Text 19653, 106 rader
Skriven 2007-08-27 01:07:07 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: CAPICOLA AND 70626
==========================
 -=> Quoting Dave Sacerdote to Dale Shipp <=-

 DSh>   We have dehumidifiers running in the basement.   Wonder if that sort
 DSh>   of thing would help your project?  

 DS> It's a good start, but running a dehumidifyer in an air-conditioned
 DS> room  would be counter-productive.  Those units operate by
 DS> condensation, and they are basically unvented air conditioners - they
 DS> remove heat from a coil that is over a bucket and condense the moisture
 DS> out of the air on the chilled coil.  The front of the humidifyer has
 DS> the fan and the exhaust behind that grating, and it dumps heat back
 DS> into the room you are dehumidifying. 

Correct.  The result is that there is an over-all heat input to the
room from the motors and compressor, so the temperature of the room
will rise somewhat.  The basement is the part of the house which
maintains the most constant temperature throughout the year, so if it
is cool and dry enough it should be a good place for aging capicolas,
wursts and the like.

 DS> Ducted air would probably be the way to go - the air from the room can
 DS> be run past the condensing coils outside of the room itself, and the
 DS> chilled and dried air returned to the room.  Kind of the same idea, but
 DS> isolating  the room from the heat exchanger.

Isolating the mechanism of the de-humidifier from the room air would
indeed result in the room temperature remaining slightly lower, if that
is a critical factor.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Venison/Elk Mettwurst Smoked Summer Sausage
 Categories: Venison, Sausage, Pork, Smoked, Chilies
      Yield: 4 Servings
 
  2 1/2 lb Deer or elk, trimmed
  1 1/2 lb Pork shoulder or butt,
           Untrimmed
      1 tb Canning salt
  1 1/2 tb Ground pepper
      4 ts Morton's Tender-Quick
      1 ts Sugar
      3 ts Garlic powder
    1/2 ts MSG
    1/4 ts Cayenne pepper, or more
      5 oz Cold water
    1/4 ts Garlic powder
      1 ts Coarse black pepper
 
  Mix the spices with the water, then mix this with the ground meats
  thoroughly. Grind again with a hamburger plate (1/8 inch holes) for a
  finer textured sausage. Makes 3 sausages.
  
  To smoke sausage without casing:
  
  Refrigerate the mixture 2 to 4 hours for better shaping. Shape 4
  pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter by
  10" to 12" long. Place each loaf on an 18" long piece of plastic
  wrap, then roll up tightly. Knead this sausage loaf carefully to
  eliminate air pockets in the sausage. Prick any air pockets with
  knife or ice pick, and twist the ends loosely to make a temporary
  casing.
  
  Place the wrapped sausage loaves running across the wires on your
  smokers grid. This will produce a better appearance on the finished
  product. Leave 1/4" space between sausages for heat penetration. Wet
  smoke-cook in a water smoker, or cook in a custom smoker or kettle
  grill, or oven, for 45 to 50 minutes at 250 degrees. Do not exceed
  275 degrees, or the plastic wrap may melt. You need to cook just long
  enough to "set-up" the meat, 120-130 degrees internal.
  
  Remove the sausage from the smoker, and cool for 10 to 30 minutes in
  the plastic. You want the meat to reabsorb the liquids, for a moist
  sausage. Then, remove the plastic wrap. Remove any liquid and
  sediment from the surface with a paper towel. Dry smoke for 40 to 60
  minutes, to an internal temperature of 150 to 155 degrees. Check the
  temp with a meat thermometer from the end of the sausage. Remove
  immediately when done, cool and refrigerate.
  
  Age for 12 hours up to 5 days in the refrigerator for mellowing out
  before serving. Cover with foil or plastic to prevent drying out.
  This can be kept up to 6 months in the freezer without great loss of
  flavor by wrapping in foil and placing it in a plastic bag.
  
  Notes: I tasted the beef version of this recipe, which is made with 1
  1/2 lb beef chuck & 2 1/2 lb pork, and does not have the extra garlic
  & black pepper at the end of the recipe. Twelve people made 1 sausage
  disappear in less than 10 minutes. Making this without the casing
  made for an irregular shape, but nobody cared!
  
  From "Barbecuing & Sausage-making Secrets" by the Culinary Institute
  of Smoke Cooking, Charlie & Ruthie Knote.
  
  Paul C. Gustafson AKA Chef Paul
  
  Smoking in the Heights of Columbia
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)