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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!
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!