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Old 01-31-2011, 01:56 PM   #11
Cape Brewing
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- 4 lbs pork
- 1 lb pork back fat
- 3 Tablespoons kosher salt
- 2 Tablespoons sugar
- 2 teaspoons minced garlic
- 2 Tablespoons toasted fennel seeds
- 2 teaspoons course ground black pepper
- 2 Tablespoons of sweet paprika
- 3/4 cup ice water
- 1/4 cup red wine vinegar

I simply used 5 lbs of ground up Boston Butt making sure I included a large amount of the fat and they didn't dry out at all.

For the fennel seeds... I tossed them into a small frying pan over medium heat until you could really start to smell the fennel. You definitely do not want to burn them.

I substituted Sherry wine vinegar for the red wine vinegar it called for cause that's what I had.

They are full of win.
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Old 01-31-2011, 03:04 PM   #12
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The Sweet Italian i stuffed this morning is the best sweet italian sausage I've ever had. To say I'm happy with it is a gross understatement. I used the recipe out of Chacuterie and used sherry vinegar instead of the vinegar it called for... OUTSTANDING
I was wondering how that recipe was. I am planning on trying it out once I get a stuffer. I have sworn I won't make anymore bulk sausage until I get a real stuffer.
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Old 01-31-2011, 03:44 PM   #13
Cape Brewing
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It is tremendous. Try it.

And yeah, I'm really psyched I went with the Lem stuffer. Best 150 bucks I've spent in a while. The thing is beautiful.
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Old 01-31-2011, 05:05 PM   #14
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I will be getting the grizzley. I just don't have the money for it right now. I do have some Amazon gift cards that I am going to use to get a slicer though.
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Old 01-31-2011, 05:21 PM   #15
Cape Brewing
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I am having "sausagefest" at my place soon with a couple other guys and i'm planning making a bunch of stuff out of Chacuterie so I figured a meat slicer was in order. I am thinking for the bacon alone it was worth grabbing.
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Old 01-31-2011, 06:35 PM   #16
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I am having "sausagefest" at my place soon
Also known as a Thursday night to you and PTN?





Bacon is actually the main reason I am getting the slicer. I am sure I will use it on roasts and whatnot too but I wouldn't buy it just for that.
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Old 01-31-2011, 07:48 PM   #17
Cape Brewing
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I am planning on eventually doing a fair amount of dry cured sausage. Between that and the freakin bacon I'll have ready on a constant basis, I though it was a good investment.


It was funny, when I got it home the other day.... "quick! Gimme something to slice!". Luckily there was a leftover hunk of beef tenderloin in the the fridge.


"Ooooo. That's thin sliced!!"
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Old 01-31-2011, 07:51 PM   #18
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It was funny, when I got it home the other day.... "quick! Gimme something to slice!". Luckily there was a leftover hunk of beef tenderloin in the the fridge.

I am the same way when I get something new. I put 3 eggs for an omelet into my stand mixer just to use it when I first got it.
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Old 02-02-2011, 04:48 PM   #19
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This thread inspired my to purchase Charcuterie. Read the first couple of chapters last night. Found a local source for farm raised hogs and am looking at a sausage stuffer.

Thanks for the info, Cape.

Now if I could only find a parts source to build my UDS.......
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Pigs are fantastic creatures. They convert vegetables into bacon.

 
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Old 02-02-2011, 07:49 PM   #20
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Now if I could only find a parts source to build my UDS.......
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