Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on June 21, 2017, 04:46:42 PM
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I like to make smoked sausages.
But
I'm really liking the dry sausage.
Got 10 lbs ready. Going to do 5lbs Landjager and something else (dont know yet)
Got the 5th wheel to myself for 3 days.
Got the toyools out.
(http://i868.photobucket.com/albums/ab242/nepas1/drysausage2017/toyools.jpg)
Sheep casings rinsed and soaking.
(http://i868.photobucket.com/albums/ab242/nepas1/drysausage2017/sheepv.jpg)
Now to tell myself get mixing.
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Can't wait! :D
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Anticipation building.
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Going to do half in UMAi bags. I cut 32mm to length then sealed lengthwise to make smaller diameter LJ.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/32mmlongseal.jpg)
Fresh ground pork and beef.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/fgrpork3.jpg)
In the square container is 4lb pork and 1lb beef. Blue is 5lbs of beef.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/fgrpork4.jpg)
Run some bread through the grinder to help clean things up some.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/grbred.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/grbred2.jpg)
You might have a little meat left way back.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/grbred1.jpg)
After you clean and sanitize your grinder parts, plates, blades, auger, neck, front screw cap. Dry and put in a container of dry rice so the moisture stays away and they dont rust or corrode.
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Rick, that's a great tip about packing the grinder parts in dry rice. Never thought of that before.
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Me thinks you are having too much fun there..enjoy. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks Y'all (im going to retire) :D :D......
Here is some of the process.
Getting the Landjager ready for mixing.
Using UMAi LJ blend and their salt/cure mix. Going with F-LC for the fermentation. Mix with 1/2 cup cold distilled water and set aside to mix in last.
5lbs of fresh ground pork/beef. 4lbs pork & 1lb beef.
I like to layer the dry into the meat, mix and layer again. In the pics you can see the mixing and then the meat back into a bag for the fridge (no flc added yet) I need to clean up some before the flc and mix again then stuffing.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljm.jpg)
I combine the salt/cure with the LJ mix.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljm1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljm2.jpg)
Mix the bacto and set aside to be mixed in last.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/bacflc.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/bacflc1.jpg)
Fresh ground pork,beef mix.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/frgrbp.jpg)
Layer the mix. Mix by hand so you done get the fat hot and smear.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljmeatm.jpg)
Going to put this back in fridge so i can clean up. (No bacto added yet)(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljmeatm.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljmeatm2.jpg)
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Stuffing the UMAi half sealed salumi bags. These were the 32mm.
The mix is the UMAi Landjager blend from their site.
I used braided dacron fishing line to tie the ends for a cleaner look.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umhalf.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umhalf1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umhalf2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umhalf3.jpg)
These will be in the front for a ferment time of 2-3 days. Temp in the front closet runs between 73-78* I have a small 4" fan in the corner to move some air around.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umhalf4.jpg)
Doing the other half stuffed into sheep casings.
I tied some of them and did a flatten. You need to stuff kinda loose then you can use a flat wooden paddle or spatula.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/usheep.jpg)
When working with natural casings keep your stuffing area wet, really no need for any oil for the tube.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/usheep1.jpg)
Stuff in rope. Dont worry about it looking purdy because your going to link and flatten.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/usheep2.jpg)
Few i tied others i twisted.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/usheep3.jpg)
These will prob take a tad longer to dry.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/usheep4.jpg)
In with the UMAi.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umnsheep.jpg)
BBL
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Rick,
You are the sausage wizard. Everything I have tasted over the years has been top drawer.
Art
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Well done . As usual. :thumbup:
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Thanks Y'all
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Yeah, the German neighbors are going to love you and your treats.
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I don't know anyone that knows more about sausage than you Rick. You make it look easy but mine never come out looking as nice has yours.
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Thanks everyone.
Took the sheep cased LJ and hung them, had to move the UMAi cased back so no moisture dripped.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umljstikz.jpg)