[Fiddynut]

Originally Posted by pop_rocks

yeah man, i was suprised at how it came out
like you said, its only about 8g a bottle but the way i figure it, its like a shot and a bong hit at once
mrs chicky def loved it, maybe a bit too much
her friend is totally down to make more

i will be making fresh ground beef again!

so if i got myself some pork loin and pork belly, would that make for good sausage?
what would you recomend as a seasoning?
i put this smoke house seasoning in with the slider meat and it really brought out the best in the bacon
i think you are right about using less expensive cuts
rib eye is best enjoyed on the grill
plus i can get another tri tip on the cheap and its not much more than the prepackaged ground beef they sell in the stores
thanks for all the help on this and i hope to one day make some stuffed sausages like the ones you ahev show in the past

those plants are looking great
good call on mixing the of and hf, that should not be too hot for the young plants
they look like they are jsut about through the seedling stage and should really take off any time now

Good morning pop_rocks.
I think the potency speaks to the quality of your larf. If it wasn't super frosty and potent the booze wouldn't have the kick it does. Great job.

Belly and loin would make great sausage. I use shoulder because it's cheap and they are nice and big for making bigger batches. As long as you can get a 75/25 or 70/30 meat/fat content it will be nice and juicy. I'm at work but when I get home tonight I'll post a few recipes. As important as fat to meat ratio is the salt to meat is just as important. My recipes all use an amount of salt per pound of meat and fat and then individual spices for flavor. There are a lot of great seasoning blends available but almost all of them contain salt. This makes it very hard to get the salt ratio right. It's possible you could look at the nutrition label and figure out how many mg of salt is in the mix and then add more of your own salt to get to the right level,of salt. I'm sure with some experimentation you could get it dialed in if you find one you really like. I'll post some info about salt ratios when I post the recipes this evening.

I'm not against grinding up a rib eye or New York, in fact I will try it soon when I find something on sale. Every cut of beef has a slightly different flavor and texture and all should be enjoyed in all ways if one likes. But don't over look the super beefy cuts like chuck and brisket because they really lend themselves to grinding. Lots of tough cuts that take a long time to cook are great for grinding. Also it's said that it's a talented chef that can make a great meal out of lesser ingredients where as anyone can make an expensive steak taste good.

The LW's are looking pretty good this morning. They are pretty young so I wanted to cool down the soil a little with the Happy Frog. Final transplant will be into ocean forest with a little perlite.

Have a great day and I'll get those recipes up tonight...Fiddy.

[Fiddynut]

Tonight I'm doing a couple of my favorite things, listening to some grateful dead and talking about food. As china cat plays I'm looking through my recipes and scanning the book that started my interest in curing meat and making sausage. The book is called: Charcuterie The craft of salting, smoking, and curing. It's coauthored by Michael Ruhlman and Brian Polcyn. If you have an interest in making sausage or curing meat the old fashioned way I highly recommend it.

I've already beat a dead horse by saying over and over how important it is to keep the meat and equipment as cold as possible and I'm going to say it one more time. Texture of finished product and food safety make this the top priority.

Second most important is salt and fat content. Sausage is fatty stuff and trying to make it low fat will make it dry and shitty. 25-30% fat is good for most fresh pork sausages. Salt is also very important. Too little salt and your sausage will be bland and too much and ...well...you know. However people have different salt tolerance and you may have to adjust a little for varying tastes. I personally have a lower salt tolerance than the authors of Charcuterie and use 15-20% less salt per batch than they do. I think I'm at the lower end and wouldn't go much under the 32g kosher per 5 pounds of meat+fat that I use. I think Michael and Brian are at the high end of salt tolerance and use 40g kosher per 5 pounds meat. That is a little above 1.75% salt. I'm closer to 1.5% total salt content. Most people will be good with 1.5-1.75% salt for fresh pork sausage.

