Sauscutapalooza AWSS6 The Payoff

Foghorn

This weekend I'm getting the pleasure of participating in my 3rd (@20stone's 6th) AWSS (A$$ WHIP $HIT$HOW) whereby a bunch of us are spending the weekend together doing a lot of butchering and sausagemaking.  On the docket this weekend is:  Texas beef sausage (made from Wagyu brisket provided by @The Cen-Tex Smoker, bratwurst, our own invention of masalawurst (We modified - actually just documented for the first time with any accuracy because @caliking isn't here and we had to actually use weights), and beef merguez sausage.  We just finished dinner that consisted of some bear (cooked medium), elk (medium rare), brisket (Wagyu - smoked by Centex on his Karubeque), and Dutch oven apple cobbler among other things.  We're on a ranch about an hour south of San Antonio hosted by a good friend of mine.  He has a separate food processing building that is the best space we've ever used for this.  

The "payoff" was a prosciutto that came from a pig we bought and butched 3 years ago - as we ate that on Friday night when we arrived - and a cured coppa that 20stone has been curing for several months.  With some bread, cheese, olives, Belgian beer, and wine it was one of the best meals I've ever had.  Then this morning we got to work on the sausage before 7 AM and worked until 7:30 PM when everybody was ready for dinner.  We have a lot of work still to do, but it is a holiday weekend so we're thinking we'll get to the finish line by Monday morning - with 250 pounds of sausage.  Pics to follow.

Foghorn

Foghorn

That’s a big pork shoulder.  And a lot of spices. 

The shoulder came from a 500 pound part mangalitsa pig that 20stone and Centex got from a pig farmer. 

Foghorn

Centex cooking brisket on the Karubcue, toasting the spices, and holding brisket slicing class. 

20stone

The masalawurst is a hoot because:
1) it was developed with no measurements at all
2) the recipe was reconstructed by @caliking looking at a picture of a half sheet covered in a menagerie of spices
3) now that we converted the cups per pound recipe to percentages, we had to readjust for a little less meat (80 lbs vs 90), and decided that a little more wouldn’t hurt (save for the salt, which was remeasured. 

Let’s just say it is “spice forward”

lkapigian

Sweet !

Foghorn

Spice forward = maximum spice saturation such that at any higher spice concentration it would precipitate out - and it will stain your clothes.  

Mickey

And that is one hell of a group of great Eggheads! Cooking on another level completely. 

Legume

Must’ve been raised right, doing it the right way there. #merica

Foghorn

Thanks @Ikapigian.  We'll need to get you down here sometime.  

Foghorn

Thanks @Mickey and @Legume.

Eggcelsior

I’m am always sad to miss this, but that last pic might be the most Dad pic ever. Cargo shorts, comfortable shoes, and what I can assume is asking for directions on how not to get your beer drank by a bunch of a-holes in New Orleans.

caliking

20stone said:

The masalawurst is a hoot because:
1) it was developed with no measurements at all
2) the recipe was reconstructed by @caliking looking at a picture of a half sheet covered in a menagerie of spices
3) now that we converted the cups per pound recipe to percentages, we had to readjust for a little less meat (80 lbs vs 90), and decided that a little more wouldn’t hurt (save for the salt, which was remeasured. 

Let’s just say it is “spice forward”

 You'll know you got the recipe right when you can taste some meat in the spices.

caliking

I'm somewhat mopey sitting on the sidelines here. The first 24hrs of AWSS sound grand.

YukonRon

Sweet times right there.....lot of fun and great cooking....

bluebird66

Nice!

Sea2Ski

Fantastic post...   looking to see more pictures of what unfolds.   And no holding back either...   share what is happening.  

Foghorn

And so it begins again

@caliking, you should know that this is the place we have been looking for all these years. 

150 acre hunting ranch with beds for 7 guests. Plus 2 couches. A freestanding meat processing building with a walk-in cooler and industrial sinks - 1 inside and 1 just outside. And the kitchen, dining, living area is meant for group congregating and shooting pool. And HEB and a meat processing/butcher shop within 15 minutes. 

