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Post by skeletoil on Jan 31, 2010 18:07:10 GMT -5
Trying to learn to make sausage. First batch not the best. 2# Venison roast, 2 Pork Tenderloins, will use 2# Boston Butt cubed next time. 1# Smoked Bacon and various seasonings. One Jalapeno/lb. Sharp Cheddar cheese. The texture wasn't right. Too soft. I had 32 mm casings and they were too small, 1 1/4 inches. Brat size. Next batch. Add the 1/4 cup of Tenderquick cure to cubed meat and refrigerate overnite. Keep the meat cold, add spices mixed with 1/2 cup of ice water. Grind. Keep everything real cold. Don't put peppercorns in water they float. Forgot string to tie links. Used thread. Just got my new grinder, LEM 5# sausage stuffer and a meat slicer. A coupla chunks of meat should tell you if the grind is about right, if not change plates. Smoking the sausage follows.
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Post by skeletoil on Jan 31, 2010 18:15:42 GMT -5
1 hr @ 100 with door cracked, drying the casings
1 hr @ 100 add wood close door
1 hr @ 130
1 hr @ 150
After 1 hr crank to 170 until internal is 155
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Post by skeletoil on Jan 31, 2010 18:29:18 GMT -5
Cook for 32mm was 8.5 hrs
Cool cooked sausages in ice water for 30 minutes to stop the cooking process. Meat will shrink away from casings
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Post by skeletoil on Jan 31, 2010 18:53:46 GMT -5
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Post by Hoosier Hunter on Jan 31, 2010 19:54:06 GMT -5
For cheese you should try "high melt". This is specially for cooking. It also appears you were using collagen casings? Is that what was in the water? If so, collagen casings are not supposed to be soaked.  |
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Post by huxbux on Jan 31, 2010 19:54:16 GMT -5
I would not add the ice water to the mix. Moisture is unwanted.
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Post by Hoosier Hunter on Feb 1, 2010 12:23:23 GMT -5
I would not add the ice water to the mix. Moisture is unwanted. I know with the LEM spices they require water. 1 ounce per pound. That's actually quite a bit. |
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