SC - Re: sca-cooks V1 #2601

[ChannonM at aol.com]

In a message dated 9/15/00 3:24:14 PM Eastern Daylight Time, Niccolo writes:

> What size grind are you using for your meat?  I find a 3/8 blade is what I 
> prefer, coarse and meaty texture.  I also like the fact that you are 
testing 
> as you go.  I suspect the lucanian is a very saltly sausage that is eaten 
in 
> smaller quantities, or maybe as a favoring (sort of like choriz) rather 
thana 
> brat type meal sausage.

We used the 3/8 blade as well. I also like the coarse texture.
>  
>  Your brats look great too!  Did you consciously decide not to add fat to 
> this one?  I would suspect it was becasue the recipe did not call for it; I 
> found this recipe a bit dry for my taste without added fat, maybe because 
my 
> meat was leaner than yours.  I used check and pork shoulder, and about 1/2 
> pound lard added per pound of meat.

I just followed the recipe. Weserlin does give instruction in another recipe 


23 If you would make a good sausage for a salad
Then take ten pounds of pork and five pounds of beef, always two 
parts pork to one part of beef. That would be fifteen pounds. To that 
one should take eight ounces of salt and two and one half ounces of 
pepper, which should be coarsely ground, and when the meat is 
chopped, put into it at first two pounds of bacon, diced. According 
to how fat the pork is, one can use less or more, take the bacon from 
the back and not from the belly. And the sausages should be firmly 
stuffed. The sooner they are dried the better. Hang them in the 
parlor or in the kitchen, but not in the smoke and not near the oven, 
so that the bacon does not melt. This should be done during the 
crescent moon, and fill with the minced meat well and firmly, then 
the sausages will remain good for a long while. Each sausage should 
be tied above and below and also fasten a ribbon on both ends with 
which they should be hung up, and every two days they should be 
turned, upside down, and when they are fully dried out, wrap them in 
a cloth and lay them in a box."

  which does allow you some leeway as to whether or not to add fat. I intend 
on working with this and several other recipes.
>  
>  Great looking processes and recipes.  I'm a strong flavored sausage fan, 
and 
> these look good.  Last question:  Will you use hot or cold smoke when you 
> smoke these?
>  
Thanks. So far they have been hot smoked as it is not my smoker and I have to 
find alternatives if I want it done another way. Any suggestions?

Hauviette