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Author Topic: Sausage making weekend starts tommorow  (Read 1457 times)

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Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #40 on: February 18, 2018, 01:10:53 PM »
One link of sausage that was hanging by the window dried a little faster than the rest and has lost the appropriate amount of weight to be safe to consume, I usually like to take it a little further but I have a lot more that can go all the way, this will be consumed today before Sunday dinner.

Offline apizza

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Re: Sausage making weekend starts tommorow
« Reply #41 on: February 18, 2018, 07:02:08 PM »
A slice of bread, a glass of wine and THAT. Mouth watering. Enjoy.
Marty

Offline scott r

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Re: Sausage making weekend starts tommorow
« Reply #42 on: February 18, 2018, 08:26:45 PM »
This thread is certainly amazing and also an inspiration.  Talk to me more about aging the provolone for another 6 months.   I want to try this!  What is the idea temp for aging?
« Last Edit: February 18, 2018, 08:28:47 PM by scott r »

Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #43 on: February 18, 2018, 09:09:02 PM »
This thread is certainly amazing and also an inspiration.  Talk to me more about aging the provolone for another 6 months.   I want to try this!  What is the idea temp for aging?

Thank you both! I don’t know much about this but when I hang the sausage I also hang a couple blocks of that smoked provolone down there until about August and the texture gets much more mellow and very creamy, it’s so delicious, my cellar never goes above 60 all year, I believe the wine cellar temp range is the best to age this type of cheese, probably be a little cooler for others. When it’s ready you will see a little liquid forming in the bottom of the wrap. Probably would work good in a wine cooler in a dark location.

Offline apizza

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Re: Sausage making weekend starts tommorow
« Reply #44 on: February 19, 2018, 08:17:38 AM »
Just curious, have you ever tried to make prosciutto?
Marty

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Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #45 on: February 19, 2018, 08:59:14 AM »
Just curious, have you ever tried to make prosciutto?

I did and I’m sorry to say it didn’t go well, it was looking perfect for about 4 months but getting into warmer weather in May the conditions change in my cellar to a not so great environment to cure meats, it became way to humid even running a dehumidifier and I got a case of bad mold, the pancetta did come out good though.

Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #46 on: February 25, 2018, 12:21:15 PM »
All done, will be slicing up and cryovacing this week

Online Jackitup

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Re: Sausage making weekend starts tommorow
« Reply #47 on: February 25, 2018, 12:41:09 PM »
🤢again.........
Jon

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Offline Dwain

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Re: Sausage making weekend starts tommorow
« Reply #48 on: February 25, 2018, 01:50:26 PM »
Nice charcuterie. Though on a much smaller scale I like to dabble in the discipline and drool at the larger scale projects like this.
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Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #49 on: February 25, 2018, 07:05:13 PM »
🤢again.........

Am I making you sick Jon

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Online Jackitup

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Re: Sausage making weekend starts tommorow
« Reply #50 on: February 25, 2018, 07:20:09 PM »
Am I making you sick Jon


Sad and green with envy is what it's supposed to be :P
Jon

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Online foreplease

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Re: Sausage making weekend starts tommorow
« Reply #51 on: February 25, 2018, 08:07:49 PM »
LB, what condition(s) must be met before you know it is done safely and optimally? It has been great of you to document and share this process. The finished product looks outstanding.
-Tony
Enjoy every sandwich. - Warren Zevon

Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #52 on: February 25, 2018, 08:14:52 PM »


Sad and green with envy is what it's supposed to be :P

Haha my buddy! :-D

Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #53 on: February 25, 2018, 08:18:44 PM »
LB, what condition(s) must be met before you know it is done safely and optimally? It has been great of you to document and share this process. The finished product looks outstanding.

Based on charcuterie law the meat is safe to consume when it has lost 30 percent of its weight, but I really like it too be good and hard all the way through where the entire center is bright red and shiny ( that color is really helped by the curing salts and salinity content that’s prevents the growth of botulism ) I really like to take it down to 50 percent loss, so after hanging 375 pounds we end up with 187, give or take. Thank you for the kind words.

Online foreplease

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Re: Sausage making weekend starts tommorow
« Reply #54 on: January 11, 2019, 01:01:54 AM »
Pulling up a chair for this weekend’s project. I think I read a recent post saying this is the weekend for sausage making?


Turned my Dad onto this thread last year and he loved it. His Dad and a neighbor used to make 40 lbs at a time in a Maytag washer several times a year. They would remove the wringer and had a sausage stuffer attachment that screwed in its place. Not sure if they had that piece made or if Maytag offered it at one time. Guessing they had a friend make it. These were Italians who moved to West Virginia with many other Italians in the very early 1900s, 4-5 years after coming to America.
-Tony
Enjoy every sandwich. - Warren Zevon

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Offline Little bean

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Re: Sausage making weekend starts tommorow
« Reply #55 on: January 11, 2019, 06:44:24 AM »
Pulling up a chair for this weekend’s project. I think I read a recent post saying this is the weekend for sausage making?


Turned my Dad onto this thread last year and he loved it. His Dad and a neighbor used to make 40 lbs at a time in a Maytag washer several times a year. They would remove the wringer and had a sausage stuffer attachment that screwed in its place. Not sure if they had that piece made or if Maytag offered it at one time. Guessing they had a friend make it. These were Italians who moved to West Virginia with many other Italians in the very early 1900s, 4-5 years after coming to America.
still a couple weeks away tony, February third 3rd which also happens to be Super Bowl weekend, going to be a great weekend. I don’t think we are going to make as much this year but I will document

Offline TMB

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Re: Sausage making weekend starts tommorow
« Reply #56 on: January 11, 2019, 09:19:41 AM »
I feel making 15 lbs of sausage is a lot  ;D
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Offline Rolls

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Re: Sausage making weekend starts tommorow
« Reply #57 on: January 11, 2019, 09:55:25 AM »
I did 4 pork shoulders of fresh sausage last weekend using a manual grinder.  Not fun.


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