philpom Posted April 19, 2019 Share Posted April 19, 2019 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! TKOBBQ, Blusmoke, Ron5850 and 4 others 7 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted April 21, 2019 Share Posted April 21, 2019 That looks good. Sausage making is something I hope to get into one day. philpom 1 Quote Link to comment Share on other sites More sharing options...
philpom Posted April 21, 2019 Author Share Posted April 21, 2019 1 hour ago, TKOBBQ said: That looks good. Sausage making is something I hope to get into one day. This and summer sausage are incredibly easy and rewarding ways to start. You can make them with no special equipment. TKOBBQ 1 Quote Link to comment Share on other sites More sharing options...
Ron5850 Posted April 22, 2019 Share Posted April 22, 2019 Wonderful! I definitely can go for some of that with some imported provolone and some good Italian bread and olives. Blusmoke 1 Quote Link to comment Share on other sites More sharing options...
Smokehowze Posted May 20, 2019 Share Posted May 20, 2019 Now you are making me hungry! Glad some of the ideas were useful. philpom 1 Quote Link to comment Share on other sites More sharing options...
philpom Posted May 20, 2019 Author Share Posted May 20, 2019 17 hours ago, Smokehowze said: Now you are making me hungry! Glad some of the ideas were useful. The mason jar idea is genius Quote Link to comment Share on other sites More sharing options...
Smokehowze Posted May 21, 2019 Share Posted May 21, 2019 52 minutes ago, philpom said: The mason jar idea is genius Thanks. Oh, not to mention the "juice" left in the jar either in liquid form, cooled off a bit after removal from the bath, or chilled to a jelly is delicious... and of course the liquid is a great health food ! One of my favorite bonuses of the straight sided or tapered mason jar method. One challenge with the jars is packing it tight to avoid air pockets in the finished product. I see from your result you mastered that. You need to make some pressed meat cold cuts next. Especially a "cured" beef loaf using chuck roast. Or a "cured" & "boiled" ham loaf using pork butt. I can post my starting point recipes if you are interested. Quote Link to comment Share on other sites More sharing options...
philpom Posted March 21, 2020 Author Share Posted March 21, 2020 On 5/20/2019 at 7:41 PM, Smokehowze said: Thanks. Oh, not to mention the "juice" left in the jar either in liquid form, cooled off a bit after removal from the bath, or chilled to a jelly is delicious... and of course the liquid is a great health food ! One of my favorite bonuses of the straight sided or tapered mason jar method. One challenge with the jars is packing it tight to avoid air pockets in the finished product. I see from your result you mastered that. You need to make some pressed meat cold cuts next. Especially a "cured" beef loaf using chuck roast. Or a "cured" & "boiled" ham loaf using pork butt. I can post my starting point recipes if you are interested. OK, I am ready to try these, feel free to post those starting recipes! I know this is old but I suddenly have lots of time at home. Quote Link to comment Share on other sites More sharing options...
Smokehowze Posted March 25, 2020 Share Posted March 25, 2020 On 3/21/2020 at 3:31 PM, philpom said: OK, I am ready to try these, feel free to post those starting recipes! I know this is old but I suddenly have lots of time at home. Here is one for a Beef Cotto - similar ingredients to yours already. Using the gram weight and percentages is the more accurate approach over the volume measurements which are there as the "well how much might I need for X grams". It is also more easily scaled with the % factors. This is 6 mm (1/4 inch) grinder plate using single grind. For the corn syrup solids(CSS) you could probably use dextrose or clear Karo syrup at a moderately adjusted rate. Maybe 80% of the calculated amount of CSS if using dextrose or alternatively 10% more if using the Karo. Let me see what else I can find in the way of recipes. Want to try some homemade cold cuts? I was going to do a batch of my hot Italian sausage this weekend but still no pork butts easily found in the stores. Guess it is in same category as toilet paper. But I did score two 11 lb prime brisket flats at my Costco for $2.99 a pound ! BEEF COTTO SALAMI Beef Chuck Roast 5.83 lbs 2644.4 grams % of meat weight Pickling Salt (Morton) 9.00 tsp 56.8 grams 2.15% Cardamon 1.63 tsp 3.4 grams 0.12% Ground Coriander 1.12 tsp 2.0 grams 0.07% Garlic -Granulated 2.01 tsp 7.8 grams 0.21% Cracked Black Pepper 5.25 tsp 17.5 grams 0.66% Whole Black peppercorns 5.25 tsp 19.5 grams 0.74% Corn Syrup Solids 0.32 cup 56.0 grams 2.40% Non Fat Dry Milk 1.17 cup 110.3 grams 4.17% Prague Powder #1 (pink salt) 1.17 tsp 6.6 grams 0.25% Cold Water 1.25 cup philpom 1 Quote Link to comment Share on other sites More sharing options...
philpom Posted March 25, 2020 Author Share Posted March 25, 2020 I am most interested in cold cuts. Thanks for the post! Quote Link to comment Share on other sites More sharing options...
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