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Wedliny Domowe - Meats and Sausages

Last post by dream-builder « Wed Jan 29, 2020 10:39
Replies: 2
by Bob K » Sat Feb 09, 2019 15:02

First post

For those who frequent the wealth of information that is shared on the Marianski's Meats and Sausages site the banner and link are now at the bottom of each page.

Last post

Thanks for the information

2 Replies

5207 Views

Last post by dream-builder
Wed Jan 29, 2020 10:39
How to Post Pictures

Last post by Bob K « Fri Dec 14, 2018 15:52

by Bob K » Fri Dec 14, 2018 15:52

The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.

Two free and easy sites to use are IMGUR

How to use:

Or Postimage
Just upload your photo and include the...

0 Replies

19661 Views

Last post by Bob K
Fri Dec 14, 2018 15:52
32 Sausage Making Tips To Save You Grief!

Last post by Chuckwagon « Sat Jul 05, 2014 11:40
Replies: 12
by Chuckwagon » Fri May 02, 2014 00:08

First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

Last post

Graham, here is the link to our MRI (Member`s Recipe Index). It`s loaded with goodies.
There are several of Kevin`s (NorCalKid) sausages. One of my favorites is his Mortadella sausage. It is amazing. You can check it out at this link:

Kevin has posted several recipes in the MRI. You really ought...

12 Replies

20604 Views

Last post by Chuckwagon
Sat Jul 05, 2014 11:40

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Last post

Tying Sausage Links

Last post by sambal badjak « Tue Sep 24, 2013 05:54
Replies: 8
by markjass » Sun Sep 22, 2013 14:56

First post

Great. I tend to tie a bit of string around each twist to get around the problem.

Markjass

Last post

Why didn't I think of that?

So simple and yet, it will solve the issue !!

Thanks guys

8 Replies

12009 Views

Last post by sambal badjak
Tue Sep 24, 2013 05:54
Keeping Sausage-Making Simple

Last post by el Ducko « Mon Sep 23, 2013 04:50
Replies: 14
by Chuckwagon » Tue Sep 10, 2013 10:19

First post

Keeping Sausage-Making Simple

Many folks, who look at our site, have said it becomes too technical too quickly. Many are disappointed and even quite astonished to learn how quickly a certain topic may turn into some sort of controversial science. Learning this, many people decide not to become...

Last post

Hey Duckster....
Are you still peeling your M&M's? Yup. ...but, like Markjass says, I keep it simple. I run 'em through the grinder after I run the sausage meat mince, instead of using rice like Ross suggests. Stuffing is optional, as is candy coating.

Another option is making them sausage shaped...

14 Replies

12089 Views

Last post by el Ducko
Mon Sep 23, 2013 04:50
The Preservation Of Sausages

Last post by sambal badjak « Sun Sep 22, 2013 14:49
Replies: 11
by sambal badjak » Sun Sep 08, 2013 10:22

First post

I've done a pretty thorough search to make sure I am not asking questions that have been asked a million times before.
But if it turns out I am not a very good searcher, then please provide me with the appropriate link!

Anyway, here is the story and the queries:
I am planning on making some fresh...

Last post

.
Topic Split by CW 092213@19:40. See What is Aw? in Fermented Sausage Forum.

I finally got around to making another batch of sausages.
I roughly used a recipe for italian sausage and added nitrite to part of the batch.
I smoked those for about 10-11 hours. That was not really the original plan...

11 Replies

12481 Views

Last post by sambal badjak
Sun Sep 22, 2013 14:49
Stuffing 22 MM casings

Last post by Chuckwagon « Fri Sep 20, 2013 07:48
Replies: 8
by Krakowska » Thu Sep 19, 2013 14:38

First post

Hit the wall fellas, Making pepper snacks and using a #10 hand grinder for stuffing. Made hundreds of lbs of polish in 32-38 mm casings with no problems. Having a lot of problems right now with this project. Did it once before and had no problems stuffing the calogen casings. TODAY it is a problem....

Last post

Tim Hewitt wrote: I've not been doing this very long, but do know you should follow the advice of guys like CW on this forum. It's been a lifesaver for me.
Tim, that is very kind of you to say that! Thank you pal. :wink:
Best Wishes,
Chuckwagon

8 Replies

5844 Views

Last post by Chuckwagon
Fri Sep 20, 2013 07:48
Fat levels

Last post by ssorllih « Fri Sep 13, 2013 14:54
Replies: 8
by gurkanyeniceri » Wed Jul 31, 2013 01:09

First post

Hi Guys, long time no see.

I am trying to convert some of your amazing recipes to halal/kosher using only beef chuck meat.

If a recipe says pork shoulder, this means AFAIK 20% fat already exist in the meat. That is if 1Kg of pork shoulder, 200g of fat is there or at least expected to be there....

