Homemade Sausage Making

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.

Redzed, now thats a spread!!

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?

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

That is great looking work. I am in a rut here and just making fresh sausage and using what I have in the freezer.

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

Looks like you've done a great job on the chorizo! For a beginner, you are way up there on the learning curve.

I have to agree... Looking great!

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

Charlie

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

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

You also win the Most Ouzo-Innovative Sausage Test (MOIST) Award. Opa!

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

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

Cheers,

John

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.

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not sure what happened, here is the pic.

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.

Best Wishes,
Chuckwagon

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.