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

  1. SAUSAGE REVIEW
    Christmas Polish Kielbasa (Hot Smoked)
    (10 lb. Authentic Formula)

    Christmas is just around the corner and in many homes traditional kielbasa is made as part of the celebration. Did you know that Polish Kielbasa (smoked sausage) was an all-pork recipe until 1964? That’s the year the Polish government decided to allow 20% beef into the product. The only other ingredients in the traditional recipe are salt, sugar, pepper, garlic, and marjoram.

    Pork Butt…… 10 lbs. @ 32° F.
    Salt…… 4-1/2 Tbl.Spns.
    Cure #1…… 2 tspns.
    Pepper…… 1-1/2 Tbl.Spns.
    Sugar…… 2 tspns.
    Garlic…… 4 large or 5 medium cloves
    Marjoram…… 3 tspns.
    Water…… 1 cup
    32-35 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” cubes to keep long strands of sinew from wrapping around the auger behind the plate as the meat is ground. Grind the meat using a 3/8” plate and the pork fat using a 3/16” plate. Place the fat into the freezer while you mix the Cure #1 with a little water (for uniform distribution) and add it to the meat. Work with small batches, refrigerating the meat at every opportunity. Next, mix the meat with all the remaining ingredients (except the frozen fat), kneading the mixture to develop the proteins myosin and actin, creating a “sticky meat paste” (primary bind). Finally, fold in the frozen fat and distribute it equally throughout the mixture. Depending upon various recipes or preferences, the sausage may now be refrigerated several hours for maturing, or the sausage may be immediately stuffed into casings to avoid smearing while the fat remains frozen.

    Stuff the sausage into 32-36 mm. hog casings, allowing them to hang and dry at room temperature for an hour or place them into a smokehouse preheated to 130°F. (54°C.) for an hour with the damper fully open to assist with moisture elimination. When the sausages are dry to the touch, introduce hickory smoke and adjust the damper to only ¼ the way open. Gradually, only a couple of degrees at twenty minutes intervals, 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 and liquefying the fat. 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,
    Chuckwagon

    1. Yeah, kinda-sorta. They’re still uploaded (good news). You can’t see ’em until I restore ’em (bad news).
      …new photo “plug-in.” …new screw-up. Aarrgghh!
      Duk

    1. Hey Duckster! That stuff looks delicious. What an interesting recipe with lemon juice and paprika. And “charred” just a bit too. I’ll just bet you can’t stop at one! Nice going Duk. This is a terrific recipe.
      However… I’d like to draw something to your attention… there is a…. well, did you know… uhhhh…. I don’t know how to tell you this, but… Aaahhh shucks! There a dad-gummed DUK behind your sausage and he’s just starin’ at the stuff! No tellin’ what’s on his mind… he just keeps right on “eye-ballin” that stack of sausage! Yup, a goofy-lookin’, pale yellow, rude DUCK… just gazing at that fine-lookin’ batch of sausage. Geeeeze, what is his problem anyway?

      Best Wishes,
      Chuckwagon

  2. Mixed up an 11 lb. batch of Göteborg Summer Sausage. After smoking and drying to 25% loss it still weighed 8.2 lbs. The same week, we also made Braunschweiger, Polish Kielbasa Rings, Brown-n-Serve Breakfast, and Hip Shot Burgers. It was a busy week!

    Jim

    Attachment:

  3. One of the joys of getting a new toy is noticing how much easier it is to use the real thing, instead of that cobbled-together stuff you used to have.

    Me…? I got a brand-spanking-new stainless steel 1/2″ stuffer tube for my Grizzly 5 pound stuffer. Suddenly, sheep casing is no longer a problem. In fact, it’s a pleasure. Separate a few, soak ’em in water, and thread ’em on (the easiest part, believe it or not). I cranked out some Kabanosy for smoking, plus the Moroccan-style chicken sausages that I wrote about. Handling sheep casing was a dream. I had been using a home-made affair made from copper tubing. The stainless version was not only machined correctly, it was (more important) the correct size for what I was doing.

    As anyone who is a professional at any profession will tell you, don’t skimp on your tools. Get the right ones, and they will reward you with good service. I should have done this years ago. …but then, you know me: make it yourself, so you can spend more money doing not as good a job. Ultimately, you’ll learn either enough to build a professional quality one, or to buy a professional one. …and appreciate it more.

    Using sheep casing? Get a good stainless steel stuffer tube. You’ll be glad you did.
    Duk
    😀

  4. Hi I was going to make beef snack sticks and was always told pork fat is better than beef fat. Does beef fat melt at a lower temperature than pork fat? Should I trim all the fat off the beef I am using?

    1. Hi BlackRiver!
      Pork fat is where the flavor is and it melts at a lower temperature than beef. When placing it into sausage, it is wise to freeze the fat before grinding it to avoid smearing. Yes, I would trim the beef fat quite well and make up any difference with pork fat in your sausage. 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 collagen and elastin proteins and at this temperature it will soften but will still contain 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).
      There are three types of pork fat. Remember in nature, 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 white.
      Back fat, jowl fat, or butt fat (being harder) in pork, has a higher melting temperature than other fat from even the same animal.
      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 50% fat content. Many producers add this much because fat is cheaper than meat. When shoppers they 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.
      How much fat in a dried beef “snack stick”. It all depends upon your taste. Kabanosy contains a surprising amount of pork fat for a “dried” sausage. Some folks like less – some like a little more.
      Have you got a good recipe going BlackRiver? If it works well for you, please post it on this forum and share your experience. Good luck pal.

