I've finally got my ancient tin plated cast iron Empire size 22 hand mincer sorted with stainless steel plates & cutting knife & stuffers .
I'm already to go at making proper Lincolnshire sausages as near as I can get to those my parents made herby not too peppery but deffo .. " Can I have some more and some of the knife & fork gravy please " ,sort of sausages.
When I return home in a couple of days I hope to get started by making my own rusk ..
Back int eh 1940's 50's mum & dad used traditional bakers oven baked stale crumbed bread , gave it a toast in the coal fired range oven to lightly brown it a tad and to kill off any yeasts remaining . Modern steam cooked infra red browned bread is not much cop .
Once the rusk is done crumbed and stored in sealed bags I'll turn my attention to
several Kg of pork shoulders in the freezer .
Question One folks .
Do I need to remove the crackling /skin before I mince it up ?
Question two .
I also want to make some smoked salami which my recipes suggests me using a fairly fat free joint of pork ( I can do that ) & some cured smoked fat in 1/2 inch chunks un minced mixed in with the minced meat . ( I have my own brick built smoker & understand about smoking & curing )
Does any one know what cut of the pig I'll need to ask for that has the thick fat suitable for this purpose?
I seem to remember you could buy something in Germany called " KNACKEN " ( might be the wrong name ) which was a cured & smoked 3 inch thick slab of fat shot with tiny streaks of meat possibly somewhere from the pigs belly .
Any suggestions or hints on the sausage making for you experts out there are most welcome
Thanks
Dave