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Found 9 results

  1. philpom

    Cotto salami

    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. Once mixed and packed it sat in the fridge for a few days to mature and cure. I cooked it in the sous vide at 165 for about 3 hours to an internal temp of 155. Let it rest for a few hours, dried it off and vacuum sealed it, back in the fridge for almost a week to mellow. Fresh out of the water after the rest After 5 days to mellow A few pics, my first taste. I think I'll do a large batch for Christmas gifts. It's tasty!
  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 incorporated, then another 3rd, mix and finally the rest of the spice blend. Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop. Next day form the meat in to 2 oz balls and press to 3/8" thick. Grill, pan fry or roast until done and enjoy!
  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 10 minutes with the lid on. (It's a good idea to either chill the remaining 2 liters of water in advance or have 2 kilograms of ice prepared for the cooling.) Remove the brine from the heat and let cool. Add the chilled water OR the ice to completely chill the brine. Put the brine in the fridge until its below 40 degrees. Add the pork loin to the brine and keep in the cold brine for 48 hours. After 48 hours, remove the pork from the brine and set on a rack in the refrigerator for another 12 to 24 hours. Prepare your smoker for indirect smoking at around 200 degrees. Place the pork loin on the smoker and let it stay there until you reach an internal temperature of 150 degrees in the pork. Remove from the smoker and let cool on the counter tented loosely with foil for 60-90 minutes. Place in a ziploc bag and refrigerate until completely chilled. Slice and enjoy!
  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 liberally to both sides of the meat. Place the meat and any leftover maple syrup in a 2 gallon Ziplock bag or vacuum seal bag and remove as much air as possible. Place the meat in the refrigerator for 8 to 10 days, flipping the bag over once a day during the process. After the pork belly has cured, remove it from the bag, rinse it completely and pat dry. Place on a rack in the refrigerator overnight for at least 12 hours or as long as 48 hours. Preheat your Kamado Joe grill to 200-225 degrees and add several chunks of your favorite smoke wood. I prefer a mix of maple and hickory for bacon. Set up for indirect cooking with your heat deflectors in the lowest position and the grill grates in the highest position. While your grill is warming up, combine the following ingredents: ¼ cup cracked black pepper 1 tbsp paprika 1 tbsp onion powder ½ tsp ground clove Take your pork belly out of the refrigerator. Drizzle some more maple syrup on the surface and then coat with the seasoning rub you just made. Let this sit on the counter until your Kamado Joe has preheated. Place the meat on the grill and smoke until you reach an internal temperature of 150 degrees in the thickest part of the meat. My 8 pounder took 3 hours. Remove from the grill, lightly tent with aluminum foil and let rest for 30 minutes. Put back on a rack and refrigerate until completely chilled before slicing. Cook and serve any way you would normally serve bacon! Enjoy!
  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 other shortcut means to introduce the acidic tang into the flavor profile. Previously I have used buttermilk and it does a nice job but it did not give quite the result I was looking for in producing a best-in-class sausage. These were fermented for 34 hours and then smoked for 14 hours with a hickory/pecan blend at low temperature increasing over time until sausage attained 140 degrees internal. EDITING NOTE: I edited and split this post. For those wanted a step-by-step, I have provided separately a very detailed and long post (picture heavy) to assist anyone wishing to produce summer sausage in this manner. A Fermented Semi-Dry Beef & Pork Summer Sausage Each Sausage Log is about 1.25 lbs after smoking. Green log weight was about 1.5 lbs. I can definitely say that I have checked off this box and based on the impressive results I achieved it will be on my to-do list again and often. This produced probably the best summer sausage we have ever eaten - far surpassing the commercial varieties available in the USA. All my objectives for this project were achieved or exceeded! My Summer Sausage Recipe The Recipe for 10 lbs (4.54 kg) For best results work by weight not volume - volume provided as an approximate guide - percentages are provided for scaling the recipe. Beef Chuck – 2543 grams (5.6 lbs) Pork Butt – 1997 grams (4.4 lbs) Percent by weight of total meat block Salt, Diamond Kosher - 105 g (~ 28 tsp) 2.31% Cure #1 - 11.3 g (= 2 tsp) 0.25% Amount is based on 2 level tsp per 5 lbs of meat Granulated Garlic - 21.0 g (~ 6 tsp) 0.46% Onion Powder - 10.0 g (~ 4 tsp) 0.22% Allspice - 5.7 g (~ 3 tsp) 0.13% Ground Coriander - 10.0 g (~ 3 tsp) 0.22% Powdered Dextrose - 46.5 g (~ 15 tsp) 1.02% Sugar - 25.0 g (~ 5 tsp) 0.55% Coarse Ground Black Pepper- 14.7 g (~ 7 tsp) 0.32% Whole Mustard Seeds - 28.8 g (~ 9 tsp) 0.63% Hungarian Paprika - 6.3 g (~ 3 tsp) 0.14% Distilled Water for Slurry - 24.0 g (~ 5 tsp) 0.53% Bactoferm F-LC culture - 6.25 g (~ 2 tsp) Let's enjoy some fine summer sausge charcuterie!