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Tim, Do you not understand the statement? Pork has a more delicate and slightly sweet taste and beef has a more robust flavor. I often use just salt and black pepper for seasoning pork but for seasoning beef I often add the more pronounced flavors of rosemary and garlic. Sage does not work well...

8 Replies

6669 Views

Last post by ssorllih
Fri Sep 13, 2013 14:54
Duck breast skin - help me design or make a sausage.

Last post by eightysixCJ « Sat Aug 31, 2013 14:15
Replies: 6
by markjass » Sat May 18, 2013 05:39

First post

Just taking a break. I am cooking for 8 tonight. I am doing a Cassoulet. It is a french style country cassorole. Instead of pancetta (mine is not ready) I am using cured pork belly (not cooked or smoked). I am also using my cooked cured chorizos and duck breast insted of duck leg confit I am using...

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Ah, I know what your are talking about. Thank you very much Chuckwagon.

Tom

6 Replies

5621 Views

Last post by eightysixCJ
Sat Aug 31, 2013 14:15
what is the easiest to smoke for a beginner?

Last post by ursula « Mon Aug 12, 2013 14:55
Replies: 10
by sambal badjak » Sat Aug 10, 2013 08:52

First post

I am just wondering what would be the easiest thing to smoke for someone who has only done some stove top smoking (you know, one of those things you put on the stove top, throw some wood chips and smoke fish or chicken or whatever for an hour, maybe 2 maximum)

Basically the set up I got:
- a...

Last post

°°°°°°°°°°°°°
Found it!
Thanks
Ursula

10 Replies

6860 Views

Last post by ursula
Mon Aug 12, 2013 14:55
Your own casings?

Last post by Chuckwagon « Thu Aug 08, 2013 11:35
Replies: 19
by ssorllih » Sun Aug 04, 2013 17:26
1

2
First post

I wonder if a washing machine wringer or a pasta roller would work to turn guts into casings?

Last post

Witt, I understand completely, believe me. I wish more people felt like you do. I was raised by cattle ranchers and I slept with 'em more than a few times, tended the critters, and even sang to them. I abhor the inhumane treatment of any animal. My hat is off to you Witt. :wink:

Best Wishes,...
19 Replies

12840 Views

Last post by Chuckwagon
Thu Aug 08, 2013 11:35
need help fast about to make krakowska kielbasa casing

Last post by ursula « Thu Aug 08, 2013 09:35
Replies: 3
by king kabanos » Wed Aug 07, 2013 16:41

First post

hi i am going to make krakowska kielbasa and the fist time using fibrous casing but i did not know that they are not edible and mine are mahagony red color casing. when i stuff them and smoke them do i peel the casing off??? and then slice it or what?? or do i need to get a differnt casing for...

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KK,
I used fibrous for the first time recently. Really like them. Jan's right - you really need to stuff them tightly.I don't think you can burst them! I found that the last part that remained in the stuffer needed to be pushed in by hand and pressure put on to keep them tight.
They take on smoke...

3 Replies

3526 Views

Last post by ursula
Thu Aug 08, 2013 09:35
how to get kielbasa to come out brown instead of dark red

Last post by crustyo44 « Sat Aug 03, 2013 09:06
Replies: 13
by king kabanos » Thu Aug 01, 2013 17:47

First post

i have seen some kielbasa in my local polish deli and some of them are light brown and when i make kielbasa it comes out reddish with a little bit of brown or all red. like kielbasa jalowcowa do you just smoke it for less time and then start baking it or what? another question i am going to start...

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KK,
The sausages in the bowl are my house style Csabai. Cure #1, Genuine Hungarian Paprika and cold smoked with Australian hardwood.
The last photo are Stiffolder, Cure #2, Genuine Hungarian Paprika and cold smoked over several days with drying in between. Smoked again after 7 days.
The only wood I...

13 Replies

11966 Views

Last post by crustyo44
Sat Aug 03, 2013 09:06
When is it safe not to use nitrite/nitrate?

Last post by Chuckwagon « Thu Aug 01, 2013 19:17
Replies: 11
by sambal badjak » Fri Jul 26, 2013 10:29

First post

I know this has been asked a couple of times, bu it is still confusing me somewhat.
There seem to be a number of conflicting opinions about:

Anyway, the main reason for asking is that I struggle to get a cure/curing sal/tnitrate/nitrite etc (see other post of today as well).

Am I correct in the...

Last post

Glad to hear it Sambal! Now there's nothing stopping you! Good luck.

