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Fresh Cilantro?

 
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Beertooth
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Location: Central Washington

PostPosted: Sat Apr 26 14 4:07 am    Post subject: Fresh Cilantro? Reply with quote

Hey all.

I know that I have been a bit scarce around here lately Embarassed, but
I'm still lurking & getting inspiration and ideas from you all.

I am going to make up a 5 pound batch of fresh Jalapeño & cheddar.
What I was wondering, is if you think that there would be any
problems using some fresh cilantro in it also.

I tried a batch of potato sausage once & the potato turned funky quick! Mad
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suckaass
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PostPosted: Sun Apr 27 14 11:26 am    Post subject: Reply with quote

Glad to see that you're still around BT

I haven't used fresh cilantro, but I use fresh flat leaf Italian parsley in one of the fresh sausages I make and they always taste great.
I usually vacuum seal 2 link packs and freeze. They always grill up real nice even after several months in the freezer.
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Harry Nutczak
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PostPosted: Wed Apr 30 14 12:38 pm    Post subject: Reply with quote

fresh is acceptable in fresh (Uncured, not-aged, cooked in temp environments over 200F) for sausage that you plan on cooking within day or two.

Here's why;
dangerous bacteria are all around us, especially on/in fresh plant matter, stuffing sausage into a casing,, and smoking at typical smoking temps leaves these bacteria to propagate and multiply rapidly in that 40-140 degree range we use for several hours while smoking cured meats.
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Beertooth
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PostPosted: Wed Apr 30 14 9:40 pm    Post subject: Reply with quote

Hey thanks for the advice guys.

I made up a small batch of Jalepeno, cilantro, cheddar a few
days ago. Turned out good. A few guys at work liked it too.

I put some in the deep freeze to see how it fairs after a few
weeks in the freezer.


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Cat797
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PostPosted: Thu May 01 14 3:00 am    Post subject: Reply with quote

Looks great Beertooth.......

I just got out some brats that I made and froze about 4 months ago. They were pretty good, and I couldn't tell any adverse effects from freezing. Very Happy

Now, how about your recipe???? Cool

Ed
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Beertooth
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PostPosted: Wed May 21 14 11:48 am    Post subject: Reply with quote

Ed

Sorry for the delayed response.

Here is the recipe:

This a rough draft. Will try and make changes if needed.
• 5 pounds ground pork
• 1 egg (Lightly beaten)
• 1 cup Whole milk (ice cold)
• 4 medium jalapeños (chopped)
• 1 pound sharp cheddar (cubed)
• 4 tsp. Kosher Salt
• 2 Tbsp. ground black pepper
• 8 cloves fresh garlic (minced)
• 1 bunch Fresh Cilantro (chopped)
• 3 tsp. red pepper flakes
• 1 tsp. ground Nutmeg
• ½ tsp. ground Allspice
• 1 tsp. Instacure #1 (if smoking)

You can now freeze these for later use

~OR~

Stuff into hog casings and grill over charcoal.

~OR~

If smoking, put into smokehouse at 130°.
Let the sausage dry with dampers open for 1 hour.
Gradually increase to 165°, and then hold until internal sausage temp is 152°.
Immediately cool under cold shower or in ice bath until internal temp is 110° or lower.
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JimH
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PostPosted: Wed Jan 07 15 1:52 pm    Post subject: Reply with quote

Beertooth, I don't like cheese in sausage, it melts and shrinks. I like things that soak up the flavor. It may be a 1,000 years before I master it but I want perfection!
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Camper Bob
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PostPosted: Wed Jan 07 15 9:54 pm    Post subject: Sausage Making Reply with quote

Quick question. I was wondering if after stuffing sausages, they could be dried for the first hour in an oven that has a dehydrate setting. Then transfer to a horizontal smoker and slowly increase the temp with smoke. The first hour would have the sausage/snack sticks lying on a grate that would allow warm air to baste the sausage/snack sticks. The Brinkman Cimarron is a little tricky to keep the temp at 130 for an hour before increasing incrementally to bring product to 150 or so.
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JimH
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PostPosted: Sun Jan 18 15 7:56 am    Post subject: Reply with quote

As far as I remember, 4 hours is the limit for keeping meat in a warm environment. After that you risk the nasty stuff.
Pink salt would be my goto tool.
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Harry Nutczak
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PostPosted: Sun Jan 18 15 11:58 am    Post subject: Re: Sausage Making Reply with quote

Camper Bob wrote:
Quick question. I was wondering if after stuffing sausages, they could be dried for the first hour in an oven that has a dehydrate setting. Then transfer to a horizontal smoker and slowly increase the temp with smoke. The first hour would have the sausage/snack sticks lying on a grate that would allow warm air to baste the sausage/snack sticks. The Brinkman Cimarron is a little tricky to keep the temp at 130 for an hour before increasing incrementally to bring product to 150 or so.


If you use a proper curing agent in the correct ratios, you're good.
But do not try that with an uncured sausage because you're creating a perfect environment for nasty bacteria to propagate.

Best case scenario; you may spend a few hours purging your lower intestine to the point you may think you're turning inside out,
worst case; death due to C. botulinum spores (Botulism)
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