Now for the fun part. Once you have your meat cold and your fat and salt right you can use any seasonings you like. Take your brat recipe and throw in a cup of chopped jalapeño or onion. You can experiment as much as you like and should do so. One word of caution adding cheese is a great idea but hard to pull off. It melts out when cooking and can be a mess. They make high temp cheese but I'm not sure if it's made in a factory in china or what. It can be done but not easy.

First I'll share a breakfast sausage recipe from the Charcuterie book. This has their salt ratio at 1.75%. If you don't like it salty try 32g/5pounds and add more if needed.

5 pounds pork shoulder
40g kosher salt
50g peeled and finely grated fresh ginger or 8g dry
30g finely chopped fresh sage
18g minced garlic
6g ground black pepper
1c ice water

Dice the meat and mix in all the ingredients except ice water. COOL it back down then grind through the fine plate. I'm sure it would be good in a medium or corse grind as well.
If stuffing mix in the ice water and re chill the mixture then stuff into casings.

Don't like one of the spices? Leave it out. Want it hotter? Add more pepper or some red pepper flakes.


These next two are recipes I developed with trial and error. I like to mix in the seasonings into,the cubed up meat the night before so it distributes and has a chance to get really COLD overnight. If you add diced peppers or anything chunky you can do that after grinding.

Italian sausage
5 pounds pork (butt+belly to get fat content right)
32g kosher salt
30g granulated sugar
2.5 tsp black pepper
2 Tbs paprika
2 Tbs fennel seeds Toasted
1 tsp garlic powder
1/3c chopped fresh basil
1/2c dry red wine
1/4c red wine vinegar

Combine all except basil, wine, and vinegar and chill until ready to grind. Grind with medium plate. Mix in the basil, wine, and vinegar and re chill until ready to stuff.

Pork brats (bratwurst)
5 pounds pork (butt+belly to get fat content right)
32g kosher salt
16g granulated sugar
2 tsp black pepper
1 tsp ground ginger
1/2 tsp coriander
3/4 tsp nutmeg
1/4 tsp celery seed
1/2 tsp mustard powder
6-8 oz beer

I usually add chopped peppers or onions to these brats. Add all dry ingredients and meat....COLD....grind. Then add peppers and beer if you are going to stuff into casings.

I recommend scaling these down and starting out with a small batch to see how you like them. And go ahead and experiment with the spices and whatnot.

As friend of the devil plays and I pack another bowl I'm going to have to sign off soon. My eyes are crossed from looking at this screen and I have to check on my plants. Let me know if you like these recipes and I have plenty more to post. Later...Fiddy.

[pop_rocks]

you are awsome man!
thanks for posting those recipies up

cant wait to get back on the grind!

[pop_rocks]

so a little while back, i was blessed with some dog treats from a friend here at IC mag

they were a g13(airborn) x chemD x (triangle kush x tresdawg) cross

i dident hvae great germination rates and kind of left them alone, but recently was pleasantly suprised to see one late riser

she is prob about 3-4 wks old now and should be showing her sex soon

View image in gallery

so far she is showing really stout growth and nice leaf structure
a beautiful plant indeed!

/and to the friend: thanks again brother!

[Fiddynut]

Originally Posted by pop_rocks

so a little while back, i was blessed with some dog treats from a friend here at IC mag

they were a g13(airborn) x chemD x (triangle kush x tresdawg) cross

i dident hvae great germination rates and kind of left them alone, but recently was pleasantly suprised to see one late riser

she is prob about 3-4 wks old now and should be showing her sex soon

View Image
View image in gallery

so far she is showing really stout growth and nice leaf structure
a beautiful plant indeed!

/and to the friend: thanks again brother!

Good afternoon pop_rocks.
She (I hope it's a she) is a good looker isn't she. Really nice shape and that deep green color is beautiful. I hope to see more of her the next couple months and can't wait to see the flowers on her. Sounds like a great cross too. Nice and stout and nice fat leaves. Thanks for posting pop_rocks.

