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| Quote: Big Graeme "What was the fat ratio?
How long did you let them set up for in the fridge before cooking?
Try mincing on a course plate and then the medium plate maybe even the medium to fine plate for half of the mixture. Add some ice when you do the final grind, it keeps the temp down at the grind plate and just use a little lest water. Also try adding a little onion when doing the final grind.
As for flavour just fry up a small amount of the mix before filling the casings, it is easy to add more seasoning that way.'"
I'm finding a way to bookmark this post. |
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"You are working for Satan." [i:2886spie]Kirkstaller[/i:2886spie]
"Dare to know!" [i:2886spie]Immanuel Kant[/i:2886spie]
"Do not take life too seriously. You will never get out of it alive" [i:2886spie]Elbert Hubbard[/i:2886spie]
"We are all in the gutter, but some of us are looking at the stars." [i:2886spie]Oscar Wilde[/i:2886spie]
[url=http://thevoluptuousmanifesto.blogspot.co.uk:2886spie][color=#4000FF:2886spie]The Voluptuous Manifesto[/color:2886spie][/url:2886spie] – thoughts on all sorts of stuff.:d7dc4b20b2c2dd7b76ac6eac29d5604e_1977.jpg |
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| Quote: Big Graeme "What was the fat ratio?
How long did you let them set up for in the fridge before cooking?
Try mincing on a course plate and then the medium plate maybe even the medium to fine plate for half of the mixture. Add some ice when you do the final grind, it keeps the temp down at the grind plate and just use a little lest water. Also try adding a little onion when doing the final grind.
As for flavour just fry up a small amount of the mix before filling the casings, it is easy to add more seasoning that way.'"
Fat ratio was probably in the region of 40% or so as it was pork trim but thats a guess really. I didn't leave them in the fridge before cooking, but have cooked some more from the same batch tonight and they were basically the same after being in the fridge for 24 hours or so.
I didn't use ice, but the meat was chilled and the mincer itself was just about ice cold when used as it's been kept in the garage.
Bought a seasoning/rusk mixture from a butchers supplier that I will try next, I reckon the rusk may let me increase the water content will also add the ice and use the plates suggested above.
thanks |
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| Quote: Musky "Fat ratio was probably in the region of 40% or so as it was pork trim but thats a guess really. I didn't leave them in the fridge before cooking, but have cooked some more from the same batch tonight and they were basically the same after being in the fridge for 24 hours or so.
I didn't use ice, but the meat was chilled and the mincer itself was just about ice cold when used as it's been kept in the garage.
Bought a seasoning/rusk mixture from a butchers supplier that I will try next, I reckon the rusk may let me increase the water content will also add the ice and use the plates suggested above.
thanks'"
What the ice does is keep the fat from emulsifying at the grind plate through localised heat (something like a 2:1 by weight water to rusk ratio) as would the finer grind, some put some grated onion into the final grind to add texture, sweetness and flavour.
Also it is a good idea to refrigerated them for a good few hours as this lets the fats harden up and lets the filler (rusk or breadcrumbs) set up and it gives you a better chance of keeping that moisture in until it has done its job.
Also be sure to mix the result of the last grind, you are looking for a typical sausage meat look rather than mince, half ground fine half ground courser will help this. |
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Can anyone recommend anything special I can do with brown rice?
Bored of eating it with tuna all the time
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1977_1349889235.jpg
"You are working for Satan." [i:2886spie]Kirkstaller[/i:2886spie]
"Dare to know!" [i:2886spie]Immanuel Kant[/i:2886spie]
"Do not take life too seriously. You will never get out of it alive" [i:2886spie]Elbert Hubbard[/i:2886spie]
"We are all in the gutter, but some of us are looking at the stars." [i:2886spie]Oscar Wilde[/i:2886spie]
[url=http://thevoluptuousmanifesto.blogspot.co.uk:2886spie][color=#4000FF:2886spie]The Voluptuous Manifesto[/color:2886spie][/url:2886spie] – thoughts on all sorts of stuff.:d7dc4b20b2c2dd7b76ac6eac29d5604e_1977.jpg |
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There are a few suggestions rlhererl.
