Italian Sausage & Salami day

SAUSAGES,CHARCUTERIE and DELI ARTS
Smokey
Posts: 5960
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Italian Sausage & Salami day

Post by Smokey » Sun Nov 17, 2013 3:17 pm

Wow, Did I just have a great day yesterday.
Arive at 7am down on a farm in the Northern rivers
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Frank, Tony, Loui, Mark, David had allready broken the 173kg Sow down so I missed a pic of the whole thing.
Then It just went like a blur, everyone just grabed a chunk and started sepporating it into three grades
Breakfast Sausage, Mince or Smoke sausage, and the high quality required for true six week aged salami.
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I think this was breakfast sausage
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Tony seen here is a butcher but has not worked in the trade for thirty years

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Lou has a good set up here, everything that is required is here.
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If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au


Smokey
Posts: 5960
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Italian Sausage & Salami day

Post by Smokey » Sun Nov 17, 2013 3:47 pm

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The salami meat hanging to drain the blood
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Working the salami to bring out the myglobin into a sticky state. This was hard work and others standing around made sure you were sweat free with cool towels. I was surprised at how clean things were kept.
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Loui (The other butcher that owns the property) filling the sheeps pancreass with salami mix.
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Frank giving a demonstration on how to string wrap them for hanging.
After that we all had a go for a total of about 30 KG of salami some with chilli added
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Me tieing a salami and yes half snaked again :roll:
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Just about all done and ready to join the mince and snags in the cool room
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Smokey
Posts: 5960
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Italian Sausage & Salami day

Post by Smokey » Sun Nov 17, 2013 4:08 pm

And what do these look like after months of curing in a cool room?
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Some of those are year old copa.
I bought a total of 10 kg of salami and 4kg of sausage and mince.
Cost including beers,,, $6 a kg.
My salamis are marked and will stay in that coolroom until I need them one by one.
Realy great blokes and the banter was thick.
I lernt a hell of a lot about what parts are good for what, What needs to be scrapped , How to tie off a rolled roast and
why I should not drink "Grappa" :roll:
As Italians always do, I also walked away with home made tomatoe sauce, Corn chutney and tomatoe chutney :lol:
I had a bloody ball :wink:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Italian Sausage & Salami day

Post by shayneh2006 » Sun Nov 17, 2013 5:08 pm

Mick..

You were blessed to get an opportunity like that, to see what you did.

Bloody fantastic.

Just wish I was there as well.

Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.

Smokey
Posts: 5960
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Italian Sausage & Salami day

Post by Smokey » Sun Nov 17, 2013 6:46 pm

Yes, Blessed is the word.
Next run is in six months or mid winter. Another pig and another six salamis each.
Thats the way they work. I could swap one of those already cured salamis but that would throw me out of sync.
The missus often brings home cryovac slices from Frank for me so I still get to enjoy it.
And it is nothing like anything Ive ever bought,
I really had to thank my wife for getting me into this group from her workplace :wink:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

titch
Posts: 5794
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Italian Sausage & Salami day

Post by titch » Sun Nov 17, 2013 6:56 pm

What a great day it would have been.
I have had a few like that but not Salami, tradition,
Cheers
Titch

Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Italian Sausage & Salami day

Post by Smokey » Sun Nov 17, 2013 7:54 pm

Titch, I have 2 kg of 2% salt big sausage that I want to smoke up on the GMG.
What temps should I run and what do you do after that as far as keeping?
I could cryovac in small packs to use as pizza fodder or in hungarian goulash.
What do you do ?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

titch
Posts: 5794
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Italian Sausage & Salami day

Post by titch » Sun Nov 17, 2013 8:07 pm

I slow , hot smoke to 65c so as not to case harden the skin. Maybe run at 70 depending on how hot it is ambiant
Mountain Mick would be the God of Sausage here.
cheers
Cheers
Titch

titch
Posts: 5794
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Italian Sausage & Salami day

Post by titch » Sun Nov 17, 2013 8:10 pm

Buggar.
All my sausage gets Cryovaced after smoking, then recooked,
We freeze in loose bags then Cryo, so the sausage holds its shape
Cheers
Titch

Percel
Posts: 458
Joined: Sun Jan 06, 2013 7:53 am
Location: Soap Dish

Re: Italian Sausage & Salami day

Post by Percel » Sun Nov 17, 2013 8:53 pm

What a great experience and an equally great report.

Top stuff Mick

mrjack
Posts: 203
Joined: Sun Nov 13, 2011 9:38 pm
Location: Melbourne

Italian Sausage & Salami day

Post by mrjack » Sun Nov 17, 2013 9:55 pm

Excellent thread. Thanks for sharing. Have you cooked up the fresh sausages yet?

Am very impressed all that came in at $6/kg. must definitely be mates rates.

Smokey
Posts: 5960
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Italian Sausage & Salami day

Post by Smokey » Sun Nov 17, 2013 10:33 pm

mrjack wrote:Excellent thread. Thanks for sharing. Have you cooked up the fresh sausages yet?

Am very impressed all that came in at $6/kg. must definitely be mates rates.
We had it on the day. I pan toasted a heap of fennel then blizt it. Then we cut up a dozen granny Smith apples and in they went.
$6 kg, I was impressed to (But did not enquire as to why)
I can only assume that the pig came off a property around here 8)
Its dingle lingle country :mrgreen:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Italian Sausage & Salami day

Post by urbangriller » Tue Nov 19, 2013 10:56 pm

Awesome Mick.

Now, what did your wife want you out of the house for? I missed that bit :D

Chris
Common Sense is so rare these days it should be a Super Power!

Smokey
Posts: 5960
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Italian Sausage & Salami day

Post by Smokey » Wed Nov 20, 2013 10:21 pm

urbangriller wrote:Awesome Mick.

Now, what did your wife want you out of the house for? I missed that bit :D

Chris
If the next kid looks like the milk man at least ill get free milk.
Always an upside mate :lol:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Italian Sausage & Salami day

Post by urbangriller » Thu Nov 21, 2013 1:43 pm

Why own a cow if you can get your milk through the fence! :D

Chris
Common Sense is so rare these days it should be a Super Power!


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