Homemade Sausage Making

Recent Topics

Replies

Views

Last post

Salame Calabrese

Last post by SMR « Fri Apr 16, 2021 16:39
Replies: 39
1

2

3
by redzed » Sat Nov 12, 2016 05:39 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Salame Calabrese
Recipe for 1kg of meat

Meats
820g class I pork, no fat or connective tissue
180g hard back fat

Ingredients
22.5g salt
2.5g Cure#2
2g garlic
2g white pepper
2g anise
2g sweet Hungarian paprika
3g Calabrian peppers
3g dextrose
25 ml red wine
0.5 sodium erythorbate
B-LC-007...

Last post

Right? But it actually kept growing after I rehung them to dry from 35% to 42%. You can see the mold on the cut surface on the 2nd half chub from the left.
39 Replies

19926 Views

Last post by SMR
Fri Apr 16, 2021 16:39
How NOT to make hotdogs

Last post by Lorenzoid « Fri Apr 16, 2021 15:08
Replies: 12
by Scogar » Tue Apr 06, 2021 02:49 » in Homemade Sausage Making » Sausages

First post

I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...

Last post

I can almost smell it. Fantastic.

12 Replies

143 Views

Last post by Lorenzoid
Fri Apr 16, 2021 15:08
Smoking lengths with Cure?

Last post by Lorenzoid « Fri Apr 16, 2021 14:47
Replies: 6
by BocZek » Wed Apr 14, 2021 04:52 » in Homemade Sausage Making » For beginners

First post

Good Evening Smokers.

First post with a question and thank you in advance for your help!!

I want to learn to smoke bacon and sausage and I have been doing a bunch of reading on the topic before I jump in. For the most part I think I understand the need to use cure when smoking (to prevent food...

Last post

That is the bible of sausage making. It’s a must have

BocZek,

I would also suggest Great Sausage Recipes and Meat Curing by Rytek Kutas . Maybe, along with the more recent Home Production of Quality Meats and Sausages by the Marianskis, these are the bibles of sausagemaking, but it's hard to...

6 Replies

111 Views

Last post by Lorenzoid
Fri Apr 16, 2021 14:47
100% beef fresh sausage?

Last post by Scogar « Fri Apr 16, 2021 12:25
Replies: 9
by LinkMeAllOver » Tue Apr 06, 2021 01:16 » in Homemade Sausage Making » Sausages

First post

Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...

Last post

Post some pics and the recipe. Also what size plate did you use to grind? Temps of meat while grinding? Etc. I haven't done all beef but am hoping to try tomorrow myself, but I personally find with pork I like the ratio 70/30 and can even increase the fat a bit from there if I feel the sausage...

9 Replies

166 Views

Last post by Scogar
Fri Apr 16, 2021 12:25
Adding zingy brightness without acid for fresh sausages

Last post by LinkMeAllOver « Wed Apr 14, 2021 15:57
Replies: 8
by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Homemade Sausage Making » Sausages

First post

Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...

Last post

The maximum amount that you can use is 500ppm, or 0.5g per kg. of meat. That amount will not denature the proteins of affect the bind.

Awesome. Thanks.

8 Replies

177 Views

Last post by LinkMeAllOver
Wed Apr 14, 2021 15:57
Wrong texture everytime I try fresh/smoked sausages

Last post by StefanS « Wed Apr 14, 2021 00:46
Replies: 7
by wasuky » Tue Apr 13, 2021 04:59 » in Homemade Sausage Making » For beginners

First post

Hello guys! Well... as the subject says.

I have made 7 batches of fresh sausages and they all have ended up dry and crumbly. Last week I wanted to try a Kielbasa recipe. After a month struggling to find the marjoram I got the meat and set everything up. Ground the meat, mixed it , stuff it, smoke...

Last post

IMO-
1. over cooked during smoking or poaching
2.
Mix the meat using a regular bread kneeding machine at low speed for 3-5min.
-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste)
fat in not right stage - plus can be a lot of...

7 Replies

126 Views

Last post by StefanS
Wed Apr 14, 2021 00:46
Finding Starter cultures in Australia

Last post by Bob K « Tue Apr 13, 2021 13:06
Replies: 1
by bluc » Tue Apr 13, 2021 10:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Anyone have good suppliers in Australia For starter ciltures? Having a hard time finding anthing that is mentioned here.

Is f1 suitable for small diameter american pepperoni?

Last post

You can try checking here: or here:

Is f1 suitable for small diameter american pepperoni?

Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP

1 Replies

48 Views

Last post by Bob K
Tue Apr 13, 2021 13:06
Curing pork fat for smoked sausages?

