Charcuterie

[Chef]

Ok it’s in the smoker 2 hour cold smoke then smoking at 180 till the sausage hits 150


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[Chef]

Smoking done, now to let it hang for 2 hours at room temp to bloom . I shut the smoker opened the door to cool it turned it off and left it hanging.




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[Chef]

Done




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[crappyice]

This was a pic I took last night. I learned a little about the cooking process. The 3 pound logs are still cooking believe it or not


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What’s that look like when sliced?


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[crappyice]

Smoking done, now to let it hang for 2 hours at room temp to bloom . I shut the smoker opened the door to cool it turned it off and left it hanging.




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Sweet!!! Is that table ready now? Or must it sit more?


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[Chef]

Sweet!!! Is that table ready now? Or must it sit more?


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It cooled for two hours and now it’s good to go just ate a few slices.


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[crappyice]

It cooled for two hours and now it’s good to go just ate a few slices.


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Any pics of it sliced?


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[Chef]

Any pics of it sliced?


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After dinner there will be!

I’m really not happy using the grinder for stuffing it messes up the texture


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[ATbuckhunter]

What’s that look like when sliced?


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Definitely learned a lot this year. I think my products will be a lot better next year, but here’s how it looks



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[Chef]

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[crappyice]

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Interesting...I expected the be able to see the fat speckled throughout.


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[Chef]

Interesting...I expected the be able to see the fat speckled throughout.


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There should be I’m hanging a issue using the grinder to stuff it’s emulsifying everything. I’m going to buy a press stuffer and try again


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[crappyice]

There should be I’m hanging a issue using the grinder to stuff it’s emulsifying everything. I’m going to buy a press stuffer and try again


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That consistency looks good though. AT’s look a little “rougher” to me


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[Dinsdale]

2 hours ago, Chef said:

There should be I’m hanging a issue using the grinder to stuff it’s emulsifying everything. I’m going to buy a press stuffer and try again


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I have the 5lb LEM vertical with the plastic tubes. I think the casing slides off easier JMO.

100's of pounds through that unit without a hitch. Beef, pork,venison.

You can't stuff good sausage with a grinder, adds too much heat and you get hotdog consistency. Fat smears. 

After I grind and mix, I make softball size balls of meat and put them in a tray for the freezer to keep cool. Then you can quickly load for stuffing. Good fat handling needs to have everything ice cold, if my hands don't hurt from the cold, the ingredients are to warm.

[ATbuckhunter]

4 hours ago, crappyice said:

That consistency looks good though. AT’s look a little “rougher” to me


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Mine is a bit rougher. Couldnt find the finer plates so it was a coarse grind for my venison

[crappyice]

Mine is a bit rougher. Couldnt find the finer plates so it was a coarse grind for my venison

Would it make sense to fine grind the venison and a courser plate used in the fat...I too don’t have a stuffer...yet


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[ATbuckhunter]

1 minute ago, crappyice said:

Would it make sense to fine grind the venison and a courser plate used in the fat...I too don’t have a stuffer...yet


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I think its better to have an even grind to be honest. Ill be getting an LEM 5lb stuffer for next year too as well as probably a meat mixer or new grinder

[Chef]

I think its better to have an even grind to be honest. Ill be getting an LEM 5lb stuffer for next year too as well as probably a meat mixer or new grinder

Yea for sure the stuffer makes a big difference. I’m gunna see if one of my chef buddies has a extra one


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