Genoa Time

[BGKYSmoker]

Mixed up 10 lbs of ground beef and pork for some Genoa.

For the last add in im using a smooth acid blend of Trehalose and ECA.

Added between the 2 batches is 1/3 cup dry red wine.

I split the dry for 2 five pound batches. Layered each then combined for the 10lbs

In the fridge for 36 hours. (I did this yesterday) Going to mix in the smooth acid blend before i stuff into non edible collagen middles.

 

[arronbutler88]

Ohhh im excited to see this end product. Genoa salami is my absolute favorite!!:D
Do you mind sharing your recipe?

 

[arronbutler88]

Or is the ECA and red wine it?

 

[BGKYSmoker]

This is a test premix im trying.

Only add ECA to the meat before stuffing, mix in by hand. ECA can turn the meat mushy if added and put in fridge.

 

[pc farmer]

Gonna be good. I have tried this. Learning from a master.

 

[BGKYSmoker]

Added the smooth acid blend this morning before stuffing. Did the add in two 5lb batches then combined.

10 Lbs all mixed and ready to stuff.

In the smoker. No smoke for the Genoa but im sure it will pick up some. PID working great and I dont have to go out and bump the heat as i did on the Original novus digi that was on TSM Smoker.

 

[SmokinAl]

You are definitely the sausage master!
Al

 

[myownidaho]

Superb.

 

[browneyesvictim]

Hail nepas!

 

[driedstick]

Looking good,,, looking good

 

[BGKYSmoker]

LOL

Not, just a normal sausage maker.

Going to be a long night. Stalled right now.

Gotta shout out a THANK YOU to everyone who helped get my smoker running again and how to wire the element to my PID.

 

[BGKYSmoker]

Pic at 8pmish

Finally around 945 pm they get to IT

dried, tagged and weighed.

In fridge overnight, then hang to loose weight in the front closet.

 

[pc farmer]

That is very close weights. Must have done something right. Lol

 

[BGKYSmoker]

That is very close weights. Must have done something right. Lol

Yeah finally huh....lol

 

[BGKYSmoker]

Hanging to dry up some. Chub on far end looks like its touching wall but its not.

 

[BGKYSmoker]

Time for the second weigh in.

Going with a week more hang time.

 

[chilerelleno]

Looking really nice there Nepas.
I like salami in my sammiches and I bet your homemade would be incredible.
Very nice I eagerly await the finished product.
Like
Congrats on making the Carousel!

Sausage making is an intimidating process to me and thus I keep procrastinating on getting into it.
Plus I'm really only home on the weekends, afraid something would go wrong while I'm on the road.

 

[crazymoon]

N, Fine looking sausage!!!!!!

 

[griz400]

Very nice sausages .. points to you

 

[myownidaho]

Those look great!