Sauscutapalooza (AWSS5 - the final conflict)

20stone

Canugghead said:

@caliking
stealing your masalawurst recipe ... two questions:
1) is 10g tumeric the tweaked qty?
2) ice cold water or beer inadvertently omitted?

Ice water was inadvertently left out

bgebrent

Canugghead said:

@caliking
stealing your masalawurst recipe ... two questions:
1) is 10g tumeric the tweaked qty?
2) ice cold water or beer inadvertently omitted?

Beer was clearly omitted.

caliking

20stone said:

Canugghead said:

@caliking
stealing your masalawurst recipe ... two questions:
1) is 10g tumeric the tweaked qty?
2) ice cold water or beer inadvertently omitted?

Ice water was inadvertently left out

Was it? I thought we added an unmeasured volume of ice water as we ground the meat and fat.

@Canugghead the posted recipe is the tweaked one. Used the curry masala recipe from Ranjit Rai's Tandoor book as a starting point, then things got kind of crazy 

caliking

bgebrent said:

Canugghead said:

@caliking
stealing your masalawurst recipe ... two questions:
1) is 10g tumeric the tweaked qty?
2) ice cold water or beer inadvertently omitted?

Beer was clearly omitted.

The recipe calls for an unmeasured volume of beer and whiskey to be liberally added to the cooks/sausagiers/charcuterers before, during, and after the whole process. 

bgebrent

caliking said:

bgebrent said:

Canugghead said:

@caliking
stealing your masalawurst recipe ... two questions:
1) is 10g tumeric the tweaked qty?
2) ice cold water or beer inadvertently omitted?

Beer was clearly omitted.

The recipe calls for an unmeasured volume of beer and whiskey to be liberally added to the cooks/sausagiers/charcuterers before, during, and after the whole process. 

That's a an omission from the recipe that is crucial.

Foghorn

20stone said:

Foghorn said:

As feedback to other members of our sausage club (that doesn’t sound right) this sausage should not be cooked directly on the grate. It falls apart when you try to turn it. 

Great feedback.

I suspect it got bagged without being kneaded, which does stuff with myosin and makes it nice and sticky.  Operator error on our end.

I don't think we should change anything.  They hold together just fine in a pan.  Or on foil.  And the spicyness of it is at the upper limit of perfection.  But that was based on feedback after our first batch where it came up a little short.

So, I wouldn't change anything.

20stone

caliking said:

Was it? I thought we added an unmeasured volume of ice water as we ground the meat and fat.

@Canugghead the posted recipe is the tweaked one. Used the curry masala recipe from Ranjit Rai's Tandoor book as a starting point, then things got kind of crazy 

It was left out of the recipe, but included in the sausage we made

bgebrent

Now it's sounding like voodoo.

Foghorn

bgebrent said:

Now it's sounding like voodoo.

Shhh. Don’t let 20stone know that you broke the code. 

Canugghead

@20stone @caliking thanks for the clarification, have to get off my butt and buy some butt!

Foghorn

More from the haul. 

The ends of the mortadella that @20stone gave to my son. On a camp grill for breakfast. My daughter says “dang that’s good”.  

The Cen-Tex Smoker

Attn: @caliking please hurry up and get here with my haul. Little jealous right now. 

Foghorn

The Cen-Tex Smoker said:

Attn: @caliking please hurry up and get here with my haul. Little jealous right now. 

Good. It’s working. 

We’re going to cook some of the breakfast sausage for Easter brunch. 

Just sayin’.

The Cen-Tex Smoker

Foghorn said:

The Cen-Tex Smoker said:

Attn: @caliking please hurry up and get here with my haul. Little jealous right now. 

Good. It’s working. 

We’re going to cook some of the breakfast sausage for Easter brunch. 

Just sayin’.

I’m meeting him today so your voodoo no longer works on me

Foghorn

The Cen-Tex Smoker said:

Foghorn said:

The Cen-Tex Smoker said:

Attn: @caliking please hurry up and get here with my haul. Little jealous right now. 

Good. It’s working. 

We’re going to cook some of the breakfast sausage for Easter brunch. 

Just sayin’.

I’m meeting him today so your voodoo no longer works on me

Good. Because here’s the salami we just had for a snack. 

20stone

Foghorn said:

The Cen-Tex Smoker said:

Foghorn said:

The Cen-Tex Smoker said:

Attn: @caliking please hurry up and get here with my haul. Little jealous right now. 

Good. It’s working. 

We’re going to cook some of the breakfast sausage for Easter brunch. 

Just sayin’.

I’m meeting him today so your voodoo no longer works on me

Good. Because here’s the salami we just had for a snack. 

How did the salami turn out?  It was from AW/SS4, and was hanging for a bit. 

Foghorn

I'm no salami expert.  With that said, it seems to have a little less flavor (less salty and less peppery) than most salami I've tasted and has a hint of sweet flavor to it.  Almost like 75% salami and 25% Iberian ham.

