www.sausagemaking.org

Posted: **Thu May 05, 2011 8:23 pm**

Anyone ever tried this. It was recommended to my be a guy on a grilling forum I visit. I never heard of it. I figure if you guys have not heard of it it probably doesn't exist.

10-lbs ground pork shoulder
10 cloves garlic, minced (or if you can find pre-packaged stone-ground garlic, that works great too)
4 tbsp salt
3 tbsp freshly ground black pepper
1 tbsp nutmeg
1 tbsp cinnamon
1 tbsp cayenne
1 tsp ground clove
1 tbsp red pepper flakes

Posted: **Thu May 05, 2011 9:50 pm**

It does exist. I'm at work and books are at home. Look at the link.

HTH

http://www.independent.co.uk/life-style ... 45298.html

Posted: **Thu May 05, 2011 10:33 pm**

Most of the quick research I did it had rind in it and some type of cure.

Posted: **Thu May 05, 2011 10:46 pm**

http://curedmeats.blogspot.com/2010/12/ ... .html#more

http://sausagedebauchery.blogspot.com/2 ... l#comments

Posted: **Fri May 13, 2011 1:42 pm**

Cotechino has to have skin on it. The name derives from the word for pig skin in italian. No pig skin, no cotechino. Simple.

Posted: **Fri May 13, 2011 3:13 pm**

Hi Jason,
could you give a look to my rant in the "Curing cotechino" thread and let me know your opinion on what I could have screwed up? I mean, I know it's impossible to pinpoint the problem: just your best guess.
Your input would be appreciated. Thank you.
Massimo

Posted: **Fri May 13, 2011 3:26 pm**

Sure Massimo...can you point me to the thread?

Posted: **Fri May 13, 2011 8:52 pm**

Thanks Jason,
the thread is "cotechino catastrophy" in the BEGINNERS forum. I think that NCPaul pointed one problem in that the ends were not tightly tied. The whole thing stings because my daughter and me were bragging big time and the cotechino turned out very plain. We were wondering if our stuff tasted like real cotechino without all the artificial flavoring and stuff. We added cure #1 and refrigerate it 48 hours before cooking.
Regards
Massimo

Posted: **Sat May 14, 2011 3:03 pm**

It's here:

http://forum.sausagemaking.org/viewtopic.php?t=8003

HTH

Posted: **Tue May 17, 2011 9:11 pm**

Hi Massimo: after reading about cotechino catastrophe I figured that part of the problem were loose ends through which water got in doing 2 different things to your cotechinos. One, it washed away spices, two, dissolved the skin colagen which makes them sticky.. In Argentina, when we make"Codeguines" we first boil the skins in very little water, allowing it to reduce significantly for colagen to concentrate, then we add some of that to the meat mix. It ussualy works fine. H.T.H. Federico

Posted: **Fri May 20, 2011 4:14 pm**

Yeah, this is what may have happenned. Actually, we saw some water inside the casing but didn't think it would mess the whole thing so badly. It may have extracted some cure, too. How should we tie the ends then, other than using twine which, obviously, doesn't work?
Thank you.
Regards
Massimo

Posted: **Fri May 20, 2011 7:36 pm**

Hi Massimo!. I don't know of a different way to tie them other using twine, but next time should wrap it around 2 or 3 times before tying the knots.