  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 & Meat Curing Environmental Control & Measuring VI. Some Smoke Generation Approaches VII. Personal & Food Safety/Handling & Sanitizing VIII. Storage Ideas IX. Some Sausage Related Ideas from ‘Smokehowze’ X. Some Useful References The material compiled here represents a selection of items that I use and/or have purchased from the various suppliers as indicated, during the course of pursuing and expanded my participation in the artisan world of sausage making and charcuterie. As I cast about the web and various forums learning and seeking supplies and materials I realized that I was making notes for myself on where I got various items especially those that are recurring purchases. It is not necessarily a definitive guide but may be of use to those entering this exciting and tasteful hobby. I originally started this guide for my own reference but recently expanded it to assist a number of relatives and friends who have decided to embark on this journey after enjoying the results of my sausage and meat curing forays. I apologize if the organization of this material might be better within some sections but given the topic/areas to cover it seems that there is not a single best way to present the information other than just put it out there. In some cases, I have added my observations and ideas based on my experiences where it makes sense. Where prices are indicated in this guide they should be considered as representative only and are only provided to give an appreciation to the reader on the approximate cost of an item. You can certainly get started with a subset of what is presented here (I sure did) but over time may find much of this useful to make the hobby more enjoyable and efficient as well as to widen your horizons in the hobby. I consider this guide a ‘work-in progress’. I hope you find this useful in your endeavors. Do not be afraid to jump into this area of cooking. You can make really good sausage in simple ways. ~~ Smokehowze ~~ PS. If this post and the attachment is judged to be useful and informative, John may wish to make it a PINNED post in this section of the Forum. The ‘Smokehowze’ Sausage Making & Charcuterie Guide On Information, Equipment, Materials & Supplies (V1 1-2-16).pdf
  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 Typical Sausage Supplies & Sources IV. Some Typical Sausage Equipment & Sources V. Some Typical Sources for Sausage & Meat Curing Environmental Control & Measuring VI. Some Smoke Generation Approaches VII. Personal & Food Safety/Handling & Sanitizing VIII. Storage Ideas IX. Some Sausage Related Ideas from ‘Smokehowze’ X. Some Useful References Here is the link: http://www.kamadoguru.com/topic/25670-the-‘smokehowze’-sausage-making-charcuterie-guide-on-information-equipment-materials-supplies/?p=342546 Enjoy!
  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 recipe as described. (And I had to mail order the Tender Quick - couldn't find any within 10 miles of my house.) Words below are his:
  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 they explain how to make salami, guanciale, pancetta, & various cured meats. Participants grind, season, & stuff their own salamis and dry cure pancetta. This class runs from 10 – 1 and includes a lunch of smoked meats, country sides, and beverages. Classes are held at Pine Street Market. Refunds are not available for missed classes. Whole Hog Class With Gum Creek Farms July 11 Get to know cuts of pork from the inside-out. During this interactive demonstration, Rusty & Asa break down a whole pig while explaining various cuts of meat and the nuances of butchery. Participants slice their own pork chops and create two pounds of signature bacon! This class runs from 10 – 1 and includes a lunch of slow roasted pork shoulder, braised vegetables and beverages. Whole Hog class attendees will take home their own pork chop and bacon. Due to the curing process, bacon is available for in-store pick up the following Saturday. Sausage-Making July 18 Hands-on sausage making workshop. Learn about grinding, casing and cooking methods. Participants take home two pounds of their own sausage creation. This class runs from 10 – 1 and includes a lunch of beer braised bratwurst, country sides, and beverages. Sausage Class attendees will take home 2 pounds of their own hand made sausage. Cooking 101: Basic Butchery August 8 Hands-on intro butchering workshop. Learn to breakdown a whole chicken, trim & tie a roast, and prepare a stuffed pork loin. This class runs from 10 – 1 and includes a lunch of slow roasted pork, country sides, and beverages. Participants take home the cuts of meat they created. Lamb Chop August 22 @ 10:00 am, Avondale Estates Learn to break down a whole local lamb, supplied by one of our favorite local farms! We’ll create not only chops, but also roasts, lamb steaks and other delicious lamb preparations. Each participant will take home their butchering efforts of various lamb roasts & steaks. This class runs from 10 – 1 and includes a lunch of braised lamb sausage, summer vegetables and beverages. The current schedule only runs into August but I'm confident they'll run more classes starting in the Fall.
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