Foghorn

Friday evening. After the charcuterie dinner. 

caliking

Foghorn said:

And so it begins again

@caliking, you should know that this is the place we have been looming for all these years. 

150 acre hunting ranch with beds for 7 guests. Plus 2 couches. A freestanding meat processing building with a walk-in cooler and industrial sinks - 1 inside and 1 just outside. And the kitchen, dining, living area is meant for group congregating and shooting pool. And HEB and a meat processing/butcher shop within 15 minutes. 

Looks and sounds like a great sausageorium. And I love the smell of wood smoke in the morning. 

Whatchy'all got planned for the day?

Foghorn

Eggcelsior said:

I’m am always sad to miss this, but that last pic might be the most Dad pic ever. Cargo shorts, comfortable shoes, and what I can assume is asking for directions on how not to get your beer drank by a bunch of a-holes in New Orleans.

@Eggcelsior, you’re probably not too far off. And given the 71 degree high temp yesterday, that attire seemed appropriate. I brought my own beer for the group this trip and we have enjoyed most of my Belgian collection over the last 2 nights. 

dmchicago

Super cool endeavor and great pics.

Foghorn

caliking said:

Foghorn said:

And so it begins again

@caliking, you should know that this is the place we have been looming for all these years. 

150 acre hunting ranch with beds for 7 guests. Plus 2 couches. A freestanding meat processing building with a walk-in cooler and industrial sinks - 1 inside and 1 just outside. And the kitchen, dining, living area is meant for group congregating and shooting pool. And HEB and a meat processing/butcher shop within 15 minutes. 

Looks and sounds like a great sausageorium. And I love the smell of wood smoke in the morning. 

Whatchy'all got planned for the day?

More stuffing of masalawurst, grind and stuff beef merguez, lots of vacuum bagging. Lots of it. 

And we’re thinking Centex’s leftover brisket with Migas on a tortilla is a good way to start. 

The Cen-Tex Smoker

Eggcelsior said:

I’m am always sad to miss this, but that last pic might be the most Dad pic ever. Cargo shorts, comfortable shoes, and what I can assume is asking for directions on how not to get your beer drank by a bunch of a-holes in New Orleans.

It is amazing how much sensible footwear trumps fashion as you become wiser (older). And you never know when you are going to need that puffy 4th pocket  

The Cen-Tex Smoker

The Cen-Tex Smoker said:

Eggcelsior said:

I’m am always sad to miss this, but that last pic might be the most Dad pic ever. Cargo shorts, comfortable shoes, and what I can assume is asking for directions on how not to get your beer drank by a bunch of a-holes in New Orleans.

It is amazing how much sensible footwear trumps fashion as you become wiser (older). And you never know when you are going to need that puffy 4th pocket  

And I don’t know if you saw Dan’s short but it is also epic. It says

“I’m not like most teens...I’m in my 50’s!  

Greatness. 

SciAggie

You guys look like you are having a grand time. That’s a great location for sure. I’m sure the sausage you are producing will be most excellent. 

That is what fun and fellowship should look like. 

ColtsFan

That's pretty awesome!

alaskanassasin

Cool thread, looks like fun! Thanks for sharing

The Cen-Tex Smoker

SciAggie said:

You guys look like you are having a grand time. That’s a great location for sure. I’m sure the sausage you are producing will be most excellent. 

That is what fun and fellowship should look like. 

It has been pretty crazy. We are having a great time though. We put in a 12 hour day yesterday and have another long one ahead today. No rest for the weary! 

blind99

great job guys!  beats the heck out of the 4 degree temps we have up north.

20stone

The hog was from the same farm where we got Spot for AW/SS I (also the supplier for Coltivare and other great restaurants), and is a pasture raised, heritage breed, monster.  Three coolers filled to the brim with one pig (and some bonus fat)


The meat is definitely NOT the “other white meat”

Breakfast - migas w brisket (@Cen-Tex’s waygu from the KBQ last night, no big deal), tomatillo salsa (also @CT’s) and venison sausage (local, but not ours). AWESOME

I woke up pretty beat down.  Still a lot of sausage to do