Homemade Sausage Making

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lamb prosciutto

Last post by bluc « Fri Aug 14, 2020 07:16
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by bluc » Fri Aug 07, 2020 06:52 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I am making lamb prosciutto. I have watched and read a few recipes for this. I really want to leave it as bone in. I have seen just pepper used after cure also seen lard and pepper used to slow drying. I like the idea of the lard but dont like idea of the cleanup at end. I have thought maybe use...

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Area Circled is flap I mean.
20200814_161429.jpg

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Last post by bluc
Fri Aug 14, 2020 07:16
Smokehouse Modification

Last post by bluc « Fri Aug 14, 2020 06:17
Replies: 1
by Butterbean » Thu Aug 13, 2020 14:17 » in Other Topics » Hyde Park

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Productive day yesterday as I had some good help modifying my smokehouse. I had designed and built this myself and though it worked like a champ there were a few things I thought could be better. I sought to increase the draw through the house so I did this by raising the roof some and then adding...

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Awesome smokehouse. One day I will make one similar👍

1 Replies

531 Views

Last post by bluc
Fri Aug 14, 2020 06:17
New Sausage Series Set to air October 1st 2020

Last post by Indaswamp « Wed Aug 12, 2020 19:31
Replies: 6
by cajuneric » Thu Jul 23, 2020 23:29 » in Homemade Sausage Making » Sausages

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Hey gang. I wanted to announce it here first (albeit a little early) that there's going to be a new sausage series called Celebrate Sausage airing October 1st 2020. There's going to be 31 episodes (one a day) and each episode will feature a different sausage from around the world. It's a true...

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I will be getting another chamber up and running here soon as well...I'll be into cheese too!

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660 Views

Last post by Indaswamp
Wed Aug 12, 2020 19:31
New member.

Last post by bluc « Wed Aug 12, 2020 05:36
Replies: 8
by bluc » Thu Jul 30, 2020 05:41 » in Homemade Sausage Making » For beginners

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Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing...

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At two weeks in my coppa and bresaola have gained weight :shock: :? not sure what happening there.

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Last post by bluc
Wed Aug 12, 2020 05:36
Smoked salt in ham making

Last post by bluc « Wed Aug 12, 2020 03:41

by bluc » Wed Aug 12, 2020 03:41 » in Homemade Sausage Making » For beginners

I am wondering just how much smoke flavour you can get by just using smoked salt in salami or salumi ham etc. Lot of the year I cant cold smoke with temps even at night over 30c. Also when when doing dry cured ham country ham can you smoke at any stage of the drying or does it have to be done...

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Last post by bluc
Wed Aug 12, 2020 03:41
Green onion sausage

Last post by Indaswamp « Wed Aug 12, 2020 02:52
Replies: 5
by Gatorgar » Mon Aug 26, 2019 13:36 » in Homemade Sausage Making » Sausages

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I've utilized the search bar to see what I can find on the amount of green onion that should go in to a batch of sausage. I didn't find anything. So, in your professional opinions, can you give me weight of green onions that will go into, lets say, 10# of Sausage?? I'll take it from there and then...

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I am from South Louisiana where green onion sausage is very popular. Here is a great example of green onion sausage. Very good recipe. The amount by weight of green onion is not given, but you can get a visual and estimate....

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Last post by Indaswamp
Wed Aug 12, 2020 02:52
Prosciutto di Nanoose

Last post by bluc « Wed Aug 12, 2020 00:41
Replies: 7
by redzed » Sun Jul 21, 2019 18:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Two days ago I cut into a ham (Prosciutto di Nanoose) that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below:

Salting The 9.5kg ham was first rubbed with a...

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Awesome.

7 Replies

2061 Views

Last post by bluc
Wed Aug 12, 2020 00:41
prosciutto

Last post by redzed « Tue Aug 11, 2020 23:48
Replies: 9
by cathouse willy » Wed Oct 17, 2018 03:13 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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So this is by far my most ambitious go at charcuterie. Using Len Poli's recipe it's just past 4 weeks of salt curing in the fridge. Next step 12 months in the chamber at 58 f and 70% rh, talk about commitment.I had the butcher remove some of the shank end and debone it as my fridge space is...

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Redzed how did the proscuitto end up?

It's all here :D :

9 Replies

2434 Views

Last post by redzed
Tue Aug 11, 2020 23:48
Prosciutto

Last post by bluc « Tue Aug 11, 2020 14:02
Replies: 102
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by LOUSANTELLO » Thu Dec 01, 2016 05:12 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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OK guys, I am ready to take the plunge, but I have no clue where to start. The chamber is empty, so I can do whatever I need to do at whatever temperature during the salting process time within the Chamber? But I do need some specifics to the whole process including cure, salt, timing, rinsing,...

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lou one page back with the shot of the hanging ham it looks like one on left has a gaping hole but the leg does not look split/butterflied. Did you tunnel around bone to remove it or did you stich it up? Also did you press after it was cured or right from start?
Awesome thread btw :D
102 Replies

34322 Views

Last post by bluc
Tue Aug 11, 2020 14:02
Storing dry cured meats

Last post by Bob K « Tue Aug 11, 2020 11:02
Replies: 9
by Sleebus » Tue Aug 01, 2017 13:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Ok, so this is probably a dumb question, but 1) this is my first time and 2) trying to avoid throwing away hard work!

So, it looks like I'm going to have one of the Lonzino done in about a week or so. Obviously I'm going to cut into it...but then what? Can I just hang the meat back in the chamber...

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Cut up the large chubs, vac seal and refrigerate...they will last indefinitely

9 Replies

3435 Views

Last post by Bob K
Tue Aug 11, 2020 11:02

Homemade Sausage Making

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School of Domestic Meat Processing
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