food Homemade sausages and prosciutto
- Thread starter cypresshill1973
- Start date
Well... I continue.
The cooked ham had out of the brine. Was adjusted with a rope and I put on the oven very low for 3.5 hours.
Tonite we dinnered sandwiches of ham and cheese...
4kg of chorizos on the first time!!!!
The spices and the mash
Yeahhh Making a sausages...
The cooked ham had out of the brine. Was adjusted with a rope and I put on the oven very low for 3.5 hours.
Tonite we dinnered sandwiches of ham and cheese...
4kg of chorizos on the first time!!!!
The spices and the mash
Yeahhh Making a sausages...
sausage making is something i haven't done ...
The sausages at the grill was the better chorizos that I have eaten in my life, really really good!!!!!!!!!!!!
Look at this beauty
Nothing fat inside!!! When I be eating, not there fat flavor, only meat which was dismantled in the mouth that is disarmed in the mouth and was delicious
I thought make the rest of sausages this afternoon, but just I get out of bed. without realizing it, I did take a whole bottle of wine and almost get drunk. Now I'm cool as a lettuce, but I Dont want to work now, I prefer relax me and drink some beers.
Tomorrow I will continue this job.
Look at this beauty
Nothing fat inside!!! When I be eating, not there fat flavor, only meat which was dismantled in the mouth that is disarmed in the mouth and was delicious
I thought make the rest of sausages this afternoon, but just I get out of bed. without realizing it, I did take a whole bottle of wine and almost get drunk. Now I'm cool as a lettuce, but I Dont want to work now, I prefer relax me and drink some beers.
Tomorrow I will continue this job.
carniceria fabuloso ...
I finish to make another 4kg of sausages... this time I made a Longanizas to the Calabresa, but very spicy compared on original recipe.
These longanizas to be dry and aged for 3 months. Also I reserve some sausages for smoked and another fresh for the grill.
Seasoned with:
Paprika 1oz
Garlic powder 1oz
Aji molido 1oz
Black pepper grain 1oz
Chilean merken 1 soupspoon
Moruga powder 2 teaspoon
Salt 3.5oz
White wine souvignon blanc 1 cup
Much work makes me hungry haha...
I go for a crunchy ham and cheese sammich with the baked ham. Was incredible!!!!!
All natural ham, without preservants or dyes
Tonight I will kindle the smoker and put some longanizas to smoke. There will also be a batch of smoked spanish sausage, which will be cold smoked overnight to dry and then put to age.
The spanish sausage is a somoked sausage that only sasonated with a lot of paprika, garlic powder (I will add spice powder) an white wine.
These longanizas to be dry and aged for 3 months. Also I reserve some sausages for smoked and another fresh for the grill.
Seasoned with:
Paprika 1oz
Garlic powder 1oz
Aji molido 1oz
Black pepper grain 1oz
Chilean merken 1 soupspoon
Moruga powder 2 teaspoon
Salt 3.5oz
White wine souvignon blanc 1 cup
Much work makes me hungry haha...
I go for a crunchy ham and cheese sammich with the baked ham. Was incredible!!!!!
All natural ham, without preservants or dyes
Tonight I will kindle the smoker and put some longanizas to smoke. There will also be a batch of smoked spanish sausage, which will be cold smoked overnight to dry and then put to age.
The spanish sausage is a somoked sausage that only sasonated with a lot of paprika, garlic powder (I will add spice powder) an white wine.
cypresshill1973 said:I
All natural ham, without preservants or dyes
Tonight I will kindle the smoker and put some longanizas to smoke. There will also be a batch of smoked spanish sausage, which will be cold smoked overnight to dry and then put to age.
The spanish sausage is a somoked sausage that only sasonated with a lot of paprika, garlic powder (I will add spice powder) an white wine.
Man, you are a couple of pickles shy of a Cuban sammie ... good shit!
That sandwich!
WOW!
I love your meat/cheese ratio as well. I usually do 1 cheese to 2 meat... so 1/3 cheese. You're doing about half and half but awesome! Done that too with some sammies, depending. Too many people see cheese as "add a slice to the top."
WOW!
I love your meat/cheese ratio as well. I usually do 1 cheese to 2 meat... so 1/3 cheese. You're doing about half and half but awesome! Done that too with some sammies, depending. Too many people see cheese as "add a slice to the top."
i'm wanting it melted for more than a slice ...
Bah! Need to eat some good cheese and you don't need melting. Fresh mozz and prosciutto with more cheese than meat, some balsamic, on good bread, and some roasted peppers and hot peppers... one of the best sammies ever.
Totally agree!
This time I made a classic sandwich to appreciate the true taste of ham. Coming soon makes one with pickles
This time I made a classic sandwich to appreciate the true taste of ham. Coming soon makes one with pickles
Yes I love cheese and to taste cheese and the one slice two slice thing, I never even taste it. I like a good layer of it. Some acidic component helps in breaking it up, like pickles or pickled peppers. The meat still shines with mild cheese, it's just a great complement.
Now I felt like another sandwich 
OK, I can agree only w/ the acid ...
I'll use more cheese if there's tomato, or sub dressing ...
And, I mean, you are kind of highlighting the exception ... I'll roll w/ thinner meat w/ prosciutto and/or bacon etc, but not turkey, chicken, ham etc ...
In other words, your edge case works for me just fine, but in general I don't want the texture of too much dry cheese on my toofs ...
I'll use more cheese if there's tomato, or sub dressing ...
And, I mean, you are kind of highlighting the exception ... I'll roll w/ thinner meat w/ prosciutto and/or bacon etc, but not turkey, chicken, ham etc ...
In other words, your edge case works for me just fine, but in general I don't want the texture of too much dry cheese on my toofs ...
Grant I still like it but I know what you mean. Like those cheese sandwiches you ate as a kid with mayo on white bread. Those were tooth-stickers!
A lot of the good softer cheeses don't do that... and plus you can always layer the cheese in with the meat... a good Italian hero, some provolone layered between the different meats!
sicman said:
My first time with sausages was here. Google is the great master. Do not be discouraged, as it is much easier than it looks!
