Copacolla

Father'sDaughter · February 27, 2016

Quote:

Originally Posted by Old chef

There are two books that I would recommend. they are written by a friend of mine Chef Brian Polcyn. One is Charcuterie and the other Salami. He gives classes throughout the country.

Old chef

I have "Charcuterie" as well and I tried their Canadian Bacon recipe from it to use the other half of the pork loin. It came out really good.

The books are great resources for both recipes and techniques. "Salumi" focuses strictly on Italian dry curing where as the other has a chapter on it and includes a wider variety of salted and smoked meat recipes.

My husband, after helping with the coppa, Lonza and dry sausages now wants to channel his Polish ancestors and make Kielbasa.

At this rate we will need to invest in a good sausage stuffer and grinder. The Kitchenaid manages, just barely, with a small batch.

Worth1 · February 27, 2016

Quote:

Originally Posted by Father'sDaughter

I have "Charcuterie" as well and I tried their Canadian Bacon recipe from it to use the other half of the pork loin. It came out really good.

The books are great resources for both recipes and techniques. "Salumi" focuses strictly on Italian dry curing where as the other has a chapter on it and includes a wider variety of salted and smoked meat recipes.

My husband, after helping with the coppa, Lonza and dry sausages now wants to channel his Polish ancestors and make Kielbasa.

At this rate we will need to invest in a good sausage stuffer and grinder. The Kitchenaid manages, just barely, with a small batch.

I cannot express to you how much I love my #22 electric grinder and I think 15 pound stuffer.
Both of them are large enough for a small deli.

Here is a little advice on stuffers for anyone that might care to know.
Bigger is not always better.
If you are doing small stuff with a wee stuffing tube the big ones are almost impossible to use.
What is going on is you have a ton of meat going through a small tube due to the large diameter of the meat container.
15 pound is about the max.
A tall skinny one is better than a shot fat one.
The best option would be one like a 5 pound stuffer just for very small links as in Slim Jims.
Then a bigger one for the lager sausages.
Another tip is when you want to stop stuffing turn the handle backwards to release the pressure so the meat wont keep coming out.

Worth