Homemade Sausage Making

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Kielbasa Szynkowa/Ham Kielbasa

Last post by redzed « Mon Jan 25, 2021 17:49
Replies: 18
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by StefanS » Thu Mar 05, 2015 20:52 » in Homemade Sausage Making » Sausages

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Hello.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham...

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Excellent work Scogar! Now I gotta make some!
18 Replies

15241 Views

Last post by redzed
Mon Jan 25, 2021 17:49
Kielbasa Starowiejska

Last post by redzed « Mon Jan 25, 2021 17:47
Replies: 1
by Scogar » Sun Jan 24, 2021 21:05 » in Homemade Sausage Making » Sausages

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Another game changer from Marianski

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Very very nice. Did you pre-cure the meats or just follow the recipe? How about a pic of the cross section?

1 Replies

27 Views

Last post by redzed
Mon Jan 25, 2021 17:47
Fermenting with Duck

Last post by redzed « Mon Jan 25, 2021 17:44
Replies: 3
by christofaun » Sun Jan 24, 2021 17:56 » in Homemade Sausage Making » Venison and Other Game

First post

Greetings,

I'm interested in developing a fermented/ dried duck sausage. There doesn't seem to be a lot of information out there or recipes to reference so I thought I'd reach out. Has anyone ever experimented with this outside of the ubiquitous duck proscuitto ? Are there extra considerations or...

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Poultry salami is not common in NA or Europe. In Asia salami where poultry meat is fermented, smoked and cooked is common. In North America hobbyists are not advised to make salami with poultry meats because a very large percentage of the meat that is sold to us in supermarkets is contaminated with...

3 Replies

29 Views

Last post by redzed
Mon Jan 25, 2021 17:44
Ph Question

Last post by StefanS « Mon Jan 25, 2021 15:21
Replies: 2
by Loco » Sun Jan 24, 2021 20:05 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I was just wondering about the ph level, if you leave sausage in fermenting chamber will the ph just continue to drop for as long as itl is is thereor does it stop at some point? how low could it go if lets just say you had 1% dextrose in the mince?
just something i was thinking about, figure...

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About 1 g (0.1%) of dextrose per 1 kg of meat lowers pH of meat by 0.1 pH. This means that 10 g of dextrose added to meat with initial pH value of 5.9 will lower pH by one full unit to 4.9. Sugar levels of 0.5% - 0.7% are usually added for reducing pH levels to just under 5.0.
theoretically - yes,...

2 Replies

32 Views

Last post by StefanS
Mon Jan 25, 2021 15:21
Grinder Upgrade

Last post by Scogar « Sun Jan 24, 2021 20:38
Replies: 6
by Scogar » Mon Oct 26, 2020 20:20 » in Homemade Sausage Making » Hardware

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I have a manually operated Porkert #32 grinder that I motorized. I am running it on an old washer machine motor that I dropped down to around 90ish rpm with two belts and the respective pulleys. However it slips a lot more than I find acceptable at the moment. Since I invested in a used buffalo...

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Forgot to ask, do other people get this metal particulate accumulation and if so how do you deal with it?

6 Replies

452 Views

Last post by Scogar
Sun Jan 24, 2021 20:38
Christmas Smoke

Last post by seeker « Sun Jan 24, 2021 20:06
Replies: 4
by Butterbean » Mon Dec 14, 2020 21:10 » in Homemade Sausage Making » Sausages

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Seeing Stefan's sausages inspired me ...... maybe to much so as I have a fair amount of game meat in the freezer and I recently made some modifications to the smokehouse and have been wanting to see how she runs. So with these things prodding me I may have gotten a bit overzealous and bit off more...

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Hello,
I live in Alaska and have access to caribou and moose. I am looking to make Krakowska sausage with the venison. I see where you made some. What type of casing do you use? Fibrous or natural? Pretty hard to get smoke thru the synthetic type right?

4 Replies

141 Views

Last post by seeker
Sun Jan 24, 2021 20:06
Made some salceson

Last post by Albertaed « Sun Jan 24, 2021 15:33
Replies: 80
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by redzed » Mon Oct 01, 2012 20:18 » in Homemade Sausage Making » Offal products

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Made some salceson. Ended up with 5 lbs of finished product. No snouts or head meat here. Used pork feet, hock, a couple of tongues and some pork trimmings. Semi froze the skins and then chopped them fine since I did not want to wash the grinder after using it for such a small amount. Cured...

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Looks great!
80 Replies

50598 Views

Last post by Albertaed
Sun Jan 24, 2021 15:33
Bauernwurst Recipe

Last post by Albertaed « Sat Jan 23, 2021 18:29
Replies: 7
by johnmac » Thu Oct 03, 2019 19:19 » in Homemade Sausage Making » Sausages

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Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.

Mac

Last post

Hamschata do you have a recipe you’d like to share!

7 Replies

1959 Views

Last post by Albertaed
Sat Jan 23, 2021 18:29
Salame Calabrese

Last post by Albertaed « Sat Jan 23, 2021 02:56
Replies: 37
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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...

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I just took 2kgs out of the chamber. Some minor case hardening which vac will fix. I’ll be making more!
37 Replies

19260 Views

Last post by Albertaed
Sat Jan 23, 2021 02:56
First Coppa

Last post by Butterbean « Sat Jan 23, 2021 00:24
Replies: 25
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by rgreenberg2000 » Sat Nov 28, 2020 22:40 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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After a 7 day cure, I've got my first Coppa hanging in the cave . I am using the recipe that's over on Taste of Artisan (Victor, I think?), though I decided to give it a coat of paprika before casing it, just for some color. This is the first time that I've seen a beef bung, let alone stuffed one,...

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Looking great!
25 Replies

1671 Views

Last post by Butterbean
Sat Jan 23, 2021 00:24

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