Peter Gallagher
TVWBB Guru
The forum is such a great place for inspiration - There's so much great stuff going on here - I'm continually blown away by folk's passion, creativity and skills... Even with all that, every once in awhile I see post that seems to go even a step further. @Rich G 's Polska Wędzoną post from a week a go or so was one of these posts. My sausage making skills have always been pretty hit and miss, (ok, mostly miss) but I thought I'd give a whirl - Not at the level of Rich's, but I was pleased with the out come - so with apologies in advance to the master, here's my attempt from the weekend:
I had a pork picnic in the freezer. I think Doris bought it for pulled pork at some point.. Though picnic would be fine, I prefer using the other half of the shoulder for pulled pork - For sausages, I thought the picnic would be great... Got things going on Saturday - I cubed it and seasoned with the dry seasonings. I followed Rich's salts, sugar, pepper (I used white pepper) and water amounts. I veered a bit, and used 2 heads of roasted garlic, and added pepper flakes and dry hot mustard. I let it sit over night, and got grinding / stuffing in the morning:
I did them in the vertical portion of the Klose smoker. It was a really nice day -
I let them dry in the smoker at about 100 degrees with the back horizontal door cracked open. After they dried, I hit them with a steady diet of apple wood at 125 for an hour and half - then 135 for an hour, then 145 for about an hour. I got some water going in the kitchen and did the that 170 bath to get them up to 145 - this really only took about 5 minutes, tops. Then into the ice bath.
This is from about the time I pulled them, I think.
This is after the ice bath...They were looking pretty tasty at this point, I had cautious optimism the way things were headed....
Heated one up on the gasser, and took a peek- I was happy with the color, texture ......
Served with home made clam chowder and pretzels - They were all I could hope - Great taste, spice -- it worked! Thanks again to Rich!
Oh, and Doris made macarons for dessert- yum!
I had a pork picnic in the freezer. I think Doris bought it for pulled pork at some point.. Though picnic would be fine, I prefer using the other half of the shoulder for pulled pork - For sausages, I thought the picnic would be great... Got things going on Saturday - I cubed it and seasoned with the dry seasonings. I followed Rich's salts, sugar, pepper (I used white pepper) and water amounts. I veered a bit, and used 2 heads of roasted garlic, and added pepper flakes and dry hot mustard. I let it sit over night, and got grinding / stuffing in the morning:
I did them in the vertical portion of the Klose smoker. It was a really nice day -
I let them dry in the smoker at about 100 degrees with the back horizontal door cracked open. After they dried, I hit them with a steady diet of apple wood at 125 for an hour and half - then 135 for an hour, then 145 for about an hour. I got some water going in the kitchen and did the that 170 bath to get them up to 145 - this really only took about 5 minutes, tops. Then into the ice bath.
This is from about the time I pulled them, I think.
This is after the ice bath...They were looking pretty tasty at this point, I had cautious optimism the way things were headed....
Heated one up on the gasser, and took a peek- I was happy with the color, texture ......
Served with home made clam chowder and pretzels - They were all I could hope - Great taste, spice -- it worked! Thanks again to Rich!
Oh, and Doris made macarons for dessert- yum!
