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Anything goes here, although please use common sense (...especially since it's election day, here in the USA.) Please, no religious or political items, no personal attacks,
ReplyDeleteWhat? No personal attacks! I hope that doesn't mean Chuckwagon can't shoot at the Duk anymore! Geeeeze, if I can't takes potshots at that screwball, my blood pressure goes up and I ain't worth snakespit! So, for my own personal health, I must throw darts, hurl sharp projectiles, launch bombs, shoot bullets, flick boogers, cast stones, pitch water balloons, and catapult scathing and acrimonious obloquy at that shameful bag of feathers! Now, if that dad-gummed Duk will just hold still while I reload this .12 gauge...
ReplyDeleteHaving a real hard time getting things buttoned down for winter. Still have 2 cord to split A sale on pork shoulder for $1.99 lb north of here Thursday, have to get up there. Although I found some Kabanosy sticks so good to go for now.
ReplyDeleteMike, I believe you dream about Kabanosy. I only know one other person who likes it as much as you do... uhh... that would be ME. Hey, I hope you don't poop out before you get all that wood cut. Is your son going to help you? Maybe you ought to just bag it and move south where it's a bit warmer. Take care of MY dog.
ReplyDeleteBest Wishes,
Chuckwagon
Went over to the coast yesterday for a little fishing trip with my wife. We came home with 20 fair-sized rockfish, 4 nice lingcod, and 12 large Dungeness crabs. I've been boiling, filleting, vac-sealing, crab-picking, and tidying all day. Another trip there next week will have us set for the year. RAY
ReplyDeleteWent to Hinckley mn and scored great on six pork butts, bone in. $1.99lb, meat sale. Walmart is $3.28 boneless and sams is $2.89. All good for he who waits,HA HA.
ReplyDeleteThat's about as good as I've seen out this way Grasshopper! The last four years at Xmas time I've scored 100-120 pounds of porkbutt for 99¢ per pound at a few different markets, I've got zero confidence in finding that price this year. Up until two years ago every Xmas I'd wait for the sales on whole prime rib for $4.99lb, buy a couple and cut off the back ribs, slice and shrink-wrap boneless ribeye steaks for my years supply. The last two years I had to pay $5.99lb and I'm about cringing for what to expect this year. Defrosted both my garage freezers yesterday in anticipation of more fish in a few days, and the Xmas meat sales. RAY
DeleteIt's annual WurstFest time in New Braunfels, Texas. This weekend through next, all sorts of local ommpah bands, a few nation-wide ones, and a couple of bands imported from Germany entertain, people eat all sorts of wurst (even wurst tacos, this being Texas), and drink lots of beer. Shiner Bock is the favored local beer, but of course St. Pauli, Warsteiner, and the like are available. This year, local craft brews are available. Popular all-girl band from Bavaria, Die Bayerishe 7, are invited back every year, as is a local favorite, polka band Alex Meixner.
ReplyDeleteThe area between New Braunfels, Fredericksburg, and the coast was settled by Germans and Czech, and all the little towns have festivals to maintain their traditions. ...including great smoked meats and sausages. There must have been twenty five sausage booths, several types fixed many different ways. ...great fun, and a good fund-raiser for local charities. Check it out on the internet. It's worth a visit in person.
Duk
Well, th' wiley ol' coot has done it again!
ReplyDeleteHave a look at Chuckwagon's latest word on brining and cooking Thanksgiving and Christmas turkeys... (turkies?) on the main website, in the recipes section at
https://sites.google.com/site/sausageswest/departments/sausage-recipes/chuckwagon-s-smoke-choke-turkey
My family agrees that this is the best recipe and summary of how to cook the bird that they've ever had.
Duk
Yikes Duk... Could you mention or tell us again how, "My family agrees that this is the best recipe and summary of how to cook the bird that they've ever had." OOOooo Yeah! Just in case folks didn't hear the first time!
DeleteIn early December I plan to make CW's recipe for "Sunrise Summer Sausage" with the "Goteborg" seasonings. Rather than Fermento, I would like to use a live culture. I have T-SPX and F-LC. Which would be better, and are there other changes to the recipe I would need to make?
ReplyDeleteJim
Hi Jim, that's a terrific way to go pal. You just can't beat a culture! I've re-posted the recipe here for review. Simply leave out the Fermento, but be sure to include the powdered dextrose so the bacteria can have "lunch". It should be a terrific success. Let us know how things turn out.
Delete“Sunrise Summer Sausage”
Semi-Dry-Cured Summer Sausage
Summer sausage has not been traditionally made during the summer months – it was consumed during the summer! Historically, the air-dried favorite has been made during the colder winter months, becoming bacteriologically stable as it dried slowly.
