My first try at sausage making yielded some good results. But.....The GARLIC is too strong for me. Is there any way to ease the GARLIC flavor? I'd post some pics if I knew how???
(http://www.dualsportbc.com/photogallery/data/856/3012010_1129bacon0001-med.JPG)
(http://www.dualsportbc.com/photogallery/data/856/3012010_1128bacon0004-med.JPG)
Garlic and pork sausage and pork belly from the smoker. It was a good weekend
Can't help on the garlic, but here is the link to post pics.
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768 (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768)
About the only way I can think of easing the Garlic Flavor is box them up and send them my way. Never to much Garlic in my sausages. Just remember to cut back on the garlic some in the next batch. Grill them up and take them to work and feed the boys they will eat anything.
What recipe did you use? Maybe it can be tweaked..
I probably will be of no help. In 2 years of sausage experiments, I have increased the amount of heat and garlic in every one of them. Let's have a peek at your mix.
Since this was my first attempt I followed a recipe from the book Charcuterie
5lbs pork butt
3 tbsp salt
1 tbsp pepper
3 tbsps minced garlic
1 cup red wine.
I do really enjoy garlic but these have a strong flavor. It's not a lot of sausages so they'll get eaten. Next time perhaps a new recipe and a smaller batch.
Here is the recipe I use for mine. If you are not a big fan of Garlic knock it down to 1Tbs of Garlic
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. Refrigerate for up to 4 days or vacuum pack and freeze.
Len Poli Sausage Recipe
Well, once it's in there it's pretty much in there and not much you can do 'cept use it up (consider using as an additive in soup/stew/beans, etc.), share it, etc. Next time cut the garlic in half and see what you think.
One additional thought - fresh garlic can be extremely variable in it's potency, and once you cut it it gets more "garlicky" with exposure to air. After about 30 min's it can start getting really pungent. Dried granulated garlic ain't fresh, but it's pretty decent and does give good consistency.
Here is one i use. For 10 pounds. Cut it in half for 5 lbs.
7 lbs 90/10 GB
3 lb pork butt
4 T salt
3 T granulated garlic
2 T paprika
2 T black pepper
1 tsp nutmeg
1 tsp ground glove
1 t cinnamon
1 cup cold distilled water
1 cup powder non fat dry milk (does not have to be fine or pulverized)
32-36mm hog casing
If you have a garlic threshold, just use the minced garlic in a jar from the market. It is much more subtle than fresh.
A sausage maker in a buthcher shop told me to always fry up/ micro a sample before stuffing..It is hard to go back once too much garlic is added, but I am from the camp...NEVER too much Garlic...
well only for your friends that have not eaten any.. :P
Quote from: islandgirl on November 30, 2010, 06:34:29 PM
A sausage maker in a buthcher shop told me to always fry up/ micro a sample before stuffing..It is hard to go back once too much garlic is added, but I am from the camp...NEVER too much Garlic...
well only for your friends that have not eaten any.. :P
Better to taste test it raw, cooking depletes the taste unlike smoking.
Its not going to kill ya
soo.. looking to learn here.....
you taste all your sausage raw?
i would think the flavours would meld with the heat??
Yup
I taste about a quarter size and then adjust if needed. I do this for fresh and smoked sausages.
NepaSmoker, I am going to try your recipe for garlic sausage..since I love the spices you have in it! :)
Is there anything extra I should do with the powdered milk, and does the grocery store brand work Ok?
thanks
Quote from: islandgirl on November 30, 2010, 07:44:59 PM
NepaSmoker, I am going to try your recipe for garlic sausage..since I love the spices you have in it! :)
Is there anything extra I should do with the powdered milk, and does the grocery store brand work Ok?
thanks
yup regular store bought dry milk.
Let me say for my first try, I'm happy, the sausage is a bit strong on the garlic side but i'm thinking cabbage and sausages and dark beer and fresh bread and ???
Quote from: NePaSmoKer on November 30, 2010, 07:12:14 PM
Better to taste test it raw, cooking depletes the taste unlike smoking.
Its not going to kill ya
x2, always a little here and there to make sure it is good
Quote from: NePaSmoKer on November 30, 2010, 06:32:24 PM
Here is one i use. For 10 pounds. Cut it in half for 5 lbs.
7 lbs 90/10 GB
3 lb pork butt
4 T salt
3 T granulated garlic
2 T paprika
2 T black pepper
1 tsp nutmeg
1 tsp ground glove
1 t cinnamon
1 cup cold distilled water
1 cup powder non fat dry milk (does not have to be fine or pulverized)
32-36mm hog casing
Do I use the Left or the Right?? Just in case there is a taste difference ;D
I'm a Garlic lover!!!! I put it in dang near everything except Ice Cream although the thought has crossed my mind!!!!! I'm sure many of my up coming sausage experiments will have Plenty of Garlic in them.
BCD
Quote from: bigcatdaddy on December 01, 2010, 07:47:36 AM
I'm a Garlic lover!!!! I put it in dang near everything except Ice Cream although the thought has crossed my mind!!!!! I'm sure many of my up coming sausage experiments will have Plenty of Garlic in them.
BCD
There's one place you can get everything and then some when it comes to garlic. Including things like garlic Ice Cream, wine, etc. It's the annual Garlic Festival in Gilroy, California. http://www.gilroygarlicfestival.com/index.html (http://www.gilroygarlicfestival.com/index.html) I too love garlic to the point of putting it into as many things as I can when I cook. We have been saying for 30 years that we need to go to the festival (we're only about 1½ hours away) but have never attended. Gonna make it a point to go in 2011 !!!
Here's what they used last year in 3 days ... 10 tons of beef, 4 tons of pasta, 4 tons of calamari, 2 tons of scampi, and 2 TONS of fresh Christopher Ranch garlic :o :o They also raised $8.5 million for local charities!! Not bad for one weekend.
I'm thinking of putting a few links in the smoker to see if that will ease the garlic flavor. They are stuffed in hog casings, will the casing allow the meat to take on the smoke or will it just pile up on the outside?