Wednesday, December 16, 2015

Chuckwagon's Soppressata (Dry-Cured Hot Pork Sausage)


Ingredients:
8 lbs pork butt
2 lbs pork back fat
7½ Tbsp salt
2 level tsp InstaCure #2
3 Tbsp powdered dextrose
1 Tbsp black pepper (finely ground)
2 Tbsp whole black peppercorns
2½ tsp red pepper flakes
1 tsp ground white pepper
½ cup corn syrup solids
2 tsp garlic powder
1 tsp chili powder

Instructions:
Freeze the fat before grinding it. Keep the meat nearly frozen and work with small batches from the refrigerator. Grind the pork through a ½” plate, mix the InstaCure #2 in a little water for even distribution and add it to the sausage. Using a sharp knife, cut the frozen back fat into ½” dice. Place the diced fat back into the freezer. Add the remaining ingredients (except the frozen fat) to the meat mixture and distribute them well. Mix the meat until the myosin develops the primary bind and a sticky meat paste forms. When pulled apart, the meat should show soft peaks.

Pack the meat into a lug, refrigerating it for 60 hours to ferment. Remove the meat and regrind it through a 3/8” plate. Fold the frozen diced fat into the sausage loosely with your hands. Stuff the sausage into 2 3/8” (61 mm) mahogany colored synthetic fibrous casings or medium hog middles about a foot long, drying them 48 hours at 65°F (18°C). Hog middles are sold in sets about seven feet long. Rinse them well before using them. Next, cold-smoke (below 65°F) the sausages 60 hours in 80% relative humidity for great mahogany color and flavor. Finally, place them into a cooler at 50°F (10°C) in 75-80% relative humidity up to ten weeks. Inspect the casings daily and wipe off any colored mold with a little vinegar on a cloth. Mold on sausage must be white in color. When safely lower than .85 Aw, the soppressata will have lost about 30% of its original weight and should now weigh only about 7 lbs.

Monday, December 14, 2015

Cyril's Lyon Sausage

An excellent recipe from Cyril Reshetiloff. Thank you, Cyril!

Ingredients per 20lbs:
8 lbs beef
8 lbs lean pork
2 lbs fat back (skin removed)
2 lbs pork belly (non-smoked bacon)
8 Tbsp salt
4 tsp InstaCure No. 1
4 tsp fine-ground black pepper
2 tsp nutmeg
2 tsp cardamon
2 tsp coriander
2 tsp lemon extract or ground lemon rind
2 tsp ground ginger
Water as needed

Instructions:
Beef and pork are fine-ground (1/4"), fat is coarse ground (3/8"), preferably frozen. Combine all ingredients and mix until well blended, then stuff into 24-26mm sheep casings and let dry overnight. Smoke (oak, maple or hickory) and cook for 1½ hours at 80˚F. Then gradually raise temperature to 160˚F until internal meat temperature reaches 152˚F.

This sausage may be sliced and eaten as is, or it may be linked or cut into six-inch lengths and grilled on a barbecue grill and served hot dog style. It was a big hit at our annual Russian church festival, where we sold it for $3 per link.

Thursday, December 10, 2015

Todd's Sauerkraut/Sausage Noodle Casserole

Todd R. from outside Ann Arbor, MI, shares his delicious family recipe!

We live in a small farming community 10 miles from Ann Arbor, Michigan, and like most small farm towns we tend to still make many things ourselves. We make our own sauerkraut, sausage--blood, liver and several types of breakfast sausages. We also do our own butchering which is actually a big social "guy" event which calls for a lot of good food. This recipe makes a full turkey roaster oven full. What's best about this recipe is we use our own sauerkraut and sausage for the main ingredients. Enjoy!

Thank you Will R. for passing on this recipe to us.

Ingredients: 
2½ lbs penne pasta
4 lbs breakfast sausage
4 qts sauerkraut
2 (18-20 oz) cans of cream of mushroom soup
2 (10 oz) cans of mushrooms
1 onion (diced)
1 stick of butter
1 (18-20 oz) can of milk
2 cloves garlic (minced)

Instructions:
Brown sausage in a skillet and set aside. Cook pasta and set aside. Cook onion and garlic until translucent. Melt stick of butter.

In a turkey roasting oven, combine sausage, sauerkraut, cream of mushroom soup, mushrooms and garlic, milk and melted butter. Set turkey roaster on low and cook one hour. Add penne pasta 2½ hours before eating so noodles don't get soggy.

Tuesday, December 8, 2015

Daigle's Montreal Smoked Brisket

Originally out of eastern Europe, the recipe has been a well-guarded secret passed on from generation to generation!

This recipe has been tested and was found to be the closest thing to the original which has been around for hundreds of years. The Montreal recipe was reconstructed from scratch after many hours of research and testing. It took several trials to get it right. This is not pastrami or corned beef, but something much better. ENJOY!

Ingredients:

5 lb beef brisket

Brine:
2 liters water
4 Tbsp kosher salt
1 Tbsp dextrose
1 tsp InstaCure #1
3 cloves garlic
4 Tbsp pickling spices

Montreal Spice Mix:
5 Tbsp peppercorns
1 Tbsp dill seed
1 tsp coriander seed
1 Tbsp mustard seed
1 tsp celery seed
1 tsp fennel seed
½ Tbsp garlic powder
½ Tbsp onion powder

Instructions:
First, inject the brine mixture (except for the garlic and pickling spices) into the brisket, adding approximately 15-20% to its original weight. Now crush the garlic cloves and add them to the remaining brine. Rub the brisket with the pickling spices. Cover the brisket with the brine mixture and place in refrigerator for 2-3 days. Turn brisket over daily.

Rinse brisket and soak for 1 hour in cold water, changing the water twice. Toast the first six spice mix ingredients over medium heat until fragrant, about four minutes. Let cool, then grind coarsely. Add the remaining two ingredients. Rub spices into brisket and allow it to cure, covered in spice mix, for 12 hours in fridge.

Smoke with applewood for 1½ hours at 165˚F on a rack in a pan with apple juice and water. Slow cook in oven with more apple juice and water in the pan to an internal meat temp. of 165˚F. Foil and let rest in fridge. To reheat before serving, wrap tightly in foil and place in oven or steam for a short time.

Stack meat paper thin on rye bread with yellow mustard, serve with French fries and a kosher dill pickle.

Sunday, December 6, 2015

Chuckwagon's Belly Achin' Bacon

Genuine honey-cured bacon which is simply not available in your grocery store.

Ingredients:
1 entire squared pork belly (fresh)
1 lb un-iodized salt
1½ pints of honey
2 oz (8 level tsp) Instacure #1

You’ll have to make this bacon yourself if you’d like to have authentic, honey-cured bacon. Believe me, it is the very best, and once you’ve tried it, you’ll put an end to purchasing supermarket bacon. If you live in a city, you’ll probably have to order fresh (not cured) sides from your local supermarket butcher.

Instructions:
Cut the (fresh) side into convenient, squared slabs that will fit inside your smoker on bacon hangers. Use a tape measure to eliminate guesswork. Keep the belly slabs COLD while you work on them. Next, mix the cure ingredients together and rub the cure well into the fat and the flesh on both sides. Remember to use only granulated, un-iodized (kosher) salt whenever curing meat. Use heavy plastic-lined freezer paper to wrap the slab or place it into a heavy plastic food bag. Place the bacon into a cooler or a separate refrigerator at 38° F (3°C) for six days. Remove the bacon, wash it very well with warm water, pat it dry, then hang it up to dry at least 45 minutes. The bacon must be dry to the touch before it will take on any smoke.

Preheat your smokehouse to 140° F (60° C) and smoke the slab using dampened hickory sawdust until the internal meat temperature reaches 130° F (54° C). This will take hours, so be patient. Reduce the smokehouse temperature to 120° F (49° C) and continue smoking the bacon until a desired golden color is obtained. If you choose to remove the rind, wait until the bacon has cooked and is just out of the oven. Use a knife with a longer blade, placing it beneath the subcutaneous fat above the lean meat. You’ll find the task much easier while the fat remains hot. Finally, hang the slab inside a cooler at 38° F (3°C) for eight hours before slicing it thick as your hat! This is the best bacon you have probably tasted anywhere in your entire lifetime! Be careful that your tongue doesn’t slap the daylights out of your lips!

