Category: Charcuterie

chair 'flesh' and cuit 'cooked'

Beginners Guide to Sausage Making..

Hi,

This PDF is not mine but from https://www.forum.sausagemaking.org and is really cool. If you are starting out then check it out, also some good ideas for mixtures.

SausageMaking

Permanent link to this article: https://www.animatedscience.co.uk/2011/beginers-guide-to-sausage-making

Parma Ham Dry Cure

Parma Ham the holy grail. Well I think I almost found it. I just used an off the shelf cure from https://www.sausagemaking.org/acatalog/Parma_Ham.html
This worked really well the instructions on how to use it are all there and it works. What is important is that you cannot eat this meat right away it must cure for a long time. The nitrates turn into nitrites by bacterial processes. If you eat it right away like bacon you are DEAD! Slowly the meat drys and cures until is it not raw but cured and tastes good.

The basic method is…

1)         Chill the meat overnight

2)         Rub the meat with half of the cure mixture, if using a boned joint ensure that the inner surface of the meat is properly coated, massage the cure into any crevices. I suggest you try a couple of kg of meat to start with. I did a piece with skin on from a leg but a loin works really well as it is so tender.

3)         Vacuum pack. (I did cling film which works but can leak)

4)         Leave the meat to cure in the fridge for 15 days. (yes seems like a long time)

5)         Unwrap the meat and repeat step 2 with the remaining cure mixture. Reseal

6)          Leave the meat to cure for another 15 days.

7)         Unwrap the meat and leave to soak in tepid water for half an hour.

8)         hang the ham for 3 hours in a draughty cool room can leave on a metal drying rack. (the skin looks very wet and horrible now)

9)         Smear the meat side of the ham with a mixture of lard and black pepper. Hang the ham in a warm room for 3 days, (an airing cupboard is ideal). Best to warm lard before it goes on, use a bag over your hand and seal any cracks. I hang in fishnet stocking large open weave.

10)       Hang the ham for a minimum of 30 days at 15 degrees Celsius with a 70% relative humidity.

11)        For smaller cuts of meat reduce the cure time by a third and the hanging time by 20%

I suggest you take good care of ham any cracks move over the lard to close. You should get a white mould form that is good and healthy. Any green mould cut off and wipe with vinegar. Any drips wipe away
Try and make sure the place you hand is dark, cool, medium humidity. Any extremes and will not work. You can wrap it in muslin as well to try and stop drying out too much. Also you can take off the skin first as it becomes very very hard, really depends on how the meat is cut to the benefit. If you are doing belly pork this way then reduce drying time and remove before curing.

Permanent link to this article: https://www.animatedscience.co.uk/2011/parma-ham-dry-cure

Dry Cure Bacon

Loin Bacon or Belly Pork Bacon is the easiest of all to make. Simply take a piece of free range pork like Gloucester Old Spot. You want a thick slab from an older animal which has been allowed to gain a medium to thick layer of fat on it.

Method is easy…

1)      Prepare correct size of vacuum pack with double sealed end, roll over the top to stop it getting wet

2)      Add pork and cure mixture then shake to distribute.

3)      Seal end with vacuum seal and double seal end.

4)      Leave in cold fridge and turn daily.

5)      You need to leave it for (at least) 24 hours per ½ inch or 13mm then add on 2 days. This means belly at least a week and loin more.

6)      When ready sometimes you can tell when it is really firm, wash off in cold water, pat dry with kitchen towel. Put on metal drying rack in fridge for a few hours.

7)      Can be cold smoked as well at this point or packed and frozen. Can eat right away or leave for a day to get more flavour.

I would say that these figures are conservative and you could add a little more normal salt and cure longer and it will taste fine. Also this bacon will not last like commercial bacon so best to freeze in vacuum packs and eat on defrost. Also if freezing leave in large pieces for belly then cut to lardons later.

Ingredients…

  • Bacon Loin or Belly 2825g
  • Old English Bacon Cure Ready mixed (30g per 1000g) 84.75g
  • Brown Sugar 16g (balances salt adds flavour and helps preserve)
  • Spices – mix what you want. Why not try out…Juniper berries, bay leaf, black pepper, mace, oregano, sage for a range of flavours. You cannot do any harm as long as they are not indian spice mixes which are too harsh.

