Register Now!

Wine Making & Grape Growing Forum > Other Topics > Food, Pairing & Craft Foods > Best Charcuterie Resources for Beginners?


Help Support Winemaking Talk by donating using the link above or becoming a Supporting Member.
Reply
 
Thread Tools Search this Thread
Old 06-06-2017, 11:24 AM   #11
Quicksilver
Member
 
Apr 2017
Posts: 31
Liked 20 Times on 11 Posts
Likes Given: 79


Thanks again, all.

Montanawineguy, yeah, I foresee some obsessive days on the horizon for me. It's funny the things that grab your interest, while others fly right by your radar screen. I love making soap, while candles interest me not at all (the two often go hand in hand). I'm fascinated by charcuterie, but cheesemaking leaves me cold. I really enjoy making (and still learning about) winemaking, but making beer just feels "meh" to me.

I can't wait to get started!

montanaWineGuy Likes This 
Reply With Quote
Old 06-06-2017, 12:55 PM   #12
montanaWineGuy
Senior Member
 
Mar 2015
Posts: 572
Liked 320 Times on 174 Posts
Likes Given: 187


Quote:
Originally Posted by Mismost View Post
MONTANAWINEGUY...I have yet to make Slim Jims....well, I have ground and seasoned and then had the meat market in town stuff them for me. I stuff off my grinder and it does a great job on anything brat size or bigger.....flat doesn't work for the small stuff.

I have an old Enterprise press, but not a stuffing horn small enough. Do you use the collagen casings? My only experience with collagen was a disaster that left me scrambling around trying find casings on a late Sunday night! But to do Slim Jims you about gotta use them don't you?
I first did Slim Jims with Sheep casings. Expensive and difficult to work with (i.e. lots of ruptured casings). Now for Slim Jims I use the 19mm Collagen Casings. I swear, they are the best for SJs. Give it another try.

You are probably right about stuffing with the grinder for the smaller casings. A dedicated stuffer makes all the difference.

 
Reply With Quote
Old 06-06-2017, 01:05 PM   #13
montanaWineGuy
Senior Member
 
Mar 2015
Posts: 572
Liked 320 Times on 174 Posts
Likes Given: 187


Quote:
Originally Posted by Quicksilver View Post
Thanks again, all.

Montanawineguy, yeah, I foresee some obsessive days on the horizon for me. It's funny the things that grab your interest, while others fly right by your radar screen. I love making soap, while candles interest me not at all (the two often go hand in hand). I'm fascinated by charcuterie, but cheesemaking leaves me cold. I really enjoy making (and still learning about) winemaking, but making beer just feels "meh" to me.

I can't wait to get started!
I looked into making cheese, but a good source of heavy milk is not available to me. To make wine, salami, and cheese would be the very best. As of now, I have to buy the cheese....

Quicksilver Likes This 
Reply With Quote
Old 06-08-2017, 01:35 PM   #14
Redbird1
Senior Member
 
Aug 2016
Posts: 251
Liked 79 Times on 59 Posts
Likes Given: 63


Homebrew Supply has Inkbirds on sale for $23. Limited quantity, or so they state.

 
Reply With Quote
Old 08-22-2017, 02:16 PM   #15
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 17,527
Liked 4801 Times on 2569 Posts
Likes Given: 2003


Do you have a few makes and models for a possible grinder and stuffer? I grew up in TX with access to lots of German sausage and can't find anything here in NM that is edible in the stores. Its all crap. Looking at making my own once I lock down a good authentic German recipe from the TX Hill Country.

Quote:
Originally Posted by montanaWineGuy View Post
There are lots of things to buy in starting Charcuterie at home. 1st is a quality Meat Grinder. Expect at minimum $200. 2nd is a stand alone sausage stuffer. Grinders can act as stuffer, but in my experience is a PITA. Go ahead and try it, but on the second batch you'll be looking to purchasing a good stuffer. Mine was a little over $100 and holds 5lbs. Larger would be nice but this gets it done.

I ground up 15lbs of pork shoulder and loins yesterday. I'm getting ready to stuff all in to hog casings and make Sweet Italian Sausages. I found that if I 1/2 grind the meat coarse and 1/2 fine, it makes for an interesting (better) sausage.
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM

 
Reply With Quote
Old 08-22-2017, 02:38 PM   #16
Mismost
Senior Member
 
Aug 2015
Posts: 820
Liked 597 Times on 360 Posts
Likes Given: 406


Quote:
Originally Posted by ibglowin View Post
Do you have a few makes and models for a possible grinder and stuffer? I grew up in TX with access to lots of German sausage and can't find anything here in NM that is edible in the stores. Its all crap. Looking at making my own once I lock down a good authentic German recipe from the TX Hill Country.
ibglowin.... An old German guy gave us a recipe years ago.

