Was running low on sausage and having some time was pondering what to try next. In going through my supplies came across 50 mm Umai casings and cure #2. Looked up Genoa in Marianski,s book and having everything needed it was decided. Somehow in my exitement ended up with 10 lbs. of beef and 10 lbs. of pork. So 5 lbs each went to Genoa and rest got split for beef summer sausage and keilbasa snack sticks.
Got my spices ready,
now the meats
her is the Genoa stuffed and weight
now the kielbasa and summer. The last went into my spare fridge to cure and get happy. Now - put the genoa into my smoker with a bowl of water and set it at 70 F. It stayed in at 68-70 F and 82% humidity for 66 hrs. The smell from it was mouthwatering! After that into the fridge on racks to dry out. So far 6 days later lost 14% on average. The sausage and sticks got smoked then and am munching on the stick as i,m typing. Time to check my therms beca
use the sausage turned out dry,tasteless and got fat out. My bad! Should have kept a closer eye on things. Mabey it was the recipe not me yea yea thats it lol. Here is the genoa after 1 week. Look at the nice colour! Its starting to shrink! Good stuff right there!
Got my spices ready,
now the meats
her is the Genoa stuffed and weight
now the kielbasa and summer. The last went into my spare fridge to cure and get happy. Now - put the genoa into my smoker with a bowl of water and set it at 70 F. It stayed in at 68-70 F and 82% humidity for 66 hrs. The smell from it was mouthwatering! After that into the fridge on racks to dry out. So far 6 days later lost 14% on average. The sausage and sticks got smoked then and am munching on the stick as i,m typing. Time to check my therms beca
use the sausage turned out dry,tasteless and got fat out. My bad! Should have kept a closer eye on things. Mabey it was the recipe not me yea yea thats it lol. Here is the genoa after 1 week. Look at the nice colour! Its starting to shrink! Good stuff right there!
