Homemade Sausage Making

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Peanut fed pigs

Last post by DanMcG « Sat Dec 07, 2019 11:05
Replies: 1
by Butterbean » Fri Dec 06, 2019 16:47 » in Homemade Sausage Making » Technology basis

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I mentioned something the other day about soft fat on peanut fed pigs and Redzed asked about it but I was unable to find the paper where I got the information. I knew I had bookmarked it somewhere in the computer but couldn't find it to save my life. Anyhow, I found it this morning buried in one of...

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Good read Butterbean, thanks for sharing. Funny how the best hams in the world are finished on acorns, but peanuts are not recommended. I guess it's all about the amount of oil in the peanuts.

1 Replies

24 Views

Last post by DanMcG
Sat Dec 07, 2019 11:05
Know How my Wife Feels when She's Out Shopping

Last post by redzed « Sat Dec 07, 2019 06:31
Replies: 2
by Rick » Fri Dec 06, 2019 18:01 » in Homemade Sausage Making » Offal products

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Just came home from my favorite small slaughter house with some goodies. 51.9# box of skinned jowls, whole hogs head (split), fresh hocks, skin, back fat, 1/2 gallon of blood (pig), 14# tongues, 7# snouts, couple of hearts, kidneys, and lungs. Only thing I left behind was the sequel. The sausage...

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I'm jealous!

2 Replies

26 Views

Last post by redzed
Sat Dec 07, 2019 06:31
Much Better than Ruhlman's

Last post by Butterbean « Fri Dec 06, 2019 20:00
Replies: 5
by Scogar » Fri Dec 06, 2019 14:45 » in Homemade Sausage Making » Smoked pork products

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Now I started with the Charcuterie book and I'm not one to put down my first mentor. In fact I still like the book even with the errors, I just doublecheck things before I make them. But I never have been happy with the bacon recipe in it. Each time I made the bacon I found it very difficult if not...

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Nah, your post is interesting and I'll definitely keep that in mind and appreciate advice anywhere I can but I just got away from using sugars on bacon and instead leaned more toward peppers and such. I just feel I can always sop the cooked bacon in cane syrup if I want it sweetened.

5 Replies

37 Views

Last post by Butterbean
Fri Dec 06, 2019 20:00
New Smoker Build Questions

Last post by 65valiantwin « Fri Dec 06, 2019 16:13
Replies: 4
by 65valiantwin » Mon Dec 02, 2019 21:54 » in Homemade Sausage Making » Smokehouses. Construction and Maintenance.

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Hi guys/girls,

I'm just starting a new smoker build, I'm using a proofing cabinet similar to this one as a base

I'm hoping its perfect for my needs as i needed something bigger than my masterbuilt, also, this will hold temps up to 180F and maintain humidity where I'd like. I'll be...

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Yes you do need a fresh air intake on the bottom of the smoker. The Amazen tube has to be placed close to it or else it will not burn. The intake is also necessary to create a draft allowing the smoke to exit. The proofers were designed to operate at indoor temperature so you will definitely need...

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Last post by 65valiantwin
Fri Dec 06, 2019 16:13
DK 506 Manual Clipping Machine

Last post by reddal « Fri Dec 06, 2019 16:09
Replies: 3
by Rick » Thu Nov 28, 2019 14:57 » in Homemade Sausage Making » Hardware

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I was wondering if anyone has tried this clipping machine and what they thought of it?

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I've got a similar looking machine. It works fairly well for natural casings. I've never tried it with collagen.

Takes a bit of getting used to - but definitely a lot easier than trying to get good seal from tying string.

3 Replies

270 Views

Last post by reddal
Fri Dec 06, 2019 16:09
Case Hardening?? What to do.

Last post by reddal « Fri Dec 06, 2019 16:06
Replies: 3
by adrian078 » Thu Dec 05, 2019 11:55 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi, I've just cut open my salami after about 5 weeks drying. They've hit 35% weight loss but still feel a bit squishy. After cutting one open, the middle looks a little moist and raw still (see attached pics). It smells good though.

Just wondering what to do?

Should I continue drying the rest of...

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Have made a few changes (higher humidity, took out the fan from the cabinet and use a mould culture) this time and it seems much better. The fan may have been the issue causing case hardening - if too much airflow there can be too much drying too quickly. I wouldn't increase the humidity too much....

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Last post by reddal
Fri Dec 06, 2019 16:06
Smoked breakfast sausage

Last post by Butterbean « Fri Dec 06, 2019 13:07
Replies: 5
by sausagemaneric » Thu Dec 05, 2019 16:37 » in Homemade Sausage Making » Sausages

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So,
Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth...

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Country hams are salt cured, and need to be soaked for a day or two.

True, but these are salted far beyond any country ham I'd ever tasted but this is how she said they liked them.

5 Replies

70 Views

Last post by Butterbean
Fri Dec 06, 2019 13:07
Venison Sausages

Last post by Scogar « Fri Dec 06, 2019 02:51
Replies: 23
1

2
by redzed » Tue Dec 22, 2015 04:27 » in Homemade Sausage Making » Venison and Other Game

Last month I scored some Saskatchewan whitetail venison and this past weekend made a smoked sausage and a liver sausage. The smoked sausage was made from a recipe posted on the Polish WD forum by Andrzej Kwiatek, chief technologist and instructor at the School of Domestic Meat Processing. It is a...
23 Replies

8277 Views

Last post by Scogar
Fri Dec 06, 2019 02:51
First Liverwurst

Last post by Agoracritus « Fri Dec 06, 2019 00:43
Replies: 6
by Agoracritus » Thu Dec 05, 2019 04:33 » in Homemade Sausage Making » Sausages

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I just made a few pounds of Braunschweiger (Leberwurst) for the first time. (Not really sure why I haven’t tried making it before, but probably because even though I’ve always liked Liverwurst, I don’t eat it very frequently.)

I followed the recipe (Marianski’s?) on the sister site, except I...

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Thanks for the compliments!

In regards to the air pockets, the air bubbles are actually pretty small. What looks like larger air pockets are mostly where bits of minced onion popped out when I made slices.
I used a stand mixer with the paddle attachment to do the emulsification and a vertical...

6 Replies

76 Views

Last post by Agoracritus
Fri Dec 06, 2019 00:43
[CAN] Kiełbasa Czosnkowa (garlic sausage)

Last post by redzed « Thu Dec 05, 2019 20:59
Replies: 5
by Rick » Thu Nov 28, 2019 13:07 » in Homemade Sausage Making » Sausages

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I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc.
I thought it would be nice to give this sausage...

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Thanks for posting the recipe. Looks like a good one! And with that amount of garlic it will definitely keep Dracula at bay! The one thing that I would do a bit different here is to classify the meats and grind a portion of it with a coarser plate. The reason that your friend ground the venison so...

5 Replies

406 Views

Last post by redzed
Thu Dec 05, 2019 20:59

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School of Domestic Meat Processing
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Last post: Re: Peanut fed pigs by DanMcG, Sat Dec 07, 2019 11:05

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Last post: Re: Smoked breakfast sausage by Butterbean, Fri Dec 06, 2019 13:07

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Last post: Re: Much Better than Ruhlman's by Butterbean, Fri Dec 06, 2019 20:00

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