SAUSAGE PHOTO GALLERY (Without Original Recipes)
appetisers to yodle about.
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.
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.
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WoW
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?
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
- NorCal Kid
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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
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
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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.
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John
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.
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John
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- Chuckwagon
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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! Keep it up John.
Best Wishes,
Chuckwagon
Geeeze... I wish my first sausages looked that good! 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!
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Grasshopper wrote:
Do it now while you're young! Later on, you can rock in a chair on the porch and watch the mold grow.
Best Wishes,
Chuckwagon
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!I am only thinking of building one.
Do it now while you're young! Later on, you can rock in a chair on the porch and watch the mold grow.
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!
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