Time for Italian (sweet)

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SmokyMose

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Aug 13, 2015
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Indianapolis, Indiana
You know how it goes. You make a batch of something which seems like a lot and one day go digging through the freezer to find out you don't have any.
No Italian! Oh no!
I had 5# of butt cut up and frozen so all I needed was an excuse ;-)

5# butt ground with a "medium" plate
15G Morton Kosher Salt
10G "No Salt" brand salt substitute
5 cloves minced Garlic
1 Tb Course Black Pepper
4 Tb Fennel Seed (whole)
4 Tb Paprika
2 Tsp Anise Seed (whole)
1/2 Tb Brown Sugar
1 Tsp Basil
1 cup fresh Parsley (chopped)
1 cup Red Cooking Wine
1 Tsp #1 cure
About a half cup of SPC
Ice water as needed to work in the SPC just before stuffing

Ground, mixed and let set overnight in the fridge.
Next day mixed in the SPC and stuffed. Pre-tubed hog from Syracuse Casing.
stuffed.jpg hanging.jpg
Let it air dry about 3 hours and moved to racks in the fridge for a couple days.
I was having a disappointing cook in the offset yesterday so I tossed in a couple for fun. Never smoked Italian before...
smoke.jpg
They wound up being the star of the show.
platter.jpg
We have enough to last a while now.
vaced.jpg
First time I've used Basil and I'll be smoking them in the future when I can.
Thanks for looking, have a nice day and stuff on!
Dan
 
Nice . Those came out great . I just ground up 7 lbs this morning . Trying t decide what to make . I'm out of Italian so that might be some of it .

Nice work .
 
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You know how it goes. You make a batch of something which seems like a lot and one day go digging through the freezer to find out you don't have any.
No Italian! Oh no!
I had 5# of butt cut up and frozen so all I needed was an excuse ;-)

5# butt ground with a "medium" plate
15G Morton Kosher Salt
10G "No Salt" brand salt substitute
5 cloves minced Garlic
1 Tb Course Black Pepper
4 Tb Fennel Seed (whole)
4 Tb Paprika
2 Tsp Anise Seed (whole)
1/2 Tb Brown Sugar
1 Tsp Basil
1 cup fresh Parsley (chopped)
1 cup Red Cooking Wine
1 Tsp #1 cure
About a half cup of SPC
Ice water as needed to work in the SPC just before stuffing

Ground, mixed and let set overnight in the fridge.
Next day mixed in the SPC and stuffed. Pre-tubed hog from Syracuse Casing.

Thanks for looking, have a nice day and stuff on!
Dan

I have never made sausage before, can I make this without the SPC?I
Have you ever made these with less salt?
 
I have never made sausage before, can I make this without the SPC?I
Have you ever made these with less salt?
SPC isn't absolutely needed. Powdered milk does well also.Just a binder.
This actually is a lower sodium version. I believe the minimum is about 1% salt to make the proteins stick together. I recently found out that "cooking wine" has a ton of salt in it and I use Marsala now.
Also, I used cure#1 just out of safety habit, but you don't really need it for a fresh sausage and that would cut the salt down a tiny bit.
 
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