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by **wheels** » Sun Dec 21, 2008 4:17 pm

saucisson wrote:I'll post pics of the Quatermass experiment soon

...any news from the 'pit'?

by **saucisson** » Sun Dec 21, 2008 4:28 pm

Watch this space

The experiment commenced today. I'm trying a skinless sausage so I have visions of it oozing out everywhere, hence the Quatermass experiment :lol:

by **saucisson** » Tue Apr 07, 2009 7:16 pm

It's alive...

At least I am after eating some at the weekend :lol:

Pictures to follow...

Dave

by **saucisson** » Tue Apr 07, 2009 7:57 pm

Back in December 21st:
Coarsely hand chopped belly pork:

pressing in the mould:

I forgot the cracked black pepper, out of the mould on Christmas eve for a roll over on the outside, then into the fridge to cure...

I've been putting off trying it, I think I promised to in February
:oops:

So here it is after 3 months:

I've started off a beef one based on the bonzo burger mix :shock:

by **wheels** » Tue Apr 07, 2009 8:14 pm

Superb, just Superb. It's fast turning into monster sausage week!

Johnfb's got something to do with his 140mm casings now!

by **johnfb** » Tue Apr 07, 2009 8:29 pm

by **wheels** » Wed Apr 08, 2009 3:09 pm

Dave

So you left it pressing in the mould for 4 days, then coated it, and matured it unmoulded?

Phil

by **saucisson** » Wed Apr 08, 2009 7:16 pm

Yes. I applied a fair amount of weight using my cheese press, but as you can see there are still spaces. For my beef one I used mince as a packer and hand pressed it just to get it in the mould, and only left it in the mould overnight. Piccies to follow

Dave

by **Bobbo** » Tue Apr 28, 2009 3:25 pm

I fancy having a go at Spuddy's recipe. I just wondered for the Chorizo whether I need to mince the pork or whether it is best to cut it into small cubes?

This is my first go at cured sausage so sorry for the simple question.

by **saucisson** » Tue Apr 28, 2009 4:27 pm

If you mince it on a coarse plate you will get a good sausage, but you won't get the cubes of fat/small pieces of meat that I like in mine. I'd mince some and hand cut some. The other way is to put it onto a large chopping block and lay into it with a cleaver (or two). That way you end up with a nice random mix of sizes.

Dave

by **Bobbo** » Wed Apr 29, 2009 11:42 am

Yeah, I think I am going to mince some to fill the holes and bind it but have a few cubes in there that are cut by hand.

Thanks for the reply, much appreciated!

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Spuddy's Chorizo Recipe

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