Text 1304, 126 rader
Skriven 2006-05-10 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Kosher for 639
======================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> IIRC, Richard Plasencia had some great ideas
 
 JW> Who? Here?

 DS> Yeah.  A participant by that name was with us briefly in
 DS> '95 or so

That must have been in the few months I was off-line, after FIDO
imploded in my region and before I signed up for Interweb and joined
Salata.

Another good sausage maker whose notes I've kept was Paul Hinrichs
who used to post to rec.food.preserving. I'll post what I kept.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Honey Bologna
 Categories: Venison, Sausage, Smoked, Chilies
      Yield: 13 pounds
 
     10 lb Venison
  2 1/2 lb Back fat
      5 oz Salt
      2 ts Prague Powder #2
      4 oz Corn syrup solids
    1/2 c  Honey
      6 oz Fermento
      1 tb Ground white pepper
      1 tb Nutmeg
      1 tb Paprika
      1 ts Onion powder
 
  I'm not certain this is really what honey bologna is, but the regular
  version of this using powdered dextrose is one of the tastiest
  sausages I have ever made. Basically, this is the Kutas recipe for
  Lebanon bologna with honey substituted, with a little extra, and using
  venison larded with back fat instead of beef. When you do this with
  beef, you grind the meat through a 1/2 inch plate, mix it with the
  salt, then let it sit 5 to 6 days, draining off the liquid. Then you
  add 3/4 ounce of salt. However, as I discovered with the venison,
  being a firmer and leaner meat, there won't be any liquid to draw off
  ~ so you might want to back off a bit on those 5 ounces of salt and
  definitely add no more when it comes to mixing. I left the venison in
  the fridge just 4 days, keeping it in one of those large white kitchen
  trash bags to keep it from air-drying. I overhauled it once during
  this time.
  
  The problem with corn syrup solids is that they want to stick together
  and that can be a problem in the finished sausage - you are likely to
  get lumps. I keep them vacuum sealed to avoid these hard clumps from
  forming in storage. This tendency would not normally be a problem, but
  this recipe calls for no water - so you can't dissolve the spices in
  the blender with liquid. What I did was mix it with the dryer
  Fermento, then mix it all into the venison (after I'd run the venison
  through a 3/8" plate). There was still a sticky mess in the bottom of
  the bowl that just wouldn't dissolve, but the next step took care of
  that. In order to insure proper distribution of the cure, I ignored
  the recipe and dissolved the Prague Powder #2 in a cup of cold water
  and mixed that in. This additional moisture - okay in my mind because
  of the dryness of the meat - got the remaining gook off the bottom of
  the mixing bowl. I figured this would be a good time to mix in the
  honey, so I drizzled that over the meat and mixed it in. Next, I mixed
  in the back fat, which was previously ground through an 1/8" plate. I
  worked this in a little at a time, until the consistency seemed right,
  mixed in all the spices, and ground the whole shebang through an 1/8"
  plate. I let it sit in the fridge for a couple hours while I got the
  smoker ready - stabilized at 90 F, a wet towel over the smokestack,
  and a dutch oven filled with water on the burner to get the humidity
  up.
  
  Kutas specifies fermenting thusly:
  16 hours at 90 F, 90% humidity
  28 hours at 105 F, 85% humidity
  6 hours at 110 F, 85% humidity
  
  Now I can hold those temperatures fairly well, within 3 or so
  degrees, but the humidity is just gonna be very high since I have no
  way of regulating that. The dutch oven and wet towel insure that. I
  weighed out the meat and it was exactly 208 ounces - or 13 pounds. I
  decided to make 5 sausages, so I got out five 3 1/2 x 24 inch casings
  and set them a-soaking in vinegar (that helps prevent sticking). I
  weighed out five ~41 ounce balls of sausage mixture and prepared to
  stuff. The idea here was to make them as even as possible and that 5
  pound stuffer I just bought is just the ticket for that - very little
  meat is left in it when its plunger hit the bottom and, wow, does
  that hydraulic plus gear ratio thing ever pack a sausage tight! One
  by one, I put the 41 ounce balls in there, sealing the ends with a
  half inch hog ring. Well, all but the first one. See there's still a
  little bit, maybe a couple of ounces or so, of meat left in there.
  After I had sealed the last sausage, I took the "residue" from the
  bottom of the stuffer and put it in the first sausage with a spoon.
  Then I sealed it. The result was 5 sausages, all the same size. Prick
  'em liberally and paint them once more with vinegar, for good measure.
  
  I'm sticking with the times Kutas suggested, and that's a really long
  time! The fermenting started Tuesday at 3:30pm, first temperature bump
  yesterday at 7:30am, and the last one will be this morning at 11:30am.
  Then, the smoking/cooking will start about 5:30pm this afternoon.
  Kutas suggests heavy smoking for a day or two, without heat, then
  raising the temperature to 150 F until the sausage temperature reaches
  137. That's for beef, I might take it a little higher for the venison,
  though this stuff has been frozen long enough to kill any trichina. If
  you're in doubt, get the internal temperature up to 152. I'm going to
  get the smokehouse temperature at 130 after 5:30, vents wide open,
  goodbye towel and dutch oven, let's let this stuff dry out a bit. You
  cannot smoke wet sausage. After a couple of hours, I'll smoke it
  overnight then cook it tomorrow. Then it has to age about a week in
  the fridge before it is ready to eat!
  
  From: paulhinr@mindspring.com (Paul Hinrichs)
 
MMMMM

Cheers

Jim, in Yellowknife




... Battered sausages to satisfy your acute drunken lust for grease
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