Project KB (For Beginners)
Posted: Tue Aug 05, 2014 13:10
Project KB
(Our third "fresh-type sausages" project for beginners)
Registered Participants as of Aug 7th, 2014
1. Sambal Badjak
2. Shuswap
3. El DuckO
4. Grasshopper
5. Graybeard
6. Rgauthier20420
7. Spud
8. Oops1215
9. dabrjn
10. psykobillys
11. 2MnKids
12. SalP
13. Trucktramp
14. Tobertuzzi
15. sfischer
OUTLINE:
(A.) Learning the basics: "Mincing n` Mixing"
1. Smoked Pork Loin (Canadian Bacon)
2. "Fresh" type sausages:
3. Smoked Fish
4. Making bacon
5. Making ham
(1.) Smoked Pork Loin (ham) aka "Canadian Bacon"
This is a great way to start sausage-making and learn the basics. We`ll learn how to make a brine and change the very nature of meat, cure and salt the product, smoke meat with hickory sawdust, and make the finest "ham" you`ve ever had.
http://wedlinydomowe.pl/en/viewtopic.ph ... ght=#21252
(2.) 2.2 lbs. (1 kg.) Onion Sausage (loose sausage) - http://wedlinydomowe.pl/en/viewtopic.php?t=6787
Let`s learn about the basics of meat science and selection. Proteins and exudates. Phosphates. The pH and glycolysis of meat. Grinding techniques. Understanding cohesion forces (binding). Will it hold water? Storing and freezing meat.
( ) Reading activity
( ) "Check Yourself Up" Quiz
(3.) 5 lbs. (2.25 kg.) "Hip Shot" Hamburger Sausage (with soy protein concentrate) http://wedlinydomowe.pl/en/viewtopic.php?p=3911#3911
We`ll talk about meat color and flavor as we mix two different meats together. We`ll learn about "binding" and the reasons we use soy protein concentrate. No more shrinking, dry, hamburgers!
B. Casing Sausages
( ) Reading activity
(4.) 5 lbs. (2.25 kg.) Snagman`s "Downunder Pork n` Apple Sausage" - a terrific sausage for any meal featuring tart apples and pork neck meat. We`ll gain experience mixing and learn how to stuff sausage into casings, making proper links as we discuss various casings. We`ll talk about the basics of emulsification and have an opportunity to make an "emulsified" hot dog frankfurter while we learn about bacterial contamination of meat and safety procedures to prevent it.
(C.) Smoking sausage!
( ) Reading activity
( ) "Check Yourself Up" Quiz
(5.) Making an "emulsified" Hot Dog (Frankfurter).
(6.) 2.2 lbs. (1 kg. ) German Bratwurst (Brats in casings) (Page 211 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.meatsandsausag...cipes/bratwurst
( ) Reading activity
(7.) Other ethnic sausages suggested by our participating members.
(D.) Smoking Fish!
Various recipes
(E.) Let`s Make Bacon
( ) Reading activity
( ) "Check Yourself Up" Quiz
(F.) Let`s Make Ham
Various Recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz
G. Other Sausage-Related Various recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz
(1.) Making "Tasso" - Cajun Pork Shoulder "Ham" - http://wedlinydomowe.pl/en/viewtopic.php?p=22766#22766
Part II "Cured & Cooked" type sausages:
Cooking a "cured" sausage
Emulsified sausage
Why do we smoke this type sausage?
"Brown & Serve" sausages
(1.) 2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5245)
This Hungarian sausage is out of this world! Made with garlic and authentic, sweet Hungarian paprika, making this sausage will give us more practice in casing sausages, making more uniform links, and practice to avoid "smearing".
( ) Reading activity
( ) "Check Yourself Up" Quiz
(Continued...)
(Our third "fresh-type sausages" project for beginners)
Registered Participants as of Aug 7th, 2014
1. Sambal Badjak
2. Shuswap
3. El DuckO
4. Grasshopper
5. Graybeard
6. Rgauthier20420
7. Spud
8. Oops1215
9. dabrjn
10. psykobillys
11. 2MnKids
12. SalP
13. Trucktramp
14. Tobertuzzi
15. sfischer
OUTLINE:
(A.) Learning the basics: "Mincing n` Mixing"
1. Smoked Pork Loin (Canadian Bacon)
2. "Fresh" type sausages:
3. Smoked Fish
4. Making bacon
5. Making ham
(1.) Smoked Pork Loin (ham) aka "Canadian Bacon"
This is a great way to start sausage-making and learn the basics. We`ll learn how to make a brine and change the very nature of meat, cure and salt the product, smoke meat with hickory sawdust, and make the finest "ham" you`ve ever had.
http://wedlinydomowe.pl/en/viewtopic.ph ... ght=#21252
(2.) 2.2 lbs. (1 kg.) Onion Sausage (loose sausage) - http://wedlinydomowe.pl/en/viewtopic.php?t=6787
Let`s learn about the basics of meat science and selection. Proteins and exudates. Phosphates. The pH and glycolysis of meat. Grinding techniques. Understanding cohesion forces (binding). Will it hold water? Storing and freezing meat.
( ) Reading activity
( ) "Check Yourself Up" Quiz
(3.) 5 lbs. (2.25 kg.) "Hip Shot" Hamburger Sausage (with soy protein concentrate) http://wedlinydomowe.pl/en/viewtopic.php?p=3911#3911
We`ll talk about meat color and flavor as we mix two different meats together. We`ll learn about "binding" and the reasons we use soy protein concentrate. No more shrinking, dry, hamburgers!
B. Casing Sausages
( ) Reading activity
(4.) 5 lbs. (2.25 kg.) Snagman`s "Downunder Pork n` Apple Sausage" - a terrific sausage for any meal featuring tart apples and pork neck meat. We`ll gain experience mixing and learn how to stuff sausage into casings, making proper links as we discuss various casings. We`ll talk about the basics of emulsification and have an opportunity to make an "emulsified" hot dog frankfurter while we learn about bacterial contamination of meat and safety procedures to prevent it.
(C.) Smoking sausage!
( ) Reading activity
( ) "Check Yourself Up" Quiz
(5.) Making an "emulsified" Hot Dog (Frankfurter).
(6.) 2.2 lbs. (1 kg. ) German Bratwurst (Brats in casings) (Page 211 in "Home Production Of Quality Meats And Sausages" by Stan Marianski)
http://www.meatsandsausag...cipes/bratwurst
( ) Reading activity
(7.) Other ethnic sausages suggested by our participating members.
(D.) Smoking Fish!
Various recipes
(E.) Let`s Make Bacon
( ) Reading activity
( ) "Check Yourself Up" Quiz
(F.) Let`s Make Ham
Various Recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz
G. Other Sausage-Related Various recipes
( ) Reading activity
( ) "Check Yourself Up" Quiz
(1.) Making "Tasso" - Cajun Pork Shoulder "Ham" - http://wedlinydomowe.pl/en/viewtopic.php?p=22766#22766
Part II "Cured & Cooked" type sausages:
Cooking a "cured" sausage
Emulsified sausage
Why do we smoke this type sausage?
"Brown & Serve" sausages
(1.) 2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman (See this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5245)
This Hungarian sausage is out of this world! Made with garlic and authentic, sweet Hungarian paprika, making this sausage will give us more practice in casing sausages, making more uniform links, and practice to avoid "smearing".
( ) Reading activity
( ) "Check Yourself Up" Quiz
(Continued...)