2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

Much of what our members do fits into this category. …so “let ‘er rip!”


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242 thoughts on “2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

  1. Holy patooties, Batman! That just about folded my quaternary dairy berries, I gotta admit, just readin’ th’ dang thing. (Would someone mind reaching over ta slap ol’ CW up’side his reset button?)

    Tell ya what- – try using half to a quarter of the amount of vinegar called for in the recipe. Also, before you add it to the recipe, add everything else and mix it to get a primary bind. Then, add in the vinegar and squish everything around just eniough to take up the liquid. It’ll all hold together better, that way. The vinegar is purely for flavor (replaces the sourness of the lactic acid in fermented versions of the sausage), so use however little you prefer. No worries about trying to get the pH down to make things shelf-stable- – you’ll be cooking the stuff anyway.

    …sure glad to hear that things are getting back to normal. It’s been a long road for you. …great to have you on board our kinda-new website. How about sharing a recipe or two when you get a chance?

    Duk 😀

  2. Hi all my wife and I just made a big batch of brats this last weekend. We had a bunch of casing left that was throughly rinced and sitting in water in the fridge. What’s the best way to keep them good for the next time I make sausage which could be awhile? Can I resalt them? Thank you

    1. Yum. …wish I could come over and help. (and sample!)

      You are right- – re-salting is the answer. Take ’em out of the water (grab an end or two at a time, so you don’t end up with a wad next time you pull them out for use). Shake excess water off. Drop them into a resealable plastic freezer (think sturdy) bag with some non-iodized coarse salt and put a bit more in on top, seal the bag with some air in it, then shake to coat the casing well. Repeat until you’ve rescued ’em all. Then, crack the seal, squeeze out the excess air, and reseal.They can be stored alongside your other casing.

      If you have a bunch of ’em, you could pull them back out at this point, gather them like the original packager did, and tie them with a strip of plastic to make it easier to handle them, next time. …or not. I usually don’t, but then, I rarely have more than two left over with the low volumes that I process at any given time.

      …hope this helps.
      Best regards,
      Duk 😀

  3. Seems like the books and catalogs say that casings have an indefinite shelf life. There’s no “use by” date on the bags, either. However, they haven’t found any in Egyptian tombs so, when in doubt, throw it out.

    Having said that, what I do when I store my un-used ones is, I store them in a different bag from the “fresh” ones, and I make sure that there’s plenty of salt in there with them and I shake ’em real well to contact them with the salt. Fresh is a relative term, here- – these things are naturally a bit stinky, so that’s not a problem, but if you suspect anything or they get REALLY stinky, heave ’em out.

    We’re not talking big money, here, after all. In fact, Chuckwagon is called our CEO because it stands for “Chief Effluent Organizer.” (Further comment is probably inappropriate!)

    Duk 😀

    1. What! What? What!? OOOOOoooooo you, you…. rabid ringneck! Effluent organizer eh? Sewage flow? Well now, listen here… you, you, you sanitorium-bound skeet target! Why, you web-footed, wacky, out-of-balance, whirring screwball! How about trying a crash dive into the Pacific from about 10,000 feet? Where’s muh twelve gauge? Repeat after me… Credo quia absurdum est, el pato!

  4. Pork Fat Is Where The Flavor Is!

    What is the secret of making the best sausage? Certainly the quality of the meat; nonetheless, just as important is the type and quality of the fat you are using. Pork fat is where the flavor is. Is it used in beef sausage? Poultry sausage? Absolutely! As an example, let’s take a look at my favorite: Slovenian Krainerwurst – a simple preference of many who enjoy just a touch of garlic and black pepper in their pork-flavored sausage. Genuine Slovenian Krainerwurst has pretty specific traditional instructions. It must contain a minimum of 68% pork, 12% beef, and 20% fresh pork belly (bacon) with a little added water and only salt, garlic, and black pepper added for seasoning. The secret here is to remove and discard any beef fat, as the flavor is strong and will cover the more delicate taste of the pork. Weigh the removed beef fat and add an equal amount of pork backfat back into the recipe.

    Remember, there are three types of pork fat in nature and the distance from the center of the animal determines the hardness of its fat. The internal body fats are hardest. Kidney fat is an example. On the other hand, the outer layer of fat (back fat) is much softer. The color of fat is determined by the type of animal and its age and diet. For example, when a cow has grazed on grass during the summer, its fat is more yellow. During the winter, the cow is fed a “prepared diet”, and its fat is more pale and whiter.
    Back fat, jowl fat, or butt fat (being harder) in pork, has a higher melting temperature than other fat from even the same animal. Again, pork fat melts at a lower temperature than beef and when placing it into sausage, it is wise to freeze the fat before grinding it to avoid smearing. The melting (of pork fat), begins at 95°F to about 104°F., depending upon where it came from on the animal. When any meat reaches 100°F, its fat will begin to become liquid. The connective tissue holding the fat, is made of elastin proteins and collagen, and at this temperature it will soften but will still incorporate the fat. However, sausages should never be smoked or cooked at temperatures higher than 170° F., as molten fat will escape from fat cells, ruin the texture and flavor of the sausage, and run all over the bottom of your smoker showing a bright orange color. The final temperature of 152°F has been successful in sausagemaking because enough heat has been provided to destroy trichinae spiralis (137°F), and most pathogenic bacteria (above 150°F.) This heat must be developed slowly, in increments, over several hours of time (usually about 6 to 8 hours).
    One last thought about making the best sausage. Without 25% to 30% fat in sausage, the meat will feel “dry”. Most people shopping at the grocery store do not realize they often purchase sausage with a legal, whopping, 50% fat content. Many producers add this much because fat is cheaper than meat. When shoppers get it home and cook it, they scratch their heads and wonder why they have so much grease in their pans after cooking the sausage. On the other hand, if your sausage has less than 25% fat content, you’ll find that folks will take one bite and leave the remainder on their plates. Krainerwurst is ideal at about 30% pork fat. Here’s the recipe:

