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/ck/ - Food & Cooking

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8432090 No.8432090 [Reply] [Original]

I made some hot Italian Sausage and a semi-dry Pepperoni that will ferment @ 90F for 24 hours.

What thinks thee? Anyone make their own sausage?

>> No.8432095
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8432095

>>8432090
I never have. Is it difficult? What tools do you use?

>> No.8432103

>>8432090
I want to make my own chorizo, need to think of somewhere to hang them though

>> No.8432122
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8432122

My roommate threw out my casings. It was in salt in a ziploc bag, inside a grocery store bag. "I thought it was just an empty bag," was his answer to my "Where the fuck is my 20$ worth of pork balloons?"

I've made some free-form sausage since, just saran wrapping and freezing for later enjoyment.

I really blew my family's minds when I made hot sausage that was bright red -- between the paprika and my own homemade smoked pepper flakes, it was spicy, but more flavor than heat.

>> No.8432131

>>8432090
What meat do you buy and how do you decide on what to use, seasoning etc?

>> No.8432149

>>8432095
Just a meat grinder and stuffer. Some people use a stand mixer to mix the spices, but you can do it by hand. The thing on the right is the manual stuffer. It'll hold hold 5 lbs and is easy to stuff by yourself.

>> No.8432164

>>8432131
I buy the 2 per package pork shoulders from Sam's and chunk them up and freeze them in 1 kg (2.2 lb) portions. If it calls for beef I'll use chuck. When I have venison, I'll often mix some in. The pepperoni is 30% venison and 70% pork shoulder.

>> No.8432170

>>8432131
I think the best place for recipes is a website called meatsandsausages.com. They have a ton of good info on curing meat and making the different types of sausages.

>> No.8432186

>>8432103
Ive never made the dry Spanish Chorizo but I made the fresh Mexican style that was damn good.

>> No.8432230

>>8432186
I much prefer the cured ones I must say. The South American style are fine, but they're just like another spicyish sausage. The curing really makes them jump up a level.

>> No.8432281
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8432281

I got into sausage making last year. Had the opportunity to do a workshop with Chef Brian Polcyn. Sadly I haven't done much lately since leaving my last kitchen.

>> No.8432303

>>8432090
what kind of bacteria do you use?

>> No.8432359

>>8432303
On the semi-dry pepperoni I used FL-C.

>> No.8432362

>>8432281
Damn, those look good. You know how much better they taste so you'll probably get back into it. Cleanup is the only real hassle about it.

>> No.8434179

>>8432090
The fuck ups on this board can barely order their own fast food.

>> No.8434198

I make my own Italian, fresh cajun, and chipotle chicken

I can't get any of them to have a good texture. Always soft and kind of cakey, never a nice snap/crunch. But the taste is okay.

>> No.8434231

>>8434198
What size grinding plate are you using? Sounds like you could be grinding too small. Most of my link sausages I grind through 3/8". It also might be that the fat is emulsifying because it got too warm while grinding or stuffing. Possibly the casings aren't getting filled tight enough, also.

>> No.8434247

>fermenting food outside of controlled ennvironment
that's a lot of lethal shit to enjoy soon.

>> No.8434278
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8434278

>>8432090
i made turkey sausage once for a friendsgiving a few years ago. tasted great, but an enormous hassle and something i never plan on doing again

>> No.8434281

Yes indeed, another sausagemaker here.

I've made many kinds of fresh sausage, cajun boudin, and blood sausage too.

I've never tried to make any of the fermented sausages though, I don't have a place that I trust to maintain the correct temp and humidity.

>> No.8434479

>>8434231
I don't grind. I buy preground mince or request it ground with whatever the pork place has.

There's definitely some fat emulsification but I thought that was normal. The best kinds of cajun sausage I had back in Louisiana were emulsified like hot dogs, while the ones with loose beef always felt loafy and too soft, kind of like my issue, except I think my sausages are much tighter than the lower grade ones I found in LA.

>> No.8434481

>>8434479
*with loose meat. No beef in those.

Oh yeah, and tightness is not an issue. I stuff sausages my hand (absolutely terrible experience, but it builds character) and I squeeze the meat down to pack those bitches tight. There are no baby links in my kitchen.

>> No.8434592

>>8434247
It's a 24 hour fermetation at @ 90F with 90% humidity which I achieve with the oven light and a tray of water. The sausage is then cooked to 154F internal. I agree, a dry, long fermentation where the sausage is eaten uncooked should not be attempted without a controlled temperature chamber with a humidistat/ humidifier.

Short fermentation for semi-dry pepperoni and summer sausage is safe this way.