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Found 9 results

  1. I had just finished doing a coarse grind on a chuckie for burgers when I started thinking about sausage. I decided right then to do a test run of a single 1 pound cotto salami round. I used what I had on hand. @Smokehowze was one of my sources of information. Smoked salt Tender quick Sugar Cracked black pepper Powdered milk Ground coriander Cardamon garlic powder Water I also inoculated it with a 7 strain germ. This is something I want to play more with. I didn't have any casings so I used a Mason jar.
  2. Breakfast Sausage This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety. The more fat the better. 1.5 pounds of ground meat 3 ts dried sage 1 3/4 ts salt 3 ts dried basil 1 ts ground black pepper 2 ts onion powder 1/2 ts dried marjoram 1 ts crushed red pepper 1 1/2 ts fennel seed Combine spices only in a small bowl and mix them. This helps make sure you get even distribution in the meat. Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporat
  3. Charcuterie: The Craft of Salting, Smoking, And Curing http://amzn.to/1Pjxj7A by Michael Ruhlman and Brian Polcyn The recipe for the curing brine is as follows: 4 liters of water 350 grams of kosher salt 225 grams sugar 42 grams pink curing salt (Instacure #1 or Prage Powder #1) 1 large bunch fresh sage 1 bunch fresh thyme 2 garlic cloves, peeled and lightly smashed 1 3-4 pound pork loin Directions: Place half of the water in a large stock pot. Add the rest of the ingredients. Dissolve the salt and sugar over medium heat and bring the brine to a slow simmer. Let simmer for about
  4. I have been wanting to do this for a long time and I'm glad I finally got it done! Here’s what you need: 1 5-8 pound whole pork belly Cure Ingredients: ¼ cup kosher salt 2 tsp pink curing salt (Prague Powder #1) ¼ cup brown sugar 1 tbsp red pepper flakes 2 tbsp paprika 1 tsp ground cumin ½ tsp ground coriander ¼ tsp ground allspice ¼ cup pure maple syrup Combine all the cure ingredients except the maple syrup and set aside. Unpackage your pork belly. Rinse, pat dry, and do any trimming that you may want. Rub the surface of the pork belly with the maple syrup and apply the curing rub l
  5. Summer Sausage: Semi-Dried Style Fermented Using Bactoferm F-LC Culture This is a 10 pound batch of summer sausage that was produced using Bactoferm F-LC starter culture that ferments and converts dextrose in the sausage mix to lactic acid to add that characteristic mildly acidic tang to the sausage as well as secondary flavor elements. Doing this has been on my to-list for a while. Well, no longer. This post is about making a summer sausage in just that way. I wanted to produce a summer sausage more towards the 'old world' way using ferment rather than utilizing citric acid or oth
  6. The ‘Smokehowze’ Sausage Making & Charcuterie Guide On Information, Equipment, Materials & Supplies Attached below is a PDF Document that encompasses the following: This guide on information, equipment, materials, and other items useful for the home production of sausages and cured meats is divided into the following sections: I. Some Useful Books on Sausage & Charcuterie II. Some Sausage Making Websites III. Some Typical Sausage Supplies & Sources IV. Some Typical Sausage Equipment & Sources V. Some Typical Sources for Sausage
  7. Sausage Making & Charcuterie Guide On Information, Equipment, Materials & Supplies In case you are not directly following the new Charcuterie section of the forum, but have an interest in the world of making sausage and cured meats, I have developed a downloadable 20 page PDF reference document that is a guide on information, equipment, materials, and other items useful for the home production of sausages and cured meats. This guide covers the following aspects: I. Some Useful Books on Sausage & Charcuterie II. Some Sausage Making Websites III. Some
  8. Our friends from the north probably call this something else, but the US knows it as Canadian Bacon. I just tried this on a pork tenderloin and it worked very well; way better than I expected for a first try. I got the recipe from a fellow on another message board and who enjoys making his own sausages. He lives in Alaska and hunts a fair bit so he's gotten pretty good at Charcuterie. His recipe is for a full loin. As mentioned for a first time I used a tenderloin of just over one pound. I kept it in the cure for only five days and it was just right. For a full loin I'd follow the
  9. A friend of mine, who I think has every Big Green Egg and BGE accessory known to man, speaks highly of this local market and the classes they offer on basic butchery for pork and lamb, sausage-making and curing meats (charcuterie, to use a 50-cent word). Pine Street Market is in Avondale Estates, located near Decatur and just east of downtown Atlanta. I'm looking to get some friends to attend a class with me. All classes are $100 and last three hours. Plus you get to take home some of your classwork! Cured Meat June 20 Come join Rusty & crew for a hands-on cured meat workshop as
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