6 lbs. pork butt
4 lbs. beef chuck
2 level tspns. Instacure No. 1
5 tblspns. uniodized salt
4 tblspns. corn syrup solids
4 tblspns. powdered dextrose
6 oz. (170 gr.) Fermento
1-1/2 tspns. garlic powder
2 tblspn. mustard powder
1 tblspn. ground coriander
1 tspn. allspice
Separate the fat from the lean meat and cut only the fat into 3/8” dice. Place it into the freezer. Grind the lean meat through a 3/16” plate then add all the other ingredients, mixing the Prague Powder #1 with a little ice water for even distribution. Mix the lean meat until the actomyosin develops the “primary bind” and becomes tacky. Finally, add the larger diced frozen fat and carefully fold it into the meat, distributing it evenly. Stuff the sausage into your favorite casings (see paragraph below), hang them on smokesticks, and allow them to ferment 24-48 hours at 85˚ F. (29˚ C.) in 90% relative humidity. I have known sausage makers, fearing spoilage, who have preferred to place the sausages inside a 38°F. cooler (at a much reduced humidity) for a period of 48 hours at this point. Note that at this lowered temperature, the activity of lactobacillus is greatly reduced, requiring more time for fermentation to take place.
Some degree of fermentation will be accomplished by the “chance contamination" of lactobacillus or pediococcus bacteria nourished by the dextrose and corn syrup solids. Note that Fermento is not a starter culture. It is simply a flavoring ingredient made from whey in the dairy industry. It gives semi-dry-cured summer sausage a proper boost of “tang” and it is produced and sold by the Sausagemaker™. It is an organic product and may be used safely.
Next, pat the sausages dry, hang them in your smoker, and introduce smoke for 5 hours, dropping the relative humidity to 70%. Gradually, increase the smokehouse temperature only a few degrees every twenty minutes or so, until they reach an internal meat temperature of 140˚F. (Any possible trichinella spiralis has been destroyed at 138˚ F.). Shower the sausages with cold water until the internal meat temperature drops below 80˚ F. (26˚ C.). Pat them dry and allow the sausages to continue drying at 65˚ F. (18˚ C.), three more days in 70% humidity. Now is the time to “bite ‘em”! At this point, your summer sausage could possibly require “extensive taste testing”, usually performed with the assistance of several stout, ice-cold, foaming, beverages. Store the sausages at 50˚ F. (10˚C.) in 75% humidity.
Traditionally, sewn beef middles about two feet in length and almost 3” in diameter were used for summer sausage. I’ve had great success with 3-1/2” diameter fibrous casings cut two feet long. Placed in dark brown netting, the product is very presentable and popular as gifts. Most folks today prefer much smaller summer sausages, using 38 m. m. hog casings or mahogany-colored synthetic fibrous casings cut about a foot in length.
This is "Cervelat" summer sausage with coriander. If you wish to make "Goteborg" summer sausage, delete the coriander and substitute up to 2 tablespoons of ground nutmeg.
Best Wishes,
Chuckwagon
Hey 2 kids MN. Aldi's has boneless butt 1.99lb Wednesday meat day. Maybe you can get a free snow shovel. We got 16-18 inches in Pine City.
ReplyDeleteHi Mike, we only got a total of 8 inches. Every time I've tried to shop Aldi's on "Fresh Meat Wednesdays", the product is never available. I don't bother anymore. We just bought 60 pounds of Pork Butts at Restaurant Depot for $1.58/lb. Also have 35 lbs. of pork belly curing; from Restaurant Depot for $1.98/lb.
DeleteLife is good!
Jim
Pork belly at $1.98lb is a real sweet deal these days! This is the thread I was trying to respond to the other day when Google swept me away into Googleland. I have confidence that this will post and future navigation might work out! RAY
DeleteFRACTURED ENGRISH Department:
ReplyDeleteJust when you thought that you had covered all of the sausage making safety precautions comes this safety warning from the Kitchener Meat Grinder people:
“Please don’t hit the ‘off’ switch twice at the same time.”
Hmmmm.....
I'll be a bit quiet for a while making sausages, curing etc as it is a bit on the warm side here at the moment.
ReplyDeleteDon't feel like spending a lot of time doing anything right now as we are sitting over 110 oF and the humidity is creeping up and up.......
You've got to be kidding! We had our first snow storm today.
Delete110º and humid? OK, look on the bright side......... Never mind, there isn't one. RAY
DeleteBadjak It is 2 deg above zero here. I will trade you a shovel of snow for half of the 110 deg. I have 2 cord of wood to split, covered in snow. I am just looking the other way for know. Hope it cools down for you.
ReplyDeleteHey Mike, just think... it is colder outside than it is in your kitchen freezer! Have you got ALL the wood in for winter? Grab a blanket and a good Zane Gray book and curl up by the fire next to your dog Sam.
