Alright so here are the results of my first saucisson project. I have a mixed feeling about the results because it's not great but I learnt so much throughout the process that it definitly worth it. And I can eat my own Saucissons! THE RECIPE I respected my original Saucisson d'Ardeche recipe and lo...

Nice! Thank you very much for the help!

Just a question on Ph.

How do you mesure it with paper?
Do you cut one saussage and rub the meat on the paper, but you will lose the rest of the saussage... Maybe just do a small hole on one saussage and pressing would release some water?

I'm confused...

First of all hello everyone and a great thank you to everyone here. I've been reading a lot of things on this forum and spent a lot of time reading meatandsaussage.com you guys are awsome meat geeks! I've seen people starting threads on there projects and comenting at each stage. I found that very h...