Best Wishes,
Chuckwagon

11 Replies

8666 Views

Last post by Chuckwagon
Thu Aug 01, 2013 19:17
Instant cure S

Last post by crustyo44 « Fri Jul 26, 2013 11:33
Replies: 1
by sambal badjak » Fri Jul 26, 2013 10:16

First post

I managed to find some cure from Freddy Hirsch (a South African supplier) and it is called Instant cure S?
Does anyone know it or how to work with it as the infoon the package is not very clear.
It contains:
Salt
Dextrose
Sucrose
Curing agent (salt preservative Sodium Nitrite)
Sodium carbonate...

Last post

Hi Anne-Marie,
I believe that the Freddy Hirsch range of spice and/or cure mixes is made by Crown National
in South Africa. Just Google their head office email addres, either Jo-burg or Pretoria.
Many months ago I emailed them with a request for information in regard to their Biltong spices. They...

1 Replies

4328 Views

Last post by crustyo44
Fri Jul 26, 2013 11:33
My continual quest for a cured cooked merguez

Last post by Chuckwagon « Fri Jul 12, 2013 23:34
Replies: 3
by markjass » Fri Jul 12, 2013 12:30

First post

Apart from duck and venison (treat meats) my favourite meat is lamb. Over the past few years it has been very expensive because its price is export driven. Over the last year its price has come down. There are two things that got me into sausage making, my quest for a decent merguez sausage and the...

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Mark, that's a beautiful sausage! Well done pal. I'll bet it has a flavor of all it's own eh? How is the moisture content? How do you serve it?

Best Wishes,
Chuckwagon

3 Replies

5486 Views

Last post by Chuckwagon
Fri Jul 12, 2013 23:34
Questions and thoughts on making fermented Sausages

Last post by markjass « Tue Jul 09, 2013 10:01
Replies: 2
by markjass » Tue Jul 09, 2013 09:15

First post

The thought of producing fermented sausages makes me a bit apprehensive and excited at the same time. This revolves around the challenge, being able to make things that I want to, but are unable to get hold of and producing fine quality products. It is the health and safety issues of fermented...

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Thank you CW. I like to get my teeth into projects. Before starting things I want to know a lot (in the past it has been suggested to me that I over-read when doing study). Before I get into projects I like to be well prepared. I can and do find solutions when things start to go in unexpected...

2 Replies

2524 Views

Last post by markjass
Tue Jul 09, 2013 10:01
Cured air dry bacon - when is it safe and humidity?

Last post by ssorllih « Mon Jul 08, 2013 14:23
Replies: 1
by markjass » Mon Jul 08, 2013 09:36

First post

I cured a 1kg piece of pork shoulder in the fridge for 18 days. I am planning to use it as bacon. It had 2.5 grams of cure number 1 and 28 grams of salt. It has been in my curing in my garage and then into my curing chamber which is set at 12 degrees C. The humidity in the chamber has drifted up to...

Last post

Mark when that meat gets down to 700 grams it is still going to have 30 grams of salt in it. That will be 4.2%. That is going to be very salty. In terms of safe I doubt that it will support pathogenic bacteria and I can't imagine that it will spoil. You might read a bit about country hams.

1 Replies

2213 Views

Last post by ssorllih
Mon Jul 08, 2013 14:23
What is fresh bacon. Is it pork belly or is it something els

Last post by crustyo44 « Sat Jun 29, 2013 09:46
Replies: 7
by markjass » Wed Jun 19, 2013 14:45

First post

Here is the Recipe for Jadgwurst that is on the sister site

Jadgwurst - German Hunter`s sausage

Meats Metric US
lean pork butt 500 g 1.10 lb.
lean fresh bacon 500 g 1.10 lb.
Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
Cure #1 2.5 g 1/2 tsp.
pepper 1.0 g 1/2 tsp.
coriander 1.0 g 1/2...

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I agree with Patrad, I would have used just plain fresh pork belly for the jagdwurst.
After all, in the early days it was made by hunters ( hence the name) in the field, they didn't have time to cure it.
The jagdwurst nowadays probably isn't even close to the earlier versions that was made by...

7 Replies

5686 Views

Last post by crustyo44
Sat Jun 29, 2013 09:46
To Fatty Sausage

Last post by Cabonaia « Thu Jun 20, 2013 22:41
Replies: 1
by markjass » Thu Jun 20, 2013 12:28

First post

To Fatty Sausage

For the last few days the weather has been bad. It has been about 6 degrees all day with horizontal sleety/rainy showers. It looks like we will be lucky and will miss the heavy snow. Anyway I have decided to experiment and make a odds and sods sausage. My recipe

Pork Belly 350...

Last post

Hi Mark - I made some fuet recently with soft fat, and though the taste is great, it is greasy and doesn't feel good in the mouth. Unlike what you made, fuet is a dried sausage, so I have very tasty but very greasy Spanish salami. :( It works well in cooking, but sadly not eaten by the slice.

A...

