What's your next Meat Project?
-
Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
-
johnsbrewhouse you had me at Maple
-
Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse Nice test batch. Love maple bacon sticks or like patties I just made for some out of town visitors. Just a little piece of heaven.
-
johnsbrewhouse Nice test batch. Love maple bacon sticks or like patties I just made for some out of town visitors. Just a little piece of heaven.
zbigjeff these are some that I made for one of my granddaughters!
-
the square trays are from the local Family D store and just fit in the 8" vac seal rolls they hold about 13 oz 's or 12 links
-
craigrice You are a great grandpa. I was tooooo lazy before company arrived and only made maple patties and hot italian patties. But, in your case, they will always remember you each time they cook them up. My company just left after a week of very good times.
-
as it is I am a great grandpa I married a women older than me many years ago ,I have I think 8 or 9 grand and I think 12 great scattered around the country about 8 local
-
as it is I am a great grandpa I married a women older than me many years ago ,I have I think 8 or 9 grand and I think 12 great scattered around the country about 8 local
-
craigrice Nice job with the packaging and the sausage too. They should enjoy the eats from their grandpa. I know I have a grandson who goes looking in the fridge for sticks now.
-
craigrice Those look great. Thanks for sharing the tray source.
-
craigrice those look great
-
zbigjeff said in What's your next Meat Project?:
zbigjeff Well, cold smoked 'em for 4 hrs, vacuum packed and quality checked 1 pack of 2). Sous Vide at 160 for 1.5 hrs. Took both out of the bag and placed one in a CI to brown. After the finishing process, both methods produced equal taste and are pretty close to the good Slovenian sausage I’ve had in the past. Thinking it’s a win. Will have bona-fide Slovenians whose parents made them back in the day coming in next week for the Kurantevanje (Slovenian Mardi Gras) taste them and get valid 3rd party opinions.
If appearance means anything, they look legit, Jeff. Happy Carnival.
processhead glen Well, the person who cranked for her dad over 20 years came into town (her dad only made one type of sausage for the neighborhood and it was only the type I made. About 200+ lbs each time and 2 times a year.) I cooked them for 1.5 hours at 160, sliced them and she tasted. Conclusion: Taste and texture were very good. The amount of garlic juice was just a little more than her dad’s. Then, she looked up after 2 mins and said: "you pretty much nailed it. The crowning glory was she took 6 Slovenian sausages home with her. I just smiled.
-
processhead glen Well, the person who cranked for her dad over 20 years came into town (her dad only made one type of sausage for the neighborhood and it was only the type I made. About 200+ lbs each time and 2 times a year.) I cooked them for 1.5 hours at 160, sliced them and she tasted. Conclusion: Taste and texture were very good. The amount of garlic juice was just a little more than her dad’s. Then, she looked up after 2 mins and said: "you pretty much nailed it. The crowning glory was she took 6 Slovenian sausages home with her. I just smiled.
zbigjeff Thanks Jeff, tons of posts in between, could you give us a recap of procedures and recipe?
I remember the basics but not the details! -
zbigjeff Thanks Jeff, tons of posts in between, could you give us a recap of procedures and recipe?
I remember the basics but not the details!glen Here’s the details for the Slovenian Sausage.
Per pound of pork/product:
0.125 ounces pepper
0.11 ounces salt
0.03 ounces cure
1.25 ounces of garlic juice/water combo
I used .75 ounces garlic juice and .50 ounces of water.
For less garlic, just cut down the garlic juice and increase water by same amount. This amount of liquid makes it very easy to stuff.Cold smoked for 3 hours after allowing the filled casings to rest in the fridge for at least a day. I had to rest for 2 days because of outside weather.
The Garlic Juice: For each head of peeled garlic, you get around 1/3 cup of juice (the juice is a combo of actual juice from the garlic and water from dipping the cheese cloth in warm water before squeezing into a bowl. Getting the garlic into the proper form for placement in the cheesecloth: Grind it fine, use a food processor or blender with a bit of water to get it into a paste.
Hope this helps the cause.
-
glen Here’s the details for the Slovenian Sausage.
Per pound of pork/product:
0.125 ounces pepper
0.11 ounces salt
0.03 ounces cure
1.25 ounces of garlic juice/water combo
I used .75 ounces garlic juice and .50 ounces of water.
For less garlic, just cut down the garlic juice and increase water by same amount. This amount of liquid makes it very easy to stuff.Cold smoked for 3 hours after allowing the filled casings to rest in the fridge for at least a day. I had to rest for 2 days because of outside weather.
The Garlic Juice: For each head of peeled garlic, you get around 1/3 cup of juice (the juice is a combo of actual juice from the garlic and water from dipping the cheese cloth in warm water before squeezing into a bowl. Getting the garlic into the proper form for placement in the cheesecloth: Grind it fine, use a food processor or blender with a bit of water to get it into a paste.
Hope this helps the cause.
zbigjeff Thanks much!
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen You’re welcome. You and others on this blog/site are and have been helpful for sure. Have a great rest of your day.
-
glen Here’s the details for the Slovenian Sausage.
Per pound of pork/product:
0.125 ounces pepper
0.11 ounces salt
0.03 ounces cure
1.25 ounces of garlic juice/water combo
I used .75 ounces garlic juice and .50 ounces of water.
For less garlic, just cut down the garlic juice and increase water by same amount. This amount of liquid makes it very easy to stuff.Cold smoked for 3 hours after allowing the filled casings to rest in the fridge for at least a day. I had to rest for 2 days because of outside weather.
The Garlic Juice: For each head of peeled garlic, you get around 1/3 cup of juice (the juice is a combo of actual juice from the garlic and water from dipping the cheese cloth in warm water before squeezing into a bowl. Getting the garlic into the proper form for placement in the cheesecloth: Grind it fine, use a food processor or blender with a bit of water to get it into a paste.
Hope this helps the cause.
zbigjeff Thanks for posting the recipe. We used to get a Ukrainian Garlic Sausage from a local butcher but he retired a couple of years ago. Definitely going to give this a go in the future. However I have a question about the liquid ingredients; are the ounces of liquid by weight or by volume?
Improvise, Adapt and Overcome! Semper Fi
-
zbigjeff Thanks for posting the recipe. We used to get a Ukrainian Garlic Sausage from a local butcher but he retired a couple of years ago. Definitely going to give this a go in the future. However I have a question about the liquid ingredients; are the ounces of liquid by weight or by volume?
Bob Stehlik I used volume. Since I didn’t have a helper for my batch, I added .25 ounces of liquid per pound of meat to the overall liquid content (1.25 ounces/lb of meat vs 1 ounce) and it flowed like butter into the casings. Ukranian sausage sometimes has a portion of beef and allspice or just a pork/beef course mix with Salt/Pepper and garlic. Have fun with it. The liquid garlic will keep away the vampires for sure. Like it waaaayyy better than granulated garlic.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
