Search found 1954 matches

by Butterbean
Mon Jan 15, 2024 17:42
Forum: Dry Cured Meats and Sausages
Topic: Cervelat - One rendition
Replies: 1
Views: 2754

Cervelat - One rendition

Sometimes it's good to just return to basics and this was one of those times. Very good sausage and it got rave reviews. Pork Trimmings 700 g Lean Beef 200 g Fatback 100 g Ingredients Salt 28 g. Cure 2 2.5 g Dextrose 10.0 g Sugar 5 g. Ground Black Pepper 3.5 g Whole Black Pepper 2.0 g Ground Coriand...
by Butterbean
Wed Dec 13, 2023 16:17
Forum: Sausages
Topic: Kabanosy Pikantne – Spicy Kabanosy
Replies: 3
Views: 20720

Re: Kabanosy Pikantne – Spicy Kabanosy

Those look wonderful. Kabanosy is one of my favorite sausage. I was happy to find some in the fridge last night that had been forgotten and that was supper. I may give your recipe a try because a little more heat would be a good change of pace.
by Butterbean
Wed Dec 13, 2023 16:13
Forum: Sausages
Topic: Kielbasa debowiecka & szynkowa
Replies: 2
Views: 17180

Re: Kielbasa debowiecka & szynkowa

Good to be back. Thanks for the clarification. I try to give things the correct name but struggle with the polish language and resort to Google but that often sends me down a rabbit hole so appreciate the correction. As for the debowiecka, Marianki's book Greatest Sausage Recipes on page 99 just say...
by Butterbean
Mon Dec 11, 2023 15:55
Forum: Sausages
Topic: Kielbasa debowiecka & szynkowa
Replies: 2
Views: 17180

Kielbasa debowiecka & szynkowa

Using Marianski's recipes as my guide, I made both these sausages last week. For Class I meat, I used pork loin. I was pleased with the results because everyone loved these sausages but I'm often guilty of splitting hairs at times and think next time I will either use some ham in the mix to give the...
by Butterbean
Sun Mar 12, 2023 20:37
Forum: Sausages
Topic: Clip Rings
Replies: 3
Views: 2472

Re: Clip Rings

I use three different sizes. 3/4", 1/2" & 3/8". I also have a taping machine like Scogar suggests. Probably use it more than anything. And then there is always butcher's twine. double granny knot. works for most everything.
by Butterbean
Sun Feb 12, 2023 20:49
Forum: Dry Cured Meats and Sausages
Topic: Newbee with some questions
Replies: 9
Views: 8193

Re: Newbee with some questions

Redzed is more knowledgeable on fermenting than me but yes, you added more sugar from the milk and the table sugar and you could have picked some up from paprika if you used this. Did you over feed? I wouldn't say that. You just missed your target and I suspect you'll see an increase in pH with time...
by Butterbean
Sun Feb 12, 2023 20:42
Forum: Sausages
Topic: Kiełbasa Śląska - Silesian Sausage
Replies: 4
Views: 5127

Re: Kiełbasa Śląska - Silesian Sausage

Looks good. I'll try and remember to make this. I can tell from the recipe and process it is sure to be top shelf. The importance of pre-curing and keeping the meat classes separate just cannot be over emphasized.
by Butterbean
Sat Feb 11, 2023 16:38
Forum: Smoked pork products
Topic: My Bologna has a 1st name...
Replies: 5
Views: 3205

Re: My Bologna has a 1st name...

It's been my experience that bologna and other homemade luncheon meats tend to be firmer than store bought unless you add phosphates or other binders. They will also be more filling and nutrient dense ..... if that makes sense...... since they aren't packed full of water like the store bought produc...
by Butterbean
Sat Feb 11, 2023 16:25
Forum: Venison and Other Game
Topic: Venison Lunch Meat
Replies: 2
Views: 10203

Re: Venison Lunch Meat

Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich! I was pleased with the results. A foodie friend said he didn't think it could be improved on. While I don't know about that, but I have learned not rushing these processes and following the older ways ...
by Butterbean
Tue Feb 07, 2023 22:51
Forum: Venison and Other Game
Topic: Venison Lunch Meat
Replies: 2
Views: 10203

Venison Lunch Meat

This is a tweak of the Ham Sausage in Marianski's book Home Production of Quality Meats and Sausages Page 257. I basically followed this recipe but substituted cubed venison in the mix. Cured cubed pieces for 3 days along with the cured emulsion but other than that I pretty well followed the recipe....
by Butterbean
Sun Feb 05, 2023 19:54
Forum: Smoked pork products
Topic: My Bologna has a 1st name...
Replies: 5
Views: 3205

Re: My Bologna has a 1st name...

Looks pretty decent. Was the texture just off? How much water did you add?
by Butterbean
Sat Jan 21, 2023 18:58
Forum: Dry Cured Meats and Sausages
Topic: Venison Landjaeger
Replies: 7
Views: 3121

Re: Venison Landjaeger

I have a question on making dried sausage, Can I ferment the meat before stuffing into casings, I will be using #2 curing salt and F-RM-52 culture for the sausage, Reason being is that i will be filling my smoker with summer sausage and smoked link sausage and as soon as those are finished i would ...
by Butterbean
Tue Mar 29, 2022 23:47
Forum: For beginners
Topic: cleaning equipment
Replies: 19
Views: 10904

Re: cleaning equipment

I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon. if you spray after washing wouldnt you be introducing star stan or sanitizer in minute amounts into your salami? Or does this not matter? I don't see how this ...