1 Replies

2307 Views

Last post by Cabonaia
Thu Jun 20, 2013 22:41
Making my first load of Panacetta

Last post by Chuckwagon « Thu Jun 20, 2013 17:02
Replies: 16
by markjass » Sun May 05, 2013 08:21
1

2
First post

Was at a farmers market and Panacetta was being sold At $9 nz for 250g nice stuff, but there were one or two additaves that I have yet to look up. I do not know the source of his pork.

I know that top of the range free farmed pork boned belly can be bought at $18 a kilo (sure I have to order it...

Last post

Verrrrry nice Mark! Beautiful color.
Congrats.

Best Wishes,
Chuckwagon
16 Replies

14405 Views

Last post by Chuckwagon
Thu Jun 20, 2013 17:02
Grinding into casings

Last post by Edward Ronald « Mon Jun 17, 2013 10:02
Replies: 9
by patrad » Thu Apr 18, 2013 21:18

First post

Hi,
I've been making fresh Polish and Italian with my Dad and Grandfather for many years now. We always usually just cube up pork butt, add spices, let refrigerate for a few hours, then grind into hog casings. Only recently have I been exposed online to the methods of grinding first, adding more...

Last post

Kidney plate works good, but they also sell plates with big regular holes.
I bought a plate on e bay, advertised hole size 3/4 inch, but in reality it's 13/16 . (.812)
Joe

This is cool and attractive. I checked its quality its really nice and affordable. You shared nice and quality item. I never...

9 Replies

7906 Views

Last post by Edward Ronald
Mon Jun 17, 2013 10:02
Beginners! Make Your Own Ham

Last post by Edward Ronald « Mon Jun 17, 2013 09:59
Replies: 6
by Chuckwagon » Sun Oct 10, 2010 02:18

First post

Make Your Own Boiled Cured Ham
Hobble Creek Hog Leg by Chuckwagon
For years, brine-soaking whole-muscle meats to preserve them was just about the only method used by home hobbyists. Often their centers would begin to spoil before the salt-cure penetrated the meat sufficiently, especially if the...

Last post

I have made ham out of pork butts several times and enjoyed it. It's not as lean as a shank ham but just as tasty. I brine them for a few weeks then smoke.

Can you show Pics of your ham ? I want to check its features and design. I always search unique and quality stuff.

6 Replies

14695 Views

Last post by Edward Ronald
Mon Jun 17, 2013 09:59
Hog Jowls And Bacon

Last post by Chuckwagon « Wed Jun 12, 2013 05:42
Replies: 53
by Doug » Wed Apr 24, 2013 02:04
1

2

3

4
First post

Hello All,

Chuckwagon, thanks for the email. I figured out why my bacon would not cure. My garage refrig. at any setting - the temp is always 25 F. Took care of that!

I just picked up 6 hog jowls for 0.69 cents a pound. I don't know for sure what to do with it - all I know is that it was priced...

Last post

Hi Doug,
Sorry to hear about the lost in space episode!
Why not do what Ross and I do? We simply compose everything we'd like to say, in a word document format. (as if you were writing a letter in a blank document).
The whole process would go like this:
1. In a Word document, write your...
53 Replies

36938 Views

Last post by Chuckwagon
Wed Jun 12, 2013 05:42
Emulsified Meat

Last post by huckelberry « Sun Jun 09, 2013 08:55
Replies: 2
by grasshopper » Sat Jun 08, 2013 17:20

First post

For me this all started with my wife's Kitchen aid. I purchased the meat grinder attachment. Equipment has advance since then. So looking at Nor cal's recipe for mortadella and emulsifying the meat. I think I am back to the kitchen aid for emulsifying the meat. I have a 5- lb stuffer and #12...

Last post

I'm sure you've probably already tried it but I'm gonna put my 2 cents in anyway, simply because I ran in to the same problems the first time I tried to make hot dogs.
I burnt up two processers trying to get it right, and what I've found is... first off, if your dead set on using the food...

2 Replies

5789 Views

Last post by huckelberry
Sun Jun 09, 2013 08:55
Currywurst to pork loin to Currywurst rolls

Last post by ssorllih « Fri May 31, 2013 13:50
Replies: 8
by markjass » Thu May 30, 2013 13:50

First post

It has been a while since I have made any brats. I decided to make some currywurst's. Yesterday I made te sauce. This morning, I ground the spices. My plan was to venture out and buy some pork and do my weekly shop. I looked out of the window, the sleet/hail/rain had stopped the wind backed off and...

Last post

Mark those look terrific..

8 Replies

4940 Views

Last post by ssorllih
Fri May 31, 2013 13:50
Pork ham suggestions

Last post by Cabonaia « Thu May 30, 2013 21:55
Replies: 11
by Butterbean » Wed May 22, 2013 15:04

First post

I dry cured some hams from some pigs I raised but have one ham in the freezer and need to do something with it and need some direction, suggestions but mainly some inspiration. It weighs around 30 lbs so I could make several things with it. Any suggestions would be appreciated.

