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Author Topic: Making Snags  (Read 40621 times)

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Offline cronessa

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Re: Making Snags
« Reply #220 on: August 17, 2017, 10:49:43 AM »
Great to know the instructions are on the pack and some great suggestions to mix things up.

I've managed to interest both my sons (11 and 7) into helping out. It will be messy and hopefully rewarding for them to eat their own snags at the end of it all.

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Offline punkin

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Re: Making Snags
« Reply #221 on: August 17, 2017, 12:58:36 PM »
11 and 7? You could do the worlds first LCM sausages!

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Offline punkin

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Re: Making Snags
« Reply #222 on: August 17, 2017, 01:00:18 PM »
If the kids aren't afraid of 'green bits' even some chopped fresh parsley into the mix makes a beautiful presentation and i reckon makes em betterer.
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Offline DrSmurto

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Re: Making Snags
« Reply #223 on: August 17, 2017, 08:48:00 PM »
If the kids aren't afraid of 'green bits' even some chopped fresh parsley into the mix makes a beautiful presentation and i reckon makes em betterer.
Definitely. We always put fresh herbs in the snags. Current batch has sage and parsley from the garden in addition to the dried herbs and spices. Adds so much flavour.

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Offline cronessa

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Re: Making Snags
« Reply #224 on: August 19, 2017, 01:31:10 PM »
5kgs all done. Was fairly plain sailing due to all the advice on this thread so cheers!

Wacked in some parsley and sage from the garden.

I'm using a George Foreman meat grinder that I got for next to nothing ages ago. It does pretty well for the mincing but I can definitely see the value in getting a proper stuffer. It'll do unless I find myself doing this regularly or in greater bulk. On that, I may have to find a better source for the meat. I paid a lot more than $6 per kg. It was obvious that the butcher forgot to put trim aside like I'd requested in advance so that probably didn't help... It was quality South Australian pork though so happy to pay for that.

Some of these will be tea tonight (I'll post some cooked pics) but I had a sneaky taste of one that burst and I have to say it was the best snag I've had for awhile. Much less fatty than store bought snags but still enough fat to be a sausage, not a burger or rissole.


Offline punkin

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Re: Making Snags
« Reply #225 on: August 19, 2017, 01:46:16 PM »
They look great mate. You should be able to get a whole shoulder for $6-7 a kilo and back fat for $1 a kilo if worse comes to worse. I always negotiate a price when ordering, but they can surely do $6-7 for trim if they are selling sausages for that.

See the stringy bits on the skins? There's a way to turn the skins inside out that when you rinse them you put the skin over the tap outlet and use a bubble of water to turn the skin inside out.
Google it on youtube as it's easier to see than explain. Makes the snags look a million percent when using hog skins. It's a little fiddly but easy enough once you pick up the knack.

Leave them to hang or sit on a tray in the fridge for a day or so and they will 'set' and the flavours meld.
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Offline cronessa

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Re: Making Snags
« Reply #226 on: August 20, 2017, 07:52:21 AM »
Cheer punkin!

Couldn't wait to condition these (the rest will be left in the fridge to set).


Offline punkin

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Re: Making Snags
« Reply #227 on: August 20, 2017, 11:02:59 AM »
Yippee!
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Offline punkin

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Re: Making Snags
« Reply #228 on: October 02, 2017, 06:34:03 AM »
Solo Sausage day here for me. I got 9kg of Large Black trim out of the freezer yesterday and will do a 5kg batch of Kabanosi to go in the smoker tomorrow and put the other 4kg into Irish Pork thin snags.

I'll take some shots, but there are shots of each back in the thread i reckon.
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Offline punkin

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Re: Making Snags
« Reply #229 on: October 02, 2017, 10:18:42 AM »
3 hours go to woah, all packed up but not washed up.

5kg of Kabanosi resting in the fridge for the smoker tomorrow and 6kg Irish Pork, a kilo os so skinned for dinner tonight and the rest bagged up as what my American mates call 'loose sausage'.

I have it as patties for breakfast sometimes and actually prefer it as rissoles rather than snags.

