Boar & Pork Sausage

OU812 · June 11, 2011, 04:51:21 PM

WOO HOO!!!!!

Looks good from here.

SamuelG · June 11, 2011, 04:53:09 PM

More wait time:

Thanks.
SamuelG

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SamuelG · June 11, 2011, 05:03:25 PM

Help!

It was fine until now. It will not get below 200. I'm having to open the door. My mav is aldo reading 195+.

I hope it's not ruined!

Thanks.
SamuelG

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SamuelG · June 11, 2011, 09:10:39 PM

Well, after some temp issues ( seems the element is about to go ) I was able to hit 153 IT.

After the bath I'll hang them in the fridge over night.

I think Nepas posted that if I l leave them a little more in the fridge or in a paper bag I could get a dry sausage texture? Anyone?

Thanks.
SamuelG

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SamuelG · June 12, 2011, 06:08:37 AM

Over night dry:

The one in the middle seems to have a fat accumulation on the left side. Could this have happened in the cold bath? This one wad 100% pork and no boar.

Thanks.
SamuelG

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OU812 · June 12, 2011, 06:57:52 AM

Looks good.

The fat out could have happened when you got that temp spike.

Was that one in the back when cooking?

I try to rotate front to back half way through the cook.

And yes if you leave the sausage hanging in the fridge for a week you will get an dryer firmer sausage.

The automatic defrost cycle of the fridge will suck the moisture out.

SamuelG · June 12, 2011, 08:30:49 AM

Thanks OU.

It was in the front to middle. I did not rotate them, but next time I will.

When should I remove the casing? Or should I?

What's the best way to store 1-3 months? Vacuum packed?

Should I spray it with PS before I pack them? I'm trying not to have to freeze them

Thanks.
SamuelG

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OU812 · June 12, 2011, 08:50:51 AM

I like to give them 48 hr before removing the casings and cutting in.

I wouldnt go any longer than a month vac sealed and in the fridge.

If your gonna wait any longer I would vac seal and freeze, the freeze dont change a thing, they will come out just as they went in.

Cant wait to here your opinion of my recipe,,,,,and the money shot. ;D

SamuelG · June 12, 2011, 09:51:46 AM

If I were a betting man, these will not make it to the 48 hr mark. :-)

Ok. I'll vac pack and freeze.

Thanks.
SamuelG

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SamuelG · June 12, 2011, 02:34:05 PM

Here we go:

Unwrapped

Ok I'm sorry I had the end piece!

This is just amazing!!! OU That is one great recipe!!!

Ok you guys mind if I get well a little crazzy with the pics?????

Sorry but thus is a special day with my dad so I brought out some of my cures.

Thanks.
SamuelG

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OU812 · June 12, 2011, 06:38:25 PM

That sausage looks gooood!

Your stuff looks real goood too.

One of these days when I have more time I'm gonna do some dry curing,,,,one of these days.