What's your next Meat Project?
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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.
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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.
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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.
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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
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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.
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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.
zbigjeff Thanks. I definitely want t try this. We grew about 17 types of garlic last year and it’s time to either use it or chop and freeze it. The chopped frozen garlic really releases a good garlic flavor when used in soups or stews so I think it’ll make good garlic H2O.
Improvise, Adapt and Overcome! Semper Fi
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zbigjeff Thanks. I definitely want t try this. We grew about 17 types of garlic last year and it’s time to either use it or chop and freeze it. The chopped frozen garlic really releases a good garlic flavor when used in soups or stews so I think it’ll make good garlic H2O.
Bob Stehlik You are blessed. I’ve been known to eat a clove when I won’t be close to others who didn’t. 17 types. WOW!
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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 Jeff for the insight and recipe.
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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.
I did fresh brats today. 5 pounds of Jalapeno Popper with Cheddar and Bacon for the time.
I also did 6 pounds of Cajun deer brats
“You never really die until you end up on the wall at a Cracker Barrel”
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I did fresh brats today. 5 pounds of Jalapeno Popper with Cheddar and Bacon for the time.
I also did 6 pounds of Cajun deer brats
GWG8541 I have made the jalapeno popper variety twice now the same way. I enjoy them pretty much, tough call between the green hatch chile
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GWG8541 I have made the jalapeno popper variety twice now the same way. I enjoy them pretty much, tough call between the green hatch chile
YooperDog green hatch will definitely be the next batch
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My next meat project is 2 separate breads of heritage pork belly’s that are in the brine for bacon of course! They are half way done now.
I have two sides of Berkshire hogs and three halves of Duroc belly’s. The Berkshires were a local farmer and the Duroc’s are commercial.
Stay tuned for the Q View!Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
My next meat project is 2 separate breads of heritage pork belly’s that are in the brine for bacon of course! They are half way done now.
I have two sides of Berkshire hogs and three halves of Duroc belly’s. The Berkshires were a local farmer and the Duroc’s are commercial.
Stay tuned for the Q View!@dennyo You overachiever YOU!!!
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