Sausagemaker suggests 1oz per 100lbs, so if my math is correct, that's .06%. So maybe that is not enough to actually affect the taste.
Maybe CW can advise here.

http://www.sausagemaker.com/11085sodium ... e12lb.aspx

http://www.fao.org/ag/agn/jecfa-additiv ... ve-404.pdf

I have finished preparing a salami flavoured with chanterelle powder. While there are recipes out there for salami flavoured with king boletus (porcini, cèpe, steinpilz), I could not find a chanterelle variation. Seems that the common herb used in mushroom salami is sage, so I used some along with t...

Do you think the sumac might give a fresh sausage version a little bit of the sourness that fermenting sausage would give it? ...or maybe a touch of vinegar? Vinegar tends to make make the sausage crumbly as the meat does not bind well when it is added. I suppose a small amount may not make signifi...

Just make sure you calibrate the the tester and you will be ready to ago. You'll appreciate how easy it will be to get a correct reading. While it is too late for you to do anything about the pH now, I'd test it out of curiosity. It normally rises from the lowest point reached after fermentation. Bu...

I brought the subject up a while ago and there was little interest among the forum crowd here.http://wedlinydomowe.pl/en/viewtopic.php?p=21659&sid=ef6310b20d373e9b65f6bd85d0bdce43#21659 The recommendation by health authorities in the UK was that sausages need to be cooked to 158°F in order to be saf...

sawhorseray wrote:Just got back from Costco with three 1.75 bottles of the Kirkland vodka, $22.95ea

*#^*!#!!*^**! It's $49.95 at the Alberta Costco stores. And that is considered to be a good price.

BTW, don't tell anyone, but I distill my own. Use it for making cordials.

I think sumac is used in merguez sausage recipes. I personally don't like the stuff, but my wife does. Not too many years ago we stayed at a convent in Old Jerusalem and for breakfast each day there was the thick Mediterranean yogurt and zatar for garnish. Sumac is the primary ingredient in zatar, a...

This is what I made today: L to R, Salami Con Finferli, Cervelat, Pepperoni and a spicy salamini. All are fermenting now and I'm finally going to bed after midnight. Word of advice: "don't make four products in one day" :sad: :cry: http://img.photobucket.com/albums/v310/KMG99/Sausage%20and%20more/P1...

I use Sobieski, SKY, Polmos, Luksovova, Stoli. Don't know what you have in Vancouver. Again, it all depends what's available in your area and you enjoy. Hope this helps. Hmm, what I was looking for was the "best" vodka rather than a list. Just curious what are people's preferences. :lol: Personally...

nuynai wrote:make sure to use only the best Vodka

So, which is the "best" vodka? (wódka)

Count me in. :grin: Ever since I became pre-occupied with this hobby, I have come to accept that the more I learn and practice, the more I realize how little I know! :shock: Another go at B2 will definitely be beneficial. CW provides great bed-time reading material and it will be interesting to try ...

Thanks for the advice Andrzej, will definately take it into account. And yes, I'm Polish but have lived in Canada since I was nine years old, so that would make it, let's see, more than five decades ! But, many years ago I did spend one year in Poland on an academic exchange where I was a research f...

That is a long standing debate among people who smoke fish. In fact, I believe most people who smoke salmon around here don't use nitrite. And most recipes don't include it. But there are risks and for that reason I personally use it. I give away a lot of my smoked salmon to family and friends and f...

Andrzej, dziękuje serdecznie za przepis. I will be working on my Salami Con Finferli recipe today and use your Porcini Salami as a starting point. Will incorporate both sage and tarragon (from my garden) and use a slightly larger amount of chanterelle powder. Will post details and pics in a couple o...

Im retiring now...but a good basic italian salami recipe plus some porcini powder n tarragon.....wonderful. if u want details ill post. Its a great thing! Thanks Andrej. I am actually looking for some basis for a mushroom flavoured salami. So your post is quite timely for me. I have an unlimited am...