Quote:
Originally Posted by (1VB)compforce
So you twist the casings to make links, then you cut where you twisted. What keeps the meat from falling out of the cut you made when you try to cook it?
Will acids like lemon or vinegar work in a sausage or will it cause the casing to deteriorate?
Why is it recommended to run the meat through the grinder twice? Why not once or three times?
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Charcuterie:
French, literally, pork-butcher's shop, from Middle French chaircuiterie, from chaircutier pork butcher, from chair cuite cooked meat
The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties."The Art of Charcuterie Hardcover – December 7, 2010"
by The Culinary Institute of America (Author), John Kowalski
Your pictures look great.
The casings you're using are the best, natural casings. But you already know that. Usually after stuffing the sausages are smoked and the casings shrink. If you're going to cook "fresh" sausages I'd cut them after cooking. Also you can under stuff and add some length to the casing in between the sausages.
The amount of time you run a protein through the grinder is up to you but it has much to do with mixing and tenderness of the product. Are you keeping all the moving parts of your grinder in the refrigerator?
Adding lemon or vinegar to any meat product with give it taste but it also denatures the protein, be very careful adding acids to proteins as you can literally cook the protein as it sits in acid. (I've made lobster ceviche using only lime juice.)
I know you're reading but in order to get real good you need the best books. You also need a solid background in the "science of cooking".
http://highered.mheducation.com/site...aturation.html
I'd also recommend a few other books (that I also have);
The Science of Good Food by David Joachim , Andrew Schloss and A. Handel
On Food and Cooking: The Science and Lore of the Kitchen
Nov 23, 2004
by Harold McGee
Both of those books are "James Beard Book Awardees". I'd also get the CIA's book on Charcuterie.