PetersCreek
Codger-in-training
Just a couple of the latest batches of home made sausage to come out of the smoker...
Summer sausage:
Kielbasa:
Summer sausage:
Kielbasa:
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Charcuterie!
- Thread starter PetersCreek
- Start date
anvil
Distant Member
It is post's like this that makes me sad I live on the other side of the world.
They look damn good mate.
They look damn good mate.
PetersCreek
Codger-in-training
AVB
Jesus of Cool, I'm bad, I'm nationwide
Next Sarah will be stopping by with a moose for you to fix up. Looking good!
PetersCreek
Codger-in-training
Last month, I got a great deal on a scratch and dent refrigerator for the garage...hardly scratched or dented at all, for almost half off the regular price. That meant I could finally get into dry curing sausage by converting the old fridge into a drying box. It's not much to look at yet but my first attempt, Tuscan salami, is now hanging in the controlled environment:
This is different than my usual sausage. This one gets no smoke and no heat. It's just gonna dry...and mold. Yep, mold. I sprayed it with a starter culture (related to penicillin) when I hung it. It'll discourage the growth of bad mold, aid in the drying process, and give it an attractive, creamy white exterior. I think I can almost see it already but within a few days, it should be unmistakable.
This is different than my usual sausage. This one gets no smoke and no heat. It's just gonna dry...and mold. Yep, mold. I sprayed it with a starter culture (related to penicillin) when I hung it. It'll discourage the growth of bad mold, aid in the drying process, and give it an attractive, creamy white exterior. I think I can almost see it already but within a few days, it should be unmistakable.
NorCalCigarLover
The Wine Guy
I've been wanting to try my hand at sausage making for years now Brett, thanks for the pics.
PetersCreek
Codger-in-training
Same here. Now it threatens to become addictive.
Skipping ahead to Day 4 (yesterday)...
After not doing much of anything for 3 days, the mold really kicked it into high gear today:
2fatbbq
New Member
have made 1000's of lbs of fresh sausages over the years but never any cured sausages---you may be my inspiration!!! Guess will have to go find Len Poli's site again!
Same here. Now it threatens to become addictive.
Skipping ahead to Day 4 (yesterday)...
After not doing much of anything for 3 days, the mold really kicked it into high gear today:
PetersCreek
Codger-in-training
I hadn't heard of Len Poli until you mentioned. His site is now bookmarked. I've been working out of the book Charcuterie by Michael Ruhlman, Brian Polcyn, and Thomas Keller. Not long ago, I came across Michael Ruhlman's blog which has proved interesting and helpful already.
PetersCreek
Codger-in-training
Hehe...I like the tool kit idea.
The salamis are now in their 7th day of curing:
So far, so good. Except for a small spot here or there, they are now completely covered in mold. They're also showing obvious signs of shrinkage and they feel a bit firmer to touch. If things keep progressing nicely, this'll probably be the last photo until I cut into one. Except for more shrinkage and the mold coverage evening out, things won't look a whole lot different from here on.
The salamis are now in their 7th day of curing:
So far, so good. Except for a small spot here or there, they are now completely covered in mold. They're also showing obvious signs of shrinkage and they feel a bit firmer to touch. If things keep progressing nicely, this'll probably be the last photo until I cut into one. Except for more shrinkage and the mold coverage evening out, things won't look a whole lot different from here on.
thevalkrye
uhh huh huh huh...member.
Can you dry age beef in that sucker?
2fatbbq
New Member
Have been on a couple mailing lists over the years that Len frequented and he really is well versed in sausage making--been reading Michael Ruhlmans book 'Ratio' for a while now--if you like being in the kitchen its a good tool! 'Charcuterie' is about 23buck @ amazon and now my cart--now its time to thaw some of the butts in the freezer and start grinding!!
buzz
PetersCreek
Codger-in-training
Only if I don't have a batch of salami drying at 60°F. I dry age at less than 40°F, so if salami is in the old box, the beef will go in the new garage fridge. That reminds me, it's about time to get a rib roast in there so it'll be ready by New Year's Day.
It's good to hear that you liked it!
PetersCreek
Codger-in-training
And after 38-40 days, here is the finished product...
Given how tricky salami is to make (failures are common) I'm really quite pleased with pulling off my first attempt. If I do say so myself, it's pretty darn tasty. But put it on a buttered slice of baguette as is traditional...oh my fuggin' gawd.
Given how tricky salami is to make (failures are common) I'm really quite pleased with pulling off my first attempt. If I do say so myself, it's pretty darn tasty. But put it on a buttered slice of baguette as is traditional...oh my fuggin' gawd.
insight
Making friends everywhere!
Wow that looks fantastic! Great work
And after 38-40 days, here is the finished product...
Given how tricky salami is to make (failures are common) I'm really quite please with pulling off my first attempt. If I do say so myself, it's pretty darn tasty. But put it on a buttered slice of baguette as is traditional...oh my fuggin' gawd.
I love that Stuff! That is one of the few things I am sad to say I could not learn from my family.
The Fermented Ricotta is the other.
What is interesting is that many families in Italy make salami's with the same ease as American's making meatloaf.
One of the Engineer's I work with has a Mom and Grandmother who both grew up in Italy. They make it every winter, and he always brings me a nice 1 foot link!
Well done! :thumbs: