goteborg sausage -2nd.try!

[checkdude]

6.5 lbs. Beef and 3.5 lbs. Pork

spices ready

stuffer loaded and ready to go. Have new 1 1/2 inch casings to try.

and here they are. Ready for a nap overnight to get happy. Have my fingers crossed that the little changes I did will pay of. The small leftover from the horn got fried up for lunch and was tasty. Will see after the smoke tomorrow.

 

[pc farmer]

Watching this one. Should be good.

 

[SmokyMose]

Never heard of Goteborg, but it sounds interesting! Looks like a lot of ingredients. You’re supposed to share, you know.

What happened to the first try?

 

[checkdude]

Made it first time some 3 months ago. Followed post that Ragnar did exactly. Used all pork and it did worked out well just I felt too bland for me. In the meantime did other meats and now was time to try again with few changes. Only small once but so far so good. The smell of the mixture is great! Can't wait for morning to get started! And I would gladly share but you guys are so far away!

 

[motocrash]

Made it first time some 3 months ago. Followed post that Ragnar did exactly. Used all pork and it did worked out well just I felt too bland for me. In the meantime did other meats and now was time to try again with few changes. Only small once but so far so good. The smell of the mixture is great! Can't wait for morning to get started! And I would gladly share but you guys are so far away!

cd,I believe he meant share the recipe.And you're the one who is far away,were all right here;)

 

[SmokinAl]

Looking forward to seeing the finished product!
Al

 

[checkdude]

in the smoker getting ready.1 1/2 rows of hikory just about ready

getting some colour

in for a bath to finish.

Couldn't wait had to try some. The few changes I made paid off! Much better then first attempt. Can post the recipe if anyone is interested.

 

[checkdude]

View attachment 348223 Chubs warming up..View attachment 348222 hickory pellets almost ready View attachment 348224 now taking on some colour View attachment 348225 in for a dip to finish View attachment 348226 could not resist and had to slice some to try. The changes I made paid off and it's world's better than before. I anyone is interested I can provide the recipe I have followed.

 

[checkdude]

Dam! This is the 3rd. Time I tried to post it and screwed up again!, one day.....

 

[SmokyMose]

That’s some pretty sausage, cd! I used Kutas’ recipe for my first Kielbasa and it was bland to me, so I started playing with it til I found a good mix. That’s the fun of it, right?
A few of us are having problems posting right now, so no worries.
When you get it sorted out, I really would be interested in the recipe!

Dan

 

[checkdude]

Thanks for coming back and looking. The first time I made it I followed the instructions from Ragnar exactly. (I belive they are originaly from Kutas book.) That time I used all pork since thats what I had on hand. This time I used 65%beef and 35%pork.5 gr.b. pepper, 10gr. Gr. Mustard,24 gr. Mustard seed,10 gr. Nutmeg, 24 gr. Garlic, 13 gr. Onion powder, 61 gr. Salt, 3 tb.dextrose, 4 oz. Ice water,1 cup dry milk and at the end 32 gr. Eca. Did the standard preheat and 10 degree rise per hr.topped out at 165 or as close as possible. Hickory smoke for 5 hrs. Got it to it-134 is and finished in 170 water bath. Took less then 1/2 hr. To it-158. Had to taste one. Couldn't resist. Much much better. Mabey touch too much garlic for some but I say it's perfect for me. Give it a try! You will not be disappointed!

 

[SmokyMose]

Thank you! It may be a while before I can make it (My Rube-Goldberg sausage smoking setup doesn’t like cold temps outside.), but this is on the short list....
It gives me time to decide on a casing :)

(ps, I like the clothespin probe holder.)

 

[checkdude]

Lol! Yes had to find a way to kept it in place. This time I used fibrous casings and worked exelent. Nice and neat. Not like the muslin,though it does have nice rustic look to them. Also forgot to mention that I used the eca instead of fermento. Ps- merry Christmas to all !

 

[checkdude]

Just a update, after having several meals with this sausage mix I am in love! After every meal I cannot believe how good it tastes. You have to try this! My summer sausage is my number one choice for cold and this italian is number one for hot! No doubt about it!