Tom Vernon Shares Family Secret Formula for Sausages



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  • Title Tom Vernon Shares Family Secret Formula for Sausages 
    Short Title Tom Vernon Shares Family Secret Formula 
    Author C. Thomas Vernon 
    Source ID S95 
    Text Palo Alto California - January 8, 2008 - Two days ago (Sunday) we had a bologna sausage making session at my house, illustrated by the attached photos.

    My father, Don Vernon, was trained as a butcher when he was a boy, and ran his own sausage factory during the darkest days of the Great Depression in the 1930's. The business made a great product, but it failed as did so many businesses started on a shoestring did at that time. It was located in the east end of the Young and Whitney Monument Company building, located in the New Chicago District of Fairfield, Iowa.

    In his later years, my Dad taught me and my sons how to make bologna, which we did on several occasions over the years. My Dad was featured in an article in Sunset Magazine on how to smoke meat. The project also included my Dad home smoking several different kinds of beef, pork loin, bacon, ham, poultry, and fish at his house for the magazine photographer and reporter. All of these smoked foods were taken to the Sunset Magazine kitchens at their headquarters in Menlo Park, Ca. The foods were prepared by the Sunset staff, and then a grand tasting was held with the magazine staff, including all of their food writers and restaurant critic. A letter of appreciation sent to him later said that they were blown away by the quality of the flavors and textures of the home smoked products.

    Incidentally, my Dad's smokehouse was one that he made out of an old refrigerator case. Plans for how to make your own were included in the Sunset article.

    The two main characters in the attached photos are my oldest son, Mark, and his son, Gage. Mark is the chief Operating Officer at Ridge Vineyards where great wine is made. My wife, Pat, is in the picture showing the loading of the stuffer, and I appear in the picture displaying the finished product.

    The reference to Great Grandpa's Recipe is to my Dad's recipe for bologna sausage. To give a time scale reference, my Dad was born in 1889 and lived to age 87.

    Tom Vernon

     
    Linked to Family: Living / Living 

  • Photos
    Step-1 Meat Prepared to Grandpa's Secret Recipe
    Step-1 Meat Prepared to Grandpa's Secret Recipe
    Home Made Bologna -- Charles Donald Vernon

    5 lbs. ground chuck and 5 lbs. Ground beef, lean.
    1 cup potato flakes
    1 pint cold water
    garlic bud & 1tsp. Salt, grind in a cup.
    6 tblsp. Tender quick - level
    3 tsp. salt, level.
    2 tsp. mace (rounding)
    2 to 3 tsps. Course ground black pepper (rounded).

    Mix thoroughly - pack in bowl and refrigerate
    overnight. Stuff in casings and smoke for about
    4 hours or until it turns a deep red color.
    Remove from smokehouse and cook in water just
    to the boiling point for 20 minutes. Cool in cold
    water. Take out and dry with cloth. Keep refrigerated.

    Buy regular beef round casings. Soak casings in
    warm water then run warm water through casings.
    Cut casings into 12 to 14 inch lengths, and tie one
    end with good string, Leaving about 6 to 8 inches
    of string on one end.

    Step - 2 The Stuffer
    Step - 2 The Stuffer
    Step - 2.1 Loading the Stuffer
    Step - 2.1 Loading the Stuffer
    Step - 2.2 Finishing Loading the Stuffer
    Step - 2.2 Finishing Loading the Stuffer
    Step - 3 Squeezing the Sausages out of the stuffer into the skins.
    Step - 3 Squeezing the Sausages out of the stuffer into the skins.
    The first sausage out of the stuffer.
    Step - 3.1 Forming the sausages
    Step - 3.1 Forming the sausages
    Step - 3.3 Gage cranking the stuffer while his father Mark forms the sausages
    Step - 3.3 Gage cranking the stuffer while his father Mark forms the sausages
    Step - 3.3 The raw sausages are now ready to be cooked.
    Step - 3.3 The raw sausages are now ready to be cooked.
    Step - 4 Putting the Wood Chips in the bottom of the smoker
    Step - 4 Putting the Wood Chips in the bottom of the smoker
    Step - 5 Putting the raw sausage onto the smoker rack.
    Step - 5 Putting the raw sausage onto the smoker rack.
    Step - 6 Put the sausages in the smoker and turn on the smoker.
    Step - 6 Put the sausages in the smoker and turn on the smoker.
    Step - 7 Watch the Smoker
    Step - 7 Watch the Smoker
    Step - 8 Cooking the sausages.
    Step - 8 Cooking the sausages.
    Step - Penultimate display the finished sausages
    Step - Penultimate display the finished sausages
    This is Tom Vernon, the author of this article, displaying the finished product just before the final step of eating them.

    Histories
    Charles Donald Vernon History
    Charles Donald Vernon History
    This life story of Don Vernon is lovingly written by his son Tom Vernon.