Stuffing horn/funnel
Posted: Fri Oct 16, 2015 6:37 amJust used a hand stuffing horn/funnel for the first time last night.
Comments:
It's surprisingly quick - time from setting up to hanging 3.5kg of chourico in curing chamber, and clearing up - about an hour.
It's very cheap - 2 Euros from a market in Portugal.
It's a little trickier to get a perfectly neat job than with a stuffing machine as it's easier to split the casings, but this would/will come with practice (I know a couple of people that do 100kg in an afternoon/evening and get a very even/consistent product). As it is I'm happy to live with chouricos that vary in length until I've got a bit more practice in.
It's just so easy and hassle free and will probably be my 'default method' for quantities of this size - try it sometime. I did use hand chopped meat that had been mixed and allowed to rest in the fridge for a couple of days. My guess is that hand stuffing would be a little trickier with a fresh finely commutated farce as it would 'splurge/squelch' more, but I'd still give it a go.
So nice to make a sausage with only a knife, a horn, a bowl, a chopping surface, and a spoon - probably just how they made it in Roman times - now to find an authentic recipe.
Philip
Comments:
It's surprisingly quick - time from setting up to hanging 3.5kg of chourico in curing chamber, and clearing up - about an hour.
It's very cheap - 2 Euros from a market in Portugal.
It's a little trickier to get a perfectly neat job than with a stuffing machine as it's easier to split the casings, but this would/will come with practice (I know a couple of people that do 100kg in an afternoon/evening and get a very even/consistent product). As it is I'm happy to live with chouricos that vary in length until I've got a bit more practice in.
It's just so easy and hassle free and will probably be my 'default method' for quantities of this size - try it sometime. I did use hand chopped meat that had been mixed and allowed to rest in the fridge for a couple of days. My guess is that hand stuffing would be a little trickier with a fresh finely commutated farce as it would 'splurge/squelch' more, but I'd still give it a go.
So nice to make a sausage with only a knife, a horn, a bowl, a chopping surface, and a spoon - probably just how they made it in Roman times - now to find an authentic recipe.
Philip
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