Text 10489, 159 rader
Skriven 2008-07-13 10:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: keeping cool
========================
-=> Quoting Hap Newsom to Jim Weller <=-
 
 -> My experience is that Quebecers speak English to the best of their
 -> ability when travelling but, not unexpectedly, expect us to speak
 -> French in Quebec. I was amused, several years ago at the
 -> Montreal pig roast, by waitresses being very nice to the Americans
 -> who weren't, after all, expected to speak French but acting rather
 -> coldly to me.

 HN> could it have been the Tee Shirt you were wearing?
 HN> You know, the one that says Poutine NEVER? (grin)

Or it might have my previous comments about ignorant pepsi swilling
webfoots. [g]  
 
JW>       Title: Igunaq
JW>       1    Ring Seal

 HN> Hmmm, my guess is, this is a "summer only" recipe!!

You would want cool but not freezing weather.

Some more palatible fermented meat:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lebanon or Lancaster County Sweet Bologna
 Categories: Penn dutch, Sausage, Beef, Smoked
      Yield: 1 Servings
 
      1    Text file
 
  Lebanon bologna is a fermented beef sausage. Cubed beef is mixed
  with salt at 40 F and, after a few days, rinsed, drained, and
  ground. Then it is mixed with seasonings, powdered dextrose and
  fermento so help fermentation along (before fermento, fermentation
  was accomplished by backslopping). It is stuffed into wide casings
  and held in conditions to accomodate fermentation, about 90 F and
  70-80% relative humidity, for a day or so - depending upon the
  degree of fermentation desired. Smoking then takes place at higher
  temperatures, as well as cooking (if desired).
  
  There are many variables here: the basic seasonings, the grind
  (coarse or fine - even emulsified), the size of the casing, the
  fermentation period, and the amount of smoking.
  
  From: Paul Hinrichs
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Honey Bologna
 Categories: Venison, Sausage, Smoked, Chilies, Corn
      Yield: 12 pounds

     10 lb Venison
  2 1/2 lb Back fat
      5 oz Salt
      2 ts Prague Powder #2
      4 oz Corn syrup solids
    1/2 c  Honey
      6 oz Fermento
      1 tb Ground white pepper
      1 tb Nutmeg
      1 tb Paprika
      1 ts Onion powder
 
  I'm not certain this is really what honey bologna is, but the
  regular version of this using powdered dextrose is one of the
  tastiest sausages I have ever made. Basically, this is the Kutas
  recipe for Lebanon bologna with honey substituted, with a little
  extra, and using venison larded with back fat instead of beef.
  When you do this with beef, you grind the meat through a 1/2 inch
  plate, mix it with the salt, then let it sit 5 to 6 days, draining
  off the liquid. Then you add 3/4 ounce of salt. However, as I
  discovered with the venison, being a firmer and leaner meat, there
  won't be any liquid to draw off ~ so you might want to back off a
  bit on those 5 ounces of salt and definitely add no more when it
  comes to mixing. I left the venison in the fridge just 4 days,
  keeping it in one of those large white kitchen trash bags to keep
  it from air-drying. I overhauled it once during this time.
  
  The problem with corn syrup solids is that they want to stick
  together and that can be a problem in the finished sausage - you
  are likely to get lumps. I keep them vacuum sealed to avoid these
  hard clumps from forming in storage. This tendency would not
  normally be a problem, but this recipe calls for no water - so you
  can't dissolve the spices in the blender with liquid. What I did
  was mix it with the dryer Fermento, then mix it all into the
  venison (after I'd run the venison through a 3/8" plate). There
  was still a sticky mess in the bottom of the bowl that just
  wouldn't dissolve, but the next step took care of that. In order
  to insure proper distribution of the cure, I ignored the recipe
  and dissolved the Prague Powder #2 in a cup of cold water and
  mixed that in. This additional moisture - okay in my mind because
  of the dryness of the meat - got the remaining gook off the bottom
  of the mixing bowl. I figured this would be a good time to mix in
  the honey, so I drizzled that over the meat and mixed it in. Next,
  I mixed in the back fat, which was previously ground through an
  1/8" plate. I worked this in a little at a time, until the
  consistency seemed right, mixed in all the spices, and ground the
  whole shebang through an 1/8" plate. I let it sit in the fridge
  for a couple hours while I got the smoker ready - stabilized at
  90 F, a wet towel over the smokestack, and a dutch oven filled
  with water on the burner to get the humidity up.

  12 hours at 105 F, 85% humidity
  6 hours at 110 F, 85% humidity
  
  Now I can hold those temperatures fairly well, within 3 or so
  degrees, but the humidity is just gonna be very high since I have
  no way of regulating that. The dutch oven and wet towel insure
  that. I weighed out the meat and it was exactly 208 ounces - or 13
  pounds. I decided to make 5 sausages, so I got out five 3 1/2 x 24
  inch casings and set them a-soaking in vinegar (that helps prevent
  sticking). I weighed out five ~41 ounce balls of sausage mixture
  and prepared to stuff. The idea here was to make them as even as
  possible and that 5 pound stuffer I just bought is just the ticket
  for that - very little meat is left in it when its plunger hit the
  bottom and, wow, does that hydraulic plus gear ratio thing ever
  pack a sausage tight! One by one, I put the 41 ounce balls in
  there, sealing the ends with a half inch hog ring. Well, all but
  the first one. See there's still a little bit, maybe a couple of
  ounces or so, of meat left in there. After I had sealed the last
  sausage, I took the "residue" from the bottom of the stuffer and
  put it in the first sausage with a spoon. Then I sealed it. The
  result was 5 sausages, all the same size. Prick 'em liberally and
  paint them once more with vinegar, for good measure.
  
  I'm sticking with the times Kutas suggested, and that's a really
  long time! The fermenting started Tuesday at 3:30pm, first
  temprature bump yesterday at 7:30am, and the last one will be this
  morning at 11:30am. Then, the smoking/cooking will start about
  5:30pm this afternoon. Kutas suggests heavy smoking for a day or
  two, without heat, then raising the temperature to 150º F until
  the sausage temperature reaches 137. That's for beef, I might
  take it a little higher for the venison, though this stuff has
  been frozen long enough to kill any trichina. If you're in doubt,
  get the internal temperature up to 152. I'm going to get the
  smokehouse temperature at 130 after 5:30, vents wide open,
  goodbye towel and dutch oven, let's let this stuff dry out a bit.
  You cannot smoke wet sausage. After a couple of hours, I'll smoke
  it overnight then cook it tomorrow. Then it has to age about a
  week in the fridge before it is ready to eat!
  
  From: Paul Hinrichs
 
MMMMM


Cheers

YK Jim


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