It’s so simple to prepare, you may cook it for breakfast every single day, if you don’t mind having more cholesterol than a heart surgeon’s medical manual! Our outfit cooks this stuff a couple of times per week, and always on Sunday mornings, for a special treat with poached eggs. A black iron skillet is ideal for frying bacon although bacon may burn in the blink of an eye inside any utensil. If you prefer crispy bacon, use medium heat, thinner slices and pour off the fat as it accumulates in the skillet. Many folks drain bacon on paper towels, reserving the rendered fat for highly prized cooking oil full of flavor. Check with your cardiologist, then pour it through a fine sieve into a glass container. Cover and store it inside a refrigerator or freezer for future use. Older bacon will cook and burn almost twice as quickly as fresh bacon. For perfectly crisp, evenly-cooked bacon with no hassle, do what professional chefs do… bake it! Preheat the oven to 400˚F, lay out slices in a pre-heated black skillet or lipped baking sheet, and bake it until its fat begins to render in five or six minutes. Bacon strips are cooked more consistently in an oven and when part of the bacon is done, all of it is done--without raw or burnt spots.

Friday, December 4, 2015

Bad Bob’s “Brown 'n’ Serve” Breakfast Sausage

Pork that is “par-cooked” has been heated higher than an internal temperature of 137°F (58°C), but less than 148°F (64°C) eliminating any possible trichinella spiralis. When the pork product is heated above 148°F (64°C) but below 154°F (68°C), it becomes fully cooked and ready to eat. This final cooking step ensures the destruction of all sorts of other bacterial pathogenic microorganisms including staphylococcus aureus, escherichia coli serotype 0157:H7 and 0121, salmonella enteritidis, clostridium perfringens, listeria monocytogenes, campylobacter jejuni, shigella, bacillus cereus, as well as various non-bacterial parasites such as cryptosporidium paryum and of course, trichinella spiralis. However, this is a non-fermented product and remains perishable. Please keep it refrigerated.


Meat Prep - Cooking Temperatures:
Undercooked: below 137°F (58°C)
Par-cooked: 137°F (58°C) to 148°F (64°C)
Fully cooked: 148°F (64°C) to 154°F (68°C)

Ingredients:
9 lbs pork butt (with fat)
1 lb pork back fat
2 tsp Instacure #1
4 Tbsp salt
2 cups soy protein concentrate
1 cup dried parsley
1½ tsp black pepper (coarse grind)
1 tsp red pepper
2 tsp granulated garlic
2 tsp sage
1 tsp ground marjoram
1 tsp ground nutmeg
½ tsp ground cloves
1 cup ice water
4 7/8” red syn-fibrous (bologna) casing

Instructions:
Place the grinder knife and plate into the freezer while you separate the fat from the lean meat. Using a sharp knife, cut all the fat into smaller pieces (for the grinder), then freeze the fat. Cut the meat into 1-1/2 ” cubes and place it into the freezer until it nearly freezes. Grind the nearly-frozen meat using the 3/8” plate and the frozen pork fat using a 3/16” plate. Work in small batches and do not allow the fat to smear. Place the ground fat back into the freezer. Mix the Instacure #1 with a little water for uniform distribution and add it to the meat. Add the soy protein to the meat and distribute it with your hands. Add the remaining herbs and spices with a little water, then knead and mix the meat to develop the primary bind. When it becomes “sticky”, add the frozen fat to the mixture, folding it evenly throughout the mixture with your hands. Stuff the sausage into 4 7/8” red fibrous casings and clamp them with hog rings or tie them with heavy cotton butcher's twine.

