Hog Jowls And Bacon

Doug
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Post by Doug » Thu Jun 06, 2013 23:41

Hello Ross,

Pork butt + jowls 50/50 5200grams
No added fat - the jowls had plenty.
Sucrose 144grams
Light soy sauce 1/3rd cup (60cc)
Non aromatic rice wine 0.5 cup 100ml
Purified salt 90 grams
Cure #1 13 grams
Five spice 8grams
White pepper 8grams
Sesame oil 30ml
Garlic granulated 4grams
Ginger powdered 3grams
Sod. Erythrobate 2.5 grams
Powdered skim milk 1 cup
water 2 cups (16oz)

I did fry a patty to test - I did not add more salt because I am expecting the salt and flavors to get stronger
as the sausages loose water.???

I took 1 sausage and dipped it into Apple Cider Vinigar - just to test it.

I will take your suggestion to add the sausage to a light brine if the sausage does not taste better after shrinking some.

Still have a lot of collagen casings left. I'll be more careful next time around.

The sausages are hanging over chairs in my living room like long strands of 32mm rope. I quit trying to tie them up after
bursting many sausage casings.

Thanks for responding Ross.
ssorllih
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Post by ssorllih » Fri Jun 07, 2013 00:34

By my calculations you have adequate amounts of salt but kinda light on the garlic and other spice. There is no need to brine them the salt is plenty. I would strip a couple of pounds from the casings and carefully adjust the spice.
Ross- tightwad home cook
Doug
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Post by Doug » Sat Jun 08, 2013 02:06

I took about 2lbs. and added 3 packets of pizza pkts of chili pepper flakes.
Made long ropes of it.

How long should I hang them before cold smoking ? The casing; collagen edible 32 - 35mm
ssorllih
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Post by ssorllih » Sat Jun 08, 2013 02:33

Just until they are dry to touch.
Ross- tightwad home cook
Doug
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Post by Doug » Sat Jun 08, 2013 18:08

Ross,
I put the sausages into the oven at 160 F till IMT was 138 F after 4 1/2 hours - I could not
get the IMT to150 F for some unknown reason.
I took them out and they smelled like ice cream sausage! TOO MUCH POWD. SKIM MILK
I would guess. I am cold smoking half of the sausages for about 8 hours.

I hope this does not turn into another frutiless endeavor.

On to plan "B" !!!!
Doug
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Post by Doug » Sat Jun 08, 2013 20:39

After 4 hours of smoking - the ice cream smell was gone. It is starting to smell like
sausage now. After another 4-5 hours smoking and resting at room temp to dehydrate
some more, Carbonaia and I will test-taste it.

Sausage making is more stressful than playing Bingo! :smile
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Chuckwagon
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Post by Chuckwagon » Sun Jun 09, 2013 10:57

Hey Doug,
How's chances of getting you to post a photo of yourself making some of that ice cream sausage? :mrgreen:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Doug
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Post by Doug » Tue Jun 11, 2013 17:19

Hello Mr. CW

I just spent about 40 minutes composing a detailed response to you and just when I was
about to send it - my message disappeared !

I've got to chill out before attempting another message to you.

Doug
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Chuckwagon
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Post by Chuckwagon » Wed Jun 12, 2013 05:42

Hi Doug,
Sorry to hear about the "lost in space" episode!
Why not do what Ross and I do? We simply compose everything we'd like to say, in a "word" document format. (as if you were writing a letter in a blank document).
The whole process would go like this:
1. In a "Word" document, write your composition then select the sentences and highlight them with your cursor.
2. "Copy" the selected (highlighted) material. (Don`t use "cut"... in case you need to come back to this document and re-copy it for some reason.
3. Back in Wedliny Domowe, "Paste" the selected (highlighted) material in a new dialogue box.
Hope this helps pal. Keep up the good work.

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
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