§ Project “B” (for “Beginner”) sausage making course – 2012

 (originally dated 8/16/2012) sausage making

Introduction to the Introduction

Once upon a time, way back in the annals of sausage making, there was quite a good series on beginning sausage making by “Chuckwagon” . Here’s the beginning of the original topic, as a reference:               

It was known as “Project B,” and it did a thorough job of covering sausage making. It remains today one of the definitive descriptions of sausage making “from the ground [meat?] up.

Sorry about the pun, folks. With his permission, we include Project “B”‘s content here.

Well, okay, ol’ Chuckwagon is one of the moderators, so that’s no big deal. In fact, he’s THE moderator, the Senior Moderator. (That’s why we call him Señor Moderator. …also, “the old dude.”) We hope that the people at the English version of the Polish home-made sausage website don’t mind some repetition here. There’s been some rearrangement and editing, but (insert rude noise here) the core material is little changed.

The original format was “lecture, then question and comment,” which is how you wished your college courses were done (but never were). However, it’s not a college course. Quite the contrary, it’s done at perhaps a high school level (actually, those high-schoolers you knew ‘back when’ who weren’t particularly studious. That’s okay- – neither were we, although we ‘stuck to it.’) For that reason, some of the discussion is kinda basic. The intent is there, though, folks- –  an enjoyable, yet high-enough-level, discussion of content. We hope we’ve hit that level, anyway.

Otherwise, please feed back. (Insert another rude noise here)

The topics are:

One thought on “§ Project “B” (for “Beginner”) sausage making course – 2012

  1. The Fascinating World Of Sausage Making

    Why not come along and join us in the passionate hobby of sausage making where folks get to eat their hard work! Ask questions and learn. We’re here to help you. In no time at all, you’ll be making sausages, bacon, hams, and other meat products not only for yourself, but for your family and neighbors as well. Slowly, you’ll gain a reputation for being able to hand-craft better products than other people are shopping around for (but never finding) in grocery stores… and spending hard-earned bucks for premium-priced meat products of lesser quality. Best of all, you’ll gain knowledge gathered along the way and have the satisfaction of doing it yourself. However, one must walk before he runs. My friend Ross Hill’s words ring in my ears. He stated: “I have no qualms about killing and eating meat but I am deeply offended when I hear of people wasting meat that was supposed to be food. The worst kinds of waste come from people seeking an easy answer to a complex method and refusing to invest the time and effort needed to learn the skills.”

    First, a person should learn how to make “fresh sausage”. No, that doesn’t refer to beef that was “mooing” just twenty minutes before you started grinding. “Fresh” is the term used for designating “uncured” sausage or meat that has not actually been treated or “cured” using chemicals or salt. This type of comminuted (ground) meat must be refrigerated and used up within three days, or frozen for future use.
    Add all the seasonings you may, stuff it inside casings, or mold it into patties, but use it up within three days or freeze it. Because the meat has not been cured, it must not be smoked. This is the famous “breakfast” type sausage containing pork and sage. Other favorites include fresh Italian and kielbasa, the well-known Polish sausage. Pick up a few good books and learn how to properly cool, chop, grind, mix, case, and link, “fresh meat”. Learn about casings, grinding and stuffing equipment. Read about the proper procedure and the professional and safe way to grind, mix, and stuff sausage.

    Next, move on to “smoked-cooked” sausage. Smoked n’ cured brats on the grill just can’t be beat – especially if you make them yourself. Learn how to use sodium nitrite and sodium nitrate. This is not “rocket science” folks! Any prudent adult may learn quickly and safely, how to mix cures. Soon, people will ask you to make a batch or two for them! Watch out though! This hobby will get into your blood and become a passion! It will almost take over your life. Your spouse will ask why you are staying up so late at night just to study read about molds or cold smoking!

    Fresh sausage is never smoked (without cure having been added). Refrigerate it and use it within three days or freeze it. If you add cure to the recipe, you can stuff it and smoke it for grilling. And why not make your own hams and bacons? Ask questions and learn how to do it yourself. People on this website would really like to answer your queries and help you. Give them a chance to respond. Don’t pay those steep prices in your local grocery store! That’s just crazy. Make your own, save a fortune, and craft a much better tasting product than you’ve ever eaten in all your life!

    The final word in sausage making is the fermented, dry-cured, or “air-dried” sausage. You know… the famous “dry-cured” “salami” or “pepperoni” or even “summer sausage”. This is the only sausage that is safe to keep outside the refrigerator. Shucks pards, these sausages “separate the men from the boys” in my language, or properly… they “distinguish the professionals from the amateurs”! Yes, they require a little fundamental knowledge about bacteria and a bit of special equipment but truthfully, you can do very well spending only a couple of hundred bucks or less. Please allow us to help you! If you enjoy fermented sausage, your investment of a “couple of hundred dollars” will be just a small expenditure for limitless savings over the next decade! If you have an old refrigerator, it will cost you even less to start a fermentation chamber.

    Don’t fret! There are several experts on this board to help you. Although they don’t consider themselves to be experts, several of these folks are genuinely experienced and unselfish! They wish to share their wisdom. My hat is off to them, and you’ll soon recognize their names. Come in and join us!

    Best Wishes,
    Chuckwagon & Duk

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