Place the sausages into a preheated 130°F (54°C) smokehouse for an hour, introducing hickory smoke. Raise the smokehouse temperature to 180˚ F (77˚C), continuing to smoke the sausages until their internal meat temperature (IMT) reaches 148˚ F (64˚C). The slow cooking will involve several hours. Do not try to speed up the process by raising the temperature. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F (32°C). Refrigerate the sausages overnight before slicing half-inch-thick slices to pan fry for breakfast. Just "brown 'n' serve" them. If you do not wish to smoke the sausages, use your kitchen oven to prep cook them. Simply lay them on an oven rack and bake them at only 200˚ F (93 C) until the IMT reaches 148˚ F (64˚C) in about 5½ hours.

*For best results, do not increase the cooking temperature beyond 200˚ F. If you like to eat this type of sausage served cold or sliced cold for sandwiches, then simply skip the prep-cooking and fully cook the sausage by making sure the IMT reaches 152˚ F (67˚ C) It is very important not to continue cooking much beyond this temperature, as the collagen will break and the fat will turn into liquid. At 170˚ F it's toast! If this happens, the texture of the sausage will resemble sawdust and taste worse. And listen up, pards… don’t you even dare try feeding it to your dogs if you spoil this sausage by overcooking it. The thing won't even make a good doorstop, so just bury it in a hole in the backyard and hope no one ever finds it! The secret of success: It will require nearly six hours for the IMT (internal meat temperature) to reach 152˚F (67˚ C). When prep-cooking (baking) this sausage, be sure not to exceed the oven temperature of 200˚ F (93˚ C). Again, have patience and do NOT try to rush the process by turning up the heat. The best solution is to use a probe-type thermometer with an alarm. When the IMT reaches 152˚F, be sure to cool it in ice water until it drops to room temperature.

Be aware that this type of sausage remains perishable and must be kept under refrigeration.

Wednesday, December 2, 2015

Chuckwagon’s Simulated Salamini Italiani alla Cacciatora

A real fraudulent, pseudo, bogus and counterfeit clone!


Ingredients:
6 lbs. pork shoulder
1-1/2” dice 3 lbs. beef eye-round
1-1/2” dice 1 lb. pork backfat, (3/8” small dice)
0.6 g. Bactoferm™ T-SPX culture
11.5 g. Bactoferm™ Mold-600 culture
Instacure #2
100 g. kosher salt
10 g. powdered dextrose
15 g. sugar
3.5 g. pulverized garlic
3.0 g. ground black pepper
1 g. ground allspice
1 g. ground nutmeg
1.5 g. ground ginger
1/3 cup (0.078 liter) dry, red wine (NOT a fruity-sweet wine)
1 cup (0.236 liter) ice water
61 mm. (2-3/8”) clear synthetic protein-lined fibrous casings

Instructions:
Prepare the T-SPX and the Mold-600 and have them both ready.

Remove the fat from the pork and beef and dice it with the knife. Dice the backfat by hand into desired size, and then freeze it with only the pork shoulder fat (discard any beef fat). Cut the lean pork and beef into 1” dice.

Combine the Instacure #2, salt, dextrose, sugar, garlic, pepper, allspice, nutmeg and ginger in a mixing bowl with the water and blend all the ingredients into a soupy mixture. Pour the mixture over the meat and toss the diced meat to coat the pieces. Place the meat into a non-reactive container, cover it, and refrigerate it overnight.

About twenty minutes before grinding the meat, place it into the freezer along with the plate, grinder knife and the grinder’s throat housing. Grind the pork and beef through a 3/16” plate and into a bowl set in another bowl of ice.

Add the T-SPX culture and mix the sausage while spraying the wine into the blend with a spritzer until it is evenly combined and the mass becomes sticky. When pulled apart, the sausage should show sticky “peaks”. Remove the bowl from the mixer and evenly fold in the frozen, diced backfat by hand. Add enough shoulder fat to equal 30% total fat with 70% lean.

Finally, stuff the sausage into 61 mm. (2-3/8”) clear synthetic protein-lined fibrous casings and tie 6” links (four links per 24” casing). Spray the links with the Bactoferm™ Mold-600 solution and place them into a fermentation chamber at 68°F in 90% relative humidity, reduced to 85% after three days. Air-dry the sausage in a dry-room at 55°F (13°C) in 80% humidity for about six weeks reaching an Aw of <.85. Following the loss of 35% moisture, store the sausages at 55°F (13°C) in 75% humidity.