Bob K and redzed, thank you very much for answering my question. It is what it is - I'll leave with air packets....

Nice looking liverwurst! I have a question though... I have noticed a few air pockets on this sausage. I have the same when I make bologna or hot dogs and I do meat emulsification using my food processor. If I just grind meat through 3 mm plate twice (after grinding through 5 mm before) - I don't ha...

Bob, really good deal. Currently I use two of them but cannot pass on this deal and will get one (ort two?) more. Any idea when this code expire?
Thank you!

BBQBob said:"You have to tell your wife what I tell my wife, he who dies with the most toys wins!"
Bob, advice is taken!

I heard of this juicer and was going to buy it... Still want to buy but my wife is vetoed this attempt - at least for now: her argument is "you already have too many toys for your hobby". Really? It's never too many toys! :-) This juicer is pretty expensive if you buy it new (around $350 or so) but ...

Butterbean and redzed - thank you very much for your comments! Like I said before, I don't think that the buttermilk powder had real impact on tangy taste. The tangy taste was not really noticeable. About sausage being a little more moist: honestly, I don't know. This was my first experiment with dr...

OK... Finished my SS last Friday. Not exactly summer sausage taste but... absolutely delicious. Sausage does not have too much of tang taste (almost nothing) but taste is great. It's not exactly firm (I like slightly more firm sausage) and I think I know why: very possible fat ratio was something be...

I use binders extremely rear: only for hot dogs and bologna. I decided to use dry buttermilk for SS only- to give it a little of tang taste. Just stuffed it in 65 mm collagen natural protein casing (did not have fibrous casing on hands), placed it in the smoker at 130F for an hour. Start smoking at ...

Exactly right- it is fine, chalky consistency. As soon as you have tried it before and it did not spoil your sausage - I'll try it..... Thank you for your respond!

Happy New Year to everyone! I am going to make 6.5 kg of Summer sausage tomorrow. 50/50 pork shoulder and lean beef. I don't want to use FL-C culture this time and don't have fermento on hands so... I decided to use dry buttermilk. I could not find just "dry buttermilk" in neither of 5 supermarkets ...

Looks beautiful and tasty!

redzed, Another nice looking kielbasa from you! Wow! What a beauty... Last week I made 5 pounds swojska using one of you recipes and taste was absolutely on spot. Color was, I would say OK - medium brown. Your sausage always have such a nice red-ish color and I cannot achieve that. I usually skippin...

Thank you, redzed. It's my understanding that you added Cure 1 to "cooking" broth while is was at boiling (or near) point? I am sorry for bugging you with this but I just want to be absolutely certain on the process. Thank you again! Your help is really appreciated.

redzed, Once again: looks beautiful and very testy. Salceson was on my list to-do for last 6 month but still waiting and trying to find beef tongue on sale. $5.99 per pound a little too expensive for me but I still keep my hope... "Seasoned with salt 1.7%salt, BP .3%. garlic .5%, marjoram .15%, grou...

Thanks, redzed. I have exact size - 29-32 mm - hog casing in my stash. Perfecto!