Homemade Sausage Making

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Firmness and weight loss - Salami Finocchiona

Last post by salami dom « Sun Jan 26, 2020 21:18
Replies: 3
by salami dom » Sun Jan 26, 2020 01:44 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi all. First time poster here. Hoping those with a little more experience than I can weigh-in on my present salami situation. Apologies for the rather long post.

I have recently made my first attempt at Salami Finocchiona. I followed Stanley Marianski’s recipe to a tee. I used 60mm fibrous...

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Thank you both for your input.

Bob K,

The cabinet itself has an inbuilt facility for providing humidity however it does not pump moisture into the air as aggressively as the humidifiers I have seen other home salami makers use.

The cabinet is designed to operate all year round however it is...

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Last post by salami dom
Sun Jan 26, 2020 21:18
Argghh Forgot to inject the meat

Last post by Butterbean « Sun Jan 26, 2020 18:55
Replies: 20
1

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by Scogar » Fri Jan 17, 2020 16:49 » in Homemade Sausage Making » Smoked pork products

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I put a loin into a brine yesterday, making Chuckwagon's Canadian Bacon but I just realized that I forgot to inject it. I have no ability to do so now since I will be away. I have it submerged at 38° F and expected to do so for the 5 days. Can I simply let it rest for sufficient time and soak it in...

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Looks nice!
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254 Views

Last post by Butterbean
Sun Jan 26, 2020 18:55
meatsandsausages website issues

Last post by sambal badjak « Sun Jan 26, 2020 07:25
Replies: 2
by sambal badjak » Sat Jan 25, 2020 07:45 » in Other Topics » Suggestions & Feedback

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Long time since I posted and not sure if this is the right place.
I was recently referring someone to the affiliated website meatsandsausages about curing bacon.
We had a look at this page:
And it's all a bit messy.
It is giving sort of 3 ways to cure without clearly differentiating between them...

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Thanks !

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61 Views

Last post by sambal badjak
Sun Jan 26, 2020 07:25
Salami smell

Last post by mobostians « Thu Jan 23, 2020 18:44
Replies: 7
by mobostians » Wed Jan 22, 2020 02:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi all - new to dry curing and this website.

Had a question that I'm sure you veterans can answer.

What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips.

Dunked them in mold 600 before fermenting. White mold is...

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Thanks Butterbean and Bob K! Reassuring. I'm looking forward to the art.

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Last post by mobostians
Thu Jan 23, 2020 18:44
Struggling with Frankfurters

Last post by DanMcG « Thu Jan 23, 2020 17:56
Replies: 2
by so_not_rad » Tue Jan 21, 2020 09:36 » in Homemade Sausage Making » Sausages

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Hello there!
I'm brand new to the forum, although I have been using it for the past couple years as a guide line for my own smoked meats and sausages.
Ive been recently asked to create a german version of the frankfurter (or hot dog) for a friend of mine, he requested 0 additives or preservatives....

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With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind

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Last post by DanMcG
Thu Jan 23, 2020 17:56
Ugliest Kielbasa Ever & What I Learned

Last post by Scogar « Thu Jan 23, 2020 12:32
Replies: 4
by Scogar » Wed Jan 22, 2020 20:23 » in Homemade Sausage Making » Sausages

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So I decided to somewhat make Stefans kielbasa but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense if I wanted it to be at a safe nitrite level for...

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Wow, that's great news. I'll have to increase the marjoram next time but I'll look for this recipe. It is very tasty I must say. I agree I would probably freeze it raw next time and poach or grill as needed.

4 Replies

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Last post by Scogar
Thu Jan 23, 2020 12:32
Smoked Sweet Cured City Ham

Last post by Butterbean « Tue Jan 21, 2020 13:17
Replies: 3
by Butterbean » Sat Dec 14, 2019 22:45 » in Homemade Sausage Making » Smoked pork products

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Had most of a pig to process less the wobbly bits and things got a little complicated with my mind wanting to go in so many directions so I just took a pause and went back to basics and used a method taught by my mentor and I also referred to Marianski's recipes to fill the voids in my memory. I...

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Boiling helps cook the pork skin making it soft and easy to slice. It also seems to act like a sear on a steak because the hams seem to plump up and draw in moisture when they hit the boiling water. Don't know if that's the proper term but that's how it appears to me. Of course once it hits the...

3 Replies

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Last post by Butterbean
Tue Jan 21, 2020 13:17
Couldn't say no

Last post by Butterbean « Mon Jan 20, 2020 13:00
Replies: 5
by Butterbean » Sat Jan 18, 2020 17:38 » in Other Topics » Hyde Park

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I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no...

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I have used some about ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...

5 Replies

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Last post by Butterbean
Mon Jan 20, 2020 13:00
summer sausage

Last post by redzed « Sun Jan 19, 2020 09:11
Replies: 4
by DHoltgrave » Wed Jan 15, 2020 03:52 » in Homemade Sausage Making » Sausages

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Hello, I was wondering if I can hang my cooked summer sausage in my curing cabinet at 58 degrees with a 65% humidity. The sausage has curing salt #1 and as been cooked in my smoker. It seems a bit soft so I was wondering if I can hang it in my curing box?

Thanks

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my curing cabinet at 58 degrees with a 65% humidity.

Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.

4 Replies

178 Views

Last post by redzed
Sun Jan 19, 2020 09:11
Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Last post by Butterbean « Sat Jan 18, 2020 01:21
Replies: 2
by gastronomas » Tue Jan 14, 2020 21:17 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello guys,

El pozo fuetec sausage:

Ingredients: Iberico pork, Iberian pork bacon, LACTOSE, table salt, corn glucose syrup, corn dextrose, spices, natural pork intestine.
160g pork is used for 100g end product.

Nutritional values (per 100 g):
Calories: 430.5 Kcal / 1,815.0 kJ
Fat: 35.5 g...

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Don't believe table salt in Spain is the same as it is in North America. Table salt there, I believe, is typically sea salt. It was in the news a while back as having micro-plastics in it. Plastics aside, you can read where it contains 80 other nutrients of which some are surely nitrates. If I were...

2 Replies

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Last post by Butterbean
Sat Jan 18, 2020 01:21

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