smoking sausages

[YetiDave]

I usually go for a mix of around 60% pork shoulder to 40% pork belly so there's plenty of fat in there. I'll have to order some back fat next time

[aris]

Back fat is best - very dense. Not easy to find though. A butcher could order it in, or if he is particulately friendly he could save it for you when trimming pork loin chops.

You want to aim for 20-25%VL - sounds like a lot, but that is the nature of sausage.

[YetiDave]

Yeah I've asked about it in the past and they can order it in if I give them a couple of days notice. It's worrying because I think everybody who works there recognises me now, and they must have hundreds of customers a day

[aris]

Yeah I've asked about it in the past and they can order it in if I give them a couple of days notice. It's worrying because I think everybody who works there recognises me now, and they must have hundreds of customers a day

Nothing to worry about - that's how you get the best deals with your butcher!

[YetiDave]

You got any favourite recipes? I've got some casings knocking around and pay day's Thursday. The other half's busy all weekend so I might have to get working on a batch

[aris]

You can do no better tHan look atLen Poli's page:

http://lpoli.50webs.com/

[YetiDave]

Ah lovely, cheers! I've not seen that site before, I'll work out the seasoning percentages and post them for whichever recipe I end up trying. Saves someone else the job! That boerewors recipe sounds good, and I just happen to have citric acid knocking about too, although I don't have the phosphates

[aris]

His recipes have both imperial and metric weights next to them. You can get phosphates in small quantities easily online, but I would just omit it.

[YetiDave]

Yeeeeah it's just the percentages I like to have - I'm never going to be using exactly that quantity of meat so it's nice knowing that I've gotta use .00507% coriander seed, for instance. It's a habit I picked up from baking

[CyderPig]

Hi All
NO RUSK
PLENTY FAT
Meat cubed partly frozen
Hog skins, no collagen!
SALT, do it your way.
Grind coarse, then mix, then grind to your consistency. Add, mix ,play!
The sausage world is like one of those shells where either you get a pearl or the squits.(practice)
Si