I really can see how you can go wrong at that price, even with the $12.00 shipping

No problem with omitting them. The MSG is a flavor enhancer and the phosphates just help to retain more water. Commercially used to prevent shrinkage and profit loss.

I am surprised CW even included them in a recipe

Did you use a culture? Were you able to check the PH ? To be honest it looks like a binding issue and the mince should have gotten sticky when mixing. Are you sure the salt was added....that has happened to me

I have done a lot of canning but not with the one piece lids. Two points that Stefan made are important to minimising liquid loss and almost 100% successful seals. 1. HEAD space - a must with pressure canning 1/2 " (13-14 MM) minimum. 2. Let jars cool in pressure cooker under pressure, minimum time ...

Those look great! Butter is certainly an unusual sausage ingredient.

Here you go Scogar-
viewtopic.php?f=24&t=6387&hilit=propane+burner

No need to. Mold is aerobic and will die when vac sealed.

Jowl fat is on the soft side and should be avoided for most salamis. I would just get enough so you can separate the two types.

A thin layer of mold is all you need. If it gets too thick as you said it can simply be brushed off. To prolific of a mold growth usually indicates high humidity, to high of a temp or lack of air flow. Yes a lot of mold can effect flavor and increase drying time.

I would brush and wash the casings well, let dry and then Vac seal. If you do not remove all the mold it will get slimy when vac sealed.

I believe were quoting Igor further back in this thread. To answer your question: Welcome to the Forum! Actually Ascorbic acid is used and is approved by the FDA as a cure accelerator. However it should not be mixed at the same time as you are adding nitrites as they react violently and cause fumes....

They don't have to, however if they can drain it does speed up the drying process and helps to maintain an even temp

I have had the same problem with collagen on dry cured. They do not adhere well nor will they shrink with drying ( the non-edible variety). If natural casings (best choice) are not an option for you try protein lined fibrous casings, they will adhere to sausage as they shrink. Your sausage will be f...

Lactic bacteria occurs naturally in the carcass. After the slaughter the bacteria metabolizes available glycogen taking the pH from 7 to 6 or less. By adding sugar we feed the remaining lactic bacteria and get a further drop Because there is no oxygen to complete the breakdown to carbon dioxide and...

No freezing does not effect the quality of the salami. I am not sure how it effects cell structure other than bursting cells if it not frozen quickly. You will notice drying times and weight loss %'s to change if using fresh meat as it contains more water. Unless you use an Aw meter the weight loss ...