Last post by so_not_rad « Tue Apr 13, 2021 07:38
Replies: 6
by so_not_rad » Thu Apr 08, 2021 07:00 » in Homemade Sausage Making » Sausages

First post

Hi there,
this might end up being a silly question but I gotta ask!
Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for.
Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come...

Last post

Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have fat out and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.

Thanks Redzed!
Always the...

6 Replies

151 Views

Last post by so_not_rad
Tue Apr 13, 2021 07:38
Kiełbasa Krakowska -Kraków Sausage

Last post by jens49 « Mon Apr 12, 2021 11:18
Replies: 6
by redzed » Thu Apr 08, 2021 06:44 » in Homemade Sausage Making » Sausages

First post

Kiełbasa Krakowska - Kraków Sausage

Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in...

Last post

Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.

6 Replies

163 Views

Last post by jens49
Mon Apr 12, 2021 11:18
Spanish Fuet - Unsure if this turned out right

Last post by redzed « Sun Apr 11, 2021 17:42
Replies: 11
by anrew » Thu Apr 08, 2021 16:49 » in Homemade Sausage Making » For beginners

First post

Hi guys,
This is my first batch of dried sausage, so I'm really not sure if this is what it's supposed to look like or if I missed something somewhere.

I followed the Spanish Fuet Recipe from Marianski:

Pork 100.000%
Salt 2.800%
Cure #2 0.240%
Dextrose 0.300%
Pepper 0.300%
Paprika 0.400%
Garlic...

Last post

anrew, I don't see anything wrong with your fuet. It has good colour, even drying and proper bind. Certainly does not look like a first time effort at making dry cured sausage. If to you it tastes and smells a bit funky, that is the nature of the beast. It's like Scotch whisky, might throw you off...

11 Replies

180 Views

Last post by redzed
Sun Apr 11, 2021 17:42

Homemade Sausage Making

Last post

School of Domestic Meat Processing
Topics: 5, Posts: 98

Last post: Re: Technological Videos by Maxell, Wed Dec 09, 2020 14:31

Last post Re: Technological Videos
by Maxell View the latest post
Wed Dec 09, 2020 14:31
For beginners
Topics: 434, Posts: 5155

Last post: Re: Smoking lengths with Cure? by Lorenzoid, Fri Apr 16, 2021 14:47

Last post Re: Smoking lengths with Cure?
by Lorenzoid View the latest post
Fri Apr 16, 2021 14:47
Dry Cured Meats and Sausages
Topics: 480, Posts: 6065

Last post: Re: Salame Calabrese by SMR, Fri Apr 16, 2021 16:39

Last post Re: Salame Calabrese
by SMR View the latest post
Fri Apr 16, 2021 16:39
Dry Curing with Tublin: Umai and Banquet Bags
Topics: 42, Posts: 711

Last post: Re: Dry Cured Salami came out… by Bob K, Fri Mar 05, 2021 16:29

Last post Re: Dry Cured Salami came out…
by Bob K View the latest post
Fri Mar 05, 2021 16:29
Microbiology of meat and products
Topics: 85, Posts: 947

Last post: Re: Cool Technical Paper I fo… by redzed, Wed Feb 10, 2021 19:36

Last post Re: Cool Technical Paper I fo…
by redzed View the latest post
Wed Feb 10, 2021 19:36
Hardware
Topics: 234, Posts: 2275

Last post: Humidifier Suggestions Uk by Leesel, Sun Feb 28, 2021 20:03

Last post Humidifier Suggestions Uk
by Leesel View the latest post
Sun Feb 28, 2021 20:03
Smokehouses. Construction and Maintenance.
Topics: 93, Posts: 1435

Last post: Re: Smokehouse Modification by Butterbean, Thu Feb 18, 2021 18:49

Last post Re: Smokehouse Modification
by Butterbean View the latest post
Thu Feb 18, 2021 18:49
Technology basis
Topics: 172, Posts: 1507

Last post: Re: "Anti-Oxidants - Pros and… by Bob K, Sun Sep 06, 2020 12:58

Last post Re: "Anti-Oxidants - Pros and…
by Bob K View the latest post
Sun Sep 06, 2020 12:58
Sausages
Topics: 526, Posts: 6222

Last post: Re: How NOT to make hotdogs by Lorenzoid, Fri Apr 16, 2021 15:08

Last post Re: How NOT to make hotdogs
by Lorenzoid View the latest post
Fri Apr 16, 2021 15:08
Smoked pork products
Topics: 166, Posts: 2232

Last post: Re: Boneless Pork Loin - Kass… by redzed, Tue Mar 09, 2021 18:23

Last post Re: Boneless Pork Loin - Kass…
by redzed View the latest post
Tue Mar 09, 2021 18:23
Offal products
Topics: 47, Posts: 663

