GO MEAT!!!
Alright, I posted pics of my sausage.
How embarrassing if no one else does.
I’d show mine too but I haven’t made any yet. 
Cap do you hang those with beneficial organisms?
Just cured it with Morton’s Tender Quick; that name is confusing cause it has nothing to do with tenderizing meat. It is a simple cure formula. of mostly salt with a small amount of sodium nitrate and nitrite I made a brine solution of the curing salt, sugar and spices The wild boar sausage that was already made was brine cured. Not cured while ground before stuffing like klobasa is.
That is what I would like to learn to do.
Beneficial organisms, Is that what they call the stuff for the fermented meats like salami and pork roll?
Do you guys have pork roll or is that a local thing for me? MMM a Taylor pork roll sandwich from their restaurant on the Wildwood boardwalk…Nice.
I have a kitchen aid as well and have been thinking about getting the grinding and stuffing attachment. I’ve made homemade sausage but just made patties so far. My dad has one of these:
He inherited it from his father along with the recipe. I got him to give me the recipe but I’m still tweeking the amounts of spices. The recipe he has measures them in “hands per inch of meat”.
For 5 lbs of pork sausage:
5 tsp salt
1.25 tsp pepper
5 tsp brown sugar
1.25 tsp coriandar
0.25 tsp thyme
1/2 + 1/8 tsp allspice
0.25 tsp dried sage
1/2 + 1/8 tsp paprika
The last time I made some it came out very close to what he makes. My notes say up the spices a bit. Also, you need a good bit of fat in the pork. Since I can only ever find very lean ground pork around here I had the butcher grind up a couple pounds of beef fat for me and mixed it in.
That stuffer is beautiful, especially with the family connection. Looking at the gears you can tell it was made to last, not like stuff made today.
I miss pork roll! I grew up with it and had gotten over it, but got together with family 6 months ago and it brought all of the memories back. But I got a recipe from someone on this board (who will remain nameless unless they choose to identify themselves, since it was through PM). I gave it to a butcher willing to give it a try, and pick up the results this Saturday! Very excited! Taylor ham, fried egg, cheese, on an English muffin . . .yum!
Have I mentioned I’m very excited?! ;D
Yes you did. ;D
Wow. I would love to see that. Is there some sort of fermenting step that sours the meat? There is one they use for salami, I think they even use it for proccuttio and soprasatta.
Yes, it’s a 12-24 hour fermentation with LHP, which I understand is a couple of different strains of pediococcus.
Their slogan is catchy: “OUR MEAT CAN’T BE BEAT” I leave the doubtlessly pending jokes to the imagination.
That’s what I’m talkin’ about! :o
You sure have become a fan of Serbian “stuff”. I dare not call it cuisine…
I picked up 10 lbs of “pork roll” from the butcher today. There’s less than 9 lbs left. ;D
The flavor is pretty close to Taylor Ham IIRC, but the texture is all wrong. The butcher has some ideas to improve the overall recipe, so I’m going to try his version next time. I’m also going to get him a sample of the real thing and let him try to duplicate it after that, so we’ll revisit this recipe. The main thing I think, is going to be to grind it finer to begin with. He also wraps it in plastic instead of the cloth that Taylor uses, which has a downside - when you cook it some of the fat renders out. The plastic traps it, so after I opened each package I scraped off the congealed fat and an aspic like substance. :-\
Then I sliced it up and pan fried it - served on an English muffin with cheddar and a fried egg - yum! ;D So good.
The butcher was kind enough to cut it into chunks, shrink wrap, and freeze it for me since the original handoff didn’t happen. Unopened packages, in this pic, you can see a blob of the congealed rendered fat on the left . . .
After slicing and pan-frying . . .
For a first try I’m super excited. This is a good enough substitute as is, but if we can get closer that will be awesome!
Who is this mystery pork roll recipe holder?
I ordered the piece for my kitchen aid.
Sausage really seems like something I could get my hands around?
Anyone else gonna play with some sausage?
I want to see more pics of sausage and compare.
I’m waiting to get a KA mixer but want the one where the bowl is cradled in the two arms not resting on its base.
I plan to do the real stuff. Dried and fermented.
FERMENTED? :o
You sure about that?
Sure. An aspect of charcuterie. Supposedly 40-60C for several days is the ideal range.
Ah, went to look it up - and yes I’ve had the white-ish sausages before.
I guess “fermented meat” just sounded funny to me.