Last post

Butterbean I don't know if that is weird. I worked in a restaurant that had a cook named Billy Ray who had it real bad - couldn't eat even when he got home. He would get skinnier and skinnier as the days went by, then take some time off to fatten up. Me, I'm the opposite. By the time I'm done...

11 Replies

8649 Views

Last post by Cabonaia
Thu May 30, 2013 21:55
cured brined chicken breast. Smoke then poach or poach then

Last post by Butterbean « Fri May 17, 2013 21:01
Replies: 6
by markjass » Sat May 11, 2013 01:41

First post

I have just cured and brined (21 sal) some chicken breasts for 2 hrs. They are skinless. I want to poach the breasts. Outside air temperature is 17 degree C and the temperature inside my cold smoker is about 19 degrees C (well into the danger zone). I plan to cold smike the skinless breasts for two...

Last post

I'm glad its not just me. There are only a few things I cold smoke. I view it as a way to dehydrate certain foods and to add the smoke to it. I read an interesting article from the Food Safety people in the UK and they were saying that one of their main concerns is people cold smoking fish without...

6 Replies

7577 Views

Last post by Butterbean
Fri May 17, 2013 21:01
To cure or not

Last post by markjass « Sat May 11, 2013 12:30
Replies: 8
by Tom J » Thu May 09, 2013 18:35

First post

Good morning all.

Need some info on shipping sausages. A daughter has requested I ship her some Brats for my grandson home coming party from Afghanistan.
I can truly see snakes in the water as I have zero experience in shipping sausages.
As this would be A fresh sausage for me (no cure) and the...

Last post

Many a year ago I nursed a person with Tetatnus, they died horrably. It had, and I am sure still has a profund effect on the family and all the health care workers involved. The person had never had a simple innoculation. Death from tetanus is not the same as death from botulism (I have never seen...

8 Replies

5940 Views

Last post by markjass
Sat May 11, 2013 12:30
Hog casing, Collagen casing and ethics

Last post by Big Guy « Fri May 10, 2013 19:27
Replies: 9
by markjass » Thu May 09, 2013 15:11

First post

I continue on with my quest for producing a cured, smoked lamb sausage (I could write an essay on my frustrations about this. I tell you what, on my next day off I will write on my saga). Back to this post. I make a lovely lamb, garlic and rosemary fresh sausage. I like it, and other people tell me...

Last post

Make sausage links with hog cases and make some sausage patties for those who can't/won't eat pork. problem solved

9 Replies

7379 Views

Last post by Big Guy
Fri May 10, 2013 19:27
Pickle Eggs in Fermented Vegetable.

Last post by nuynai « Tue May 07, 2013 02:47
Replies: 9
by Tom J » Sun May 05, 2013 18:01

First post

Question about food safety.

I was thinking about brimming (pickling) hard boiled eggs in with my fermented vegetables, mostly in my chilies.
Dose anyone know if this would be unsafe?
If not, at what time should the eggs be put in the brine? As in the be gaining or after the fermentation of the...

Last post

Go and type in Amish Mustard Eggs on Google. I tried to get the recipe and attach it but I'm computer illiterate. Only thing is, when I made them I had to use 4X the amount of horseradish. Very tasty. Went real quick at the house. The recipe is basic and could be easily adjusted to your tastes....

9 Replies

8647 Views

Last post by nuynai
Tue May 07, 2013 02:47
Chorizo fermentation temp !!

Last post by Chuckwagon « Sun May 05, 2013 22:36
Replies: 23
by ped » Mon Apr 22, 2013 10:10
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2
First post

Morning all

Hope you can help?, I have made my first batch of Chorizo, the recipe advised to ferment at 70 deg, but as it is my first time I haven't sorted the fermenting chamber out to give constant temps yet so they have fluctuated up and down according to the ambient temp outside the chamber,...

Last post

Ped ol` bud,

There are two practical and economical methods for killing the bugs in meat during fermentation. In simplest terms, one is to limit the available water (Aw) until the humidity level drops below 0.85 on the USDA Aw (simple) Scale. The Aw level indicates how tightly water is bound in...
23 Replies

18419 Views

Last post by Chuckwagon
Sun May 05, 2013 22:36
Stuffer?

Last post by Chuckwagon « Sun Apr 28, 2013 09:38
Replies: 25
by Rtasma » Fri Mar 22, 2013 14:40
1

2
First post

I'm looking to purchase a stand alone stuffer. Which is better? The vertical type or elbow type? Are they easier to use than grinder attachment?

