![]() ![]() And no one likes a limp wiener in their mouth. Fill it too much and you'll rupture your sausage. You don't want to fill the casing too much and you don't want to fill it too little. ![]() I did this because it's easier to get the casing on, but really it would have been just as easy with a slightly larger one. I had more than I liked in this one because I used a smaller horn (stuffers usually come with a few different sizes) than I should have. You want to avoid getting a lot of air in the sausage. Pull the casing over the protruded meat and tie a knot in it to close the casing. Put the horn on and crank down until a little meat protrudes from the end. I like to clamp my stuffer down to the table so it doesn't move as I work. They better update that in a new version! The same info is on the sodium nitrite wikipedia page now. So every time I see the book I chuckle in my head and think, "I helped!" My claim to unnamed fame. It's footnoted at the bottom of page 63 in Salumi and the paragraph right above it is basically the explanation I laid out to Mr. I explained it and pointed him to an Oxford University MSDS sheet on sodium nitrite. ![]() He saw this interaction the the blog and emailed me. The trouble he was having was he didn't know that the kilograms part meant "per kilogram of body weight". Milligrams/kilogram is common dosage units. Ruhlman was having difficulty figuring out the LDlo (minimum lethal dose) of sodium nitrite. ![]() Pink salt is a little over 6% nitrite, and curing salt #2 (or pink salt #2) is about 9% mix of nitrite and nitrate, the rest is regular salt. Ruhlman's blog about the hysteria over sodium nitrate and nitrite I explained and did some of the math concerning how very little sodium nitrite/nitrite is actually in some of his recipes. Interacting with commenters on an article on Mr. I can claim that I helped with 0.00001% of the research for their follow up book Salumi. This is a variation on their hotdog recipe. And Michael Ruhlman and Brian Polcyn are my high priests. And if you really want to give it the best flavor of all, add a finely chopped anchovy filet or two into the sauce.Charcuterie is the closest thing I have to a bible. :) Add some red pepper flakes for a bit of heat and I like to add a bay leaf when cooking the sauce for a touch of extra flavor. Want to make it cheesier? Add some singles slices in the middle and put more macaroni on top, finished by your favorite cheese on top - as long as your fave is Mozzarella. I like to chop the onions and pepper on the medium side so that I can see them in the mix. It's a great recipe that lends itself to whatever variations you might want to make. It's also good to make the sauce the night before and then just cook the macaroni noodles and toss it in the oven the next day for dinner. Then when I find myself with no idea of what to eat, all I need do is pull out a zip loc bag of sauce, defrost it in a bowl of warm water and boil up some macaroni noodles and in very short time, mix and toss in the oven. Living alone, I also find that this makes a ton of Mac so I usually make a full batch of sauce and freeze half of it. I like mine a little more tomatoey, if that's even a word LOL, so I use a 28 oz, can of diced tomatoes instead of a 14. ![]()
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