20stone

Foghorn said:

I'm no salami expert.  With that said, it seems to have a little less flavor (less salty and less peppery) than most salami I've tasted and has a hint of sweet flavor to it.  Almost like 75% salami and 25% Iberian ham.

Cool beans. It was straight out of the Marianski book, and may try something else next time. The salami game is still under development. 

theyolksonyou

I hate you all. 

gmac

@20stone looks amazing. You are setting a new standard!!

Can you tell me a bit about the fridge you’re using?  I’m in the market for a commercial style fridge for dry aging etc. I have a beer cooler I’m using now but as I haven’t made beer in a while, I may sell it and upgrade to something more easily accessible. 
Thanks in advance. 

20stone

gmac said:

Can you tell me a bit about the fridge you’re using?  I’m in the market for a commercial style fridge for dry aging etc. 

I bought a Traulsen UR48WTA 48" wide wine cooler for the aging.  The benefit of the wine cooler is that it was designed to hold the temp you want for dry aging (~55F), and so you can rely on the unit itself to hold temp, rather than having to do so with a separate controller.  That being said, it is good to get one that CAN be cranked down to <38F (like this one) so that you can run it in "fridge mode" from time to time if you need to.  We got a big one because we are doing pretty big cuts (and we are crazy people), so this could be done with a smaller unit.

[Meat locker]


[Prosciutto hanging - Note the beefy shelves.  That one is holding ~50 lbs]


Also, we started out with a chest freezer, which held temp really well (with an Inkbird temp controller managing the power supply).  However, I wasn't super happy with the air circulation, and we ended up getting mold issues that were tough to control.

For humidity control, I now use an Auber controller.  The Inkbird ones work great, but the Auber has remote (wifi) monitoring and control. 

[Auber controller]


I have both humidifier and dehumidifier plugged in, but the dehumidifier does all the work, as the process is really slowly pulling the water out of whatever is hanging in there.  I have been happy with the EvaDrys.  I doubled up when I went from the freezer to the Meat Locker, as a single one couldn't keep up.

[Eva Dry dehumidifiers]


Last, there are a ton of online resources on how to do this.  One to give you more ideas on the many ways to reproduce the conditions of an Italian cave is:
https://www.facebook.com/groups/1785188561758280/

A note on sourcing
We got the Traulsen used on ebay for ~$2K shipped (< 50% of retail).  You can also search "commercial refrigerator" or "commercial wine cooler" on your local CL and have great luck (that is where our fridge and freezer came from).  True is a very well known commercial brand, and will be great for resale if you bail out down the road.

Feel free to PM me if you have more questions.

Foghorn

I gave some of our homemade breakfast sausage a proper resting place on a homemade biscuit for Easter.  My daughter made the biscuits.  It seems @20stone is making up for my deficiencies as a parent.

Foghorn

theyolksonyou said:

I hate you all. 

It's all good.

20stone

Foghorn said:

I gave some of our homemade breakfast sausage a proper resting place on a homemade biscuit for Easter.  My daughter made the biscuits.  It seems @20stone is making up for my deficiencies as a parent.

Most excellent!

gmac

@20stone thanks for the info. I think it’s time to do a little shopping before I get my next hog. May PM you later on that prosciutto recipe. 

My only complaint about True is that they clearly state on their website that they don’t honour their warranty in a residential installation which bugs me a bit. Can’t see why it matters where it gets plugged in but I guess us amateurs aren’t as trustworthy. 

Enjoy all that pork!!!

20stone

gmac said:

...May PM you later on that prosciutto recipe. 

Happy to help.

gmac said:

My only complaint about True is that they clearly state on their website that they don’t honour their warranty in a residential installation which bugs me a bit. 

I can assume that none of the ones I have purchased are under warranty. The benefit of a True fridge is that they are easy to buy and sell used (like Snap On tools). If I were buying new, the warranty issue would be a consideration. I love the Traulsen, which is also a well known (but not as well known) brand.

The Cen-Tex Smoker

Masalawurst on the egg. Smells so incredible. Can’t wait. 

caliking

I strongly recommend not wearing anything white while consuming masalawurst. They are LOADED with turmeric. 

20stone

Guanciale our of the cure and into the Meat Locker

[cheeks rinsed and drying]


[black pepper and fennel, ready to be ground- pro tip - toasting the fennel gives it a totally different aroma and taste]


[cheeks rubbed and ready to hang]


[tucked into the Meat Locker for a month or so]


These are not our first guanciales, but it is a new (to us) recipe. I am pretty stoked, and the Meat Locker smells great!

bgebrent

20stone said:

Guanciale our of the cure and into the Meat Locker

[cheeks rinsed and drying]


[black pepper and fennel, ready to be ground- pro tip - toasting the fennel gives it a totally different aroma and taste]


[cheeks rubbed and ready to hang]


[tucked into the Meat Locker for a month or so]


These are not our first guanciales, but it is a new (to us) recipe. I am pretty stoked, and the Meat Locker smells great!

Dayum.  Wish you lived closer.