Been a while since I've contributed, but finally got some free time this past weekend to do up around 25lbs of Cervelat.... the recipe I used was based on the Mariansky recipe here: http://www.wedlinydomowe.com/sausage-recipes/cervelat (http://www.wedlinydomowe.com/sausage-recipes/cervelat). However, as this is the third time I've made it, I've tweaked it a bit. The first time I made it, I accidentally reversed the Pork and Beef ratio, but everyone liked it so much I've never corrected it! I've also more than doubled the whole mustard seed as they go really well in this sausage, but I cracked ALL the black pepper... I really didn't like the whole peppercorns in this.
I used hog middles for my first batch last year, 61mm protein lined casings for my second batch and for this batch I used 76mm protein-lined. I like the natural hog casings, but I wanted a product that made slightly more sandwich-sized slices, hence going larger. Also, I know the protein-lined casings are not really meant to be used for a hot smoked semi-dried product.... but I only realised after my second batch and it turned out really well anyway so I thought what the heck!?
So... basic summary... didn't think to take photos until I started stuffing!
- Used 24" x 76mm casings cut in half for each sausage
- Fermented at 35-38oC for ~24 hours (making good use of my curing fridge ;D
- Did an overnight smoke, 6 hours of Hickory
- PID settings: 4 hours @ 110oF, 1 hour @ 125oF, 1 hour @ 135oF, 1 hour @ 145oF, 170oF to IT of 142oF (took about another 4 hours), Held at 65oF for bloom
It's now in my curing fridge again at fridge temperatures waiting the first taste test this evening!
Stuffing & Tying... got blisters on my fingers from tying the string so tight!
(http://i631.photobucket.com/albums/uu36/tdcooper/th_IMG_0340.jpg) (http://s631.photobucket.com/albums/uu36/tdcooper/?action=view¤t=IMG_0340.jpg)
Into the fermentation chamber...
(http://i631.photobucket.com/albums/uu36/tdcooper/th_IMG_0345.jpg) (http://s631.photobucket.com/albums/uu36/tdcooper/?action=view¤t=IMG_0345.jpg)
Trying to maintain 38
oC...not easy with a little 100W heater and so much meat! Humidity was no problem... wanted it at 90%+
(http://i631.photobucket.com/albums/uu36/tdcooper/th_IMG_0348.jpg) (http://s631.photobucket.com/albums/uu36/tdcooper/?action=view¤t=IMG_0348.jpg)
Starting the smoke... can't believe I managed to squeeze all those fat boys in without touching!
(http://i631.photobucket.com/albums/uu36/tdcooper/th_IMG_2594.jpg) (http://s631.photobucket.com/albums/uu36/tdcooper/?action=view¤t=IMG_2594.jpg)
Smoke and cook finished.... around 14 hours later!
(http://i631.photobucket.com/albums/uu36/tdcooper/th_IMG_0350.jpg) (http://s631.photobucket.com/albums/uu36/tdcooper/?action=view¤t=IMG_0350.jpg)
Taste test and internal shots to follow...
Ok... The money shot! It may look like an odd way to cut it, but I diced some of it up to use in a braised lentil recipe :-). Fantastic....!
(http://i631.photobucket.com/albums/uu36/tdcooper/6edd0801.jpg)
Now that looks good, has a nice color to it and you can really see the mustard seed.