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How To Make Sausage Without Casing - Page 2

post #31 of 39

One such preservative is nitrates (or saltpeter), which do have the tendency to retain the pink color in sausage.

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post #32 of 39


 

Quote:
Originally Posted by carlo1 View Post

When butchers and others told me that's it's OK to eat sausage if the inside is pink as long as it's fully cooked I was like WTF ??? I understand they are correct, but it's just something you can't serve to the general public IMO. I believe we still have a mental block to eating pink pork even though trichinosis is basically a thing of the past.


 

Sounds like you are making progress, great.

 

Is the pink bloody pink or more like a hammy pink?  The 'deep marinating' 'guaranteed tender' and such other terms for injecting the pork with salt water, seasonings and preservatives ( nitrates and nitrites ) can lead to a look and taste more like cured ham than fresh pork.

 

Oh, and DC the sausages you may be thinking of are cevapi, from eastern Europe - Bosnia, Croatia and such.  It is a somewhat broad term and can be all beef, or some mix of beef, pork and lamb, lots of regional variations.  Good stuff, though.  We'll be having a Slavic festival here in Salt Lake in a couple weeks, hope some food vendors show up with this treat.  It could be rough - my wife volunteered me to run the beer booths.  I hope I'm up to the task!

 

mjb.

 

 

 

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post #33 of 39

I doubt you're getting cure in your pork.  Any additives MUST be clearly disclosed.

 

BDL
 

post #34 of 39
Thread Starter 

teamfat ............. color of interior when fully cooked was a bloody pink. Not a pleasant experience when eating pork.  Also, when I sliced a piece in half and left the sausage exposed to the air for a few minutes, the exposed cut turned red. This did not happen every time I got pork butt from the butcher, but happened 50% of the time ..... UNACCEPTABLE. The only explanation  could be some pork butts were preserved and some weren't. No other logical explanation, especially after buying 70 lbs of pork butt with no preservatives from Restaurant Depot and not once getting a pink inside. This cannot be coincidence.

 

BDL ................I  never questioned the butcher nor looked at the label. Didn't realize someone would sell me pork at a reputable butcher that thru chemical reaction in the cooking process turns the inside pink after being fully cooked...... my bad for being naive. You see I'm new to this business. My wife has the cooking talent. I do the grunt work and the business end.

 

What's even more irritating is that the boneless pork butt at the supermarket was $2.59 lb and the boneless butt at the RD was $1.79 lb (on sale for $1.29 last week). Big lesson learned for me going into this business, and I'm sure there will be many more.


Edited by carlo1 - 7/20/10 at 10:33pm
post #35 of 39

I have been researching this for over a year. There are two ways you can implement a caseless sausage program. A high volume operation requires a mechanical meat extruder. My operation has just had one made in Serbia and should be receiving it soon. It comes from a company called FlexProm Matic. Not cheap with shipping to US will have about $9,000.00 USD in it. Still need a continuous or hydraulic stuffer and a mixer/grinder and all other sausage related equipment. When all in probably have $20K in the project. This type operation can produce 3000 sausages per hour.

 

The second much less expensive is a Colosimo Original Press or the New Colosimo Easy Press still need mixer grinder or stuffer, and all the other sausage related equipment. Much less volume, however only 25% or less cost. Google the terms,  many you tube videos on the web about both.   

post #36 of 39

Put some Gluten-Free sandwiches on the menu and my family and I will give you business if you are close enough to Northern Kentucky!!!

post #37 of 39

Also, I don't think that it has to be extravagant if you are aiming for a sausage sammy or especially sausage and peppers on a roll, as long as it is good! You can work on the presentation as you go.

post #38 of 39

Um, does everyone recognize that this thread has been quiet for over 40 months?

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #39 of 39

Sorry, my computer has a mind of it's own I guess!

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