Shushwap, looks like you learned a few things and also had fun. Understandably, Stuffers is not providing these classes as a community service, but nevertheless it's great that they are. And it's a good sign that the number of sausage maker hobbyists is growing in BC.

Thanks for that analysis Duckie. Your technical knowledge and analytical skills are appreciated. You are a definite asset to this forum.

utting on my "Vlad the Impaler" mindset :twisted: , I ran bamboo shish kabob skewers through adjacent links, lengthwise, and sure enough, it helped. I'm glad that the method worked for you Pato, but that was not the instruction in the recipe. Wooden skewers are a traditional way to tie off the ends...

Now as we know better I simply don´t understand why present day authors of recipes for hobby-sausage makers still leave out anti-oxidants when it has been established as a common fact that they contribute significantly to reduce the possible hazards of nitrosamines. Igor, two reasons come to mind: ...

Kiwi, so what you are saying is that you kept the salami at 19° and 90RH for three months?

I also thought that the fermentation temp was a bit low and cannot understand why you could not bring the temp up a bit. Last week I fermented some salami in a large cooler, (I think you guys call it a chiily bin :roll: )in a room where the temp was 16°. I used a 15w light bulb controlled by a dimme...

Note two items: (1) It is used with nitrates, but not with nitrites The "nuts" website appears to be only half right. From what I have read it is used with nitrates and nitrites, in order to accelerate the conversion of nitrites to nitric oxide. And since my last post I found this: http://www.acces...

I spent a bit of time today trying to find a credible scientific study relating to sodium erythorbate but ended up with nothing. There are a number if sites that warn of the dangers of the additive and list the possible side effects. But after reading several, it appears that all have taken their in...

Welcome to the forum Shuswap! Sremska (not Skremska) refers to two products from the district of Srem in Serbia: Sremska Kobasica and Sremska Salama . Here is a recipe for the kobasica: http://www.youtube.com/watch?v=FDqGzuhcPkU Have fun at the Stuffer's sausage class tomorrow and give us a review o...

I forgot the time you want us to come over?

Thanks CW. That is some scary stuff! I think I used sodium erythorbate a couple of times, but will the extra careful in the amounts in the future, or even reconsider using it again. Topic Split 092813 @ 15:39 by CW. See "Anti-Oxidants - Pros and Cons" in the "Technology Basis" forum at this link: ht...

Correction re the pH level. At 24hrs it was 4.95 and 48hrs 4.74. So the starter worked like it was supposed to.

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...