Sausage and salami - Page 12

Worth1 · February 19, 2019

Looks awesome big time.
So is this a different much bigger stuffer??

pmcgrady · February 19, 2019

It's got to ferment tonight/ tomorrow for 15 hours at 85 degrees at 90% humidity, then in the drying chamber at 60 degrees at 55% humidity for 30 days or until it looses 30-40% of its weight.
The summer sausage is drying, on tables then cold smoked for 3 days in a smokehouse then air dried. Coppa's,Lonzino's and Bresaola's are getting ready for their second cure, I'll take pics of them soon.

pmcgrady · February 19, 2019

Quote:

Originally Posted by Worth1

Looks awesome big time.
So is this a different much bigger stuffer??

Yes! We had to break out KONG! A 25# stuffer with 2 speeds low and high, worked Awsum, would have taken 2 days with the 10#, the meat mixer is huge also.

Worth1 · February 19, 2019

I saw that.

pmcgrady · February 19, 2019

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DonDuck · February 19, 2019

I was in a German meat market last week where they make and sell every kind of sausage you can think of. The only thing I bought was a half tube of summer sausage with jalapenos and cheese in it. I love it.

Rajun Gardener · February 20, 2019

Great looking products you're turning out!!!

pmcgrady · February 20, 2019

We air dried the summer sausage overnight before we sent it to the smokehouse, it's amazing how much color it changes overnight.

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pmcgrady · February 20, 2019

These sausages were made in the basement of a hotel built in the 1860's... it's like a museum. All the sheets to the right are covering motorcycles ,new and old...

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Rajun Gardener · February 20, 2019

I'll need you to send me one of those for quality assurance reasons as soon as they're done.

pmcgrady · February 21, 2019

I cooked some breakfast sausage links this morning...
I've never tasted any better!

DonDuck · February 21, 2019

Hmmm, basement of old hotel? Sounds like a good place to grow some mushrooms or cure some hams, or let some cheese age. Throw the motorcycles away and put the space to really good use.

whistech · February 22, 2019

Pmcgrady, I'm really impressed with all of your sausage and it looks absolutely delicious but I'm most impressed with all of the stainless steel surfaces you have.

pmcgrady · February 23, 2019

Quote:

Originally Posted by whistech

Pmcgrady, I'm really impressed with all of your sausage and it looks absolutely delicious but I'm most impressed with all of the stainless steel surfaces you have.

There is a commercial stainless kitchen setup where we made the sausage/salami.
Tables, stove, griddle, refrigerators and sinks etc. Cleanup with a sanitizer and some bleach water is a breeze. The Lonzino's need taken out of cure tomorrow and stuffed in 100mm casings, netted and hung in curing chamber. Coppa's need a few more days in cure. It's been a lot of work, but so far everything has turned out very good.

pmcgrady · February 25, 2019

Bresaola and Lonzino out of cure, rinsed and air drying for a few hours.

Bresaola stuffed in collagen and netted, ready to hang for at least 3 weeks.

Lonzinos ready to go 12 hours at 80 degrees 80% humidity, then into chamber for 17 days.

Soppressata and Bresaola in chamber.

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February 20, 2019	#172
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Great looking products you're turning out!!! __________________ Rob

February 20, 2019	#175
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	I'll need you to send me one of those for quality assurance reasons as soon as they're done. __________________ Rob

February 22, 2019	#178
whistech Tomatovillian™ Join Date: Aug 2012 Location: Between The Woodlands and Spring, Texas Posts: 553	Pmcgrady, I'm really impressed with all of your sausage and it looks absolutely delicious but I'm most impressed with all of the stainless steel surfaces you have. __________________ Arlie

February 19, 2019	#166
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Looks awesome big time. So is this a different much bigger stuffer??

February 19, 2019	#167
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	It's got to ferment tonight/ tomorrow for 15 hours at 85 degrees at 90% humidity, then in the drying chamber at 60 degrees at 55% humidity for 30 days or until it looses 30-40% of its weight. The summer sausage is drying, on tables then cold smoked for 3 days in a smokehouse then air dried. Coppa's,Lonzino's and Bresaola's are getting ready for their second cure, I'll take pics of them soon.

February 19, 2019	#169
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I saw that.

February 19, 2019	#170
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	Sent from my iPhone using Tapatalk

February 19, 2019	#171
DonDuck Tomatovillian™ Join Date: Dec 2017 Location: Corinth, texas Posts: 1,784	I was in a German meat market last week where they make and sell every kind of sausage you can think of. The only thing I bought was a half tube of summer sausage with jalapenos and cheese in it. I love it.

February 20, 2019	#173
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	We air dried the summer sausage overnight before we sent it to the smokehouse, it's amazing how much color it changes overnight. Sent from my iPhone using Tapatalk

February 20, 2019	#174
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	These sausages were made in the basement of a hotel built in the 1860's... it's like a museum. All the sheets to the right are covering motorcycles ,new and old... Sent from my iPhone using Tapatalk

February 21, 2019	#176
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	I cooked some breakfast sausage links this morning... I've never tasted any better!

February 21, 2019	#177
DonDuck Tomatovillian™ Join Date: Dec 2017 Location: Corinth, texas Posts: 1,784	Hmmm, basement of old hotel? Sounds like a good place to grow some mushrooms or cure some hams, or let some cheese age. Throw the motorcycles away and put the space to really good use.

February 25, 2019	#180
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	Bresaola and Lonzino out of cure, rinsed and air drying for a few hours. Bresaola stuffed in collagen and netted, ready to hang for at least 3 weeks. Lonzinos ready to go 12 hours at 80 degrees 80% humidity, then into chamber for 17 days. Soppressata and Bresaola in chamber. Sent from my iPhone using Tapatalk