sausage

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Butcher Class

May 12, 2009 in Butchery, Charcuterie, Classes, Events by Ryan Farr | 6 comments

Sausage Making 101

Sausage Making 101 at La Cocina,
Saturday May 30th and Sunday June 7th

The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home. We will focus on grinding the meat, mixing the meat and stuffing the meat. We will also discuss cooking methods and all the vital steps that go into a properly emulsified sausage.

There will be Chicharrones, hot dogs and beverages available during the class.

The 3 hour class will start promptly at 10 am.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you. We will be in a professional kitchen so please wear flat shoes and the appropriate attire. Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Whole Pig Butcher Class

Whole Pig Butcher Class at La Cocina,
Sunday May 24th

Hands on whole animal butcher class with a demo from me and I will walk you through the butcher process.

Included with the class fee of $75 is 7-8 pounds of pig that is yours to take home and you helped butcher. The 3 hour class will start promptly at 3 pm.

There will be Chicharrones, carnitas and beverages available during the class.

The three-hour class will start at 3 pm and run until 6 pm.

RSVP here

Come with questions and prepared to get dirty!

Thanks, Ryan Farr

Tags: butcher, pork, sausage, whole animal

Homemade Hot Dogs

January 17, 2009 in Good Shit, Technique by Ryan Farr | 20 comments

: Keep all protein on ice and keep cold as possible at all times

: Grind all the meat with a large die first

: Once all is ground, hold in the freezer, do not let the farce freeze through

: Next grind all the meat through a small die

: When the small die grinding is complete, return all to the freezer

: Chicken, Beef, Pork and Back Fat

: Mix all on speed 2 with a chilled paddle and bowl, hold in freezer

: Mix your emulsifiers and ice water to make an emulsifying slushy

: Put your very cold protein in a robot coop or cuisenart and add slushy

: **It is very important not to let the temperature rise above 60 f while pureeing

: Once pureed silky smooth, store in a mixing bowl and return to the freezer

: Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt

: If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage

: Always cook a small piece to check the seasoning before stuffing a sausage

: 24-26 mm Sheep casings

: Stuff and Twist as fast as possible and keep in fridge, not the freezer

: While stuffing and twisting, store in small bundles, hanging will be easier later

: Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack

: Carefully put in a oven or a smoker with pan below the dogs

: Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f

: Once cooked let the hot dogs chill in fridge

: Dogs are ready to go once they are fully smoked and cooked through

: For best results let the dogs rest and the flavors marinate overnight

: Snapshot from Heaven

Tags: beef, casings, chicken, fat, hot dogs, pork, sausage, sheep, smoke

Emulsifying, Stuffing, Poaching and Shocking Sausage

December 29, 2008 in Charcuterie, Good Shit, Technique by Ryan Farr | 3 comments

: Before emulsifying any forced meat make sure all tools are cold threw

: Meat, fat, aromatics, water, cream, egg, beer, salt and spice

: Add all ingredients in chilled bowl

: Mix on 1 till all is emulsified

: Once farce is emulsified, stop mixer, turn the dial to 2 and mix for 50 rotations

: Emulsified farce

: Sausage stuffer

: Make sure you lube your cylinder

: Carefully add your farce and try to avoid any air bubbles

: Screw on the lubed piston

: Make sure your piston relief valve is open to avoid any air bubbles during the stuffing

: Hog casings

: Slide casings onto the stuffing tube

: Slide on while not twisting the casing

: Leave a little bit of room to work with

: Lightly start to stuff and leave slack, don’t fill all the way

: Every five inches or so pinch and fold the sausage back and forth

: Folding back and forth will help push the sausage back. This is key when you are by yourself

: Grab the sausage were you pinched and start to twist

: First twist backwards, next forward, next backwards…

: Continue to go back and forth with the twisting till all casings are skin tight

: When sausages are tight, fat and full, wrap them around each other

: Once you have made a sausage pinwheel, go threw and quality control

: Tie both ends of the sausage pinwheel

: Every inch and a half prick the sausage with a sausage pricker to avoid bursts during cooking

: Heavily salt any sausage poaching liquid

: Have a rack on the bottom of the pot and bring to a simmer

: Carefully transfer sausages into simmering water

: Make sure all sausages are submerged

: Turn heat fully off and cover

: Poach sausages for 15 minutes

: Remove cover, sausages are ready to eat

: Ice bath

: Transfer sausages to your ice bath

: Make sure all sausages are submerged

: Let sit till fully chilled through

Tags: casings, fat, meat, pig, poach, sausage

Viva la Turducken!

October 27, 2008 in Butchery, Good Shit, Technique by Ryan Farr | 22 comments

Turducken is something I do every year for Thanksgiving. This year I did the more traditional Turducken with the whole birds and cornbread stuffing. I have a lot of fun with it cause I think it is really cool to stuff it into the shape of an actual turkey… but with no bones (except the leg and wing).

I made this one for all my friends at Orson on my last supper. The turkey itself was a 25 pounder to start. The Turducken was about 38 pounds before going into the oven. The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.

I am sold out of Turduckens for Thanksgiving, but I am already taking orders for all your Holiday parties. Click on the picture of the Turducken above for more info.

: Turkey, Duck, Chicken

: Pull the neck skin up and remove the wishbone

: Dry the wishbone

: Plan your attack

: Cut around the skeleton cutting threw the hip joints to release the legs

: Cut threw the wing joints and free the rest of the meat from the bones

: Remove the thigh bones and save all the bones for stock, sauce or gravy

: All snug

: Deboned birds, apples, cornbread, onions, carrots, thyme, bay and chicken sausage

: Corn bread chicken sausage stuffing

: Once all birds are deboned… stuff the duck into the chicken. Stuff the birds with the cornbread mix

: Flavor injector

: Inject some brine into the meat

: Tempering

: Half way there

: Instead of covering her with foil, I like to blanket her with onions and herbs

: 6 hours later cooked through and resting

: Browned her up in the broil before carving

: Cut in half

: Top view

: I love America!

: Carefully remove all strings

: Transfer to cutting board, have towels close by

: Carefully and slowly pull out thermometer probe

: Slice right down the center

: Separate the bird into two pieces

: Side view, kale, carrots, chicken sausage, garlic and onions

: Lay down flat on cutting board

: Remove drumsticlk

: Remove wing

: Start to slice the Turducken in half inch to 1 inch slices

: Carefully lay slices down to keep it all together

: Make sure your knife is nice in sharp or the Turducken will fall apart

: Ready to go

Tags: butcher, chicken, duck, sausage, stuffing, turducken, turkey

Suckling Pig Porchetta

October 11, 2008 in Butchery, Charcuterie, Technique by Ryan Farr | 2 comments

Babe and Wilber

Here is a method of making your own Suckling Pig Porchetta. Its real important you get the skin real crunchy! I chose to deep fry these guys, you can also roast them in a hot oven.