Some time ago I wanted to make my own sausage. As many already know, in Argentina we have the highest quality meat products at hand.
A some times I ate sausages made with 100% pure ham. The ham is the better part of pig to make sausages. Other parts is not like leg flavor. Factory sausagen do not use han to make sausages, they used other parts that not qualified to other products and used all the leftover animal to inlay
Yesterday I went to a pig factory and buy a whole leg 9.5kg (20 lb) A premium quality pork. This pigs has breeding on farm. I know around, because my neighbor(and friend) is owner of that farm and he provides at that factory the pork to produce derivatives and meat pork. In the house of my neighbor I ate some times this kind of sausages. I want copy that sausages in home.
Leveraging much meat, this will be a first test mode., I decided to use a part to make a piece of prosciutto (around 2 pound) and other piece to make baked ham.
The whole ham
Here I did boneless pieces. The ham have 4 principal muscles, but cut in 3 pieces, a couple down muscles keep together. There lost around 4pounds to remove the bone and 1 pound more to remove fat excess. Now have aprox 7 kilos of clean meat.
The fron muscle is destined baked ham, for this, I bathe in brine at 3.6% for and saved in the fridge to 24 hours
Down back part will be to make a prosciutto. This piece weight around 3 pounds. I put in a plastic tupper cevered on salt and saved into fridge about 40 days. Forget to buy salt, so use what was available, this afternoon I'll go out to the market in search of salt and beer.
Well... This is the parts destined to sausages. Maybe 4 kilos o a bit more. I think so there. Now is cooling on the frozen for down the meat temperature at near 0 degrees. That way, I can process it with the manual grinder without the bacon or fat to melt
To be continued!
Thanks for coments!
A some times I ate sausages made with 100% pure ham. The ham is the better part of pig to make sausages. Other parts is not like leg flavor. Factory sausagen do not use han to make sausages, they used other parts that not qualified to other products and used all the leftover animal to inlay
Yesterday I went to a pig factory and buy a whole leg 9.5kg (20 lb) A premium quality pork. This pigs has breeding on farm. I know around, because my neighbor(and friend) is owner of that farm and he provides at that factory the pork to produce derivatives and meat pork. In the house of my neighbor I ate some times this kind of sausages. I want copy that sausages in home.
Leveraging much meat, this will be a first test mode., I decided to use a part to make a piece of prosciutto (around 2 pound) and other piece to make baked ham.
The whole ham
Here I did boneless pieces. The ham have 4 principal muscles, but cut in 3 pieces, a couple down muscles keep together. There lost around 4pounds to remove the bone and 1 pound more to remove fat excess. Now have aprox 7 kilos of clean meat.
The fron muscle is destined baked ham, for this, I bathe in brine at 3.6% for and saved in the fridge to 24 hours
Down back part will be to make a prosciutto. This piece weight around 3 pounds. I put in a plastic tupper cevered on salt and saved into fridge about 40 days. Forget to buy salt, so use what was available, this afternoon I'll go out to the market in search of salt and beer.
Well... This is the parts destined to sausages. Maybe 4 kilos o a bit more. I think so there. Now is cooling on the frozen for down the meat temperature at near 0 degrees. That way, I can process it with the manual grinder without the bacon or fat to melt
To be continued!
Thanks for coments!
Cannot wait to see the process as it continues. 
