Homemade Sausage Making

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Pastrami

Last post by wkw « Wed May 27, 2020 12:32
Replies: 7
by Butterbean » Fri May 22, 2020 21:23 » in Homemade Sausage Making » Other products

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Started out making some corned beef using an EQ dry cure for 20 days then sous vide'd the brisket for 2.5 days then since I had the smoker going I thought I'd go ahead and make use of the smoke so I put pastrami spices on the corned beef and hot smoked it for a little less than an hour just to bake...

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Thanks

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210 Views

Last post by wkw
Wed May 27, 2020 12:32
Difficulty with non-culture PH drop

Last post by LOUSANTELLO « Wed May 27, 2020 04:12
Replies: 2
by LOUSANTELLO » Sun May 24, 2020 11:53 » in Homemade Sausage Making » Sausages

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This is now my 2nd batch of ground pork 40mm casings, using cure #2 along with 2.5% salt and 0.3% dextrose. Original PH of pork was anywhere from 5.61-5.7. I am now at 60 hours at 70F, 88% humidity with little to no PH drop. In fact, one batch I'm getting readings 0.5 higher than the original...

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Pork Loin, no additional fat. It was about 12-15% fat, fine grind. Typical for me 2.5% sea salt, 0.25% cure #2, 0.3% cayenne, 0.3% ground red pepper flakes and I added 0.3% smoked paprika. I added 0.35% dextrose. The loin was processed on 5-11-20 and I ground the meat on the 21st. 1.6 x12' air...

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138 Views

Last post by LOUSANTELLO
Wed May 27, 2020 04:12
White Mold during fermentation please help

Last post by Mujo « Tue May 26, 2020 22:28
Replies: 2
by Mujo » Tue May 26, 2020 12:39 » in Homemade Sausage Making » For beginners

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Hi guys just after reassurance I’ve just taken my salami out of my fermentation chamber and have noticed white specs of Mold starting, is that normal to occur during the fermentation? It’s been 72hours at 20c as per starter culture instructions. They were slightly sticky aswell? I know it’s...

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Thanks butterbean, I fermented in a chest freezer (switched off) with a fish tank heater in a water container to provide necessary heat and humidity run of a InkBird temp controller. Hopefully they’ll be ok, it seams the more I try perfect my salami the more issues I get 😩

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Last post by Mujo
Tue May 26, 2020 22:28
Beef salami: need a substitute for beef short rib.

Last post by Butterbean « Tue May 26, 2020 14:21
Replies: 1
by wkw » Mon May 25, 2020 15:51 » in Homemade Sausage Making » Sausages

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Hi everyone,
I am planning to make a kosher style beef salami from a cookbook titled The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen .
I can post the recipe if anyone is interested.

The recipe calls for even weights of fatty brisket and beef short rib. I have the...

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I'd use plate and if I couldn't find that I'd just use more brisket.

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65 Views

Last post by Butterbean
Tue May 26, 2020 14:21
Brisket burgers

Last post by wkw « Sat May 23, 2020 11:49
Replies: 2
by wkw » Fri May 22, 2020 23:25 » in Homemade Sausage Making » BBQ

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Hi everyone,
I hope I am posting in the right forum.

I recently bought three whole briskets on sale. I want to smoke one, do a Montreal smoked meat and make burger patties with one.

My question is so I grind the brisket or should I trim the fat prior to grinding and if so how much.

Thanks
Ken

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Thanks. I am inclined to go that way. I am not looking for a lean pattie.

2 Replies

129 Views

Last post by wkw
Sat May 23, 2020 11:49
Struggling with Frankfurters

Last post by Butterbean « Fri May 22, 2020 21:02
Replies: 15
1

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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Thank You
I Live in Connecticut , and last week I check five small farms in here , so most of them wants 4-5$ for lb fresh pork , they call organic that’s way you have to pay that’s much . Maybe I will try call more farmers , I know some people driving to PA from CT to get fresh hog from farmers...
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Last post by Butterbean
Fri May 22, 2020 21:02
Pork Pepperoni (fast fermented, semi dry, cooked)

Last post by so_not_rad « Thu May 21, 2020 02:47
Replies: 8
by so_not_rad » Sat Apr 25, 2020 09:38 » in Homemade Sausage Making » Sausages

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Hello Everyone!
I've been messing around lately with making fast fermented American style pepperoni!
Here's the recipe that i've been using, it's basically straight out of Marianski's book :

Pork 900 Gr
Pork Fat 100 Gr
Salt 27 Gr
Cure #1 2.5 Gr
Dextrose 10 Gr
Sugar 10 Gr
Black Pepper 3 Gr
Smoked...

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Its really not the paprika that causes the deep rich red color but the color/flavor forming Staphylococcus bacteria found in a slower fermenting culture. Beef also contributes. Yours looks just fine for the fast fermented American style as Stefan has previous mentioned!
If it is available to you...

8 Replies

755 Views

Last post by so_not_rad
Thu May 21, 2020 02:47
Sausage recipe for large diameter casing

Last post by reddal « Wed May 20, 2020 10:57
Replies: 4
by bolepa » Tue May 19, 2020 16:20 » in Homemade Sausage Making » Sausages

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Hi everyone! I hope you are all well and stay healthy....
I need an advice from you if possible - could you please help me with a Sausage recipe for large casing diameter 70-75 mm? I had this recipe before and used it for sausage approximately two years ago but cannot find it now... I am not...

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I've learned its best to be patient and cure the meats separately to extract the max amount of myosin to glue things together well.
I agree - curing the meat for at least 24hrs before adding spices and grinding definitely seems to improve the bind of dry cured sausages. A lot of recipes I see...

4 Replies

204 Views

Last post by reddal
Wed May 20, 2020 10:57
Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Last post by Butterbean « Tue May 19, 2020 19:17
Replies: 5
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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The 'spices' could include celery salt - which is a common way 'nitrate free' producers get nitrate into the product without admitting it.

Personally I predict the whole trend towards nitrate free charcuterie will end abruptly after there is a serious outbreak of botulism and a bunch of people...

5 Replies

805 Views

Last post by Butterbean
Tue May 19, 2020 19:17
Good green mold

Last post by redzed « Sun May 17, 2020 18:51
Replies: 2
by IFB » Wed Apr 08, 2020 16:04 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I thought I'd share a cool example of good green mold,

which I am 99% sure is Penicillium nalgiovense, given these examples here:

I've never seen this kind of mold before but then again, this is the first time I am maturing salami at 80-86% RH. Below 80% it's usually snow-white in color.

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Yes P. nalgiovense can have hues of green/grey/turquoise in the later stages of development, but for the most part it's white, sometimes slightly off white or light beige. As to Victor's first post, it might be P. Salami, but without microscopic testing who knows? And there is never only one mould...

2 Replies

676 Views

Last post by redzed
Sun May 17, 2020 18:51

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