vac bags.
I'm ready to make more, And they fit all my tubes.
- Chuckwagon
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- Location: Rocky Mountains
CW I am not going to say it was great but worth working on. My friend corrected me on the spelling, langonisa. I found my product to be of a grainy texture. Maybe not enough mixing to coat the fat to keep it bonded.
He actually said this " That is the best langonisa I have seen. Honest! The commercially made ones here has far too much sugar and preservatives. They are also colored artificially and looks like a sticky hot dog. That breakfast plate of fried rice and langonisa is a classic!"
He actually said this " That is the best langonisa I have seen. Honest! The commercially made ones here has far too much sugar and preservatives. They are also colored artificially and looks like a sticky hot dog. That breakfast plate of fried rice and langonisa is a classic!"
Dick
Never quit learning!
Never quit learning!
- Chuckwagon
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- Location: Rocky Mountains
Hi Dick, You wrote:
Dick ol` pal, please don`t for one minute think I`m being critical. I`m trying to be helpful! I know exactly what you are talking about and we`ve all gone through it.
I don`t believe I`ve ever met a sausage maker who didn`t spoil one of his beginning batches by "breaking the fat" and turning the texture into sawdust. Anyone who tells you they haven`t done it at one time or another is either fibbing or they haven`t made much sausage at all. I surely had my moments. Most often, the "grainy" texture people refer to in sausage, is the result of only one thing - too much heat during the preparatory cooking. It is most important not to exceed the IMT (internal meat temperature) of 170°F., as the collagen will "break" and the fat in the sausage will become liquid.
As the temperature reaches 138°F. (59° C.) the sausage is protected from trichinella spiralis. At about 145°F. (63°C.) the sausage is "par-cooked" or "prep-cooked" for use on the grill later on. (Be sure to refrigerate the sausages until you cook and eat them.) Most sausages are safely fully-cooked upon reaching 152°F. (67°C.). At this point, the sausage becomes protected against all sorts of other pathogenic bacteria and microorganisms.
The temperature of 170° is the extreme upper limit and beyond this point, nothing will save the sausage. Once the fat liquefies, or even begins to liquefy, the sausage cannot be salvaged and it will taste dreadful. Often, you`ll see pockets of orange solidified fat inside the sausage after it has cooled. Sometimes you`ll see it on the floor of your smokehouse. Worse, the texture will resemble sawdust. Ol` Rytek used to say, "sawdust... just like sawdust", then shake his head.
Whether you use your smoker, your kitchen oven, or even a pot of water on the stove, to prep-cook sausages, if you take your time and GRADUALLY raise the temperature only a couple of degrees every fifteen or twenty minutes, the sausages will be just fine. This procedure most often involves several hours. On the other hand, if you attempt to shorten the process by raising the heat too quickly, you`re only inviting problems. Worse, if the temperature exceeds 170°F., you`ll have to toss the batch. And don`t feed them to your dog! He didn`t do anything to you. At this point, the only thing sawdust sausages are good for is shotgun practice, and with a little drying, they`ll even disintegrate in the air in a delightful puff of dust upon receiving a well placed blast of a 12 gauge.
OK, now that I have let all the air out of your balloon, please remember I am just trying to help you solve problems. I`m not being critical. Everyone on the forum thinks you are a great guy and we`re all pulling for you. Now, make another batch and slow down the heat.
Best Wishes,
Chuckwagon
I found my product to be of a grainy texture. Maybe not enough mixing to coat the fat to keep it bonded.
Dick ol` pal, please don`t for one minute think I`m being critical. I`m trying to be helpful! I know exactly what you are talking about and we`ve all gone through it.
I don`t believe I`ve ever met a sausage maker who didn`t spoil one of his beginning batches by "breaking the fat" and turning the texture into sawdust. Anyone who tells you they haven`t done it at one time or another is either fibbing or they haven`t made much sausage at all. I surely had my moments. Most often, the "grainy" texture people refer to in sausage, is the result of only one thing - too much heat during the preparatory cooking. It is most important not to exceed the IMT (internal meat temperature) of 170°F., as the collagen will "break" and the fat in the sausage will become liquid.
As the temperature reaches 138°F. (59° C.) the sausage is protected from trichinella spiralis. At about 145°F. (63°C.) the sausage is "par-cooked" or "prep-cooked" for use on the grill later on. (Be sure to refrigerate the sausages until you cook and eat them.) Most sausages are safely fully-cooked upon reaching 152°F. (67°C.). At this point, the sausage becomes protected against all sorts of other pathogenic bacteria and microorganisms.
The temperature of 170° is the extreme upper limit and beyond this point, nothing will save the sausage. Once the fat liquefies, or even begins to liquefy, the sausage cannot be salvaged and it will taste dreadful. Often, you`ll see pockets of orange solidified fat inside the sausage after it has cooled. Sometimes you`ll see it on the floor of your smokehouse. Worse, the texture will resemble sawdust. Ol` Rytek used to say, "sawdust... just like sawdust", then shake his head.
Whether you use your smoker, your kitchen oven, or even a pot of water on the stove, to prep-cook sausages, if you take your time and GRADUALLY raise the temperature only a couple of degrees every fifteen or twenty minutes, the sausages will be just fine. This procedure most often involves several hours. On the other hand, if you attempt to shorten the process by raising the heat too quickly, you`re only inviting problems. Worse, if the temperature exceeds 170°F., you`ll have to toss the batch. And don`t feed them to your dog! He didn`t do anything to you. At this point, the only thing sawdust sausages are good for is shotgun practice, and with a little drying, they`ll even disintegrate in the air in a delightful puff of dust upon receiving a well placed blast of a 12 gauge.
OK, now that I have let all the air out of your balloon, please remember I am just trying to help you solve problems. I`m not being critical. Everyone on the forum thinks you are a great guy and we`re all pulling for you. Now, make another batch and slow down the heat.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Decided to make some Leggs old Plantation #116 Snack stix today. I used 3 pounds of Ground chuck 80/20 and 1 pound of ground pork.
Mixed in 3 ounces of the spice mix and the Cure #1 then put it in the stuffer.
All stuffed, I had a few blow outs this time.
Hanging in the smoker gettin ready for some Alder Smoke today. Never tried Alder on Snack stix so their gonna get 2 hours worth.
That there is some Original Bradley Puck smoke in them thar hills
The cat Gettin the last Mouse in the house, Scares the snack stix out me when he sneeks back there and grabs my hand
And finally all done, will hang and refrigerate for a day or two.
Mixed in 3 ounces of the spice mix and the Cure #1 then put it in the stuffer.
All stuffed, I had a few blow outs this time.
Hanging in the smoker gettin ready for some Alder Smoke today. Never tried Alder on Snack stix so their gonna get 2 hours worth.
That there is some Original Bradley Puck smoke in them thar hills
The cat Gettin the last Mouse in the house, Scares the snack stix out me when he sneeks back there and grabs my hand
And finally all done, will hang and refrigerate for a day or two.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains