Always shake it or mix it. Nitrite has a tendency to settle. I do that with regular Cure #1 as well.

So it's basically a boneless cured, not smoked ham. What makes it "Swedish" is the way it's cooked and served. Just one of the many many ways to prepare a ham. I prefer smoked ham which is then poached to temp, sliced and eaten cold or baked with a honey glaze and served hot. Occasionally I also pre...

While sugar does act as a preservative, help in colour retention, aid in lowering the pH and enhance flavour, it is not a curing agent. It's not an essential ingredient in the meat curing process.

Do you then poach the ham?

You are right, there are so many charts, methods and different ways in measuring salt and nitrite. The problem is that the charts are based on the uptake rate if the nitrite and it's not an exact science. I simplified my brining by making an 8% brine and brining the meats anywhere from four days to ...

Lower the humidity and make sure there is air movent in the chamber. Are you running a frost free unit?

Thanks for the detailed description of the process. The sausage looks amazing. Dispelled any myths that sausage needs to be smoked at low temps and gradually raised over several hours. The recipe you followed is how sausages were made by farmers' in Poland in earlier times. Often no nitrites were us...

Keep in mind this is for a double batch, 10lbs instead of 5. Even at that, the 5lb batch called for 30g or 3 Tbsp...It was a site called Taste of Artisan. Another reason why i do not like getting recipes off the internet. But I went about the process backwards and hopefully going forward will get a...

Thanks for that Rudy. How useful are the chapters on processing and other information? Would you recommend the book to home sausage makers?

As I have read on this site about Dextrose, it seems as though this recipe was very heavy on it, 60g. The other ingredients were fairly simple. 120ml of water, 120g sea salt, 130g nonfat dry milk, 6 grams ground white pepper, 30g whole pepper corns, 12g minced garlic, 5g red pepper flakes and 120ml...

Hello again. I started off my journey on this forum almost a decade ago now but due to “situations” I have not been active in a long time. In the past several years I’ve changed from running my family business to returning to school at 45. I went to SAIT in 2019 and took the Butchery and Charcuteri...

Won't hurt to try, but keep in mind that the fruit will dry at a different rate than the sausage. I would do a test batch in in narrower casings, like a 40mm hog, and see what they look like after a 30-35% weight drop.

Welcome to the forum! From what you described, your salami fermented successfully and you've cleared the that hurdle. There are many elements in the process before you cut into it: hygiene, quality and type of meat used, amount of sugars added, temps when grinding and stuffing and temp and humidity ...

https://i.imgur.com/wMiEF03.jpg?1 Moose Hot Links This is a version of spicy Texas hot links where I substituted the beef with moose meat. The links are heavily spiced so even a gamey tasting old bull will work in this recipe. Just trim of as much fat as you can from the meat. The trimmings with co...

Your conclusions are absolutely correct. Unfortunately many recipe books and on-line sources advise using excessive amounts of sugars in the fermentation process. 2-3g per kg is usually enough to take the pH to a safe level. However let's not forget to take a reading of the starting pH of the meat b...