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Posted: 6/17/2003 9:43:34 PM EDT
[#1]
[url]www.backwoodshome.com[/url
Check their books section for one on sausage...I think it's the same one I have. While I've never gotten aound to makin' my own, it does have jerky recipes that I've used. |
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Posted: 6/18/2003 6:42:25 AM EDT
[#2]
For case cured sausages stable temp and humidity are your friends. Hard sausage must be kept within a certain range while curing. Radioshack has a cheap thermometer/relative humidity combo that works great. A couple of good books are "Great Sausage Recipes and Meat Curing" by Rytek Kutas, "Professional Charcuterie" Kinsella and Harvey.
If youd like a couple of recipes IM or e-mail me. Please remember i am in no way responsible for use or misuse of curing agents, sanitation, etc....just a CYA. later , danny |
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Posted: 6/18/2003 7:25:22 AM EDT
[#3]
From "The Sausage-Making Cookbook" by Jerry Predika, page 104.
Mettwurst 3 lbs. fine ground cooked pork butt (boiled) 2 lbs. fine ground cooked pork liver (boiled) 1 Tbsp. salt 3 tsp. white pepper 3 tsp. coriander 1 cup water used to boil meat Combine all ingredients, mix until smooth and pasty and stuff into hog, beef or cloth casing. Simmer in salted water for approximately 20 minutes. Refrigerate for 24 hours before using. This sausage is much like liverwurst, use it as a spread. This is a pretty good book if you enjoy making European style sausage. Let us know how your "Mett" turns out! |
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Posted: 6/18/2003 8:22:53 AM EDT
[#4]
When we are butchering our elk/deer and making sausages/bratwurst, we have an electric skillet out in the garage to test samples before we mix up the whole batch.
I've managed to not make any big mistakes that way. We fry up a small batch, everybody tastes it, and if it passes the taste test, we make up a large batch. |
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