Meat Grinding Questions...

Would you like a Saveloy recipe?
Do you have access to Slap Ya Mama?
cheers.
Titch

Here is a link to Len Poli's great sausage site:

http://lpoli.50webs.com/Sausage recipes.htm

Rotel Kutas's book is an excellent book too. Beg, borrow or steal it if you have to.

http://www.sausagemaker.com has free shipping for any supplys you might ever need.

jazzybadger said:

Do you mean this book? Amazon.com: Great Sausage Recipes and Meat Curing (9780025668607): Rytek Kutas, Ben Kutas: Books

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Yes!

jazzybadger said:

Heck yes I would like a Saveloy recipe.
I believe Slap Ya Mama is some kind of a creole thing, so I'd reckon that I would have access to it pretty easily. At the worst, I'd be ordering it from Amazon. Is it a key ingredient for the Saveloy?

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Slap ya mama seasoning white pepper mix is my way of doing Saveloy.
http://www.slapyamama.com/
Its from the States I like the original,wife likes the white blend.
Our most used pepper seasoning with a wow factor.


I must acknowledge the source of my first inspiration for home made Savs.
Mountain Mick from the Australian BBQ forum started after I asked for a recipe.

http://www.aussiebbq.info/forum/viewtopic.php?f=34&t=4040
Re: Saveloy Come Hotdog recipe
by Mountain Mick » Fri Jun 10, 2011 7:44 pm
A saveloy is a type of highly seasoned pork sausage, usually bright red in colour, which is served in English fish and chip shops
and a little history The saveloy was originally known as a frankfurter in Australia until World War I, when many German names of food and places were changed to more English sounding ones.
Meats
1000g Pork (30% fat) with what I use or we have made than with 650 g beef with 450g pork but you need (30% fat) over all
Ingredients per 1000g of meat
4 tsp salt.
½ tsp QuikCure.
2 tsp dextrose (glucose).
1½ tsp white pepper, ground
1 tsp coriander.powder
2 tsp mustard. powder
½ tsp ginger powder
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with meat. Let chill in cold-room until well chilled
Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
cook in hot water 65º C until cooked firm cool of before smoking
Introduce warm smoke increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
you can use red casings if you like..
Please enjoy MM

We have changed this recipe to suit ourselves as you do.
Our recipe is.

3 klg of Pork mince
1 Klg very fine beef mince
half klg of fatty bacon.
1 tbl salt
Your Preserve/nitrate of choice and to suit meat amount.
2 tbs of dextrose
2 tbl of White Slap Ya Mama pepper seasoning.
2 tsp coriander powder
2 tbl of mstard powder
2 tsp of ginger powder.
I use medium pork casings,35mm
and follow Micks recipe as above.
I smoke with Australian hardwood.


Well we made a Kilo sample and finished them today.
We copied the recipe to the letter except I lowered the salt content and used White pepper blend from the States.
http://i269.photobucket.com/albums/jj46/corkscrewtitch53/5222234f.jpg

Mixed the mix up and let it rest in the fridge overnight.
Used hog casings.
Slow heated in water untill firm as Mick suggested, we used a food color in the water.
http://i269.photobucket.com/albums/jj46/corkscrewtitch53/d3c7d587.jpg


Hung to dry in the The Beast.

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/758ddbc6.jpg

Lit the cold smoker using a mix of, Hardwood shavings and Macadamia pellets,
Let it smoke for 2 hours.
http://i269.photobucket.com/albums/jj46/corkscrewtitch53/f56b8793.jpg




Then Heated the Sav's with a minion type heatbead with a touch of charcoal.
Took around 2 hours .

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/0cd2c3f5.jpg

Let the snags cool and tested.
Thumbs up to Mick for a great Recipe,it's a keeper.
Shall make a 6 kilo batch in the next few weeks.
Not a skin was split in the process..

http://i269.photobucket.com/albums/jj46/corkscrewtitch53/62e4cb0d.jpg

Thanks Mick

I love savs....thanks Mate!

Check out any of Marianski's books as well.

If you're in Houston, check out Allied Kenco. They should be able to help you out with just about anything you need.

All the above gave great advise. The web is full of recipes but wading through them takes time. The Len Poli site is a great collection.

Hi Mountain seasonings makes a bunch of mixes, I've used their breakfast sausage recipe. To be honest Ive made very good breakfast sausage but never really matched JimmyDean 100%. For a hot Italian any recipe will do just increase the red pepper and the fennel requirements as you see fit.

I get my natural casings from a local meat shop. Find a meat shop that does pig. Sausage patties, especially Italian types, or bulk sausage get used alot around my house so you need not link any.

Grinding by hand sounds like a chore. So does stuffing by hand crank.

There's a BBQ season?:noidea:

I'm not in a place now where I can put it up here, but I've done a breakfast maple sausage recipe the brother gtr gave to me. My family really loves it. Hit him up and I'm sure he'll give it to you. I used regular hog casings for it, just pulled them faster so the sausages would be a little less in diameter. I've heard you can also use sheep casings for this.

supplies, recipies etc..

since you're in Houston like me - here's your local supplier..

http://www.alliedkenco.com/

and here's my links page for all kinds of stuff you might need for Sausage making and Charcuterie amongst other things..

http://oldjinks.blogspot.com/p/oldjinkss-links-page-updated.html

Thirdeye's site has a great breakfast sausage recipe. Simple and super tasty.

Michael Rhulman's book Charcuterie has a bunch of good sausage recipes. I highly recommend it.

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