SAUSAGE PHOTO GALLERY (Without Original Recipes)

crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

appetisers to yodle about.

Post by crustyo44 » Mon Dec 17, 2012 08:42

Red,
I am flabbergasted, a display as yours, here at the Brisbane Show, would earn you First Prize with bells on.
What a lot of work but also what a lot of satisfaction to produce such wonderful appetisers.
Congratulations. I will be picking your brains shortly, you don't realise what you have started.
Cheers Mate.
Jan.
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Mon Dec 17, 2012 14:28

Redzed, now thats a spread!!
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
huckelberry
User
User
Posts: 97
Joined: Tue Sep 25, 2012 18:37
Location: Arkansas

WoW

Post by huckelberry » Tue Dec 18, 2012 06:52

:shock: WoW! Man O man that looks great. very very impressive. I could only hope to get to the point of doing fermented sausage much less on the scale you've accomplished. GREAT GOING! NOW WHERE DO I SEND MY ORDER? :razz:
Don't take life to seriously.
You're not getting out of it alive!
User avatar
NorCal Kid
Passionate
Passionate
Posts: 338
Joined: Thu Jun 02, 2011 23:43
Location: Sunny Northern California

Post by NorCal Kid » Wed Dec 19, 2012 15:00

Nicely done!
I always come away impressed whenever I get the time to check in here & see what the talented people on this forum are capable producing at home.
It's a humbling experience. that's for sure.
But I also consider it a challenge to myself to improve the areas where I am weakest in this culinary area, and by learning from the great people here, I hope to have some level of achievement.

Thanks for posting your work here. Fantastic!.

Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Wed Dec 19, 2012 16:25

That is great looking work. I am in a rut here and just making fresh sausage and using what I have in the freezer.
Ross- tightwad home cook
sausage-john
Beginner
Beginner
Posts: 38
Joined: Sun Dec 30, 2012 23:54
Location: charlottetown

Post by sausage-john » Wed Jan 23, 2013 12:45

Well, I am on my second dry-cured sausages run, making a Spanish Chorizo as my wife dosn't like it to spicy. Got ingredients list from varies sites and combined them for my personal liking, the recipe called for 1 glass of Anisette, I had some Greek Uzo on hand. I will follow the "the art of making fermented sausages" by Stanely Marianski CHORIZO guidelines for the fermenting and curing process.

Chorizo Spanish made a 4 kg batch
1 kg / 4 kg

1000 g Pork lean, cubed 3000 g
400 g Pork fat, cubed lightly frozen 800 g

13 g Salt 57 g
3 g Garlic powder 10 g
2 g Cayenne pepper 7 g
21 g Paprika smoked 80 g
100 ml Red pepper roasted, chopped finely 250 ml
2 g Dextrose 8 g

60 ml Anisette (1 glass) used Uzo 225 ml
2.5 g Cure #2 9.5 g
0.12 g T-SPX culture mixed with distilled water 0.5 g (1/4 tsp)


Instructions
1) dissolve the bactoferm TSPX in the distilled water, leave for 30 minutes.
2) soak the hogs casings in tepid water for at least 30 minutes.
3) Grind the meat/fat dice through the coarse plate on your meat grinder.
4) Mix the pork, fat, salt, cure#2, dextrose, black pepper and piment together very thoroughly.
5) Mixed in the Uzo and added in the TSPX solution.
6) Mix this very thoroughly.
7) Stuff in to hogs casings, tie off in to 12″ links.
8 ) Tie these links in to loops.
9) Ferment at 20C (75F) for 72hours, 90% humidity.
10) Check the pH of the meat - you want 5.3 or lower.
11) Once desired pH has been reached, air dry at 55F, 80% humidity for 2 weeks, or until the sausages are stiff throughout and have lost at least 35% of their initial weight.

Image[/img]

Image://[/img]

Image[/img]

John
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Wed Jan 23, 2013 16:30

Looks like you've done a great job on the chorizo! For a beginner, you are way up there on the learning curve.
User avatar
CrankyBuzzard
Passionate
Passionate
Posts: 242
Joined: Wed Jan 12, 2011 23:09
Location: Texas
Contact:

Post by CrankyBuzzard » Thu Jan 24, 2013 02:58

I have to agree... Looking great!

Now I'm thinking about making this! Curse you! :lol:

Charlie
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Thu Jan 24, 2013 05:45

Yup guys! I think that ol' SausageJohn is either a "ringer" or a real craftsman! It looks terrific. Let us know how it tastes John. As El Duckster would say, "Inquiring minds want to know."
Geeeze... I wish my first sausages looked that good! :shock: Keep it up John.

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! :D
User avatar
el Ducko
Veteran
Veteran
Posts: 1340
Joined: Sun Dec 25, 2011 04:59
Location: Texas Hill Country
Contact:

Post by el Ducko » Thu Jan 24, 2013 14:44

Man, I'm drooling. That chorizo is gonna be great. Very impressive.

You also win the Most Ouzo-Innovative Sausage Test (MOIST) Award. Opa!
:mrgreen:
Experience - the ability to instantly recognize a mistake when you make it again.
sausage-john
Beginner
Beginner
Posts: 38
Joined: Sun Dec 30, 2012 23:54
Location: charlottetown

Post by sausage-john » Fri Jan 25, 2013 00:03

Well, 72 hours fermenting is over and the ph was 4.8, put it in curing chamber set at 57F and 80-85% humidity.

Image[/img]

The salametti cacciatore are drying nicely, still not firm enough for my liking.

Cheers,

John
grasshopper
Passionate
Passionate
Posts: 214
Joined: Wed Feb 22, 2012 21:53
Location: pine city mn

Post by grasshopper » Fri Jan 25, 2013 00:57

Love to see a picture of your curing chamber. It looks that you have it down to a science. I am only thinking of building one. By the looks of your work, you would have to been, around the block a few times and that is meant as a complement.
sausage-john
Beginner
Beginner
Posts: 38
Joined: Sun Dec 30, 2012 23:54
Location: charlottetown

Post by sausage-john » Fri Jan 25, 2013 01:17

Image[/img]

not sure what happened, here is the pic.
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Fri Jan 25, 2013 08:34

Grasshopper wrote:
I am only thinking of building one.
Mike, you ol' rascal... build one. You'll never regret it. When you bite into that first taste of real fermented flavor, you'll smile like a burro eatin' cactus!
Do it now while you're young! Later on, you can rock in a chair on the porch and watch the mold grow. :roll:

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! :D
grasshopper
Passionate
Passionate
Posts: 214
Joined: Wed Feb 22, 2012 21:53
Location: pine city mn

Post by grasshopper » Fri Jan 25, 2013 16:49

As I can see it will be a big project. My sons compact refrigerator just gave out, which gave me the idea. Did research on google. Looks like a lot of labor of love to me. Like to keep it small. Need more school housing.
Post Reply