Smoking Westy
is one Smokin' Farker
- Joined
- Jun 10, 2012
- Location
- Blooming...
A buddy and I got together to make some sausage and experiment with a little charcuterie about a month ago. The plan was to make some Jagerwurst, Lonza/Lomo and Coppa (whole muscle and another take on it that is a hand stuffed sausage using chunks of pork). The following is what took place over the last 4 weeks...
Lonza/Lomo is an Italian cured meat and was 1st on deck. We used a couple tenderloins rather than a loin. The tenderloins are given a heavy dose of kosher salt and seasoned with pepper. From there they go into the fridge for a couple days with some weight on them to help draw out the moisture. We rinse, seasoned heavily with pepper, wrapped in cheese cloth and hung in my basement - now the weighting game begins, they will be ready once they have lost 30% of their weight.
Salted up...
Wrapped, tied and swinging from the rafters
Coppa was next on deck. Coppa is another Italian cured meat but this one comes the neck/shoulder region of the hog. 1st up - harvesting the muscle from the boston butt.
Chunking the rest of the meat up for sausage.
Getting tied up
Swinging from the rafters
We also have the chunked up Coppa curing, that is an 18 day process - more on that later when we get to the next steps.
Finally we made Jagerwurst or what is called "hunter's sausage". This sausage is full of flavor - garlic, mustard seeds, nutmeg, pepper and ginger are the main flavor adds. We ground, stuff and smoked the sausages all the same afternoon, the little sample we had prior to smoking showed promise.
40 links - about 10ish pounds of meat - natural casing - resting prior to going on the smoker
'Merica! :thumb:
Headed to the smoker!
Smoked over plum until IT hits 150 and then they got an ice bath - note the pork bellies on standby
One added bonus from old man winter - plenty of snow and frigid temps to keep the meat cold while we worked throughout the day
Finished product - First up - the lonza paired with some English Wensleydale and cranberry cheese. These two were really good together.
Next up was a different take on Coppa. I've been curing this meat for 18 days. Today it was rinsed, dried and seasoned before being stuffed in a beef middle. We did some spicy hot with Hungarian half sharp paprika, Caribbean pepper, jalapeño dust and black pepper and then a milder version with sweet paprika, sugar, garlic, mace, black pepper, allspice and coriander. This should be ready in another week or so, it's already been hanging for a little over a week.
Few photos along the way...
Spicy chunks ready to stuff
Prepping coriander
Spice mix for the sweeter version
Waiting game begins. Ended up with 5 good sized sausages. 10 lbs worth.
Coppa was on deck last night. It had reached it target weight so it was time to unwrap the cheese cloth and see what I had.
Couple quick slices off the end and things were looking good...
Close-up...
This stuff turned out really good, texture is buttery smooth especially when you hit a little section of fat. Flavor is very good - the pork flavor is complimented by the savory favors of bay leaves, garlic, thyme and juniper berries.
I will be making this again.
Lonza/Lomo is an Italian cured meat and was 1st on deck. We used a couple tenderloins rather than a loin. The tenderloins are given a heavy dose of kosher salt and seasoned with pepper. From there they go into the fridge for a couple days with some weight on them to help draw out the moisture. We rinse, seasoned heavily with pepper, wrapped in cheese cloth and hung in my basement - now the weighting game begins, they will be ready once they have lost 30% of their weight.
Salted up...
Wrapped, tied and swinging from the rafters
Coppa was next on deck. Coppa is another Italian cured meat but this one comes the neck/shoulder region of the hog. 1st up - harvesting the muscle from the boston butt.
Chunking the rest of the meat up for sausage.
Getting tied up
Swinging from the rafters
We also have the chunked up Coppa curing, that is an 18 day process - more on that later when we get to the next steps.
Finally we made Jagerwurst or what is called "hunter's sausage". This sausage is full of flavor - garlic, mustard seeds, nutmeg, pepper and ginger are the main flavor adds. We ground, stuff and smoked the sausages all the same afternoon, the little sample we had prior to smoking showed promise.
40 links - about 10ish pounds of meat - natural casing - resting prior to going on the smoker
'Merica! :thumb:
Headed to the smoker!
Smoked over plum until IT hits 150 and then they got an ice bath - note the pork bellies on standby
One added bonus from old man winter - plenty of snow and frigid temps to keep the meat cold while we worked throughout the day
Finished product - First up - the lonza paired with some English Wensleydale and cranberry cheese. These two were really good together.
Next up was a different take on Coppa. I've been curing this meat for 18 days. Today it was rinsed, dried and seasoned before being stuffed in a beef middle. We did some spicy hot with Hungarian half sharp paprika, Caribbean pepper, jalapeño dust and black pepper and then a milder version with sweet paprika, sugar, garlic, mace, black pepper, allspice and coriander. This should be ready in another week or so, it's already been hanging for a little over a week.
Few photos along the way...
Spicy chunks ready to stuff
Prepping coriander
Spice mix for the sweeter version
Waiting game begins. Ended up with 5 good sized sausages. 10 lbs worth.
Coppa was on deck last night. It had reached it target weight so it was time to unwrap the cheese cloth and see what I had.
Couple quick slices off the end and things were looking good...
Close-up...
This stuff turned out really good, texture is buttery smooth especially when you hit a little section of fat. Flavor is very good - the pork flavor is complimented by the savory favors of bay leaves, garlic, thyme and juniper berries.
I will be making this again.
