Sausage and salami

[Worth1]

Sausage maker sent email I called and they had to call back.
Short story I paid the difference in the price of the mixer.
They were thankful for my honesty because they had no idea or proof they sent the wrong mixer.

I told them I should have gotten the bigger one anyway.

You just cant go around screwing people over and feel good about yourself, at least I cant.

Worth

[Worth1]

The larger salami was a big hit at work today.
The head of all head vampires showed up for only the second time ever and tried it.
He said not only would he like to buy some but had other buyers too.
Oddly the large amount of black peppercorns were to their liking.

Worth

[Rajun Gardener]

Worth, all of it looks good. Are you setting up a fruitcake platter for the holidays?

Where's the last batch?

Originally Posted by Worth1

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.
Worth

I find the opposite of that. It might be because we eat spicey food but most recipes I used were lacking flavor.

[Worth1]

The last batch is in the stuffer in the refrigerator so the flavors can meld cure and age.

Getting set up to stuff as we speak.

Worth

[pmcgrady]

Originally Posted by Rajun Gardener

Worth, all of it looks good. Are you setting up a fruitcake platter for the holidays?

Where's the last batch?





I find the opposite of that. It might be because we eat spicey food but most recipes I used were lacking flavor.

Just got done boning out a doe and some pork butts for stuffing brats and hot/Hawaiian sticks tomorrow.im loading up one batch of brats with a lot of fresh garlic, almost an insane amount... the Italians living around here are going to be begging for the recipe!

[Worth1]

Here it is, that didn't take long.
Worth
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[Worth1]

Originally Posted by pmcgrady

Just got done boning out a doe and some pork butts for stuffing brats and hot/Hawaiian sticks tomorrow.im loading up one batch of brats with a lot of fresh garlic, almost an insane amount... the Italians living around here are going to be begging for the recipe!

I envy you on the deer meat.
Worth

[Worth1]

Cool in the garage tonight and the humidity is 70%.
Got the fan blowing on them too.
This will allow them to dry some before smoking and add flavor.
I will put them in the cooler in the morning and do it again tomorrow night same high 30's temperature but 58% humidity.
My pepperoni is also starting to firm up.
Worth
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[Worth1]

Hung and dried over night but turned fan off.
Ready for the refrigerator.
Worth
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[Worth1]

Came straight home from work and hit the ground running.
Got another batch of Beer Belly Busters smoking.
Told myself not to but I started anyway.
Worth
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[Worth1]

Here they are still raw and I'm tired of fooling with them.
I wish I would have done a finer grind on the meat and more red pepper.
Worth
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[Worth1]

My next batch will have a whole package of Annatto in it along with other flavors such as my fermented ghost pepper sauce.
Cant make my mind up whether the call them Hot Lips or Salsiccia di Inferno.
Worth

Annatto.

https://en.wikipedia.org/wiki/Annatto

[Worth1]

On second thought I wouldn't change a thing.
This stuff turned out pretty good and in my opinion much better than the stuff made around here.
Worth
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[recruiterg]

Do you offer next day shipping to Minneapolis?

[Worth1]

Originally Posted by recruiterg

Do you offer next day shipping to Minneapolis?

I wish I could.
I got involved in de-boning a raw turkey for boneless whole turkey and left the last batch in the oven on warm too long.
Still good but not happy about it.
On a side note as seen int eh cheapeaten thread they are many uses for a meat grinder.
I used mine to mince cranberries and pecans.
I mentioned this to a guy at work and he went eeew a meat grinder.
I reminded him that if the thing isn't clean it isn't clean and not fit to grind anything much less meat.
That and the acid in the cranberries would kill anything big enough to die anyway.
Worth