    Krainerwurst (Slovenian Sausage)
    (Cured, Smoked, Cooked)

    7 lbs. pork butt with fat
    1-1/2 lbs. lean beef chuck
    1-1/2 lbs. fresh pork bacon
    2 level tspns. Instacure #1
    5 tblspns. salt
    3 garlic cloves (crushed and minced)
    1 tblspn. granulated garlic
    2 tblspns. coarse black pepper (freshly ground)
    32-36 mm. hog casings

    Place the grinder knife and plate into the freezer while you separate the fat from the lean meat using a sharp knife. Cut the meat into 1-1/2 ” cubes to keep sinew from wrapping around the auger behind the plate as the meat is ground. Grind the meat using the 3/8” plate and the pork fat using a 3/16” plate. Mix the Instacure #1 with a little water for uniform distribution and add it to the meat. Work with small batches, refrigerating the meat and fat at every opportunity. Next, mix the meat with all the remaining ingredients, kneading the mixture to develop the proteins myosin and actin, creating a “sticky meat paste” (primary bind).

    Stuff the sausage into 32-36 mm. hog casings, allowing them to hang and dry at room temperature for an hour. Place the sausages into a preheated 130°F. (54°C.) smokehouse for an hour (with the damper open) before introducing hickory smoke and adjusting the damper to only ¼ open. Gradually, only a couple of degrees each twenty minutes, raise the smokehouse temperature until the internal meat temperature (IMT) registers 152°F. (67°C.). This procedure must be done slowly to avoid breaking the collagen. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). This sausage remains perishable and must be refrigerated.

    Best Wishes,

  5. “How do I Give My Casings a Tender Bite?” Here are a few tips from page 38 of the The Sausagemaker (Sausagemaker.com) summer 2016 catalog. …great tips from an excellent provider of sausage-making supplies.

    • Stuff Casing Tight – This will provide better adherence of casings to meat and stretch casings elasticity making them slightly thinner.
    • Prick Out Air Pockets – With sterile needle or sausage pricker poke out air pockets from stuffed links. (Even if they aren’t overtly visible, just poke away!)
    • Let It Rest – Once stuffed and poked, place sausage in container or freezer paper and refrigerate overnight. This will help casing adherence and also let cure (if any) and spices develop better.
    • The Cold Shower – We recommend showering all cooked (and smoked especially) sausages in cold water immediately after cooking under your kitchen faucet for about 5 minutes. This nicely tenderizes the casing, as well as preventing the casings from wrinkling and/or separating.

    1. Hey duck, Sorry, I hope it didn’t hurt to bad. Just made two batches of El Ducko Pepper stix. WoW… it turn out elgooday. Only 1 problem. in Both batches the 19mm coll. casings were looser then a magnum on a teenager??? Stuffed very full even had a couple blow outs. Brand new casings from Walton. Haven’t had any problems likethis for a loooong time, ever since I started more humidity after 2nd hr Any ideas? Next week im gona get goosed and would like to resolve this problem. Thanx Duck Hopen ul keep the lead oops steel ota ur ASSesment. Kevin

      1. The shrinkage is normal- – the sausage loses moisture (and therefore volume) as it dries. Some folks recommend a quick spritz with a mist of water for tightening up loose collagen, followed by a bit more drying, but don’t overdo it. Good luck.
        Is it goose hunting season already? Yikes! Where did the year go? (Good luck in this too.)

  6. Impecable timing Duk – we finished a batch of smokies last week and find the casings too chewable. – the list is now posted on the fridge door for the next batch :>)

  7. The arrival of the new meat mixer attachment from Cabelas inspired blasting into action. I bought 34 pounds of chicken thighs for 99¢ lb, got them deboned into 26 pounds of meat and skin. The plan was to make Ray’s Famous Chicken Italian Sausage with Chardonnay, Dried Tomato, and Black Olives. It was the usual grinding, mixing, stuffing process we all go thru, but the new mixer made life much easier. It hooks up to my 1hp grinder, sits solid as a rock, and instead of wrecking my shoulders I enjoy a beer while everything is getting mixed up. The mixer even tilts, thereby emptying it’s contents into a meat lug that goes into the fridge during clean up time. I did notice that the finished product was maybe a little more thoroughly mixed by the ten minutes the power unit provided as opposed to the two minutes of hand cranking I could withstand. RAY

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