      Best Wishes,
      Chuckwagon

  5. “Cactus Jack’s Kabanosy”
    (Kabanosy made with collagen casing)

    Author Stan Marianski, says kabanosy is the “finest meat stick in the world”! And he’s right. Stan says in his native Poland, a “kabanek” is a young pig less than 264 pounds (120 kg.) in weight. This recipe is very close to Stan’s own, found in his superb book, “Home Production Of Quality Meats And Sausages”.

    Cactus Jack’s kabanosy recipe is for folks with little access to sheep casings, or those who find sheep casings too expensive. In Australia, believe it or not, sheep casing are becoming difficult to find. In America, it is getting quite expensive. This recipe uses affordable 19 mm collagen casing and I’d like to introduce folks to them as they have worked well for me. Why not give collagen a try and make up your own mind? You may even wish to try both. I like 22 mm collagen casing for kabanosy, but that doesn’t mean you have to.

    10 lbs. Pork butt
    4-1/2 tblspns. kosher salt
    2 level tspns. Prague Powder #1
    3 tblspns. black pepper (freshly ground)
    1 cup water
    19 mm. collagen casings
    2 tspns. sugar
    ¾ tblspn. nutmeg
    1 tblspn. caraway seeds

    Separate the fat from the lean using a sharp knife, and cut the meat into 2” cubes. Freeze the fat and semi-freeze the lean. Grind the pork using the 3/8” plate and the fat using a 3/16” plate. Work with small batches, refrigerating the meat and fat at every opportunity. Mix the meat with all the ingredients only enough to barely develop a meat paste. Use as little added water as possible. My friend Miroslaw Gebarowski told me long ago that in Poland, the meat for this particular sausage is not mixed as thoroughly as others although the correct texture of this meat stick depends upon some development of the proteins while mixing, and the slow, gradual, heating during the cooking step. Once, I even tried emulsifiying this sausage as an experiment. Miroslaw would probably slap me, but I found that it gave the sausage an interesting extra chewy texture. Note that most sausage makers in Poland claim their secret of this particular sausage is in NOT developing the proteins in the meat at all in this particular sausage.

    Use a long, non-tapered, stainless steel nozzle if you have one. Note that 19 millimeters equal 0.748 of an inch and a dry “gathered” collagen length will pull over a ½” OD stuffing tube while taking the “accordion folds” out of it. Pull as much collagen casing onto the tube as possible, keeping everything dry as possible. This casing does not use water – it slides along a dry surface. Extrude the meat and make 3 foot lengths if your table is long enough, or form coils if not. Don’t bother tying off the lengths. Simply pinch the end of the casing and begin filling it. After a few inches have entered the casing, let it go and move the sausage along as it comes from the stuffer. I like to cut 12” sections with a pair of scissors, laying them on a smoke screen to dry just before smoking them. A drawback to these casings is that it cannot be hung on sticks. Collagen cannot bear the weight of the sausage, so plan to use a smoking screen for best results and smoke-cook the Kabanosy using your favorite wood. Use a preheated 120°F. (49°C.) smokehouse and after 45 minutes, raise the smokehouse temperature to 160°F. (71°C.), until the internal meat temperature reaches 145° (63°C.) in less than half an hour. Monitor the meat temperature carefully and do not allow it to overcook. When it starts to reach the finishing temperature, it does so quickly, so be warned… watch your internal meat thermometer The entire cooking time should be less than 90 minutes, as the diameter of the sausages is much smaller than most others. When the internal meat temperature of the kabanosy reaches 145° F, remove them to cool. Do NOT use cold water on collagen casings as it will affect the texture of the casings. I like to use a portable fan to help with the blooming of these sausages. After a few hours, refrigerate the sausages wrapped in paper towels for a few days to reduce moisture, shrink, and bloom. If you can wait, they are best after about 4 or 5 days drying. This is a perishable product and should be kept refrigerated.

    Notes:

    Remember, light collagen casings will not support the weight and coils (or sticks) must be placed on wire screens.
    Do not use water on the casing at any point.
    Don’t bother tying links. Simply cut the kabanosy into desired lengths with scissors prior to drying and smoking. Store the snack sticks in paper sacks in a refrigerator. Kabanosy may be vacuum packaged and frozen successfully – otherwise it will harden as it continues to dry.

    Want to see some great-lookin’ Kabanosy? Check out this photo by our fellow member Grey Goat in Illinois. http://wedlinydomowe.pl/en/viewtopic.php?t=5373&highlight=kabanosy If yours turns out this well, give yourself a pat on the back!

    Best Wishes,
    Chuckwagon
    [ED Note: If you would like to download a PDF copy of this recipe, see our Recipe Index or click on http://sausageswestforum.com/wp-content/uploads/2014/12/Cactus-Jack-Kabanosy.pdf and use the download button on the upper right.]

  6. Thanks a lot for the detailed explanation on pork fat vs beef fat Chuckwagon! I have always trimmed the beef fat off in the past and used pork fat. This time I was considering trying a little beef fat also but after reading your explanation I will stick with only pork fat.

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