www.sausagemaking.org

Whilst trolling around the web, I came across this: http://chef-a-gogo.blogspot.com/2010/06 ... tural.html

Now, being a lover of Asian food and a sausage maker, I thought this might be worth a go. My intention is to stuff into pork casing, instead of the banana leaves, other than that, I'll stick to the recipe. Looks delicious.

Any comments?

John.

Only that IMO pork skin (rind) will take longer than 10 minutes to cook. And that it might be difficult to push whole chilies through a sausage stuffer.

Will have to experiment with quantities, but for starters I thought :

250g. Pork
165g. Rice
6 Garlic cloves
5 Chillies
Enough pork skin to look right!
5g. Salt

Your thoughts on these quantities welcome.

Cheers Andre. I'll cook the skins until I'm happy they're right. I'll try using the stainless stuffing tube on its own, pushing the ingredients in with the handle of a wooden spoon.

By the way, I took you're advice, and inoculated my last batch of chorizo and pepperami. Much better, pure white, almost 100% coating of mould, and a definite improvement in flavour.

John.

JollyJohn wrote:[---]

By the way, I took you're advice, and inoculated my last batch of chorizo and pepperami. Much better, pure white, almost 100% coating of mould, and a definite improvement in flavour.

John.

Great!

Just a thought you could wrap it in cling wrap, just roll it and tie off the ends.Will give it a try thanks for the link.

Zulululu wrote:Just a thought you could wrap it in cling wrap, just roll it and tie off the ends.Will give it a try thanks for the link.

I agree, at least for experimenting, cling film is a good idea, thanks.

John.

Here's a basic naem recipe I learned in school in Thailand. Use at your own risk; naem has some obvious food safety issues:
500g mince pork
250g pork skin, cooked, sliced - variations use 50% or 100% skin
125ml cooked rice - variations use sticky rice, but I don't think this is critical
10-20 Thai "prik kee noo" chiles (the small hot ones), whole
1/4c garlic, chopped
1/2 t salt

Wrap in banana leaves + cling film (very tight; no exposed meat) or multiple layers of banana leaves, let age at Thai room temp for 3 days, then throw out unless you know someone from Isarn (Northern Thailand) who will love it.

Some recipes call for fresh lime juice, typically +/- 4T for the above qty.

There are less traditional variations that add some curing salt. This would improve safety, although Thai people add cure (or baking soda) primarily for colour. But they believe in reincarnation, and I don't, so I'd use it.

These days some call for hanging naem in the 'fridge. This gives a different result but would probably be safer. If you go this route, definitely add the lime juice and give it 5-7 days.

HKDave wrote:Here's a basic naem recipe I learned in school in Thailand. Use at your own risk; naem has some obvious food safety issues:
500g mince pork
250g pork skin, cooked, sliced - variations use 50% or 100% skin
125ml cooked rice - variations use sticky rice, but I don't think this is critical
10-20 Thai "prik kee noo" chiles (the small hot ones), whole
1/4c garlic, chopped
1/2 t salt

Wrap in banana leaves + cling film (very tight; no exposed meat) or multiple layers of banana leaves, let age at Thai room temp for 3 days, then throw out unless you know someone from Isarn (Northern Thailand) who will love it.

Some recipes call for fresh lime juice, typically +/- 4T for the above qty.

There are less traditional variations that add some curing salt. This would improve safety, although Thai people add cure (or baking soda) primarily for colour. But they believe in reincarnation, and I don't, so I'd use it.

These days some call for hanging naem in the 'fridge. This gives a different result but would probably be safer. If you go this route, definitely add the lime juice and give it 5-7 days.

Thanks Dave, good information. I appreciate the health risks with relying on the rice/salt combination to ferment the sausage. For safety's sake, I'll add some cure no.1, and leave in the fridge for a few days. I might try a small quantity "au naturel" at the same time, see what the difference is.

Cheers, John.

HKDave wrote:[---]
... then throw out unless you know someone from Isarn (Northern Thailand) who will love it.
[---]
But they believe in reincarnation, and I don't, so I'd use it.
[---]

grisell wrote:

HKDave wrote:[---]
... then throw out unless you know someone from Isarn (Northern Thailand) who will love it.
[---]
But they believe in reincarnation, and I don't, so I'd use it.
[---]

Yeah, must admit, that made me smile!

I'll post the results here.....before I die, and come back as a vegetarian!

JollyJohn

It's probably not the meat that you need to worry about. The rice is potentially dangerous.

Now, before anyone starts, I'm not saying don't make it, and yes, I know it's been made and eaten for years, but it would be remiss of me as a moderator not to point out the potential danger:

http://www.foodsafety.gov/poisoning/cau ... index.html

What you do with the information is up to you.

Phil

P.S. I'm interested to see the results!

wheels wrote:JollyJohn

It's probably not the meat that you need to worry about. The rice is potentially dangerous.

Now, before anyone starts, I'm not saying don't make it, and yes, I know it's been made and eaten for years, but it would be remiss of me as a moderator not to point out the potential danger:

http://www.foodsafety.gov/poisoning/cau ... index.html

What you do with the information is up to you.

Phil

P.S. I'm interested to see the results!

Thanks Phil.

I'm going to have a go, but not take too much in the way of risk. I'm in my early sixties, been eating curry and rice since I can remember, my father was born and brought up in India, the son of an army officer. We have a couple rice dishes per week, usually I make a reasonable batch, which does both of us for two or three meals. It sits in the fridge (never left at room temp after cooling)for two or three days, anything left after that, gets frozen. Neither of us has had a bad reaction in 39 years of marriage, well, not to rice anyway. I always use basmati rice, but can't see sticky rice being much different.

John.

JollyJohn wrote:...Neither of us has had a bad reaction in 39 years of marriage, well, not to rice anyway.

I love that bit!

Phil

Had Bacillus cereus food poisoning a few years ago from cold rice in a salad - not very nice!
2 weeks in an isolation ward of the hospital on a drip, and unable to go more than 15mins without having one end or the other over the loo.
Before that I often reheated rice from the takeaway etc, but not any more

Think I'll skip this one