Permanent link to this article: https://www.animatedscience.co.uk/2011/dry-cure-bacon

Brisket – Cured Corned Beef

I had an idea the other day to try my hand at a rolled brisket or corned beef. In the end it turned out very much like pastrami but without the very strong flavour as there was no coating stuck on.

I got a standard peice of Scottish Beef from Tesco for my test. I would advise you can buy better than this but £14 for 2.35kg was ok for start off with.

The method is very simple….

1)         Make up cure

2)        Create vacuum bag the right size

3)        Rub on cure (turning over a part of the bag to ensure it stays dry.

4)        Shake

5)        Seal bag

6)        Place in fridge for 10 days per kilogram or 20 days in my case

7)        Turn every day and massage to help flow of salts and flavour.

8)        20th day take off packaging, rinse in cold water thoroughly. Then place in large pot with more picking spice to taste, some dark rum (optional), chopped veg such as carrot, onion, celery,salt water slightly as if for potatoes to keep salt from leeching out and bring to boil. You can salt water as this recipe is really very delicate and is not over salted. In fact I would add a little more maybe 75g of normal s alt and it would be fine on my next effort.

9)        Cut in thin slices and leave rest to cool.

10)      Optional idea to make it cure more evenly and quicker, unroll and cure, then re-roll before you cook it. Or don’t roll at all like pastrami.

Ingredients

  • 2350g Brisket
  • 67.5g Normal Fine Good Quality Rock Salt (for grinding in mill)
  • 33.75g Sugar
  • 5.733  – Cure 1 – Prague Powder 1
  • Spice mix of your choice, I tried pickle spice but I think actually black pepper, paprika, tom puree, garlic etc.. might be better. Note you must partly crush the spices to help yield flavour.

VERY IMPORTANT

I used a cure called Prague Powder 1 which in fact is Prague powder #1 or pink salt contains 93.75% table salt and 6.25% sodium nitrite. The particular brand I use states clearly that you use at a rate of 2.5g per 1000g of meat.

To enable you do this I bought a set of very cheap but highly accurate scales to 1/100th of a gram. I measured the Prague Powder very carefully in a muffin paper case three times to be sure. If you make a mistake you will kill anyone who eats the food.  I have done a lot of this and never had an issue but I am very very careful. If you are not sure don’t risk it.

If you cannot mange to mix to this level of accuracy I suggest you buy the cure ready mixed. This is often labelled at Bacon Cure and will work the same. If you use the Bacon Cure you can omit the other salt as it is ready mixed. That is normally added at rate of 30g per 1000g so easier to handle.

Permanent link to this article: https://www.animatedscience.co.uk/brisket-cured-corned-beef

Pork and Herb Sausage 90% Meat

This recipe is a modification of my Pork and Sage Basic recipe. I have included more spices and also an emulsifier called supaphos which keeps more moisture in when cooking and also helps bind everything together. This one was as I had a whole pig delivered and needed to make something of half of the trimmings about 16lbs

  • 6.8kg Old Spot Trimmings from whole pig. Minced on large only.
  • 6 Large Free Range eggs
  • 9 tea sp Milled Black Pepper (38g)
  • 8.4 tea sp Milled Sea Salt
  • 3 tea sp Ground Nutmeg
  • 1.7 tea sp Ground Mace
  • 3.5x Squirt Tomatoes Puree Concentrate
  • 3.4 table sp Maille Dijon Mustard
  •  550 gram Fresh White Breadcrumbs from Large white Tesco tin loaf (include crust)
  • 1000ml water (including 8 ice cubes)
  • 24 ice cubes for adding later.
  • 55 grams of Supaphos emulsifier

Mix the dry spices and split into three when mixed. Then add the wet ingredients in thirds and add the following

  • 6tsp Dried Sage
  • 6 tsp Dried Oregano + extra 1 squirt tom puree
  • 6 tsp Dried Marjoram + Paprika 1/2sp?

You can really swap for anything you want at this point but I went for simple.

Then add 8 ice cubes to each whilst mixing to keep cool

Then take a third of pork and mix with the spices then chill overnight. If any ice cubes have not melted then remove. Do for each third. Cover and label to ensure you don’t get confused.

