#19 in Meat cooking books
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Reddit mentions of Home Production of Quality Meats and Sausages
Sentiment score: 2
Reddit mentions: 3
We found 3 Reddit mentions of Home Production of Quality Meats and Sausages. Here are the top ones.
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- 【4 Sizes of Sausage Tubes】 The sausage stuffer comes with 4 size sausage tubes which including Φ0.6’’, Φ0.7’’, Φ0.9’’ and Φ1’’ to satisfy the demand of different people. And it will make convenience for you to make different kinds of sausages and hams in different sizes to meet needs.
- 【Easy Installation and Operation】 You should find a suitable bench or table and put the machine on by clamping the edge. Then choosing stuffing funnel and install it into the outlet at the bottom by turning right. Simply by turning the curve handle clockwise, your lovely sausage is ready in just a few minutes.
- 【Solid and Durable Structure】 Considering the durability of this machine, we adopt the circular design to ensure the stability. The cylinder part of the sausage stuffer is made of stainless steel, and the other parts are made of aluminum, so the item is durable and antirust, and it ensures long-term service lifespan.
- 【Detachable Parts for Easily Clean】 The sausage stuffer is easy to disassemble, so you could rewind the force disk out of cask and remove all the turning parts and funnel after each use. You can wash the machine with warm water and detergent, and then dry it for next use.
- 【Home and Commercial Use】 This sausage stuffer is cheap and cost-effective not only suit for all kinds of meat processing factories, restaurants, snack bars, canteens, workshops and markets, but also ideal for home use. It also enjoys low energy consumption, low noise and high quality.
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| Release date | February 2013 |
I've not tried dry-cured meats, but here's a stuffer for $40US. I just use my grinder to stuff the sausages I make (bratwurst, andouille, boudin) and it works just fine. The piston press stuffer really shines for emulsified sausages like bologna and franks.
As for recipes, I have this book and this one and they are fairly comprehensive. Read the Ruhlman first for the broad strokes, then the Marianski for some more in-depth theory and practice, along with what seems like a thousand recipes.
Butchering I don't know much about, but is crucial for the final product. I'd hire someone to walk you through it the first time, regardless of how much you have read by then. To produce charcuterie, you'll need a curing chamber that can handle volume, and have it tuned in to handle the fluctuationsin humidity that will occur when adding so much product. You could freeze some and do it in batches, as processing a whole hog into charcuterie is a massive endeavor all at once.
I'd start looking for a butcher or abattoir that will give you a hand with the butchering and teach you, and start reading. And start building a curing chamber of appropriate size for your needs.
You could get the chamber built and start with making a smaller run out of a portion of one hog, sell the rest and scale up next slaughtering time.
Marianski is a reference for production of cured meats, I'd read it a few times before starting.
Charcuteria is also excellent, about Spanish style cured meats, but has a lot of valuable info.
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