|
| Author |
Message |
|
Amy
|
Post subject: Re: Sausage 2012  Posted: Sun Feb 26, 2012 4:15 am |
|
Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
|
|
Wow Jean!
You guys are putting me in a sausage-making mood...
Amy
|
|
| Top |
|
 |
|
jeanf
|
Post subject: Re: Sausage 2012 Posted: Sun Feb 26, 2012 9:09 am |
|
Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
|
My brother videotaped a lot of the process this year, and I've been trying to write down ratios, etc. My kids generally don't participate but I'm hoping to change that in the next year. You haven't had a proper childhood until you've been chased by a casing balloon.  
|
|
| Top |
|
|
|
Darcie
|
Post subject: Re: Sausage 2012 Posted: Sun Feb 26, 2012 9:10 am |
|
Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
|
|
Frank, Jean, very nice. Here I have been putting off making a couple pounds of breakfast sausage like it's a Herculean feat.
I did just pull down two pork jowls that I cured (guanciale). I am afraid to try it, though, because there is a bit of mold on the outside. Not much, and just some fuzzy white stuff...I'm trying to determine if that is the OK kind of mold or the send you to the hospital kind of mold.
|
|
| Top |
|
|
|
Kenw
|
Post subject: Re: Sausage 2012 Posted: Sun Feb 26, 2012 12:08 pm |
|
Joined: Sat Jan 31, 2009 8:56 am
Posts: 80
Location: Central Massachusetts
|
|
This post is cool. Couple of questions: where did you all learn how to do this? Also, I have browsed Michael Ruhlman's book (Charcuterie). Any comments/feedback? Thanks all for sharing - very very impressive!
|
|
| Top |
|
|
|
JesBelle
|
Post subject: Re: Sausage 2012 Posted: Sun Feb 26, 2012 2:04 pm |
|
Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
|
Kenw wrote: This post is cool. Couple of questions: where did you all learn how to do this? Also, I have browsed Michael Ruhlman's book (Charcuterie). Any comments/feedback? Thanks all for sharing - very very impressive! As the less ambitious person here, I'd say you might want to start with "bulk" sausages, like breakfast sausage or Italian sausage. I'm hoping to add a casing stuffer to my equipment soon, then I will move on to bratwursts, etc. When and if I get around to getting a smoker, then I'll try some kielbasa and other smoked sausages. Recipes are everywhere.
|
|
| Top |
|
|
|
Da Bull Man
|
Post subject: Re: Sausage 2012 Posted: Mon Feb 27, 2012 8:24 am |
|
Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
|
Kenw wrote: This post is cool. Couple of questions: where did you all learn how to do this? Also, I have browsed Michael Ruhlman's book (Charcuterie). Any comments/feedback? Thanks all for sharing - very very impressive! The sausage making tradition was well established when I joined this band of merry (mad) men on this hunting lease...I was drafted.  
_________________
To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
|
|
| Top |
|
|
|
jeanf
|
Post subject: Re: Sausage 2012 Posted: Mon Feb 27, 2012 9:27 am |
|
Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
|
|
Ken, my parents have been doing this as long as I can remember. I have been the "puncturer" for about 35 years, I'm still a young'un to my parents. We cut and grind on Friday night, start early on the Saturday morning in mixing and filling the cases, then sit down for polenta and sausages in the late afternoon. I can't even imagine trying to do this for 3 days straight!
|
|
| Top |
|
|
|
Da Bull Man
|
Post subject: Re: Sausage 2012 Posted: Fri Mar 02, 2012 3:35 pm |
|
Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
|
Darcie wrote: Frank, Jean, very nice. Here I have been putting off making a couple pounds of breakfast sausage like it's a Herculean feat.
I did just pull down two pork jowls that I cured (guanciale). I am afraid to try it, though, because there is a bit of mold on the outside. Not much, and just some fuzzy white stuff...I'm trying to determine if that is the OK kind of mold or the send you to the hospital kind of mold. White is uh  "usually"  OK...it is the green and especially orange that will kill you dead...
_________________
To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
|
|
| Top |
|
|
|
Da Bull Man
|
Post subject: Re: Sausage 2012 Posted: Mon Mar 26, 2012 8:13 pm |
|
Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
|
oops...didn't mean to post...  meant to send a pm...
_________________
To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
|
|
| Top |
|
|
Who is online |
Users browsing this forum: No registered users and 30 guests |
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum
|
|
|
