5.08.2010

Good run so far

I'm trying really hard to resist excessive use of the expression 'my sausage' in this post, but, you should see it!  We're about a week into a run that went the best so far, despite a few complications.  I really liked using the beef middles for stuffing, it was nice to work with a casing not so susceptible to tangling and generally irritating performance.  The big problem in this run resulted from being too conscientious of air pockets in the meat.  This will kill the cured sausage final product.  That concern manifested in overly stuffed sausage in which the casings kept bursting.  So much so, that I could not hang them without tearing the casing.  So I ended up laying them on their side atop stackable cooling racks.  They are sitting in a cooler with a slush of salt and water in the bottom and covered - about 85% relative humidity and low 60s in there now.  I sprayed them with the mold suspension and voilá.  Luxuriate in that creamy white fuzziness!  Keep you posted of further developments. About 3 weeks to go.

3 comments:

Mike said...

First off, they look great. Second, I'm glad I'm not the only one overtly conscious of using double entendres in posts about food!

Andrew said...

Looks great! In Cooking by Hand the author has instructions for trussing sausage so as to prevent sagging and bursting.

Dave said...

Hey Andrew, I checked that out a long time ago, I reserved it again. This time, I'll read it.