Last post

Nice goin' Duckster!
25 Replies

24261 Views

Last post by Chuckwagon
Sun Apr 28, 2013 09:38
Salometer - puzzling label

Last post by Baconologist « Fri Apr 26, 2013 21:09
Replies: 14
by Tatoosh » Wed Apr 17, 2013 16:57

First post

I purchased a Salometer from Allied Kenco so that I could do a better wet cure ham. I was surprised when it arrived. It was labeled as Per Cent Scale For Salt or Brine 60F and runs 0 to 100. So I take it I should treat those as the degrees discussed on this website in various places, not actual...

Last post

Distilled water should be used.

Some other points to consider.

1. Temperature of the brine should be the same as specified in the brine table being
used. A 60°F Salometer will not give a correct reading at 38°F and vice versa.

2. Brine should be tested only in a straight walled cylinder of...

14 Replies

10341 Views

Last post by Baconologist
Fri Apr 26, 2013 21:09
Salt Pork

Last post by Chuckwagon « Fri Apr 26, 2013 11:48
Replies: 4
by YooperDog » Wed Apr 24, 2013 16:22

First post

Did my first try at making salt pork using the trimmings from my pork bellies after squaring up slabs. I used Bad Bobs Bacon Balm for the salt pork and cured them for two weeks, over hauling half way through. I rinsed and cleaned excess salt, hung to dry for a day and then started to cold smoke....

Last post

Yooper, I had so much trouble with imageshack that I had to finally go to photobucket. It works perfectly and its easy too. Here's a link:

Best Wishes,
Chuckwagon

4 Replies

3985 Views

Last post by Chuckwagon
Fri Apr 26, 2013 11:48
Help me understand this

Last post by ssorllih « Sun Apr 21, 2013 00:08
Replies: 3
by markjass » Sat Apr 20, 2013 12:03

First post

Had time to kill in a supermarket and looked at the label of a mass produced sausage.

Meat 88% (Beef, Pork), Water, Salt, Dextrose, Spices, Mineral Salts (450, 451), Preservative (223), Spice Flavouring, Edible Casing.
Dairy Free

Energy (kJ) 1187
Protein (g) 14.9
Fat - Total (g) 24.6
- Saturated...

Last post

Mark I see now that the number are per 100 grams. So 800 mg sodium per 100 grams would indicate about 2 grams of salt per 100 grams so about 20 grams of salt per kilo. about 2%

3 Replies

3093 Views

Last post by ssorllih
Sun Apr 21, 2013 00:08
A thought on smoking

Last post by Butterbean « Sat Apr 20, 2013 18:21
Replies: 4
by Butterbean » Fri Apr 19, 2013 03:39

First post

I stepped in my smokehouse today for a few minutes and when I left my clothes smelt quite smokey in spite of the fact the smokehouse has not been used in a week. This got me to thinking if it would be possible to cold smoke some cheese in the house without even lighting a fire only relying on the...

Last post

Pulled the cheese out this morning and YES it works like a charm. I've put it in a bag and am going to let it sit in the fridge for a day to let the flavors equalize. BTW - I think one day is plenty of time.

4 Replies

3054 Views

Last post by Butterbean
Sat Apr 20, 2013 18:21
Common German Casings

Last post by Chuckwagon « Sat Apr 20, 2013 04:19
Replies: 1
by patrad » Fri Apr 19, 2013 19:02

First post

I'm trying to figure out what are the long thin casings I see used mostly by Germans. In Germany, they seemed to be quite common. Here in Chicago, I've only had them at German festivals as Bratwurst or Currywurst. Sometime advertised as meter long sausage.

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Would that be 20-22...

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Yup! :mrgreen:

1 Replies

2351 Views

Last post by Chuckwagon
Sat Apr 20, 2013 04:19
The Small Shop In Today's Economy

Last post by patrad « Fri Apr 19, 2013 21:32
Replies: 20
by huckelberry » Wed Oct 10, 2012 13:08
1

2
First post

I read the artical sometime back and find it disconcerting that in a place that has had the opportunity to enjoy the rewards of true artists so recently, would be allowing this to happen.
Soon the art will fall by the wayside and just like the good old U.S.A. only large facilities concerned with...

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Here is my cousin's small business in Wisconsin as well
20 Replies

14471 Views

Last post by patrad
Fri Apr 19, 2013 21:32
General Question On Recpie Books

Last post by ssorllih « Fri Apr 19, 2013 02:08
Replies: 6
by Krakowska » Thu Apr 18, 2013 15:29

First post

I have been using Rytek Kutas Great Sausage recipes for many years, the original 1984 edition. Works well for the simple things I do. Was thinking of buying Home Production of Quality Meats and Sausages by Stanley Marianski. Question is: Does this book only come in a soft cover, I'm so used to...

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I can't say that I have ever wasted money on a book. Some are much more useful than others but they are all worth the $$$.

