hogzgonewild
Full Fledged Farker
- Joined
- Aug 26, 2011
- Location
- Douglasv...
Last week Kevin, my old BBQ competition buddy, called me and said his wife and kids were going out of town and he had some Umai Dry Age bags to play with. So we decided to whip up 35lbs of Jalapeno Cheddar Hot Guts and 30lbs of Sopressata to put in the Umai casings.
Started the Hot Guts with a 25lb Brisket and added in a 10lb pork butt.
Mixed up a spice recipe I found deep in the Brethren Archives that had a whole lot of fresh garlic, Cayenne, etc.
Put my extra small food processor to work on 2lbs of fresh Jalapenos.
All of the spice and meat goodness coming together with a little bit of Guiness Beer.
After 1 time through the course grinder, I added in the Jalapenos and 2lbs of High Temp Cheddar.
Back through the Course Grinder for a second time. (Next Time I'll leave the Jalapenos and Cheddar out until after the 2nd Grind)
Fry Test on Thursday night for the Chef
Soaked Hog Casings in Warm Water Saturday morning.
Started with a Couple of Rolls to get into the groove.
We Ended up with 85 links and 2 5ft. Rolls of Sausage
Taste Test off of the smoker!
We cut the Money Muscle/Tube Areas off of 2 Butts and Rubbed them down with Cure to Make Capricola. These will cure for 2 weeks, then will get rubbed down with Paprika (and maybe a little cayenne) and vac sealed in an Umai bag to dry out for 4 weeks.
For the Sopressata we Cut up and Measured 30lbs of Pork Butts and then ran it through the course grinder.
Mixed in the Sopressata Spices, full of whole Peppercorns, Chili Powder, Garlic, #2 Cure, Dextrose Powder, and Bactoferm to ferment the meat.
Stuffed it all into 50mm Umai Casings, which come in 1 30ft section with Zip Ties, so it takes some practice and time to get everything sealed up.
We ended up with 29 ft. of Sopressata.
After everything was done, and all of the dishes were washed, we split everything 50/50, and I drove back home to hang the Sopressata in my basement for 2 days (today.) Tonight I'll cut them down, weigh all of them and write the weight on each one with a Sharpie, and then put in the Fridge on wire racks for 4-6 weeks until they lose 35-40% moisture weight!
It was a blast of a weekend, with a lot of work that makes you appreciate the craft of Charcuterie. It's also nerve wracking to leave 15lbs of meat hanging at 65* in your basement and then having to wait 6 weeks to see if it is delicious or if it will kill you. lol
I'll post the finished Sopressata and Capricola on here when they are done!
Started the Hot Guts with a 25lb Brisket and added in a 10lb pork butt.
Mixed up a spice recipe I found deep in the Brethren Archives that had a whole lot of fresh garlic, Cayenne, etc.
Put my extra small food processor to work on 2lbs of fresh Jalapenos.
All of the spice and meat goodness coming together with a little bit of Guiness Beer.
After 1 time through the course grinder, I added in the Jalapenos and 2lbs of High Temp Cheddar.
Back through the Course Grinder for a second time. (Next Time I'll leave the Jalapenos and Cheddar out until after the 2nd Grind)
Fry Test on Thursday night for the Chef
Soaked Hog Casings in Warm Water Saturday morning.
Started with a Couple of Rolls to get into the groove.
We Ended up with 85 links and 2 5ft. Rolls of Sausage
Taste Test off of the smoker!
We cut the Money Muscle/Tube Areas off of 2 Butts and Rubbed them down with Cure to Make Capricola. These will cure for 2 weeks, then will get rubbed down with Paprika (and maybe a little cayenne) and vac sealed in an Umai bag to dry out for 4 weeks.
For the Sopressata we Cut up and Measured 30lbs of Pork Butts and then ran it through the course grinder.
Mixed in the Sopressata Spices, full of whole Peppercorns, Chili Powder, Garlic, #2 Cure, Dextrose Powder, and Bactoferm to ferment the meat.
Stuffed it all into 50mm Umai Casings, which come in 1 30ft section with Zip Ties, so it takes some practice and time to get everything sealed up.
We ended up with 29 ft. of Sopressata.
After everything was done, and all of the dishes were washed, we split everything 50/50, and I drove back home to hang the Sopressata in my basement for 2 days (today.) Tonight I'll cut them down, weigh all of them and write the weight on each one with a Sharpie, and then put in the Fridge on wire racks for 4-6 weeks until they lose 35-40% moisture weight!
It was a blast of a weekend, with a lot of work that makes you appreciate the craft of Charcuterie. It's also nerve wracking to leave 15lbs of meat hanging at 65* in your basement and then having to wait 6 weeks to see if it is delicious or if it will kill you. lol
I'll post the finished Sopressata and Capricola on here when they are done!
