- Joined Jul 27, 2015
What kind of grinder/stuffer does everyone use?
Here is a good link for you MM55I have made three 5lb batches of various pork sausage - Andouille, Hot Links and Sweet Italian. Going to make a new batch of Garlic sausage tomorrow.
What is the secret to getting the natural pork casings more tender? I have the ones packed dry in salt and I soak them in water for about 30 min and rinse well.
I bring my temp up slowly as directed, but the casings are still tougher than I would like.
pulled from another blog I follow...This will be a lot of information at once so please bear with me.
For starters: Always use a 2% salt solution by weight of meat. This results in a perfectly seasoned sausage, every time. So if i was using a recipe that called for 1kg of meat I would use 20g of salt. I always use the metric system for sausages, it is easier and more precise to scale.
The reason for this percentage is two-fold. One is the human tongue can only withstand up to a 2.5% salt concentration before we find it inedible. Two is that microbial growth is greatly slowed from a range of 2%-5%. After 10% it stops completely. This percentage helps prevent spoilage.
To touch on microbiology briefly. The only food borne illnesses that you would need to be worried about (i.e. that wont die and be rendered harmless by reaching temperatures above 165F) are toxin mediated infections. The most popular is botulism. Which btw means sausage in Latin. The time it takes clostridium botulinum to begin to produce spores is about 72hrs in ideal conditions (danger zone.) By combining meat with salt, sodium nitrate, and various spices you are slowing down that growth. You would need to smoke the sausage for a couple days in the danger zone before you would have to worry. Also if your temperature brought the sausage above 150ish you kill the bacteria. Once the bacteria is neutralized there is no risk. It is only if the bacteria were allowed to produce toxins that you should be concerned as you cannot destroy those toxins by heat. Toxin mediated infections need time and proper conditions.
For the rest of the micro world: Most of it will die when you combine your meat with salt and curing agents. The rest will die when you cook the sausage. I would not worry about the danger zone when smoking. Especially when smoking between 225F-300F. The conditions are terrible for the growth of bad bugs. If you want to try your hand at cold smoking, I recommend a lot of research. Botulism is one of the most lethal neuro-toxin in the known world.
Buy fresh meat. Respect the danger zone when storing and preparing. Make sure sausages are cooked through.
Ponder for a moment: these methods came about as a way to preserve meat and prevent illness. Trust the tradition.
If you find this impossible, trust the science.
On to a Master Recipe:
2t Black Pepper
1t Pink Salt (optional)
This recipe highlights 3 very important ratios.
2% salt, 2t/5# pepper, 1t/5# pink salt.
All are great rules of thumb when creating sausages.
From here you can add whatever spices you desire.
Recommend adding in the 1t/5# range to start.
I also recommend reading Charcuterie by Michael Ruhlman. It is an excellent first resource.
I hope you find this information useful.
From the US Copyright Office:FYI
Len Poli recipes are under CR= CopyRight.
Please do not post his recipe without his permission. I for one would be highly upset if he closed his site with so many recipes.
I dont think he minds if you post his link to his site.
No issues with quotes, just give credit to the originator.FWIW, I did not lift that quote from Len Poli's site. It came from another site. If that indeed is a direct quote from Len's site, I posted it unknowingly and will remove it if the Admin requests me to do so.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.