I did take a couple of photos, mostly to show the fat/lean ratio i use for reference.
I guess i use a little more fat than most but i like it moist...hehehehe. It's probably around a 70/30mix. Maybe a smidge more.

First shot is kabanosi after the first grind on the large hole plate, then in the mixer with seasoning and some water ready for the second pass through, still on the large plate.

Second shot is the emulsified Irish mince after mixing with the meal and water and after the second pass through the mincer.

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Offline punkin

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Re: Making Snags
« Reply #230 on: October 04, 2017, 07:24:49 AM »
5.5kg of fresh sausage becoames 4.3kgs worth of Kabaonossi after cold smoking up to 66C.

It's sitting on a McTray for reference.
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Offline BigDaddy

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Re: Making Snags
« Reply #231 on: October 04, 2017, 08:13:50 AM »
Noice! Looks tasty!!
Cheers,

BD

Offline punkin

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Re: Making Snags
« Reply #232 on: October 07, 2017, 02:08:18 PM »
If you say you don't like home made sausage rolls you are a bah humbug cheerless scrooge.
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Offline hammer

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Re: Making Snags
« Reply #233 on: October 07, 2017, 05:29:15 PM »
5.5kg of fresh sausage becoames 4.3kgs worth of Kabaonossi after cold smoking up to 66C.

It's sitting on a McTray for reference.
Damn that kabainossi looks good!
"Life's too short to lager, but not too short to brine"

Offline punkin

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Re: Making Snags
« Reply #234 on: October 08, 2017, 03:56:32 AM »
It is. It's a really good recipe. I swapped some with a butcher not long ago, said he didn't like it. The texture was too coarse and it had a funny spice taste.
Although he really liked the USA style Slim Jim ones i gave him.
He's the only person i've ever had say it's not wonderful.


He gave me some of his he was really proud of. It just tasted like devon with a package spice, bland and squishy and exactly the same as the supermarket stuff.

This recipe is adapted from the Len Poli page and is a really simple easy spice mix. The funny spice taste he found was of course caraway, the basis of the polish sausage.

http://lpoli.50webs.com/index_files/Polish-Kabanosy.pdf

http://lpoli.50webs.com/Sausage%20recipes.htm

My Adaption for a 5kg batch;

Kabanosi;

5kg pork mince on coarse plate mix with spices and water and pass through mincer on coarse plate again.
If you like coarse salami then omit second pass. Push into 26mm collagen or lamb casings and cold smoke until core temp is 66-68C.
Drop into ice water to stop shrinkage and refrigerate.

Spice mix.

90 gm salt
12.5 gm cure #1
10gm black pepper
5 gm sugar
5gm nutmeg
5gm caraway
500 gm ice water.

Make some.
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Offline punkin

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Re: Making Snags
« Reply #235 on: October 08, 2017, 11:31:35 AM »
Bugger you Hammer, looking back over Lens site this morning and he has a recipe for one of my favourite pork dishes Car Sui stuffed into one of my favourite food delivery methods, the sausage.

4kg test batch going now, meat is chopped and marinating.
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Offline hammer

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Re: Making Snags
« Reply #236 on: October 08, 2017, 05:41:45 PM »
Bugger you Hammer, looking back over Lens site this morning and he has a recipe for one of my favourite pork dishes Car Sui stuffed into one of my favourite food delivery methods, the sausage.

4kg test batch going now, meat is chopped and marinating.
You’re welcome ;)

Coming to the case swap? Bring some of your meaty goodness if you can please!
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Offline punkin

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Re: Making Snags
« Reply #237 on: October 09, 2017, 04:12:05 AM »
No mate i'm afraid i won't make it to the swap. I would happily send some but it's difficult.

http://lpoli.50webs.com/index_files/Lop%20Chong-char%20siu%20.pdf

meat's a marinading.
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Offline DrSmurto

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Re: Making Snags
« Reply #238 on: April 12, 2018, 06:23:11 PM »
Found some snags in the freezer. Anyone know who made them? Guessing someone gave them to me. Spicy little number, very nice!

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