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Thread: Sausage

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    213th's Avatar
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    Sausage

    First time making cased sausage and using a cure. I bought a hank of large hog casings and 20 pounds of pork butt (1.59 a pound!). I made six pounds of Texas hot links.
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    End of day one. Between cutting and grinding, I left the cubes in the freezer for a half hour to help keep.the temp down in the safe zone. Same with my grinder pieces.
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    Day two
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    I learned a lot.about stuffing sausage. Twist after you have a sausage length of meat in the casing. It cannot be done after you stuff the entire sausage. I also blew the casing out twice. I smoked.it.over mesquite would until an internal temp of 165 was reached.
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    pgg
    pgg is offline Damnit, I'm hungry again.
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    213th's Avatar
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    I only had a little bit so far. You can have some, come on over
    He who has the money, signs the cheques.
    He who signs the cheques, makes the rules.
    He who makes the rules, has the power.
    He who has the power, has the money.

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    Nice job, 213th!
    Natural casings can be hard to work with. Ours come packed in salt. This can tend to make the casing "stick" to the horn. We try to soak them in water 24 hrs before use. If you stuff them a bit looser they can be twisted easier. Make sure you give them at least 4-6 twists. Also, let the sausage cure for 24 hrs before cooking.
    I do not consternate about keeping equipment in fridge or freezer.
    (great price on the shoulder butt. Ours goes on sale for .99/lb )

    tip: grind your spices into the meat
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    Yeah, this was a two day operation, rough grind and season on the first day and then the fine grind and stuff the next day. I didn't know how long to soak the casings so they soaked about 30 minutes and they stuck to the horn near the end. Can you grease the horn?
    He who has the money, signs the cheques.
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    They had a sale on frozen butts but I wanted fresh
    He who has the money, signs the cheques.
    He who signs the cheques, makes the rules.
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    He who has the power, has the money.

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    Love Good sausage, bacon, boudin. .....mmmmmm

    Sent from my Note 3
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    Quote Originally Posted by 213th View Post
    Yeah, this was a two day operation, rough grind and season on the first day and then the fine grind and stuff the next day. I didn't know how long to soak the casings so they soaked about 30 minutes and they stuck to the horn near the end. Can you grease the horn?
    No grease, just soak the casings. I did forget to mention that I would run a little water through them after soaking for 24 hrs too.

    Quote Originally Posted by 213th View Post
    They had a sale on frozen butts but I wanted fresh
    You will not know the difference between fresh and frozen. Go cheap.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    Ok. I mainly didn't want to take the time to thaw it. I also made 3 pounds if maple breakfast sausage.
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    We have been buying a variety of dried peppers, guajillo, New Mexico, and ancho. I have been making my own chili spice blend for chili,(guajillo, cumin, oregano, garlic) These are basically what a good chorizo recipe has in it.
    I got a great deal on some aged steaks and decided to make these into chorizo.

    Chorizo Test #1

    2 pounds meat, cut into strips

    1 1/2 tablespoons ground New Mexico pepper

    1 1/2 tablespoons ground guajillo pepper

    4 cloves garlic, minced

    2 teaspoons salt

    1 teaspoon freshly ground black pepper

    1/2 teaspoon dried oregano

    1/2 teaspoon ground cumin

    1/4 teaspoon ground cloves

    1/4 teaspoon ground coriander

    1/2 cup distilled white vinegar

    2 tablespoons water

    Combine the dry ingredients and the garlic
    Add to meat and combine.
    Grind with coarse plate 2x
    Add water and vinegar, mix well.
    Keep in fridge 24 hrs before using.

    Tomorrow night will be chorizo con huevos!
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    I love chorizo. On eggs, in Chili or on tortillas
    He who has the money, signs the cheques.
    He who signs the cheques, makes the rules.
    He who makes the rules, has the power.
    He who has the power, has the money.

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    Fried the chorizo and then added 4 eggs. I will adjust some of the spice. Overall, this is the best chorizo I have had in years!

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    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    I'm hungry dammit
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    Quote Originally Posted by 213th View Post
    I'm hungry dammit
    Aint that the truth. Damn food porn. Off to breakfast I go. If I can't find any choriza there must be some bacon somewhere.
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    Quote Originally Posted by Captain America View Post
    Aint that the truth. Damn food porn. Off to breakfast I go. If I can't find any choriza there must be some bacon somewhere.
    Now there's and idea! Grind the chorizo spice blend with bacon!
    213th likes this.
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

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    213th's Avatar
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    Quote Originally Posted by IMGreat101 View Post
    Now there's and idea! Grind the chorizo spice blend with bacon!
    Or cure the bacon in chorizo spices.
    He who has the money, signs the cheques.
    He who signs the cheques, makes the rules.
    He who makes the rules, has the power.
    He who has the power, has the money.

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    pgg's Avatar
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    Dammit. Now I'm hungry as well
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    'Political Correctness is a doctrine fostered by a
    delusional, illogical liberal minority, and rabidly
    promoted by an unscrupulous mainstream media, which
    holds forth the proposition that it is entirely
    possible to pick up a turd by the clean end!'

    A fear of weapons is a sign of retarded sexual and emotional maturity. Sigmund Freud

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    Today Chorizo seasoning test batch #2 will be distributed to my testing staff.

    Chorizo Test #2

    2 pounds ground meat (pork, beef, poultry)

    1 1/2 tablespoons ground Ancho pepper

    2 1/2 tablespoons ground guajillo pepper

    2 teaspoons granulated garlic

    3 teaspoons salt

    1 teaspoon freshly ground black pepper

    1 teaspoon dried oregano

    1 teaspoon ground cumin

    1/4 teaspoon ground cloves

    1 teaspoon ground coriander

    1 teaspoon ground red chili (mild heat)

    1/2 cup distilled white vinegar

    2 tablespoons water
    To Live Is To Eat

    IMG could turn a conversation about the weather into a mouthwatering food story. - Cidp24

    And always add bacon! - Shad Kirton, Co-owner/Chef Smokey D's

    There are no stupid questions, just stupid people asking questions.

    Better to remain silent and be thought a fool, than to open your mouth and remove all doubt. - Solomon

    We were all born wild. It was up to our parents to domesticate us.

 

 
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