Sausage and salami

[pmcgrady]

Those look really good! Just had some of the pastrami we made, a little mix up on rinsing off the brine when it was smoked yesterday... a little salty but good!
I use only kosher salt or sea salt and pink salt #1 or #2

[pmcgrady]

Soppressata got done a little early, did a taste test today with grapes,cheese and melon to clean the pallet. It was a hit, 90% liked it, 10% didn't like the red wine,peppercorns, pepper flakes (fill in the blank here)...





They didn't like the cheese or melon either!


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[pmcgrady]

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[pmcgrady]

We've had a full brisket pastrami on the smoke since 9am, almost done! Just been informed.... Jake ordered more meat...

[taboule]

Originally Posted by pmcgrady

Soppressata got done a little early, did a taste test today with grapes,cheese and melon to clean the pallet. It was a hit, 90% liked it, 10% didn't like the red wine,peppercorns, pepper flakes (fill in the blank here)...
......
They didn't like the cheese or melon either!

What did they like ?

[Rajun Gardener]

Picky people are so last year! All of the product you're making looks awesome, keep that up!!

[pmcgrady]

Lonzino
Total success!




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[Rajun Gardener]

Nice job on that. It looks delicious!

[pmcgrady]

Thanks! I need to quit eating for a couple days, had a lot of slices of it today with cheese and grapes...it's really good!
Then someone showed up with a slow cooker full of corned beef and cabbage...
I'm wrecked...

[Worth1]

[svalli]

My husband went moose hunting this year and now we have freezer full of Moose meat in different forms. When living in USA, I made venison summer sausage and still have the equipment and some of the pink cure #1. We do not have smoker with temperature control, so I studied alternative methods. I found that sous vide circulator can be used for cooking the sausages. I cold smoked the cured sausages in a Weber kettle and then cooked with the sous vide at 68°C/155°F.
I ground pork belly to mix with the ground lean moose meat. My first batch was a bit crumbly but the second, which I finished yesterday is much better. I had 1kg moose and 400g of pork belly. This is non fermented sausage, so I may have to freeze the ones, which we do not eat in a week. The second batch did not leak fat or liquid into the vacuum bags during sous vide process, so I do not have to open the bags before using, so I wonder if those could keep longer unopened just in the refrigerator.

I would like to try doing fermented sausages, but unfortunately such sausages are not usually made home here, so cures and the fermenting starters are not easily available. Right now I am still happy to be able to make the non fermented summer sausage.

Now it is time for an evening snack of sausage and cheddar on crackers.

Sari

[imp]

Sari, those slices look so nice and even throughout!! Good job. What seasonings did you use?

[svalli]

Originally Posted by imp

Sari, those slices look so nice and even throughout!! Good job. What seasonings did you use?

Thanks, I mixed the everything together with the dough hook on my mixer, which made the result much better than the hand mixed batch.

Previous batch had bit too much onion taste, since I used dehydrated garlic scapes and cold smoked dried garlic. This time I used one large and two small cloves of pressed fresh garlic. Other seasonings are a lot of peppercorns (mixture of green, white and black), coriander seed, allspice, dried hot peppers and paprika. I ground all spices together in a mortar. Many recipes list mustard seeds, but I did not use those. I could have made this even bit more spicier by using more hot peppers. I taste test the meat mixture before stuffing by frying a small amount in a pan, but I am afraid that the hotness may intensify while curing so I did not add any seasoning after tasting. Next time I make it hotter. I am making the sausages now in small batches, since I am learning and experimenting with the methods and seasonings and have to make sure that there is not too much waste, if my experimenting fails.

Sari

[Worth1]

Looks really nice, good work.