Next day soak pig intestine skins, you will need about 3 feet for every lb you will do. Rinse in water and soak for 1 hour.

Load up the stuffer and put on about 10 feet of skins on the stuffer. Too much and they will go dry.

Feed through one mixture at a time. Make sure you leave a gap of a few cm at the end and start of every 1lb or 500g. This is so you can tie the ends and leaves space for adjustments.

Now to make the shapes, just check for air bubbles and uniformity. Adjust gently and twist to make the size desired. I made some hand width size and some half a hand. Cut at the 1lb size or 500g by eye.

When done with one batch return in bowl to fridge. Then clean out any trapped sinew from stuffer and repeat.

Arrange sausages into nice shapes, either curls or in “bunches” then freeze in bags. When starting to get hard take out and vacuum pack. This way any moisture or fluids will not ruin your seal. Label with date and type!

Pictures to follow!

Permanent link to this article: https://www.animatedscience.co.uk/2010/pork-and-herb-sausage-90-meat

Pancetta

This is a pancetta / dry cure bacon which is really very good.

In this version I have split half an Old Spot Belly (skin removed). Each bag has a 630g slice which has two versions of the cure.

Method

1)        Weight pork first 630g for each piece

2)       Ratio for dry cure mix is 30g/kg. So for this we need 18.9g. I round up to 20g.

3)       In this case I use three identical ceramic bowls of same mass and check and recheck my dry cure. You can buy it here https://www.sausagemaking.org/acatalog/Traditional_dry_cure_bacon_.html

4)       Then I take the following mix and add to my cure bowls, Dried Sage, Pinch salt, Pinch Brown Sugar, Large Pinch Pepper  or Several Crushed Juniper Berries.

5)       Make up a vaccum bag and make sure you do a double seal on one end.

6)       Add the cure to the bag, then add the meat, give a shake to distribute and quickly seal the end. If you are not quick fluids will come out of the meat and make it impossible to seal the bag.

7)       Double heat the seal to ensure it is firm or make a second seal.

8)       Rub all over but not to generously.

9)       Leave in fridge (very cold one) for 1 day for every ½ inch + two days. In this case It was 2.5” so that is 5 days + 2 days is 1 week. I turn every day to get fluids evenly spread.

10)    Gently rise in cold water discarding fluids and washing away thoroughly.

11)     Place bacon on metal rack in tray to dry for a while then cut in to chunks.

12)     Either vacuum pack or simply bag up for freezer or use within a week or so.

You will find that you might want to add extra salt as I do as I have found that the bacon is not salty enough. Also I think if you leave a little longer than a week it is also ok. Don’t worry about going over on cure time.

Permanent link to this article: https://www.animatedscience.co.uk/2010/pancetta

Daniel Powell Basic Pork & Sage Sausage (90% meat)

Daniel Powell Basic Pork & Sage Sausage Recipe (90% meat)

This is my first and best so far for a standard Pork Sausage. This one should work well and be close to what you can get in the supermarket but better. The ingredients must be the best and that will reflect in a good final product. You can modify the spice mix as much as you want but I would leave  the ingredients as they are as they balance quite well and chemically seem to work. However, you might actually get away with more emulsifiers such as mustard and egg.

  • 1.6kg Free Range Pork Shoulder Joint (remove rind & cube 1”)
  • 0.4kg Free Range Pork Belly (remove rind & cube 1”)
  • 2 Large Free Range eggs
  • 2.5 tea sp Milled Black Pepper
  • 2.4 tea sp Milled Sea Salt
  • 1 tea sp Ground Nutmeg
  • 0.5 tea sp Ground Mace
  • 5 tsp Dried Sage
  • 1x Squirt Tomatoes Puree Concentrate
  • 1 table sp Dijon Mustard
  •  160 gram Fresh White Breadcrumbs.
  • 300ml water (including 4 ice cubes)
  • 9 ice cubes for adding later.

Method

1)      Chill meat to very cold, then remove skin and discard, dice into 1” cubes. Put back into fridge for 1 hour. Add 5 ice cubes.

2)      Mix all the ingredients from fresh i.e. grate nutmeg, grind peper etc.. to make a smooth paste then add the cubes. You can adjust the herbs as you wish or add garlic etc..

