Walmart carries cultured buttermilk powder.

When you say hang for 3 to 4 weeks in cool place do you hang it in a refrigerator or chamber at a higher humidity? Or ? Thanks

They are traditional with he Mennonite sausage makers in Canada, in the Ontario region anyway , A local mennonite sausage maker really help me out with some pointers but no recipe, theirs is much drier and I'm gonna let a couple go a bit longer to see how they do, they do vacuum seal them when they ...

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Hello , how / what is the best way to store mennonite/ lebanon type sausage in muslin casing ,real happy with taste , texture , 34% weight lost ....But what is the best way to store , 1 month or 6 ? vacuum & freeze , or .....thanks for your help !!

1st, dry bags started 3/1/15 all at 17%-22% , look the same , wouldn't call them firm. 2nd , 1 mennonite sausage in cloth and dry bag at 22% , Mennonite sausage in just cloth at 24%-26% all started 2/17/15, chamber sitting at 78%- 80% , 50 degrees . Everything seems ok , smells good , looks good , b...

that pic was taken with door open , glass door dose not make for very good pics , it was at 78% and 52 degrees , I have mister controlled by digital controller that I can program parameters , I have it set to 77%-82%.,

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OK , Have humidity / temp chamber already running , can I cure my sausage, whole muscle meats in bags in chamber not fridge , Contacted bag co. And they didn't see why not , your thoughts would be appreciated. I am even testing a farmers sausage in muslin inside a bag at the same time as others are ...

Just got back from Meijer (grocrey store) picked up 4 ,12 pound Pork picnic roast for $1.09 per pound , vacuum pack , what cuts do you guys use for your sausage making .

http://www.fiedlermeats.com/salami/menn ... usage.html , I feel some sausage making coming up this weekend , semi dry ? any suggestions ?

Nitrates are somewhat toxic. When combined with protein and heat they form nitrosamines and those are carcinogenic.

Ok I have a little project going , my ? is ,I used cure 2 as I am making dry sausage, project is fermenting but wondering is there any reason I can't take some of the product and hot smoke it to temp . after fermenting is done and turn it into a semi dry to finish it sooner ?