Shit yeah, let's do this thing. This is my go-to guy in this project:
http://honest-food.net/cured-meat/fresh-sausages/ (http://honest-food.net/cured-meat/fresh-sausages/)
(http://ecx.images-amazon.com/images/I/41z81vu%2BeFL._SL500_AA300_.jpg)
(http://ecx.images-amazon.com/images/I/31bLTJ8D2UL.jpg)
(http://ecx.images-amazon.com/images/I/31q28jYoobL.jpg)
Don't you want this food?
http://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/ (http://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/)
(http://www.sgroc.org/images/photos/gallerymain/Concert,%20Christmas,%20Caedonia/Holidays%202007%20carnati3.jpg)
I am not ready at all for Charcuterie cause I don't have anywhere to do the aging and I don't want to die.
(http://1.bp.blogspot.com/_3M1AgkOOXH4/SruOfWEaVHI/AAAAAAAAAoo/8Ckzh2wBjG0/s400/planchette_0020_et_0020_charcuterie.JPG)
you're going to make venison sausage by convincing the deer to fall on it's own sword?
Maybe I can convince it to commit suicide with the wild boar
I think I will just use Pork Meat and Pork Fat from the butcher.
this is just the penultimate frontier...the real last one is when you do salamis, etc, that require mold-fermentation and long aging.
just sayin'.
have at it, though.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo-6.jpg)
Fresh Italian Sausage
I have another 4 lbs of pork shoulder - maybe I'll do Chorizo
Chorizo
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo-7.jpg)
I didn't take any pictures of the hot meat grinding action, so you'll have to just imagine it.
Wow, you actually did it. I would probably never do that.
MadJohnShaft, you're the Wurst!
The economics of this doesn't work out dirt cheap like the Cheeese.
8 lbs of pork shoulder was $42 so I guess that means $21 for that much homemade sweet Italian sausage and $21 for 4 one pound packages of homemade chorizo, plus the other stuff that went in both.
Say $6 a pound for chorizo - and $1.50 each per sausage - no bargain.
That pork shoulder was from the fancy 100 year old butcher though, so I suppose if I got a repulsive one from the grocery store or found it on sale I would do better.
That same butcher shop has everything already made so I dunno about this make your own meat bizness....
Quote from: MadJohnShaft on July 25, 2012, 10:27:06 AM
That pork shoulder was from the fancy 100 year old butcher though, so I suppose if I got a repulsive one from the grocery store or found it on sale I would do better.
If you raised the piglets yourself and forcibly removed them from their shoulders (aka butts) you might scrimp a little,
Mr. Scientist.
Seriously, though... those sausages look delicious. Props and such as this.