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| Quote: Mintball "There are a few suggestions rlhererl.'"
cheers Minty! |
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1977_1349889235.jpg
"You are working for Satan." [i:2886spie]Kirkstaller[/i:2886spie]
"Dare to know!" [i:2886spie]Immanuel Kant[/i:2886spie]
"Do not take life too seriously. You will never get out of it alive" [i:2886spie]Elbert Hubbard[/i:2886spie]
"We are all in the gutter, but some of us are looking at the stars." [i:2886spie]Oscar Wilde[/i:2886spie]
[url=http://thevoluptuousmanifesto.blogspot.co.uk:2886spie][color=#4000FF:2886spie]The Voluptuous Manifesto[/color:2886spie][/url:2886spie] – thoughts on all sorts of stuff.:d7dc4b20b2c2dd7b76ac6eac29d5604e_1977.jpg |
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| A pleasure.  |
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2nd Sausage making attempt this weekend, nice improvement but not quite there yet.
Changed a few things, used pork shoulder only. Minced after a short time in freezer once on co plate to start with then mixed in rusk and seasoning with ice cold water. Put back in freezer to keep the temperature down and minced again half on co plate and half on finer plate, then chilled it again and stuffed into collagen skins after frying a bit of the mix. Texture was much better mincing this way and as advised, keeping temperature down helped with stopping the fat emulsifying.
Left them overnight and tried them now after brushing with olive oil , skins shrank and burst during cooking but the taste and texture was pretty good but a little too dry.
Next time I will go back to pork trim as I think the fat content of the shoulder was too low. Will also go back to hog casings, even though the collagen was much easier to use they split during cooking. 3rd time lucky hopefully.
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Well things have taken a quite dramatic change in my diet regime.
For the past two weeks, I've stopped eating any flour products (bread, pastries etc), no rice, no potatoes, no pasta. The only meat I've eaten was a ribeye steak last night, protein has consisted of 200 grammes of fish daily.
The day starts with breakfast of porridge made with water and salt added towards the end of cooking, then a grapefruit. Lunch is a big salad with lots of cabbage, carrot, celery, cucumber, grated beetroot and tomatoes. Dinner is steamed or grilled fish (usually from my freezer or my stock). Between-meal snacks consist of apples, pears, grapefruit, carrot, celery.
But probably the most momentous change has been knocking the booze on the head. Apart from the odd bottle of 0% Becks or Bavaria Wheat Beer, I drink only black coffee and water. I'm currrently drinking 6 litres of water a day and pi[iss[/iing like a horse, I was also farting like my dog but my gut seems to have settled down now. I've lost nearly 14lb since new year and now seem to be dropping around 4-5lb per week. A pair of moleskin jeans I bought before christmas and struggled to fasten, can now be taken off without undoing the buttons.
I'm going to carry on until I hit 12st and then I intend quitting tobacco too. I'm pleasantly surprised at how easy it's been so far, my energy levels have increased, I now no longer need a nap after my lunch. I'm sleeping better at night and waking refreshed at a normal (for most people) time.
If I can do it, there's no reason any other bugger can't
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Just to revisit this on the off chance anybody is interested, we've had a couple of goes at sausagemaking since the last post - with mixed results.
Everything has been kept ice cold, grinding has been various consistencies and I have used both home made seasoning and also a pre purchased butchers seasoning mix. Effort before the latest one left a nice flavour sausage but the texture was terrible - far, far too dry and crumbley, on blooming they lost some water and on cooking they seemed to lose whatever was left. The mix was also far too 'rusky'.
www.weschenfelder.co.uk/home
Today I used the seasoning mix purchased from this website, but rang them before starting for advice. The guy on the helpline said I wasn't mixing the meat anywhere near enough after grinding and adding the seasoning so as a result the salt didn't have chance to breakdown the meat and the water wasn't penetrating the fibres or something - so when they were left to bloom or cook the water escaped - result: extremely dry sausage with crumbly texture. What was also making it worse was in an attempt to keep some texture in the final sausage I had mixed it less than the previous time, mistakenly thinking that I was overworking the meat loosing texture - this was making it even worse.
