And done
Money shot tomorrow
DS :sausage:
Money shot tomorrow
DS :sausage:
And done
Money shot tomorrow
DS :sausage:
Love the sign myself!! Great job!!! Watching for the finals and the money shot!! Reinhard
Thanks guys - money shot coming, brought a loaf to work with me for the samplers to taste,Nice.
Thanks CM
DS, they look good sir !
Thanks Tropics
DS that looks great so far.
Richie
SUCCESS!!!! Thank you Joe!! Great taste and texture!! Cut pic would have be better but just a dull knife here at work.
Casings did not shrink, and are peeling right off, Like I said to water was added so no shrinkage
Co-Workers are wanting to put orders in on this one.
I WILL BE DOING THIS ONE AGAIN.
Thanks again Joe.
A full smoker is a happy smoker
DS
Tropics, thanks, You will love it I mean it can't be more spot on, this stuff is good.
DS Nice job I may give this a try.
Richie
Let me get this right; one day grind and mix, another day grind and mix, stuff and chill overnight, smoke and chill over night. Five days? Nope just mix one night with 1/2 the seasonings, do the same the next night, then it is up to you stuff that night and smoke next day or both next day. I think you were reading about my pepperoni and yes that is 5 days, this could be 5 days also it just mends the flavors together better, but the way joe did it was only two days of mixing. sorry if this is confusing but it works, Let me know I will help you as much as possible.
I am really impressed, my pop when I was a kid loved Cotto Salami and this looks pretty close (Oh and Reinhard taught me I love mustard seeds...LOL).
I will be trying it also, oh and I too like the sign. LOL Thanks
Great job.
Those are the mahogany inedible casings?Yes You soak them?Yes Is it better to use a chubb tube for less air pockets?Sorry I do not know what a Chubb tube is , I think you are talking about a stuffing tube correct? if so I just got the largest one I had and stuffed away. You can do this caseless also.
You can tell I am gonna have to try this.
Thanks for sharing, Ten pounds is a lot though for no vac-seal and no slicer. Don't know on vac sealing you could zip lock, and I do not use slicer, just cut a slice or two off and throw back into the fridge, it does not stay around long it is good.
Good luck and let me know if I can help in any way. Course my first time doing new stuff is always the best and I wish I made more. LOL
Thanks again.
EDIT::
Just to make sure I am understanding right, the powdered Buttermilk is a give a faux fermented taste? First time I used it I guess it gives it that tang like fermento would. I have only had two or three or four,,,,, well maybe 5 pieces so far, it is good stay with this recipe like Joe said and make changes on next go round.
I don't think it is too fat, it may look like it but I have not had a complaint yet, sometimes when it is too fat I get that texture in my teeth, and I am not getting it with this. I would not do anything different on this first batch, try it with you 5lbs and see what it comes out like for you then make your changes. I THINK Joes original recipe went with 90/10 beef let me check.
I am all over this,have 5 lbs. defrosting now.I think it is a lot leaner, would you recommend adding any Soy Protein Concentrate to make up for the fat?
Richie