Author Topic: A few recipes to help get things started.  (Read 7386 times)

Offline Tenpoint5

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A few recipes to help get things started.
« on: December 24, 2008, 03:42:04 am »
Fresh Garlic Sausage


5 lb      Pork
1 Cup   Wine, White, Dry
5 tsp    Salt
2 Tbs    Garlic, Fresh minced (Increase or Decrease as desired!)
2 tsp    Sugar
2 tsp    Onion Powder
1 ½ tsp  Pepper, Black
¾ tsp     Coriander, ground
¾ tsp     Nutmeg, ground
32mm   Hog casings

1.   Cut the meat into 2 inch pieces and partially freeze.
2.   Grind pork with 3/8” (10mm) holes.
3.   Combine the meat with the salt, and the remaining ingredients.
4.   Stuff the casing loosely; DO NOT overfill the casings.
5.   Twist the sausage casing into 5-6” long sausages.
6.   Puncture any visible air bubbles with a sharp needle.
7.   Allow to air dry at room temperature for several hours.
8.   Refridgerate for up to 4 days or vacuum pack and freeze.



BIERSHINKEN

Take 2 1/2 lbs lean pork butt ( I usually use tenderloin but not necessary) and cube it into 3/4 inch cubes. Toss with tender quick and put in fridge a couple days.
 
Take 1 1/4 lb pork butt cubed and season it like bologna and emulsify with some ice water in a food processor til it is a paste. Add 2 tsp nonfat dry milk and blend in the processor--it will get stiff. Mix the emulsified meat with the cubed meat and stuff into 2 1/2 -3 inch fibrous casings (Summer Sausage size). I just spoon it in and keep packing it down in the casing.

Seasoning for emulsified meat:
1 tsp salt
1/2 tsp ginger
1 tsp mace
1/2 tsp coriander
1/4 tsp cure #1

 
Smoke at 170 til 152 internal.

Then give bath in Ice water to stop the cooking and cool down to 100. Then refrigerate.



Chicken Sausage

5lb chicken thighs
2 TBL salt
1 TBL nutmeg
1 tsp mace
1 tsp ginger
1 tsp onion powder
1 cup apple--1/8 in dice
1/2 cup white wine.

Grind the chix fine. Mix in apple and wine. Stuff into Hog casings. Don't overcook.


Chicken Sausage w/ Sundried Tomato’s ,Roasted Red Pepper and Feta

5lb boneless thighs
2.5 boneless breast
3 tbl salt
1 1/2 tbl dried oregano
1 onion chopped
3 cloves garlic
1 tbl wt pepper
3 roasted red peppers
10 sundried tomatoes
1 tbl crushed red pepper
1 tbl garlic powder
1 cup crumbled feta



« Last Edit: December 24, 2008, 05:23:03 am by Tenpoint5 »
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Offline Smoking Duck

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Re: A few recipes to help get things started.
« Reply #1 on: December 24, 2008, 05:14:13 am »
Thanks, 10.5.  What size casing do you use for the biershinken?

SD

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Offline Tenpoint5

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Re: A few recipes to help get things started.
« Reply #2 on: December 24, 2008, 05:20:10 am »
I use the 2 1/2 -3 inch fiberous casing. Usually left over from venison summer sausage. Ill update the post.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline bflosmoke

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Re: A few recipes to help get things started.
« Reply #3 on: December 25, 2008, 04:26:27 pm »
Thanks for the recipes 10.5 now as I see it all I need is a suasage stuffer , meat grinder , Big easy , food saver and a PID the list just keeps growing and growing.
BFLO

Offline Smoking Duck

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Re: A few recipes to help get things started.
« Reply #4 on: December 25, 2008, 05:25:15 pm »
When you do what I do and rationalize the purchases as household needs, it's real easy to go and buy the stuff  :D

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Offline Up In Smoke

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Re: A few recipes to help get things started.
« Reply #5 on: December 28, 2008, 11:07:48 am »
i have a 2 part question,
my first is to 10 point,
the garlic sausage recipe calls for drying at room temp.
could you help me out with what room temp would be?
i live in north georgia and sometimes room temp will cook the sausage.

part 2 is for bflo what is a pid?
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Offline Habanero Smoker

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Re: A few recipes to help get things started.
« Reply #6 on: December 28, 2008, 01:44:33 pm »
For cooking and food preparation reference room temperature is generally referred to as 68°F. If your temperature is higher, and your sauasage has a cure your are safe to leave it out for that period of time.
« Last Edit: December 28, 2008, 01:46:37 pm by Habanero Smoker »


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Offline Caribou

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Re: A few recipes to help get things started.
« Reply #7 on: December 28, 2008, 05:05:24 pm »
Thanks for share such great recipes with all of us 10.5!
Looking forward to trying them soon.
Carolyn

Offline Up In Smoke

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Re: A few recipes to help get things started.
« Reply #8 on: December 29, 2008, 04:59:14 pm »
thanks habanero,
there is another one for the note pad, man i learn a lot here.
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Some people are like Slinkies... They're really good for nothing.
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Offline Buck36

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Re: A few recipes to help get things started.
« Reply #9 on: December 29, 2008, 06:30:15 pm »
Thanks for the recipes! I have way too many sun dried tomatoes in storage. The dehydrator was in high gear this season. The chicken sausage recipe is perfect for them!

Offline flht01

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Re: A few recipes to help get things started.
« Reply #10 on: December 29, 2008, 08:00:57 pm »
Thanks for the recipes 10.5, perfect timing.

Offline HCT

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Re: A few recipes to help get things started.
« Reply #11 on: December 30, 2008, 06:20:00 am »
Thanks for the recipes and tips. On my todo list. :)
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