3)      Mix the ingredients using a wooden spoon very thoroughly with pork cubes and return to the fridge.

4)      Setup grinder on medium grind. Grind pork in 2 stages returning to fridge asap with remaining 4 ice cubes. When you have ground all the meat, remove from fridge and mix for about 5 minutes until very sticky. Return to the fridge to get really cold.

5)      Take Pig Intestine cases, rinse and soak for 30 minutes in cold water. Then feed onto the suffer nozzle which should be set upright in the bowl of water. Then hold the cases from top up to feed on smoothly.

6)      Setup the stuffer ensuring you have removed the blade. Remove the ice cubes which have not melted from the mix. Stuff the sausages as quick as you can, making sure the cases feel quite full.

7)      Weigh into 1lb lots which is about 5/4 sausages and then pat dry and vacuum pack for freezer.

Key Issues

  • You must keep the mixture very cold or the fat breaks from the meat and the texture is poor.
  • If the pork shoulder is low on fat the belly should balance things.
  • Make sure the mixture is wet as the breadcrumbs need it.
  • Mix for a long time to enable the salt to start to break down the myosin protein strands to emulsify the sausage.
  • Don’t overcook and use a thermometer to check when they are done, it is surprising how quick they cook.

Permanent link to this article: https://www.animatedscience.co.uk/2010/daniel-powell-basic-pork-sage-sausage-90-meat-2

Daniel Powell Basic Pork & Sage Sausage (90% meat)

Daniel Powell Basic Pork & Sage Sausage Recipe (90% meat)

This is my first and best so far for a standard Pork Sausage. This one should work well and be close to what you can get in the supermarket but better. The ingredients must be the best and that will reflect in a good final product. You can modify the spice mix as much as you want but I would leave  the ingredients as they are as they balance quite well and chemically seem to work. However, you might actually get away with more emulsifiers such as mustard and egg.

  • 1.6kg Free Range Pork Shoulder Joint (remove rind & cube 1”)
  • 0.4kg Free Range Pork Belly (remove rind & cube 1”)
  • 2 Large Free Range eggs
  • 2.5 tea sp Milled Black Pepper
  • 2.4 tea sp Milled Sea Salt
  • 1 tea sp Ground Nutmeg
  • 0.5 tea sp Ground Mace
  • 5 tsp Dried Sage
  • 1x Squirt Tomatoes Puree Concentrate
  • 1 table sp Dijon Mustard
  •  160 gram Fresh White Breadcrumbs.
  • 300ml water (including 4 ice cubes)
  • 9 ice cubes for adding later.

Method

1)      Chill meat to very cold, then remove skin and discard, dice into 1” cubes. Put back into fridge for 1 hour. Add 5 ice cubes.

2)      Mix all the ingredients from fresh i.e. grate nutmeg, grind peper etc.. to make a smooth paste then add the cubes. You can adjust the herbs as you wish or add garlic etc..

3)      Mix the ingredients using a wooden spoon very thoroughly with pork cubes and return to the fridge.

4)      Setup grinder on medium grind. Grind pork in 2 stages returning to fridge asap with remaining 4 ice cubes. When you have ground all the meat, remove from fridge and mix for about 5 minutes until very sticky. Return to the fridge to get really cold.

5)      Take Pig Intestine cases, rinse and soak for 30 minutes in cold water. Then feed onto the suffer nozzle which should be set upright in the bowl of water. Then hold the cases from top up to feed on smoothly.

6)      Setup the stuffer ensuring you have removed the blade. Remove the ice cubes which have not melted from the mix. Stuff the sausages as quick as you can, making sure the cases feel quite full.

7)      Weigh into 1lb lots which is about 5/4 sausages and then pat dry and vacuum pack for freezer.

Key Issues

  • You must keep the mixture very cold or the fat breaks from the meat and the texture is poor.
  • If the pork shoulder is low on fat the belly should balance things.
  • Make sure the mixture is wet as the breadcrumbs need it.
  • Mix for a long time to enable the salt to start to break down the myosin protein strands to emulsify the sausage.
  • Don’t overcook and use a thermometer to check when they are done, it is surprising how quick they cook.

Permanent link to this article: https://www.animatedscience.co.uk/2010/daniel-powell-basic-pork-sage-sausage-90-meat

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