Sausage and salami

[Salsacharley]

Very nice Worth! (regarding your slices)

[Rajun Gardener]

Bonus on the mixer and you can probably buy an adapter or make one. Mixers attached are a thing now everyone wants to save time. But that is a big one so have fun and think of the time it'll save. Put boudin on the menu next, the mixer works great for that and reverse is needed for those.

Originally Posted by Worth1

I accidentally broke a fermented ghost pepper juice pepperoni stick and I heated it up and ate it.
This stuff is off the hook big time.
It is like nothing I have ever had before in my life.

Of course it's nothing you ever had, you just dreamed it up, you had me rolling like.

[Worth1]

I can't stop eating this stuff.
Worth
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[Worth1]

One last glamour shot.
This stuff has surpassed my wildest dreams.
I thought the amount of peppercorns were a little over the top in the salami but it turned out just right for my tastes.
And that is what matters.
Worth
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[Worth1]

15 pounds of future sausage headed to the freezer to keep cool.
Worth
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[recruiterg]

Would a KitchenAid attachment/grinder work for these purposes? I have one that has never been used, but would like to try making my own.

[Worth1]

15 pounds ground port butt through a 6MM plate.
3 teaspoons instacure #1
2 cups sangria.
3 tablespoons fresh ground black pepper.
5 tablespoons canning salt.
3 tablespoons smoked hot Spanish paprika.
2 tablespoons garlic powder.
3 teaspoons hot red cayenne pepper powder.
1/2 cup corn starch.

Put all dry ingredients ((except corn starch)) in bowl pour in wine mix up and let sit for a wee bit.

Pour into the ground meat and then spread corn starch on top.
Start mixing.
Once mixed up let sit for some time for everything to soak in and mix again.
Stuff into casings.
Smoke to your content then bring ever so slowly to your idea of a safe temperature.

Worth

[Worth1]

Originally Posted by recruiterg

Would a KitchenAid attachment/grinder work for these purposes? I have one that has never been used, but would like to try making my own.

Lots of people use the KitchenAid attachment with great success.
You just have to cut the meat up in smaller chunks and be willing to admit the limitations.
10 to 15 pounds would be no problem.
And the reason most of my recipes are at around 10 to 15 pounds.

Worth

[Worth1]

Here is the process in pictures.
The mixer works great contrary to negative reviews from idiots that cant follow instructions or put stuff together right.
More on that later.

First time in my life I have made sausage and not had messed up freezing cold hands.
Worth
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[Worth1]

Fifteen pounds of sausage ready to stuff later, off to the refrigerator it goes.
It is 48 degrees F in my work area, a fantastic temperature to work with meats.
Worth
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[Worth1]

Meat mixer wasn't that bad to clean up either if you do it right and that was my biggest fear of all.
Cleaning the darn thing, but you know,'it takes work to make sausage no matter how you do it.
Once it was cleaned with the hottest soap and water the law allows it was dried and wiped down inside and out with a Lysol disinfectant wipe.
I do this every time even if my stuff will be used tomorrow.

The reward is in the final product the savings and sharing with friends.
One of mine gave me smoked deer sausage the other day.

Why am I using wine if I haven't already said so?
Many people use water and ice to mix in sausage, I use wine for flavor and the acid in it.
I use the sweeter wines because they offset the saltiness.
The acid helps in preserving the meat and helps make it safe.
In my opinion you need all the help you can get.

Where there is a wine there is a way.
Worth

[recruiterg]

Worth, what did you do with the corn starch?

[Worth1]

Originally Posted by recruiterg

Worth, what did you do with the corn starch?

I put it over the top of the meat in powder form before I started mixing.
It acts as a binder for the juices in the sausage.
This helps make for a more ((springy sausage)) when you cook it.
There are many binders for salami and sausage corn starch is but one.
I would have used it in the other stuff I made but just knew I didn't have any.
Low and behold I had a brand new box all I had to do is look where I keep it.

I try to stay away from premixed ingredients and use stuff readily available.
Not that there is anything wrong with premixed it just isn't the way I do things.

[recruiterg]

The recipes look pretty idiot proof. That means I have a chance to be successful here.

[Worth1]

Originally Posted by recruiterg

The recipes look pretty idiot proof. That means I have a chance to be successful here.

Do yourself a favor and cut back on the ingredients and work your way up.
Especially the garlic powder unless you like garlic stuff.
You can seriously ruin the meat with too much garlic and onion powder, I have.
The only thing that you shouldn't cut back on for sure is the instacure #1
1 teaspoon per 5 pounds of ground meat.
You can cut back to to maybe three tablespoons of salt.
I have seen the recipes as high as 9 to 10 tablespoons that is over the top salty for that many pounds.
The reason I went to 5 on the salt is because I am going to slow cold smoke it for two to three days next week

Worth