I-am-Chorizo
Smoke Blower
Hi dear friends!
This was mainly an exercise of "form" but as it turned out nicely, I decided to share it with you, especially looking for feedback so that I can improve making quality meats. I made one sausage mix and turned it into three different products.
What I used:
MEAT
1kg of lean beef (Type I)
2kg of lean pork (Type I)
300g of pork fat (backfat)
MAGIC POWDERS
4.8g of Cure#1 at 12%
1.5g of Sodium Erythorbate
10g of Sodium Tripolyphosphate
SPICES
5g Black Pepper
5g Garlic powder
3g Nutmeg
6g Paprika
45g Salt
8g sugar
LIQUID
360ml very cold water
PROCEDURE:
1. Chopped lean beef and pork in (about 1") cubes, added salt, cure#1 and Sodium Erythorbate. Let it rest overnight in the fridge.
2. Set aside 500grs of lean pork cubes and chopped it to a smaller size chunks (For show)
3. Ground lean pork and beef (almost frozen 0-2°C) together through a 4.5mm plate. Got back to the freezer and when It was at 0-2°C again, I repeated the grinding process and put it back into the freezer to regain cold.
4. Ground cubes of almost frozen fat through a 4.5mm plate and put it back into the freezer.
5. Dissolved Sodium Tripolyphosphate in 120ml water, dissolved sugar in the 240ml remaining water.
6. Took ground beef and pork chunks and mix in Stand mixer (1st speed), added spices, water and finally ground fat. Mixed for about 4 minutes, always making sure temperature did not rise above 15°C.
After the above procedure, Got a nice paste and divided it into 3 different products:
1. Filled a small ham press (About 1kg of paste):
2. Filled a 60mm plastic casing (About 500grs of paste):
3. Used the all the remaining mixture to fill natural casings and made about 10 well stacked sausages:
What do you guys think? Do you normally turn your mixes intro different products? Also what are the arguments pro and against finishing sausages in the Smoker? first time I try it...and I liked it a lot!
Regards
Albert
This was mainly an exercise of "form" but as it turned out nicely, I decided to share it with you, especially looking for feedback so that I can improve making quality meats. I made one sausage mix and turned it into three different products.
What I used:
MEAT
1kg of lean beef (Type I)
2kg of lean pork (Type I)
300g of pork fat (backfat)
MAGIC POWDERS
4.8g of Cure#1 at 12%
1.5g of Sodium Erythorbate
10g of Sodium Tripolyphosphate
SPICES
5g Black Pepper
5g Garlic powder
3g Nutmeg
6g Paprika
45g Salt
8g sugar
LIQUID
360ml very cold water
PROCEDURE:
1. Chopped lean beef and pork in (about 1") cubes, added salt, cure#1 and Sodium Erythorbate. Let it rest overnight in the fridge.
2. Set aside 500grs of lean pork cubes and chopped it to a smaller size chunks (For show)
3. Ground lean pork and beef (almost frozen 0-2°C) together through a 4.5mm plate. Got back to the freezer and when It was at 0-2°C again, I repeated the grinding process and put it back into the freezer to regain cold.
4. Ground cubes of almost frozen fat through a 4.5mm plate and put it back into the freezer.
5. Dissolved Sodium Tripolyphosphate in 120ml water, dissolved sugar in the 240ml remaining water.
6. Took ground beef and pork chunks and mix in Stand mixer (1st speed), added spices, water and finally ground fat. Mixed for about 4 minutes, always making sure temperature did not rise above 15°C.
After the above procedure, Got a nice paste and divided it into 3 different products:
1. Filled a small ham press (About 1kg of paste):
- Put the ham press into a pot with hot water.
- Cooked in hot water (75-80°C) until the internal temperature reached 70°C
- Transferred the press into a pot with ice for shock
- Once cold, let the press rest overnight in the fridge.
- Opened press the next day...sliced...and voilá...Mortadella(?) Bologna(?)
2. Filled a 60mm plastic casing (About 500grs of paste):
- Put the "Beer Saucisson" into a pot with hot water.
- Cooked in hot water (75-80°C) until the internal temperature reached 70°C
- Transferred the Saucisson into a pot with ice for shock
- Once cold, let the Saucisson rest overnight in the fridge.
- Cut the next day...
3. Used the all the remaining mixture to fill natural casings and made about 10 well stacked sausages:
- Sausages stayed in the fridge overnight
- Smoked the next day in a vertical smoker for about two hours.
- Was planning on poaching them, but ended up finishing them in the smoker (till they were 70°C)
- Cold shock for about 15 minutes
- Blooming for about 2 hrs. and that's it.
What do you guys think? Do you normally turn your mixes intro different products? Also what are the arguments pro and against finishing sausages in the Smoker? first time I try it...and I liked it a lot!
Regards
Albert
