Homemade Sausage Making

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by vtec » Tue Feb 05, 2019 13:58 » in Other Topics » Announcements

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Hey Bob, You might be right. It does say remember me..

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Last post by DanMcG
Fri Feb 15, 2019 00:30
Fermentation Chambers

Last post by BBQBob « Thu Feb 14, 2019 18:11
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by Kijek » Mon Feb 19, 2018 03:05 » in Homemade Sausage Making » Curing chambers and Related Equipment

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Dam it!!!!! :sad:
Just when I thought I was getting a handle on matters, you all start to come up with this new chamber thing, DAM!

I cure my stuff in refrigerator, then put in my other temp & humidity controlled chamber until done.

Now your saying there are two types of environments / chambers...

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Thanks for the reply, Bob!

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Last post by BBQBob
Thu Feb 14, 2019 18:11
Sad ending I'm afraid

Last post by Butterbean « Wed Feb 13, 2019 00:13

by Butterbean » Wed Feb 13, 2019 00:13 » in Other Topics » Hyde Park

After over 100 years this iconic establishment may be nearing its end. I can't see penciling out a profit because you'd have to sell a lot of sausage. Shame to see places like this go.

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Last post by Butterbean
Wed Feb 13, 2019 00:13
Taylor's Ham (aka Pork Roll)

Last post by BBQBob « Tue Feb 12, 2019 20:54
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by NorCal Kid » Wed Dec 19, 2012 15:07 » in Homemade Sausage Making » Smoked pork products

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December is a crazy month for me at the church office, so between work and other obligations around the home (the Christmas Honey-Do list), I’ve had little or no time to make meats of the tubular variety.

But I had a chance this weekend to do some grinding & stuffing, so I asked the troops...

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redzed thank you! Notes have been taken on your comment! Thanks for the reply.
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Last post by BBQBob
Tue Feb 12, 2019 20:54
Weekend sausage

Last post by jjnurk « Tue Feb 12, 2019 17:01
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by jjnurk » Wed Dec 13, 2017 18:24 » in Homemade Sausage Making » Sausages

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Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long day but fun.

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sopp.jpg sopp2.jpg
I threw back the soppressats that weren't looking too good back into the curing chamber and to my surprise, 1 out of the 4 salamis turned out! Nice color and flavour. Passed it around at work and not bad review for a first time try. I was expecting a rather off flavour,...
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Last post by jjnurk
Tue Feb 12, 2019 17:01
Lachsschinken

Last post by Butterbean « Tue Feb 12, 2019 16:23
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by Butterbean » Fri Feb 08, 2019 19:37 » in Homemade Sausage Making » Smoked pork products

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Never made lachsschinken before and thought I'd give it a try. Couldn't find much information on it (in English) but what I did find varied considerably in how it was prepared. Many english recipes called for hot smoking and this seemed similar to making Canadian Bacon which I've made plenty of so...

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No, I'm pretty sure it was something Stefan made. I may not have the name of the product right but it looked to be something very similar. Looked good anyway.

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Last post by Butterbean
Tue Feb 12, 2019 16:23
SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by Butterbean « Tue Feb 12, 2019 14:52
Replies: 851
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by atcNick » Sun Nov 28, 2010 02:36 » in Homemade Sausage Making » Sausages

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I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.

I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?

This was my first time cutting a fresh ham. Lots of lean...

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BB, What recipe did you use for the cascini?

I used Len Poli's recipe for this one.
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Last post by Butterbean
Tue Feb 12, 2019 14:52
Why use Cure #2 in UMAi Dry aging.

Last post by redzed « Tue Feb 12, 2019 07:36
Replies: 7
by Thewitt » Sat Feb 02, 2019 23:10 » in Homemade Sausage Making » Dry Curing with Tublin: Umai and Banquet Bags

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I have made several dry aged products now with the UMAi Dry process, and I really enjoy the results. Everything has worked very well, but the more I do it, the more this one question bothers me.

The UMAi Dry recipes use Cure #2.

Cure #2 includes both Sodium Nitrite (at the same level as Cure #1)...

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Thewitt, that is a very good and important question. I commented on the use of #2 recently on another forum. In my view, it is absolutely unnecessary to use it when drying products in Tublin bags in the refrigerator. And while I agree with the other responses that the amount of ingoing nitrate is...

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Last post by redzed
Tue Feb 12, 2019 07:36
Quick Curing

Last post by Butterbean « Tue Feb 12, 2019 06:07
Replies: 3
by Butterbean » Sat Jan 12, 2019 17:51 » in Other Topics » Hyde Park

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Lately I've run across several recipes for whole muscle meat curing where you cover the meat in salt for 12-24 hours then remove the meat and give it a gentle rinse in white wine then season and hang to dry. This caught my interest as I've never cured meat this way and normally do equilibrium cures...

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I sliced into one of the tests using the quick cure method and it turned out very good I thought. Though I fell I think still feel equillibrium curing is better because it gives you more control over salt level I do see where this method could be useful if someone had to rely on weather or didn't...

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Last post by Butterbean
Tue Feb 12, 2019 06:07
School

Last post by HDRider « Sun Feb 10, 2019 22:36
Replies: 10
by LOEBER74 » Thu Jan 31, 2019 20:43 » in Other Topics » Hyde Park

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Hi all.
Just need to tell someone and for reasons I can't do it in real life.
I am going back to school and taking Butchery and Charcuterie Management at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my...

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Brave move. Good luck

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Sun Feb 10, 2019 22:36

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