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dob_bobbs on
We don’t eat THAT much charcuterie so I like to have a bit of everything. Bacon and tenderloin I have done before lots of times but this was my first year for the hock and in particular for sausages. I did two different recipes, one a more paprika-heavy one typical of the Srem region here in Serbia, one supposed to be more like Polish kielbasa, but I think I will treble the garlic and marjoram next time!
The other meats are all cured together in a mixture of salt plus whatever herbs and spices I feel like putting in: sugar, paprika, pepper and some juniper this time.
We don’t use traditionally use curing powder here in Serbia – problems like botulism are vanishingly rare when this is done properly.
All of it was cold-smoked together, with about 5-6 sessions over a period of a week or ten days (I’ve never been too scientific about it) and everything has been hanging for about a month. The sausages are down in weight by 25% and 35% respectively (which is odd, the recipe with more salt has lost LESS weight, not sure why, might have to weigh that one again to check), the other meats are down by about 35% in weight now and I will just freeze them anyway. I quite like bacon to still be a little green so it can still be fried as well.
Oh yes, the hock, I only did one as I’d never done it before – it’s for making slow-baked dishes with potato, sauerkraut etc. and is ridiculously tasty, I tried some at a local food fair for the first time and was blown away by the taste!
Most people here would consider this a VERY modest supply as it has to last us a year, but that’s because they eat dried meat with every single meal, which we just don’t in my family!
P.S. Oh yes, the bones were left over from the loin, the butcher gives me those too and they are smoked and used mostly for flavour in bean stews and the like.
TidalWaveform on
If you have that much charcuterie around, I bet you start eating more 🙂 Great job.
Vindaloo6363 on
Looks great!
hhh888hhhh on
This looks great. I wish you had a YouTube video so I can replicate this. Can you let me know what percentage of fat you used? Can you also let me know where you hang them in between sessions: Refrigerator or room temperature? Also, when done, I’m thinking you can eat them as is since they loose 35% of weight. Do some people cook them in addition if they want to eat them warm? I ask because I think I’ve seen some Eastern Europeans do so, but I’m not sure.
AdSignificant6673 on
You’re amazing!
shadhead1981 on
Dry cured sausage is one of my favorites, it’s pretty common in the southern US. I like to fry it but you have to go really slowly, it adds a nice crispness. It is definitely delicious in bean stew.
7 Comments
Hi /u/dob_bobbs if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
We don’t eat THAT much charcuterie so I like to have a bit of everything. Bacon and tenderloin I have done before lots of times but this was my first year for the hock and in particular for sausages. I did two different recipes, one a more paprika-heavy one typical of the Srem region here in Serbia, one supposed to be more like Polish kielbasa, but I think I will treble the garlic and marjoram next time!
The other meats are all cured together in a mixture of salt plus whatever herbs and spices I feel like putting in: sugar, paprika, pepper and some juniper this time.
We don’t use traditionally use curing powder here in Serbia – problems like botulism are vanishingly rare when this is done properly.
All of it was cold-smoked together, with about 5-6 sessions over a period of a week or ten days (I’ve never been too scientific about it) and everything has been hanging for about a month. The sausages are down in weight by 25% and 35% respectively (which is odd, the recipe with more salt has lost LESS weight, not sure why, might have to weigh that one again to check), the other meats are down by about 35% in weight now and I will just freeze them anyway. I quite like bacon to still be a little green so it can still be fried as well.
Oh yes, the hock, I only did one as I’d never done it before – it’s for making slow-baked dishes with potato, sauerkraut etc. and is ridiculously tasty, I tried some at a local food fair for the first time and was blown away by the taste!
Most people here would consider this a VERY modest supply as it has to last us a year, but that’s because they eat dried meat with every single meal, which we just don’t in my family!
P.S. Oh yes, the bones were left over from the loin, the butcher gives me those too and they are smoked and used mostly for flavour in bean stews and the like.
If you have that much charcuterie around, I bet you start eating more 🙂 Great job.
Looks great!
This looks great. I wish you had a YouTube video so I can replicate this. Can you let me know what percentage of fat you used? Can you also let me know where you hang them in between sessions: Refrigerator or room temperature? Also, when done, I’m thinking you can eat them as is since they loose 35% of weight. Do some people cook them in addition if they want to eat them warm? I ask because I think I’ve seen some Eastern Europeans do so, but I’m not sure.
You’re amazing!
Dry cured sausage is one of my favorites, it’s pretty common in the southern US. I like to fry it but you have to go really slowly, it adds a nice crispness. It is definitely delicious in bean stew.
Did you cold smoke the ribs as well?