I love plant porn so anyone else go ahead and post pics of your beautiful plants if you like. I may have created this thread but it belongs to all of us and our combined input makes it what it is. Thanks brothers...Fiddy.

[Rodehazrd]

Originally Posted by pop_rocks

so a little while back, i was blessed with some dog treats from a friend here at IC mag

they were a g13(airborn) x chemD x (triangle kush x tresdawg) cross

i dident hvae great germination rates and kind of left them alone, but recently was pleasantly suprised to see one late riser

she is prob about 3-4 wks old now and should be showi

View Image
View image in gallery

so far she is showing really stout growth and nice leaf structure
a beautiful plant indeed!

/and to the friend: thanks again brother!

Does look like a stout girl to me how close is your light? Mine stretch early and get leggy sometimes. Is that more indica being close branching?

[Sunny FL Indica]

Morning All.

@ReikoX - Huge thanks for the link - great to see what's out there.

@Fiddy - Wow - those sausages ... mmmm. Surprised you had any sort of issues on transplanting at that size - seemed to me about perfect timing to move them to bigger pots. Glad to hear they've rebounded.

@pop_rocks - Holy crapola them leaves are dark green - like wow, amazing dark, though @Fiddy beat me to the punch in callin them out as dark. Just lookin so nice.

And for the rest of what I've missed last few day (my drunk-ass son didn't take care of the garden when I was gone and I've spent all my free time trying to repair shit) - man, I love me a good red wine. Had an amazing Pinot when I was out in Vegas one of the nights. One of my friends bought it (it was over $100 for the bottle) - but damn, it was good. I normally drink Cupcake Merlot or a Yellowtail Shiraz - I have 2 glasses a night every night, love my vino.

And I LOVE me some bud porn - almost as much as I love me regular porn.

Come to think about it, I love me bud porn more than regular porn. As old as I am, damn, I get much more enjoyment out of a few tokes than poppin my nuts off.

[Fiddynut]

Originally Posted by Sunny FL Indica

Morning All.

@ReikoX - Huge thanks for the link - great to see what's out there.

@Fiddy - Wow - those sausages ... mmmm. Surprised you had any sort of issues on transplanting at that size - seemed to me about perfect timing to move them to bigger pots. Glad to hear they've rebounded.

@pop_rocks - Holy crapola them leaves are dark green - like wow, amazing dark, though @Fiddy beat me to the punch in callin them out as dark. Just lookin so nice.

And for the rest of what I've missed last few day (my drunk-ass son didn't take care of the garden when I was gone and I've spent all my free time trying to repair shit) - man, I love me a good red wine. Had an amazing Pinot when I was out in Vegas one of the nights. One of my friends bought it (it was over $100 for the bottle) - but damn, it was good. I normally drink Cupcake Merlot or a Yellowtail Shiraz - I have 2 glasses a night every night, love my vino.

And I LOVE me some bud porn - almost as much as I love me regular porn.

Come to think about it, I love me bud porn more than regular porn. As old as I am, damn, I get much more enjoyment out of a few tokes than poppin my nuts off.

Good morning Sunny.
I think you are right the plants were at the perfect time for transplant. The roots were young and fragile and a couple of them didn't want to come out of the pot easily. They are happy now and the main stem has more than doubled in size in the few days since transplant. Lots of new leaves everyday for the last few as well. They are starting to take off and are getting lots of love.

I hope your garden recovers well for you. Sounds like you son is not a green thumb. I've had the cupcake merlot and it's a good one. And the yellowtail is Australian right, not a big shiraz gut but I've had their cab and I think the red zin as well. They say a couple glasses of wine a day are good for you and I won't argue with that. Bud porn, bike porn, food porn, porn porn makes the world go around.

[Fiddynut]

Greetings friends.
Since I'm covering these in another thread I've not posted much about them here. They are finishing up this week so I'm getting some nice pics of them (as nice as a 3 year old iPhone will take).
A-rockets (3)

[Fiddynut]

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