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Keep all protein on ice and keep cold as possible at all times
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Grind all the meat with a large die first
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Once all is ground, hold in the freezer, do not let the farce freeze through
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Next grind all the meat through a small die
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When the small die grinding is complete, return all to the freezer
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Chicken, Beef, Pork and Back Fat
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Mix all on speed 2 with a chilled paddle and bowl, hold in freezer
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Mix your emulsifiers and ice water to make an emulsifying slushy
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Put your very cold protein in a robot coop or cuisenart and add slushy
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**It is very important not to let the temperature rise above 60 f while pureeing
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Once pureed silky smooth, store in a mixing bowl and return to the freezer
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Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt
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If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage
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Always cook a small piece to check the seasoning before stuffing a sausage
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24-26 mm Sheep casings
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Stuff and Twist as fast as possible and keep in fridge, not the freezer
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While stuffing and twisting, store in small bundles, hanging will be easier later
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Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack
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Carefully put in a oven or a smoker with pan below the dogs
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Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f
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Once cooked let the hot dogs chill in fridge
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Dogs are ready to go once they are fully smoked and cooked through
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For best results let the dogs rest and the flavors marinate overnight
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Snapshot from Heaven
Tags: beef, casings, chicken, fat, hot dogs, pork, sausage, sheep, smoke
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Before emulsifying any forced meat make sure all tools are cold threw
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Meat, fat, aromatics, water, cream, egg, beer, salt and spice
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Add all ingredients in chilled bowl
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Mix on 1 till all is emulsified
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Once farce is emulsified, stop mixer, turn the dial to 2 and mix for 50 rotations
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Emulsified farce
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Sausage stuffer
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Make sure you lube your cylinder
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Carefully add your farce and try to avoid any air bubbles
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Screw on the lubed piston
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Make sure your piston relief valve is open to avoid any air bubbles during the stuffing
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Hog casings
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Slide casings onto the stuffing tube
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Slide on while not twisting the casing
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Leave a little bit of room to work with
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Lightly start to stuff and leave slack, don’t fill all the way
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Every five inches or so pinch and fold the sausage back and forth
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Folding back and forth will help push the sausage back. This is key when you are by yourself
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Grab the sausage were you pinched and start to twist
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First twist backwards, next forward, next backwards…
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Continue to go back and forth with the twisting till all casings are skin tight
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When sausages are tight, fat and full, wrap them around each other
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Once you have made a sausage pinwheel, go threw and quality control
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Tie both ends of the sausage pinwheel
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Every inch and a half prick the sausage with a sausage pricker to avoid bursts during cooking
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Heavily salt any sausage poaching liquid
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Have a rack on the bottom of the pot and bring to a simmer
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Carefully transfer sausages into simmering water
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Make sure all sausages are submerged
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Turn heat fully off and cover
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Poach sausages for 15 minutes
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Remove cover, sausages are ready to eat
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Ice bath
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Transfer sausages to your ice bath
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Make sure all sausages are submerged
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Let sit till fully chilled through
Tags: casings, fat, meat, pig, poach, sausage