DeleteTo me the best book ever is horse trading by Ben Green. I surely had a lot of laughs in his horse trading. Sam is by the fire with me and doing good and says howdy. The 2 cord is covered in snow so I can't see it. (for now)
DeleteAfter a dozen trips on the Sacto River since we bought the new Alumaweld in August, after never having so much as scratched a bait, I caught a limit of nice salmon today. The fish weighed in at 12 & 14 pounds, a boy and a girl that was full of roe (saved!). Fishing the river is definitely a different ball of wax than being on the ocean when playing a fish, there's stuff to run into (like the bank) if one forgets to pay attention. The 12 pound hen is as bright as when it was in the ocean and will be filleted and on the grill tomorrow. The jack looks a bit darker on the outside, tho the meat is a nice salmon pink, it's destined to be smoked on the Pro 100. All in all a great day on the river, can't wait to get back out there early next week. RAY
ReplyDelete[URL=http://s229.photobucket.com/user/sawhorseray/media/photo1_zpsd5198539.jpg.html][IMG]http://i229.photobucket.com/albums/ee209/sawhorseray/photo1_zpsd5198539.jpg[/IMG][/URL]
Fabulous Ray! Yeee Haw. That's a mighty fine-lookin' fish-critter! Can you build a campfire aboard that new ride? How are ya' goin' to brand that critter?
DeleteBest Wishes,
Chuckwagon
Son#2 with his brand new Son#1 with a steelie caught out of the Cattaraugus Creek this fall out of WNY. Got some fine fishing up there. Nice fish Ray, got some steelies here in freezer from up there just begging to be smoked. Take Care
ReplyDelete[URL=http://s830.photobucket.com/user/Race3/media/JeffParkerFirstFish-1.jpg.html][IMG]http://i830.photobucket.com/albums/zz229/Race3/JeffParkerFirstFish-1.jpg[/IMG][/URL]
Congratulations Fred, a couple of real keepers there! I saved the roe from the hen and that should turn into some real fine bait for steelies. I'm heading to my fishing site to find out how to process the stuff, hopefully. RAY
DeleteCongrats Grampa Fred! That a fine lookin' trio. Before you turn around, that little one will be catchin' his own trophies!
ReplyDeleteBest Wishes,
Chuckwagon
I ended up having a pleasant surprise, the meat from both fish turned out to be perfect. After the filleting ceremony we were doing a sashimi taste test with some lemon and teriyaki, couldn't be better. Mrs G wanted to hit the river again tomorrow morning, I had to remind her of the bad karma that could come by missing a Niner game. RAY
ReplyDelete[URL=http://s229.photobucket.com/user/sawhorseray/media/001_zps2bac8882.jpg.html][IMG]http://i229.photobucket.com/albums/ee209/sawhorseray/001_zps2bac8882.jpg[/IMG][/URL]
I make a spice mix that I sprinkle on Chicken, pork or fish before I grill them. It has a bit of a kick. I had a small bit of pork left over from half a pig that I had in the freezer. I decided to make some hot smoked pork. I brined the pork for 2 days (small bit). I then coated and I mean coated it in the rub. I left it overnight and then smoked and cooked it. All I can say is it was so ^&*()&g hot. I looked at it, it did not change. A couple of days later I was talking about this weapon of mass taste destruction that I had created to a person at work. They said why don't you scrape the crust off. Derrrr I did and it is lovely and hot, but more importantly it is very edible. I have no idea why I applied such a thick coat of the rub, knowing it was so hot!
ReplyDeleteMark would share the recipe.?
ReplyDeletewill do when I get home
DeleteBrined (water 1 L) in salt (50g), cure (31.5g) and sugar (25g) for 2 days.
ReplyDeleteQuick rinse
Patted dry
Coated with spices. Left uncovered in fridge overnight. (next time would use much less rub)
Following morning dried in fan oven (set on defrost) with temperature turned to zero until dry to touch.
Smoked for 4 hours raising temperature from about 60 to 78 degrees until it reached an internal temperature of 61+ degrees.
Took a total of 6 hrs in smoker.
Rub
2 tablespoons: Smoked sweet Spanish Paprika 2 tablespoons
1 tablespoon: Ground Cumin
1 tablespoon: Thyme (rubbed)
1 tablespoon: Onion granules
1 tablespoon: Garlic Granules
1 tablespoon: Oregano
1 teaspoon: Black Pepper
1 ½ teaspoon: Cayenne Pepper
Cut from rear leg (ham) of pig. Very lean meat and very hot
[URL=http://s1352.photobucket.com/user/markjass/media/Hotpork_zpsbbc42e45.jpg.html][IMG]http://i1352.photobucket.com/albums/q653/markjass/Hotpork_zpsbbc42e45.jpg[/IMG][/URL]
Have been looking for the onion marmalade recipe. I have used for years. I cannot find it. Anyway was made with red wine and balsamic vinegar and raw sugar. Last time I used mustard seeds and chunks of brown onion. Have made it with red onion. I served it with the hot pork on a cracker biscuit. The onion marmalade and cracker toned down the hot pork a bit.
ReplyDeleteThanks Mark the recipe. looks great. Eating at your place has to be very interesting.
ReplyDeleteGone right off photobucket. Any other suggestions for online photos?
ReplyDelete