Sausage and salami

[Rairdog]

I made a batch of Salami last night. I did a little better on keeping the fat from rendering out. After smoking for 6 hrs I finished in the oven on 175. I pulled it when internal temp reached 152. It is still a little dry because I used 3 lbs of venison to 2 lbs of ground country style ribs. I can bump the fat/pork up but I try to compromise between healthy and not to dry.

The recipe I use

5 lbs of venison with 25% fat
5 tsp curing salt
1 1/2 tsp garlic powder
1 1/2 tsp onion powder (didn't have any so omitted)
2 1/2 tbsp whole black pepper
2 Tbsp whole mustard seed (substituted with coriander seed)
3 Tbsp dry red wine (I used red wine vinegar....need to try it with good wine)

Added some
Cummin
Red pepper


I just roll into logs and omit casing.

[Worth1]

Here is why I make my own sausage.
https://www.youtube.com/watch?v=CAn0PBjhwW4

Worth

[taboule]

Originally Posted by Worth1

Here is why I make my own sausage.
https://www.youtube.com/watch?v=CAn0PBjhwW4

Worth

yummy.

[Worth1]

This ones even worse if you can imagine such a thing.
Bacon.
https://www.youtube.com/watch?v=zL2ynLcdLnw

[Worth1]

Bumping this back to the top.
I have a hankering for some homemade Slim Jims maybe next weekend.
I had no idea how I made the killer summer sausage and here is the recipe.
This was back before I had the monster meat grinder.

[pmcgrady]

Freezing rain here the past couple days so a friend and I got together and stuffed
some sausages. Maple apple breakfast links, bratwurst, pepperoni, chirizo, hot and sweet Italian sausage. But I forgot to take pics. These recipes are for fresh so they need consumed within 3 days or frozen.

[Rajun Gardener]

I made a batch of smoked sausage yesterday, I used 5# of beef(brisket & chuck), 3# of pork and 2# of beef and pork fat mixed along with a pack of bacon. I used a seasoning mix I made up for andouille sausage and they came out great.

Here's a few pics I took, that tray of meat is ready to go in the grinder. I used the smaller grinder plate on the bacon, I wanted it to be mixed well in the meat. I used the biggest plate I had for the meat then mixed everything up and set it in the fridge a few hours to let the flavor meld together then stuffed, smoked and vacuum sealed for the freezer.

I see a small smoke house in my future to hang the meats, I don't like those grill marks!!

[Salsacharley]

I wouldn't give a blink of an eye negative thought about the grill marks. Those look like they shouldn't make it to the freezer.

[Worth1]

Looks good, if you do it right you can make the smokehouse out of lumber or plywood.

Worth

[Rajun Gardener]

I've been planning to build one for a while. I bought a wood burning stove a while back from a friend cheap and figured I'd use it for a firebox. That will give me the ability to cook and smoke depending on how I decide to go with the smokehouse.

[Rajun Gardener]

Butts were on sale and that means time to make sausage. This is Cajun green onion and a few links of hot Italian. The Italian was an after thought, I had all of the meat seasoned but didn't add the green onions yet. I looked up a recipe and ended up adding some ground fennel and it came out nice. I'm amazed that 3/4 of a teaspoon to 3 lbs of meat changed it that much. I did use fresh ground fennel, maybe that made a difference.

I tried out the green onion last night for supper and it has excellent flavor with a nice kick from two tablespoons of cayenne. I tried something new and it worked better than I expected. I added a medium chopped onion to the food processor and a few minced garlic with a 1/2 cup of water, it made a nice paste/slurry. I added all the seasonings to that and it made it easy to incorporate into the meat.

With a cold front coming at the end of the week I see a chicken and sausage gumbo in my future.

[whistech]

Good looking sausage Rajun, great job.

[Worth1]

The weekend is going to be perfect for some sausage making.
I need to get the station in order before hand.

Worth

[wildcat62]

This thread is making me hungry.

[Worth1]

Just got back from the store with all the fixings for all pork summer sausage.
The players in this installment will be bizarre to say the least.
Not all will go in every batch but a variety of them.
Ancho powder, it is dark red and sweet ripe poblano chilies.
Red pepper.
Paprika.
Hot smoked Spanish paprika.
Whole peppercorns.
Mustard seeds.
Ground celery seed.
Garlic powder.
Onion powder maybe.
Sangria wine.
Salt.
Insta cure #1 and #2 depending on what I will do with it.

Was worried about casings and just looked, doing fine on them too.
Worth