Jagerwurst.....Quick and Easy.

Charcuterie and Deli Arts
Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Jagerwurst.....Quick and Easy.

Post by Ciapek » Sun Mar 02, 2014 12:13 pm

Recipe and method.

All measures stated are for a 4kg batch of Sausage.
Adjust quantities accordingly. !

Ingredients.

-4 kg pork shoulder(must be 25-30% fat)
-70gr David's Kosher Salt
-1.5tsp Pink Salt. (I use Misty Gullys cure no1 @ 6.5% nitrite)
-1tsp Dried Majoran
-2tsp freshly ground pepper. (I use my mix of black/white/green/red)
-1.5tsp pan roasted then ground Coriander
-1.5tbs pan roasted Mustard Seeds
-2tsp dried Garlic flakes


Method.

-Measure out all salts and spices and mix in a bowl.

-Carve up your meat and fats into cubes that your mincer will swallow without too much effort and unnecessary heat buildup.

-In a plastic or non reactive bowl mix your spice mix with the cubed meat, coat evenly by turning the meat over. Into the fridge minimum 2 hrs, best overnight.

-I do three equal quantity grinds. One through a large die, one medium, and one very fine. You can make the call here depending what textures you want to see in the final sausage. Jäger should be hearty and on the coarse side.

-When grinding I like to pass a few ice cubes through the grinder every now and again to cool the mixture, grinder and to introduce some moisture to the sausage. I guess 1 cup ice cubes to the 4kg mix of meat.

-Chill the ground mix in the freezer for a while to bring down the temp.

-Now emulsify the ground meat, I use a wooden spoon and hands, work hard and quick, bowls are set in an ice bath, hands are freezing but the fats are binding and emulsifying into a nice paste. Work a texture you are happy with.

-Chill again till ready to stuff into skins.

-Ideally natural casings for a traditional sausage. I'm lazy and like the convenience of larger diameter smoke permeable Collagen casings for a Ham Sausage feel. No need to soak them straight from storage to fill.

-Rest your stuffed sausage in the fridge for a few hours if using natural casings, to dry off the skins, If using Collagen I go straight into the Smoker.

-Hot smoke @85c with water bath, your call on smoke flavour, I like fruit trees, more traditional flavours, till internal of 65-67c, don't go over or you'll split the fats from the emulsion.Chill straight after you hit temp. Some use an ice bath, I just put them in the fridge.

Notes.

Taste gets better as the Sausage ages, I keep it uncovered in the fridge, sausage will slowly dry and get a denser texture.
If garlic scares you, reduce the amount above, this dose is quite strong in the final product.
Remember keep your meat as cold as possible during all stages of processing!

cheers
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Damn, forgot the Beer in the serving shot.........
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titch
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Location: Sth East Melbourne

Re: Jagerwurst.....Quick and Easy.

Post by titch » Sun Mar 02, 2014 12:34 pm

Thanks mate, sounds a beauty.
Cheers
Titch

urbangriller
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Location: Perth WA

Re: Jagerwurst.....Quick and Easy.

Post by urbangriller » Sun Mar 02, 2014 1:51 pm

Yep. I'm up for that as well, Looks great!

I love German Sausage!...everyone around me grew up on Devon or Polony....for me it was Strassburg!

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

titch
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Re: Jagerwurst.....Quick and Easy.

Post by titch » Sun Mar 02, 2014 1:55 pm

What size casings mate?
Cheers
Titch

Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Jagerwurst.....Quick and Easy.

Post by Ciapek » Sun Mar 02, 2014 3:34 pm

Titch I used 50mm on this batch.
Also a note. 70gr of Salt is just right for my taste, don't go over.
If not sure, run with 60gr and after emulsifying your meats, do a cook test on a small amount and you can still add more salt as desired.
Low salt meat will have a shorter shelve life.


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

Re: Jagerwurst.....Quick and Easy.

Post by titch » Sun Mar 02, 2014 3:42 pm

Thank you, Shelf life wont be a problem :D





































i
Cheers
Titch

Rabika
Posts: 95
Joined: Mon Feb 18, 2013 10:00 pm

Re: Jagerwurst.....Quick and Easy.

Post by Rabika » Wed Mar 12, 2014 8:22 pm

So what is the shelf life of these bad boys

Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Jagerwurst.....Quick and Easy.

Post by Ciapek » Thu Mar 13, 2014 5:24 pm

Three weeks in, vacc sealed batches in the fridge, and I'm still eating them....no problems.


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Rabika
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Re: Jagerwurst.....Quick and Easy.

Post by Rabika » Thu Mar 13, 2014 8:20 pm

thanks for that got the meat marinating now before grinding tomorrow :)

Bentley
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Re: Jagerwurst.....Quick and Easy.

Post by Bentley » Fri Mar 14, 2014 7:14 am

Great looking sausage, will have to give this one a go when I finally get my gear back here!
Burnt By The Best
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Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Jagerwurst.....Quick and Easy.

Post by Ciapek » Fri Mar 14, 2014 8:17 pm

Rabika wrote:thanks for that got the meat marinating now before grinding tomorrow :)
Let me know how it goes, would love to hear how you perceive the flavour. !

Just don't go too high on the heat in the smoker, slowly does it, otherwise you will split some of the fats from the emulsion.

I'm trying to get some free time over the next few weekends to do a batch of Knackwurst.......salivating over some nice Hot Dogs.



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titch
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Re: Jagerwurst.....Quick and Easy.

Post by titch » Fri Mar 14, 2014 8:18 pm

I,m up as soon as the weather cools down.
that's one great looking sausage
Cheers
Titch

Smokey
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Re: Jagerwurst.....Quick and Easy.

Post by Smokey » Fri Mar 14, 2014 9:25 pm

Im up too when it gets cold, But wonder if Cure No 2 is more suited with all the fridge drying time?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Ciapek
Posts: 215
Joined: Mon Jun 04, 2012 9:51 pm

Jagerwurst.....Quick and Easy.

Post by Ciapek » Fri Mar 14, 2014 10:06 pm

Definitely don't use Cure No2.
Jäger, Polish Kielbasa, Ham Sausage and the like, are moist sausages, they are made to be consumed and not dried.
The fact is they will dry when uncovered, but only in the fridge.
Be realistic, vacuum seal in batches to extend the shelve life, and you can keep the one you are carving from uncovered in the fridge.
Keep your sausages relatively simple, and use minimal chemistry, otherwise we are no better than the commercial stuff.





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Smokey
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Location: Terranora- Tweed

Re: Jagerwurst.....Quick and Easy.

Post by Smokey » Sat Mar 15, 2014 3:58 pm

I understand your advice mate, All good No 1 it is
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au


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