Charcuterie!

[PetersCreek]

Just a couple of the latest batches of home made sausage to come out of the smoker...

Summer sausage:

Kielbasa:

 

[khari]

You should put in the topic not to open this thread if you're on a diet. Looks damn good!

 

[anvil]

It is post's like this that makes me sad I live on the other side of the world.

They look damn good mate.

 

[PetersCreek]

You should put in the topic not to open this thread if you're on a diet.

I did...the word "sausage".

 

[AVB]

Next Sarah will be stopping by with a moose for you to fix up. Looking good!

 

[PetersCreek]

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.

 

[NorCalCigarLover]

I've been wanting to try my hand at sausage making for years now Brett, thanks for the pics.

 

[PetersCreek]

I've been wanting to try my hand at sausage making for years now Brett, thanks for the pics.

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]

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!

I've been wanting to try my hand at sausage making for years now Brett, thanks for the pics.

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]

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!

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.

 

[SoTL1977]

Nice work! Now all you need is a case to carry them over here in:

 

[PetersCreek]

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.

 

[thevalkrye]

Can you dry age beef in that sucker?

 

[tone-ny]

If it's anything like the Canadian Bacon you made it will be outstanding!

 

[grateful1]

You've got some fine looking meat. :thumbs:


note* That can only be stated in a thread about a man and his sausage!


???

 

[2fatbbq]

[

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.

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]

Can you dry age beef in that sucker?

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.

If it's anything like the Canadian Bacon you made it will be outstanding!

It's good to hear that you liked it!

 

[PetersCreek]

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.

 

[insight]

Wow that looks fantastic! Great work

 

[MadMonk]

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: