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Thread: Sausages

  1. #16
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    The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it )
    Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing called

    Charcuterie by Michael Ruhlman and Brian Polcyn

    Next time I have time off work I will write something up and do a short vid on linking sausages.

  2. #17
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    As promised I have made a short video of how I link my sausages,


    https://youtu.be/jvolBWZHZ2c
    planenutz and Sarvo like this.

  3. #18
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    those sausages look awful ! how dare you feed something that horrid to your family and friends !!!!!
    best send them to me for humane disposal

    they look bloody great, well done
    johnd and Beaker like this.

  4. #19
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    this is the sort of thing I need to get into
    that and salami

    did you make the salami in the background of your bacon pic?

  5. #20
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    now although i love wild game food i have to give a massive thumbs up to the butcher in lincoln canterbury. you will never find better sausages or bacon and he will process homekill
    i am in no way associated with his business apart from the fact i am a customer and would not recommend him if he wasnt good.

  6. #21
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    Quote Originally Posted by Bill999 View Post
    this is the sort of thing I need to get into
    that and salami

    did you make the salami in the background of your bacon pic?
    Definitely! I have gone the whole gambit with salami from hot smoked to slow baked in water bath and now I only do fermented. The difference with "cooked salami" to fermented is huge.
    But you either love it or hate it and its a product that you need to get to grips with the potential problems.

  7. #22
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    gear wise for the new to the hobby what would you recommend John?
    Im likeing the idea of sausages and maybe eventually salami if my sausages come out ok

  8. #23
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    @Bill999
    Minimum requirements for sausage making.

    Depends what you want to achieve.

    if you want to process your own game animals into a final product you will need a mincer ( It makes economic sense too, even to buy "other" meats whole and mince them ) Probably something electric, and also use the buy once cry once principle.

    I just bought a bunch of pork shoulders for $3.99 and minced it up .... also put one down as a bacon. So economically speaking your mincer can pay for itself over time by never having to buy shop mince again and just buying beef when its 10 a kg at Pac and Save, mincing it up and biff it in the freezer. Wallah! mince that used to cost you $16 a kilo is now only $10

    A suasage press / stuffer makes a better job than a nozzle atttached to your mincer.
    There is a variety of stuffers on the market. vertical or horizontal, water ( hydraulic) assisted
    I have a little horizontal stuffer that holds about 2 kg and cost about $85 on TM

    Sausage skins... you can get hog casings for a more natural product, or buy collagen casings as a standby / alternative.

    Collagen casings will live forever in your cupboard, dont require any soaking, but dont hold up to cooking very well. They will split and curl like mad butcher sausies. They are very robust and probably a good begginner casing as they will take a lot of abuse while filling

    For fancy smaller brekkie sausages you can go to sheeep casings .... these tend to be quite fragile so leave them until you have mastered other casings.

    Salt.... you want non iodised salt ( actually cant remember why, but every thing I have ever read states non iodised )

    Pink salt / prague #1 salt / curing salt ... totally different beast if making bacon or cured / smoked sausages you need this to help prevent getting ill from what you made. pays to read up about it a little first.
    There is a #2 salt as well and that is for fermented salami and the likes. As above read up about it.

    If you just wanted to give it a try first without a big outlay you could forgo the mincer and buy shop mince, mix it up to a recipe ( always use SOME kind of recipe ...so you can repeat what you did) ( or omit shit you didnt enjoy )
    you could use a funnel to push meat into a casing or just go without casings and hand roll the meat like some eastern recipes do.

    Where to get this stuff from.
    Dunninghams is a big supplier and there are others on the interweb, I get my stuff from Sausages by design.

    Nowadays you can get everything you ever wanted off the suppliers, skins , mixes, et all but then ..... you can buy good sausages from the shop too.
    I prefer to buy the minimum I need and make the rest.

    So my minimum is

    Electric mincer with enough grunt to do the job without having to wear earmuffs

    Horizontal stuffer with 2 kg capacity

    Hog skin 32 mm casings

    2 big low plastic bins of about 10 to 15 liter capacity to hold raw product at each end of mincer.

    A couple of 25mm dowel rods to hang finished sausages on for a few hrs while they bloom / dry.
    Last edited by johnd; 07-09-2018 at 02:56 PM.
    Beaker likes this.

  9. #24
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    thats gold mate

    I hear a lot about sausage filler, do you use it? is this the finer mince that you run thru the mincer again or is it some kind of grain product?

  10. #25
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    Quote Originally Posted by Bill999 View Post
    thats gold mate

    I hear a lot about sausage filler, do you use it? is this the finer mince that you run thru the mincer again or is it some kind of grain product?
    I never used to, but the result was a really dense sausage and very "meaty". I use a combination of things and it has evolved a bit over time. Breadcrumbs are a good standby filler, potato starch flour is another or porridge ground down fine. Or a bit of milk powder, these things all help to hold in the moisture and aid to combine the meats, and hold it all together.
    What I use now is dried breadcrumbs and a little milk powder .... its in the recipe I posted on P1

    Nothing here is set in stone, change it, add to it, remove stuff. Just keep the basics the same
    Meat, salt, water, casings.
    Mixing it all together is paramount to bring out the stuff that makes it stick together (actomyocin).

    here is a link to some good info http://sausageswest.com/sausage-maki...iques/#Binding
    Last edited by johnd; 07-09-2018 at 04:17 PM.
    Beaker likes this.

  11. #26
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    boys ,if you can get hold of canada goose breasts it makes fine sausages and even finer salamai.add a little paradise duck too for variety -a little pork fat plumps em out a bit and adds to the juiciness

 

 

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