Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing...

I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...

I have been trying to make a some spreadable ham. The whole process goes well except when I use the pressure cooker.

This is the result:

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The recipe:

1kg Pork meat - 70/30
15gr Salt
5gr Sugar
3gr Curing salt...

I've had this on my bucket list for some time but have been hesitant about making it because I didn't want something that tasted like those tinned Vienna sausages you find in the store. However, the ingredient list in the recipes I've seen has alway made me think real Vienna sausages would taste...

Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper.
Recipe is fairly straight forward
Normal :
80% pork shoulder
20% pork back fat
2.5% salt
.25% curing salt #2
.2% dextrose
1% fresh garlic
.5% black...

Hi,
Ronbo here. Intermediate sausage maker, novice salami & whole cured muscle maker.
Thank you to everyone who shares their knowledge and wisdom on this forum.

Ive made various salami three different times using Umai casings and Marianski's Art of Fermented Sausages and wisdom from this site. So...

Hi guys... first of all I must apologize since I posted this same text in another post a couple weeks ago. I just did a copy/paste to create this new post.

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I got a hog a few months ago (it went from the farm to my kitchen). I immediately broke it down and froze it. A few...

Hey guys,
Lets start by saying that I live in Thailand where the temperatures and humidity are extremely high.
I've been religiously making smoked sausages every week since I've been having a lot of free time due to Covid.
In the past couple weeks I have been having the same issue. I cure (24hrs)...

I have been looking for a recipe that will give me the flavor of a Johnsville brat. I came across this one.

I have never used phosphate, citric acid and sucrose and I don't know where to get them. Could someone tell me what those ingredients are for and if they are nessesary to use? Also if...