Italian Sausage & Salami day
Italian Sausage & Salami day
Wow, Did I just have a great day yesterday.
Arive at 7am down on a farm in the Northern rivers
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.
I think this was breakfast sausage
Tony seen here is a butcher but has not worked in the trade for thirty years
Lou has a good set up here, everything that is required is here.
Arive at 7am down on a farm in the Northern rivers
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.
I think this was breakfast sausage
Tony seen here is a butcher but has not worked in the trade for thirty years
Lou has a good set up here, everything that is required is here.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Italian Sausage & Salami day
The salami meat hanging to drain the blood
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.
Loui (The other butcher that owns the property) filling the sheeps pancreass with salami mix.
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
Me tieing a salami and yes half snaked again
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
http://www.aussiecue.com.au
Re: Italian Sausage & Salami day
And what do these look like after months of curing in a cool room?
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"
As Italians always do, I also walked away with home made tomatoe sauce, Corn chutney and tomatoe chutney
I had a bloody ball
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"
As Italians always do, I also walked away with home made tomatoe sauce, Corn chutney and tomatoe chutney
I had a bloody ball
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: Italian Sausage & Salami day
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
You were blessed to get an opportunity like that, to see what you did.
Bloody fantastic.
Just wish I was there as well.
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Re: Italian Sausage & Salami day
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
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
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Italian Sausage & Salami day
What a great day it would have been.
I have had a few like that but not Salami, tradition,
I have had a few like that but not Salami, tradition,
Cheers
Titch
Titch
Re: Italian Sausage & Salami day
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 ?
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
http://www.aussiecue.com.au
Re: Italian Sausage & Salami day
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
Mountain Mick would be the God of Sausage here.
cheers
Cheers
Titch
Titch
Re: Italian Sausage & Salami day
Buggar.
All my sausage gets Cryovaced after smoking, then recooked,
We freeze in loose bags then Cryo, so the sausage holds its shape
All my sausage gets Cryovaced after smoking, then recooked,
We freeze in loose bags then Cryo, so the sausage holds its shape
Cheers
Titch
Titch
Re: Italian Sausage & Salami day
What a great experience and an equally great report.
Top stuff Mick
Top stuff Mick
Italian Sausage & Salami day
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.
Am very impressed all that came in at $6/kg. must definitely be mates rates.
Re: Italian Sausage & Salami day
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.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.
$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
Its dingle lingle country
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: Italian Sausage & Salami day
Awesome Mick.
Now, what did your wife want you out of the house for? I missed that bit
Chris
Now, what did your wife want you out of the house for? I missed that bit
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Italian Sausage & Salami day
If the next kid looks like the milk man at least ill get free milk.urbangriller wrote:Awesome Mick.
Now, what did your wife want you out of the house for? I missed that bit
Chris
Always an upside mate
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Italian Sausage & Salami day
Why own a cow if you can get your milk through the fence!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!