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Old 01-11-2011, 02:01 AM   #21
JohnTheBrewist
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Hardly any pictures in the Rytek Kutas book, and the few that are there are in black and white.



 
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Old 01-11-2011, 02:10 AM   #22
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Quote:
Originally Posted by passedpawn View Post
Yes, that one. Rytek, I believe, is the purveyor of TheSausageMaker website and online store, which was referred to above.

There's always a better and worse book, but where obsession is concerned there are never too many books
Exactly, and I do plan on buying Rytek.

Sausagemaker.com does seem to have kind of high pricing to me on many things. I haven't really heard anything good nor bad about that spice kits but I do want to try at least a couple though.

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Originally Posted by MenkeMoose View Post
Actually the Rytek Kutas book has as much about other meat processing as it does sausage making. I would bet that it and Charcuterie are nearly the same book, probably not necessary to have both (although I do want to look at Charcuterie).

Moose
Ok, I was just saying what I heard about it.

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Originally Posted by MenkeMoose View Post
Hardly any pictures in the Rytek Kutas book, and the few that are there are in black and white.
Charcuterie doesn't really have many good pictures either. From what I remember those it does have look hand drawn for the most part.


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Old 01-11-2011, 02:15 AM   #23
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Originally Posted by Cape Brewing View Post
(nodding in agreement again).

Dataz is wise in the ways of sausage. Adhere to his advice.

Got that book for xmas and its tremendous... hence the instacure 1 and instacure 2 coming tomorrow. Five lbs of each.
data loves his sausage!
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Old 01-11-2011, 02:21 AM   #24
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Originally Posted by claphamsa View Post
data loves his sausage!
What are you doing here? You don't even cook. This isn't the sausage fest you were thinking when you read the title.
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Old 01-11-2011, 02:23 AM   #25
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Not too many pics in Charcuterie either, but Michael Ruhlman and Brian Polcyn have a proven track record. This book is inspirational. I got it about two years ago and every once in a while, I pull it out and try something new. I have done the house made bacon a few times, Merguez, Italian, pastrami, and a few others.

The recepies in the book are solid which is unusual for a cookbook. Believe it or not.



AND: you should read a bit about the procedure before you give it a go. It takes a good bit of time, and is not cheap, and it would really be a bummer to make mealy, stick to your tounge, flavorless poop in a casing for your first effort.

Luck, and ask questions.

 
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Old 01-11-2011, 02:37 AM   #26
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Well, I think the major ideas I've gleaned from this site, and others, are:
  • Fat helps. Choose a cut of meat that makes good sausage. 20% fat is right, and a boston butt is a good cut for that.
  • Cold meat grinds. Warm meat is a mess.
  • Stuffing is a 2-person job. Lube the casing. Take your time. Prick if air pockets have formed.
  • Add spices before grinding as it helps to mix them better
  • Keep meat cold.

I am a great acceptor of failure, and I don't give up easily. I'm also an obsessive studier, so you can believe I've done a bit of research on this. I do wish I had bought a book, but I'm just gonna jump in and get my mistakes out of the way on a 3.5# half-but. Any further info anyone has, please!

On-On!
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Old 01-11-2011, 02:41 AM   #27
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Make a test patty and fry it up before you do the stuffing to check flavor and seasoning.
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Old 01-11-2011, 02:46 AM   #28
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Once you have ground the meat, be sure to stir/beat/mix it with a bit of ice water to create the emulsification.

 
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Old 01-11-2011, 04:05 AM   #29
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Once you have ground the meat, be sure to stir/beat/mix it with a bit of ice water to create the emulsification.
Not all sausages are an emulsified type. The ice water is actually more for keeping the meat mixture cold while you're processing it. Most of the sausage I make isn't emulsified and yet Ice water is added. Actually, I usually mix the spices into the ice water and then mix it all together by hand.

PP, it sounds like you have a solid understanding, and you're going to make some great tasting sausage! Just have fun and... Don't Worry, Have A Home Brew, and a Home Wurst!

Moose

 
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Old 01-11-2011, 05:26 AM   #30
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You're right, not all are emulsified type. Sloppy terminology on my part. But the beating with ice water is also important for developing the texture and cohisiveness of the sausage. It can mean the difference between a meatloaf like texture or a firm sausage like texture.



 
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