6 Replies

4781 Views

Last post by ssorllih
Fri Apr 19, 2013 02:08
Beginner Needs Advice

Last post by Chuckwagon « Wed Apr 10, 2013 11:16
Replies: 10
by pignout » Wed Jan 30, 2013 02:54

First post

Hello all, I need some help before I drive myself to drinkn (which in my case maybe a good thing). My background for the most part comes from BBQ'n and smoking fish, but am ready to try this sausage and curing thing. I need to buy everything but dont know what to buy? a am looking at the Lem # 32...

Last post

Grasshopper wrote:
On the stuffer you will need 3/8 ID or 1/2 OD stainless stuffing tube. Use on sheep casing and meat sticks. I don't think it comes that small of tube on the stuffer.
Mike, you are absolutely correct. If you want to make kabanosy, you'll have to have one. I made my own by...

10 Replies

9137 Views

Last post by Chuckwagon
Wed Apr 10, 2013 11:16
White spots on smoked sausage

Last post by Big Guy « Mon Apr 08, 2013 12:48
Replies: 5
by kielbasanjo » Sun Apr 07, 2013 22:07

First post

Hello

This questions has probably been asked before, but I would appreciate some help. Every time I smoke my sausage, I get white spots on the end products. I making sure the sausage is good and dry before I start applying smoke.

I usually keep the sausage in the smoker at 130F/damper wide open...

Last post

A picture would say a lot. Could it be that your sausages are touching each other, this causes a white spot as the smoke doesn't colour that area .

5 Replies

10782 Views

Last post by Big Guy
Mon Apr 08, 2013 12:48
Juniper Berries & Gin

Last post by el Ducko « Sun Mar 24, 2013 13:29
Replies: 15
by Tom J » Tue Mar 19, 2013 15:47
1

2
First post

Where I live we have Juniper bushes and juniper trees.

Are Juniper Berries just Juniper Berries when used for seasoning? And if pick from the plant do they need to be dried before using?

Thanks

Tom J

Last post

Well Tom, if it was indeed a juniper berry that you bit into, it appears you have an allergy to them. What did the medical professionals conclude? I bet it wasn't Take two gins-and-tonics and call me in the morning.

Maybe you could switch to piñon nuts. We used to love eating 'em (roasted) in the...
15 Replies

11519 Views

Last post by el Ducko
Sun Mar 24, 2013 13:29
Recipes

Last post by Chuckwagon « Thu Mar 21, 2013 09:00
Replies: 5
by Rtasma » Wed Mar 20, 2013 19:24

First post

I am a beginner! Can I take any fresh sausage recipe and add cure to it and smoke it? Just curious.

Last post

Nice to have you with us Rtasma. :wink:

5 Replies

3646 Views

Last post by Chuckwagon
Thu Mar 21, 2013 09:00
Update on meat tumbler

Last post by Determined « Tue Mar 19, 2013 05:14
Replies: 3
by Determined » Tue Mar 19, 2013 03:11

First post

After testing out my creation. Homemade meat tumbler and ham press, I decided to share the results as I had several people inquire about what I was attempting.
Calving season has began so things have been busy. add to that the fact that I had no idea what a photobucket was or how to post a picture,...

Last post

Good point on the plexi glass, food grade or not I agree who knows what might leech out of it when near boiling.
There is a good size maple tree that has been standing dead for a few years with the syrup trees out back, just might have to saw it up after we finish putting the taps in this week.
Dave

3 Replies

6735 Views

Last post by Determined
Tue Mar 19, 2013 05:14
Instacure equivs

Last post by cbrace « Sat Mar 16, 2013 19:02
Replies: 9
by cbrace » Wed Mar 06, 2013 08:50

First post

Hi y'all,

I have a copy of Ruhlman's Charcuterie which uses Instacure #1 or #2 in various recipes, and I trying to sort out how to deal with this stuff, as where I live (the Netherlands), curing salts appear to be sold differently. Here we have Coloroso , which is white and contains 0.6% sodium...

Last post

From what I've learned, it appears nitr a te salts are regulated in Holland and only available for industrial use . Hence a #2 equivalent is not readily available.

From what it appears, some people here just use Coloroso salt (nitrite only) for everything, cures long and short.

This was explained...

9 Replies

16146 Views

Last post by cbrace
Sat Mar 16, 2013 19:02
Wife brought home 2 butts and a large porkloin

Last post by Bubba « Sat Mar 09, 2013 00:28
Replies: 3
by CrankyBuzzard » Fri Mar 08, 2013 22:25

First post

So, as the title says, I'm sitting here with an 8 pound pork loin and 2 butts that weigh 16 pounds combined!

I know, not a BAD thing, but she said make something different!

