Homemade Sausage Making

FOOTLONGS !!!

In my ever lasting quest to make a tasty hot dog. I trimmed up some pork butt, about 8 lbs of meat and 3 lbs of added fat. The meat was cured for 36 hrs with salt /cure and the fat frozen. After the 36 hrs, the meat was ground twice as well as the fat, still frozen, ground through a 3mm sieve. I added :
- 6 gm onion powder
- 6 gm garlic powder
- 6 gm coriander powder
- 9.5 gm celery seeds
- 4 gm of white pepper
- 6 gm of bl pepper
- 28 gm paprika
- 35 gm dextrose
- few drops of liquid smoke, 0.1 %
- 85 gm salt
- 15 cure
- 10 gm soy protein

Added the spices, gave it a good mix and started to emulsify adding crushed ice throughout the process. Temp seemed to say around the 8 - 10 C.
Stuffed them in 29mm cellulose casing and linked them at 12". I let them hang for a couple hours and in the mean time got the water bath up to around 75-80C. The whole process didn't take too long, about 10-15 minutes till the internal temp was 65C. Took them out and immersed in ice cold water. Let it hang for over night and on the BBQ it goes.

Looks good. Did you use a food processor for emulsifying?

No smoking? Did the small amount of liquid smoke do the trick?

Albertaed wrote: ↑

Mon Mar 08, 2021 15:03

Looks good. Did you use a food processor for emulsifying?

Thanks,that's all I have is a food processor. Working on something bigger

redzed wrote: ↑

Tue Mar 09, 2021 18:11

No smoking? Did the small amount of liquid smoke do the trick?

It turned out "OK". Very little smokiness in this. The shop stated that the casing wasn't really made for smoking. It can retain the heat however no smoke penetration.

I'll put in my Salami Finnocchiona.
Here is the recipe.
40% pork shoulder
40% Moose class 1
20 % pork back fat
28g/kg salt
2.5 g/kg Cure #2
2 g/kg dextrose
3 g/kg sugar
3g/kg White Pepper
1g/kg garlic powder
3g/kg fennel seeds whole
2g/kg ground anise
25ml red mine/kg.
Canadian Compound salami starter culture

Moose and pork butt cubed and kept separate. Salted and cured for 72 hours.
Grind the moose twice through a 5mm plate and the pork butt once through 5mm plate with the cubed pork fat. Mix in electric mixer for 8-10 min to get real sticky.
Stuffed into 50mm protein lined casings and fermented at 21C and 80%RH for 72 hours.
Dry in chamber at 10C and 77%RH for 5 weeks to a 35% weight loss.
Fantastic on Pizza!

Looks awesome, any issues/concerns with Cure #2 nitrate heating in pizza oven? Assuming temp is approaching 600F (315C) for nitrosamine production since slices are crisping up? Or did the 5 weeks convert all nitrate to nitrite and that too was converted and used up? Or is this another possibly overblown concern?

Scogar wrote: ↑

Wed Mar 10, 2021 16:17

Looks awesome, any issues/concerns with Cure #2 nitrate heating in pizza oven? Assuming temp is approaching 600F (315C) for nitrosamine production since slices are crisping up? Or did the 5 weeks convert all nitrate to nitrite and that too was converted and used up? Or is this another possibly overblown concern?

Should have been all long gone after 5 weeks. maybe a case of ignorance is bliss I'm still here and haven't got Covid so maybe it helped with that too! LOL

Yeah since I asked been reading a bit more from Fermented Sausages and even though I haven't seen anything to speak on the time needed for break down I would find it hard to believe that after that length of time there would even be any nitrite left, let alone nitrate. I guess the ban in bacon is because you go from cure to smoke to eating in a matter of days.

Did some reading on the Canada Gov. site and what I could find was for sausages 1 1/2" diameter and under min. 20 days in the chamber and for sausages up to 3 1/2" diameter 25 days?

fatboyz wrote: ↑

Thu Mar 11, 2021 15:55

Did some reading on the Canada Gov. site and what I could find was for sausages 1 1/2" diameter and under min. 20 days in the chamber and for sausages up to 3 1/2" diameter 25 days?

From my knowledge, drying is dependent upon a host of variables...salt concentration, pH drop, size of the grind in the mince, fat to meat ratio, mold coverage, chamber parameters (temperature, RH%, and air speed), among others....

The 20 and 25 days was around food safety timing not how long it would actually take to dry. This goes back to your original question about the salami on a pizza.

Indaswamp, that was me and i got it , we were talking about the degradation of the nitrate/ nitrite.

Lol... meant that for Fatboyz

Scogar wrote: ↑

Fri Mar 12, 2021 04:31

Lol... meant that for Fatboyz

Ha Ha, never even noticed!! Too busy eating sausage!