Latest attempt today is a much, much better effort. Again have kept everything ice cold to stop the fat emulsifying and mixed for much longer - grinding again after mixing. have tried the sample patty and it seems very tasty and much better texture, more like butchers sausages. They are currently blooming so will try them tomorrow. |
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Just to revisit this on the off chance anybody is interested, we've had a couple of goes at sausagemaking since the last post - with mixed results.
Everything has been kept ice cold, grinding has been various consistencies and I have used both home made seasoning and also a pre purchased butchers seasoning mix. Effort before the latest one left a nice flavour sausage but the texture was terrible - far, far too dry and crumbley, on blooming they lost some water and on cooking they seemed to lose whatever was left. The mix was also far too 'rusky'.
www.weschenfelder.co.uk/home
Today I used the seasoning mix purchased from this website, but rang them before starting for advice. The guy on the helpline said I wasn't mixing the meat anywhere near enough after grinding and adding the seasoning so as a result the salt didn't have chance to breakdown the meat and the water wasn't penetrating the fibres or something - so when they were left to bloom or cook the water escaped - result: extremely dry sausage with crumbly texture. What was also making it worse was in an attempt to keep some texture in the final sausage I had mixed it less than the previous time, mistakenly thinking that I was overworking the meat loosing texture - this was making it even worse.
Latest attempt today is a much, much better effort. Again have kept everything ice cold to stop the fat emulsifying and mixed for much longer - grinding again after mixing. have tried the sample patty and it seems very tasty and much better texture, more like butchers sausages. They are currently blooming so will try them tomorrow. | |
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Have you tried hand for the sausages, maybe 50/50 with shoulder, I haven't read upthread on your efforts?
I've not made sausages in a donkey's age but I used breadcrumbs not rusk.
Some older chefs I worked with as a young un swore by natural gut casings but tbh it's been so long I couldn't say which works best.
Personally I couldn't be arris'd with filling anyway, I've done it like a Lorne sausage with the mixture packed into oiled plain sided ally scone cutters to keep the shape (or whatever shape open ended tin you've got) & fried in a cast iron pan/skillet. flip then remove cutter.
Is your full recipe further upthread?
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| Quote: knockersbumpMKII "Have you tried hand for the sausages, maybe 50/50 with shoulder, I haven't read upthread on your efforts?
I've not made sausages in a donkey's age but I used breadcrumbs not rusk.
Some older chefs I worked with as a young un swore by natural gut casings but tbh it's been so long I couldn't say which works best.
Personally I couldn't be arris'd with filling anyway, I've done it like a Lorne sausage with the mixture packed into oiled plain sided ally scone cutters to keep the shape (or whatever shape open ended tin you've got) & fried in a cast iron pan/skillet. flip then remove cutter.
Is your full recipe further upthread?'"
Yes bud, have tried 3 or 4 times and posted each result in this thread. Really happy with the latest effort, think I am getting somewhere. Still over filling the casings (using natural hog gut) - forgot to allow for them to expand when blooming so they are bursting when cutting but the flavour (despite being a touch peppery for my taste) is almost where I want it to be and once I stop them busting the succulence will be just right.
Made various mistakes the first few times, not keeping the meat cold enough, under mixing being the main ones, but feel like I have got somewhere now.
I make sausage meat balls (just rolling in flour and baking in the oven) and will try making like a lorne sausage - thanks. |
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| Yeah, persistance and trial and error...I'm more critical now of my cooking than I was when I still did it for a living..lol. It's nice to hear though of someone going to a fair bit of effort. I always said I'd get a mincing attachment for the Kenwood but never did.
We have one decent butcher in Hitchin the next town to me but isn't cheap by any stretch even for affluent Herts(though it's always busy) Our last real butchers in Letchworth dissapeared a few years ago, the Heritage foundation (owners of the majority of the town's land) ousted them from the indoor market (moving Argos there..grrrrr) and by charging massively high rents on the high street which effect the shopping here hugely.
I found a nice butcher in Hull when visiting the folks who'd do me a nice course sausagemeat but then they packed up too. There's a few up there still dotted around and think there is a little bit of a resurgence in places..
I realise that the supermarket giants have a draw for those on more modest incomes but they have almost killed off the high street grocer/butcher..shame really.
Luck with the perfect banger |
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