SAUSAGE PHOTO GALLERY (Without Original Recipes)
Thanks Jeff,
Yes the other coppa will hang for a while yet. I kept a chunk of the previous one for 5 months and it tasted great. Just a note here, the juniper/bayleaf seasonings are kind of pedestrian. OK, but boring. The previous one was loaded with paprika, hot chilies, garlic, cinammon, cumin, and much more and it was heaven!
Yes the other coppa will hang for a while yet. I kept a chunk of the previous one for 5 months and it tasted great. Just a note here, the juniper/bayleaf seasonings are kind of pedestrian. OK, but boring. The previous one was loaded with paprika, hot chilies, garlic, cinammon, cumin, and much more and it was heaven!
Red - you are a more patient man than I! I don't think I've ever held a coppa longer than 3 months. But each exta month has made a discernible difference.
I have the same experience with pedestrian spices. The more aggressive ones, liberally applied, are more to my liking.
I just started a couple new ones recently, but had to put them on hold in order to throw my curing chamber into full refrigeration mode to hold a pig I'm about to butcher. Here is a picture for the Sausage-in-the-early-stages Gallery. Sorry for the fuzziness. I think my hands were shaking after lugging those things in.
I have the same experience with pedestrian spices. The more aggressive ones, liberally applied, are more to my liking.
I just started a couple new ones recently, but had to put them on hold in order to throw my curing chamber into full refrigeration mode to hold a pig I'm about to butcher. Here is a picture for the Sausage-in-the-early-stages Gallery. Sorry for the fuzziness. I think my hands were shaking after lugging those things in.
- Chuckwagon
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Hey Chuckwagon,Chuckwagon wrote:Terrific lookin' chorizo, Russ! Did you make your own relish too?
Don't stop now big guy! Hey, what part of Utah are you in?
Best Wishes,
Chuckwagon
Thanks! it was a fun one to make and yes we made the Chimichuri as well! Its my mothers old family recipe from Argentina. We have been making it since we were kids. If you don't mind a bit of garlic its the best Chimi I have ever had! (stays with you for weeks though!)
I just moved to Michigan for the next little bit but my family and I are from pleasant grove... they are doing a competition today actually at the Salt Lake Fair! Are you familiar with Utah?
Thanks for the shout out!
Russ
artisanbros.blogspot.com
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Finally getting around to posting a couple of pictures of my work of the last weekend of September. I started with 18 lbs. of venison, 9 lbs. of pork back fat, and about 25 lbs. of pork butt. I wasn't too sure at the beginning what I was going to make, other than the Venison links. I decided on a Cotto Salami recipe from Len Poli, and with the remaining ground pork, made some bulk Italian.
The following is the result of the weekends efforts, with an extra day for packaging.
Smoked venison, using Marianski's recipe, a 20 lb. batch divided, with cheddar cheese in half batch on right side. Cotto Salami, also a 20 lb. batch in 4-inch casing in the middle, and 11 lbs. of bulk "Hot" Italian behind that, also a Marianski's recipe.
Close-up shot of the Cotto Salami.
As I share it with family and friends it won't last long. Ended up with 92 links for the venison sausage. I was completely surprised by no blow-outs during the linking stage! I'm very pleased with the flavor of all of it.
Thanks for looking.
Jim
The following is the result of the weekends efforts, with an extra day for packaging.
Smoked venison, using Marianski's recipe, a 20 lb. batch divided, with cheddar cheese in half batch on right side. Cotto Salami, also a 20 lb. batch in 4-inch casing in the middle, and 11 lbs. of bulk "Hot" Italian behind that, also a Marianski's recipe.
Close-up shot of the Cotto Salami.
As I share it with family and friends it won't last long. Ended up with 92 links for the venison sausage. I was completely surprised by no blow-outs during the linking stage! I'm very pleased with the flavor of all of it.
Thanks for looking.
Jim
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A Days Work
Chicken Italian Sausage w/ Dried Tomatoes & Black Olives
22.5 lbs deboned chicken thighs, with skin
PS Seasoning Italian sausage mix, 25 lbs
12 oz dehydrated tomatoes from the back yard, re-hydrated in warm water
3 cans ripe black olives, drained
I bottle California chardonny
Everything but the wine and seasoning get run thru the grinder, medium plate
Stir the wine and seasoning, everything goes for a five minute ride in the mixer.
Throw the mix into the freezer while cleaning up the grinder, then setting up the stuffer
Stuff and link, then everything back into the freezer for a hour
After a hour of firming up in the freezer, shrink-wrap and label
Another grueling day on the links, worth every second! RAY
22.5 lbs deboned chicken thighs, with skin
PS Seasoning Italian sausage mix, 25 lbs
12 oz dehydrated tomatoes from the back yard, re-hydrated in warm water
3 cans ripe black olives, drained
I bottle California chardonny
Everything but the wine and seasoning get run thru the grinder, medium plate
Stir the wine and seasoning, everything goes for a five minute ride in the mixer.
Throw the mix into the freezer while cleaning up the grinder, then setting up the stuffer
Stuff and link, then everything back into the freezer for a hour
After a hour of firming up in the freezer, shrink-wrap and label
Another grueling day on the links, worth every second! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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