Last post: Re: Kaszanka - Polish Blood S… by jjnurk, Mon Feb 01, 2021 13:34

Last post Re: Kaszanka - Polish Blood S…
by jjnurk View the latest post
Mon Feb 01, 2021 13:34
Products in blocks
Topics: 15, Posts: 124

Last post: Re: Mielonka Tyrolska - Polis… by redzed, Sat Mar 20, 2021 09:04

Last post Re: Mielonka Tyrolska - Polis…
by redzed View the latest post
Sat Mar 20, 2021 09:04
Canned meat products
Topics: 15, Posts: 151

Last post: Re: Lots of liquid loss when … by Butterbean, Tue Oct 20, 2020 00:33

Last post Re: Lots of liquid loss when …
by Butterbean View the latest post
Tue Oct 20, 2020 00:33
Fishes
Topics: 43, Posts: 339

Last post: Re: Salmon Snack Sticks by Scogar, Fri Feb 07, 2020 17:05

Last post Re: Salmon Snack Sticks
by Scogar View the latest post
Fri Feb 07, 2020 17:05
Venison and Other Game
Topics: 62, Posts: 653

Last post: Re: The McBambi by Albertaed, Wed Feb 03, 2021 02:46

Last post Re: The McBambi
by Albertaed View the latest post
Wed Feb 03, 2021 02:46
BBQ
Topics: 68, Posts: 546

Last post: Re: Brisket burgers by wkw, Sat May 23, 2020 11:49

Last post Re: Brisket burgers
by wkw View the latest post
Sat May 23, 2020 11:49
Other products
Topics: 162, Posts: 2223

Last post: Re: Curing Back Fat by Scogar, Mon Feb 22, 2021 14:32

Last post Re: Curing Back Fat
by Scogar View the latest post
Mon Feb 22, 2021 14:32
Recipes from around the world
Topics: 113, Posts: 1053

Last post: Re: Does any one have a basic… by Leesel, Sat Feb 06, 2021 17:50

Last post Re: Does any one have a basic…
by Leesel View the latest post
Sat Feb 06, 2021 17:50
Curing chambers and Related Equipment
Topics: 89, Posts: 1022

Last post: Re: Analog hygrometer recomme… by Indaswamp, Thu Feb 11, 2021 17:23

Last post Re: Analog hygrometer recomme…
by Indaswamp View the latest post
Thu Feb 11, 2021 17:23
Books&Videos of meat processing
Topics: 55, Posts: 257
Subforum:

Stanley & Adam Marianski author's corner
Last post: Re: The first book a newbie s… by Albertaed, Sat Jan 02, 2021 01:12
Last post Re: The first book a newbie s…
by Albertaed View the latest post
Sat Jan 02, 2021 01:12

Other Topics

Last post

Hyde Park
Talk about anything here as long as it is not against the rules.

Topics: 632, Posts: 8688

Last post: Re: Easter kielbasa in New Br… by redzed, Sat Apr 03, 2021 17:13

Last post Re: Easter kielbasa in New Br…
by redzed View the latest post
Sat Apr 03, 2021 17:13
Announcements
All important news and announcements will be posted here.

Topics: 23, Posts: 241

Last post: Deli Meat Specialist by Meat Capitalist, Tue Dec 03, 2019 20:21

Last post Deli Meat Specialist
by Meat Capitalist View the latest post
Tue Dec 03, 2019 20:21
Suggestions & Feedback
Something you do or don't like? Let us know. This is also the place for questions regarding this forum.

Topics: 23, Posts: 112

Last post: Re: meatsandsausages website … by sambal badjak, Sun Jan 26, 2020 07:25

Last post Re: meatsandsausages website …
by sambal badjak View the latest post
Sun Jan 26, 2020 07:25

Who is online

In total there are 15 users online :: 2 registered, 0 hidden and 13 guests (based on users active over the past 5 minutes)
Most users ever online was 241 on Sun Mar 10, 2019 21:36

Statistics

Total posts 42806 • Total topics 3556 • Total members 2243 • Our newest member BocZek

Activity over the last 24 hours

New posts 7 • New topics 0 • New users 0
In total there were 46 users :: 15 registered, 0 hidden, 4 bots and 27 guests active over the last 24 hours
Registered users: Albertaed, DanMcG, EAnna, Indaswamp, jcflorida, jens49, jrittvo, LinkMeAllOver, Lorenzoid, Markiz, NorthFork, Scogar, SMR, StefanS, ThirstyGoatAles
Bots: Bing [Bot], Google [Bot], Google Adsense [Bot], Majestic-12 [Bot]

Login • Register

Who is online

Statistics

Activity over the last 24 hours