50# meat and fat....pork venison up to you
1# salt
11 tablespoons black pepper
3 teaspoons garlic powder
3 teaspoons red pepper
2 ozs pink powder
4 ozs onion powder
1 cup of sugar

It doesn't sound like much compared to some of our more complicated recipes....but sometimes less is more. This is just good sausage. Fresh, frozen, or smoked.

BTW...I think one of the tricks to good sausage is FAT....minimum 30% FAT.
Anything less and you run the risk of dry mealy sausage....that just gets drier as you cook it.

we tried backing down on the fat for health reasons. Nope, I'd rather eat real cardboard than dry mealy sausage. Sausage is very much a texture thing....hence the 1/2 grind coarse and 1/2 fine, just texture. The fat adds both flavor, juice, and actually helps cook the sausage internally.

ibglowin Likes This 
Reply With Quote
Old 08-22-2017, 02:49 PM   #17
ibglowin
Moderator
WMT_MODERATOR.png
 
ibglowin's Avatar
 
Jul 2009
Posts: 17,527
Liked 4801 Times on 2569 Posts
Likes Given: 2003


Yea, sausage is not supposed to be healthy, and your not supposed to eat it every day or even every week although my Grandfather lived to be 94 and ate bacon or sausage and eggs almost every day of his life. Oh and he also smoked cigars....


Thanks for the recipe! Simple is quite often the best way to go. Is "pink powder" curing salt?
__________________
Mike

Disclaimer:
The opinions expressed in this forum are strictly my own,
and should not be construed as the opinion or policy
of WineMakingTalk.com or its owners


"Killing grapes one cluster at a time since 2009" - Visit the Château!

Location: Lost Almost, NM


 
Reply With Quote
Old 08-22-2017, 06:50 PM   #18
montanaWineGuy
Senior Member
 
Mar 2015
Posts: 572
Liked 320 Times on 174 Posts
Likes Given: 187


Quote:
Originally Posted by ibglowin View Post
Do you have a few makes and models for a possible grinder and stuffer? I grew up in TX with access to lots of German sausage and can't find anything here in NM that is edible in the stores. Its all crap. Looking at making my own once I lock down a good authentic German recipe from the TX Hill Country.
Look for one with all metal gears. They can handle anything you might throw at it. I bought Cabelas 3/4 HP Carnivore. It's pricey, almost a commercial grade grinder, but will last a lifetime, and has a lifetime guarantee in case it doesn't.

ibglowin Likes This 
Reply With Quote
Old 08-22-2017, 07:10 PM   #19
ceeaton
In my terrible twos of wine making
 
ceeaton's Avatar
 
Feb 2015
Posts: 3,228
Liked 2349 Times on 1335 Posts
Likes Given: 2578


Quote:
Originally Posted by montanaWineGuy View Post
. I bought Cabelas 3/4 HP Carnivore.
I like the name! And at 8-10 lbs of meat a minute, I can't imagine running it at full speed and keeping up with it (if you are stuffing the sausage as you grind it). (Double And) If it has a lifetime guarantee, that price is well worth it.
__________________
--Craig

Location: Southern PA

montanaWineGuy Likes This 
Reply With Quote
Old 08-23-2017, 06:53 AM   #20
montanaWineGuy
Senior Member
 
Mar 2015
Posts: 572
Liked 320 Times on 174 Posts
Likes Given: 187


Quote:
Originally Posted by ceeaton View Post
I like the name! And at 8-10 lbs of meat a minute, I can't imagine running it at full speed and keeping up with it (if you are stuffing the sausage as you grind it). (Double And) If it has a lifetime guarantee, that price is well worth it.
It is fun to try and keep up with the grinding speed. I had a manual one before, and what PITA. With the Carnivore twice grinding (coarse then fine) is a breeze. With the manual, forgedaboutit.

ceeaton Likes This 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
Beginners questions dbeck Beginners Wine Making Forum 3 09-24-2015 06:13 PM
Limited Resources Wine Making RoyalFe Beginners Wine Making Forum 8 01-01-2014 02:09 PM
Best Wine Kit For Beginners LAgreeneyes Beginners Wine Making Forum 18 08-31-2013 03:39 PM
Best kit for beginners Louie1277 Beginners Wine Making Forum 4 12-22-2012 08:36 AM
For Beginners like me Ernest T Bass Beginners Wine Making Forum 11 10-02-2010 06:42 PM


Forum Jump