|
|
Author |
|
Message | |
|
tahir
Joined: 28 Oct 2004 Posts: 45676 Location: Essex
|
|
|
|
|
twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45676 Location: Essex
|
|
|
|
|
Bugs
Joined: 28 Oct 2004 Posts: 10744
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45676 Location: Essex
|
|
|
|
|
Bugs
Joined: 28 Oct 2004 Posts: 10744
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45676 Location: Essex
|
|
|
|
|
twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
|
Posted: Tue Feb 22, 05 4:46 pm Post subject: |
|
[quote="tahirJust to clarify the basic requirement is just for fatty meat, yes?[/quote]
No, not in my opinion. I would use 70% lean meat and 30% of a fatty cut (like breast of lamb) so the fat content of the finished product might be 6% or something. Don't worry about it too much.
The process from start to finish is roughly as follows.
Cut your lean and fatty meat into chunks that will fit in your mincer. Also chop onions, peppers or any other seasonings that you might want to mince with the meat. Prepare your spices etc into the quantities you will use grinding in a pestle and mortar/blender, and get the bag of casings out, next to the sink. Assemble your mincer and mince the meat into a large bowl. Add the seasonings and 1 cup of fine breadcrumbs/oatmeal per kilo of meat. Mix in your seasonings or spices, and take the grinder out of your mincer and replace with stuffer nozzle.
Cut a length of casings from the salt they are packed in, and put into a bowl in the sink, covering with water. Slosh them about for a minute and then leave for five. When you come back to them rinse some water through the entire length. Now thread the casing onto the stuffer nozzle, and when it�s all on tie a knot in the end. For the filling part you will need a cork with a needle stuck into it. Now start the filler again, and slowly stuff the meat mixture into it. Try and fill the casings as slowly as possible, to retain control, and while you are doing this use the needle to prick any air bubbles. When you have reached the length of sausage you want place your thumb and forefinger either side of the sausage and gently make a gap, then twist to form a link. Repeat until you�ve used all of the mixture, though you may need to soak more casings. If it�s all too confusing come �round to mine Sunday morning!
If I�ve missed anything I�m sure someone will correct me. |
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45676 Location: Essex
|
|
|
|
|
twoscoops
Joined: 28 Oct 2004 Posts: 1924 Location: Warwickshire
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45676 Location: Essex
|
|
|
|
|
Rob R
Joined: 28 Oct 2004 Posts: 31902 Location: York
|
|
|
|
|
N.V.M.
Joined: 05 Feb 2005 Posts: 207 Location: British Columbia,Canada,eh!
|
|
|
|
|
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
|
|
|
|
|
Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
|
|
|
|
|
|