She loves Canadian bacon so I think I'll cure the loin and then crust it with cracked black pepper corns prior to a little...

Last post

Split it in two portions
Consider also making a lunch meat like mortadella, using one of NorCal Kid's recipes. Easy, and you get quick results.
I second that suggestion :lol:
and the other half
Consider a chaurice

3 Replies

3455 Views

Last post by Bubba
Sat Mar 09, 2013 00:28
In a cheeky mood...

Last post by cbrace « Thu Mar 07, 2013 23:20
Replies: 2
by cbrace » Thu Mar 07, 2013 21:54

First post

Hi y'all,

I realize this is a Sausage Forum, so I beg your indulgence while I get up to speed first with some whole muscle cures. I promise to start grinding soon.

I had excellent results with duck prosciutto and was up for a fresh challenge. From an artisan butcher I discovered at a local...

Last post

Almost all of the recipes in that book are Brian Polcyn's. I stand corrected, thanks.

The reviews of Salumi on Amazon are decidedly mixed.

2 Replies

2848 Views

Last post by cbrace
Thu Mar 07, 2013 23:20
cooking a raw ham

Last post by ssorllih « Wed Mar 06, 2013 01:36
Replies: 13
by Doug » Fri Mar 01, 2013 02:47

First post

Hello All,

Need some advice on roasting a boneless raw ham - 10.8 lbs.

Brine? If so, using what ratio of salt/cure ?

A rub? if so, what recipe - pre-packaged?

I took the hock off - it looks like a large basketball all tied up.

It has been frozen 14 days at -15 F. (so, no trich.)

Thank you,...

Last post

Chipotle peppers are simply smoked jalapenos and chili powder is a mixture of several spices. and I am always suspicious of sea salt because nobody will say where in the world the sea was.

13 Replies

9286 Views

Last post by ssorllih
Wed Mar 06, 2013 01:36
Which mondostart culture similar to bactoferm T-SPX

Last post by Walleye1 « Tue Mar 05, 2013 19:06
Replies: 9
by tobertuzzi » Sun Mar 03, 2013 06:32

First post

Hi,
New to the forum, but wow this site is amazing. You guys rock.

My question is, I can get Mondostart easily but not Bactoferm cultures. But Im unsure which one could be used in place of Bactoferm T-SPX? Or if someone could give me the equivalent for all of them that would be great.

MondoStart...

Last post

Thanks Toby and Chris!

Like I said I just ordered supplies from Halfords in Edmonton. I thought the shipping might be a bit less simply because it's closer. I'll definitely try Stuffers next time. JB's is handy being only 40 minutes away but I agree they are pricey and don't have everything I'm...

9 Replies

69655 Views

Last post by Walleye1
Tue Mar 05, 2013 19:06
Tough collagen casings?

Last post by tobertuzzi « Tue Mar 05, 2013 17:09
Replies: 7
by tobertuzzi » Mon Mar 04, 2013 17:01

First post

Hi
I made some bear pepperoni sticks with 20mm collagen casings. I smoked them till 150 f internal temp, took about 6 hrs. They tasted great but the casings were a bit on the chewy side. Is that normal for these casings? It was the first time I used them.

Thanks
Toby

Last post

Awesome Rudy, Ill order some

Thanks
Toby

7 Replies

8244 Views

Last post by tobertuzzi
Tue Mar 05, 2013 17:09
sausage not quite right texture

Last post by Chuckwagon « Mon Mar 04, 2013 13:06
Replies: 20
by cmustang » Thu Feb 21, 2013 13:42
1

2
First post

Has anyone had problems with there redi check meat probe conducting heat in to there sausage

Last post

Ross wrote:
CW , Does that mean that you were scouting for young girls?
Naw... I already had too many girlfriends because of my extraordinary good-looking mustache. My babe magnet ya know. :roll: I was just incognito at the time, under deep-cover, furtive, covert, surveillance - trying to lay my...
20 Replies

12344 Views

Last post by Chuckwagon
Mon Mar 04, 2013 13:06
Braunschweiger success!

Last post by Bubba « Fri Mar 01, 2013 02:31
Replies: 7
by Doug » Fri Feb 22, 2013 17:44

First post

Greetings all.

Just felt like bragging - finally a success at making something after 6-7
attempts at sausage, bacon headcheese.
I made Butterbeans Recipe and tested it with Carbonaia. He says the; texture and taste
was perfect to his taste. (might have been a little saltier though.) Carbonsia was...

Last post

Hi Doug,

I sent you a PM with my e-mail address, if you need help posting the photos just send them and I will post.

I also help Jan (Crustyo44) also known as the Clogwog :) to post photos. For some reason when they post in Australia we can't see them.

Regards

Ron

7 Replies

5424 Views

Last post by Bubba
Fri Mar 01, 2013 02:31

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