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SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
by
atcNick » Sun Nov 28, 2010 02:36
First post
I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.
I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?
This was my first time cutting a fresh ham. Lots of lean...
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Looks good! But what the heck is it?
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Last post by redzed
Sun Jan 05, 2020 18:04
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Tough Casings - Causes and Solutions
Replies: 4
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redzed » Mon May 08, 2017 05:43
First post
Speaking of tough casings on smoked sausages, what are some things you can do to prevent this?
I don't think my smoked sausages have tough skins - in my opinion - but I have a lady who loves my smoked sausages but complains about the tough casings. I'd like to satisfy her in this area but I don't...
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Hobbyists/amateurs tend to smoke theirs sausages longer than do the commercial processors. The long smoking phase will result in a dryer sausage and a tough casing.
I noticed this by accident - sausages that I didn't have time to smoke as long, actually had a nicer casing and better feel than...
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Last post by K98 AL
Tue May 16, 2017 12:41
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I Have A Question
Replies: 60
by
siamon » Tue Aug 13, 2013 08:58
First post
There are no silly questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have to...
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Mike-
Welcome to the Forum!
What recipe are you using? The Marianski recipe is just the opposite 70% pork and 30% beef. pepperoni is traditionally a lean sausage, fat was not added. However we are used to it being a sausage with a higher fat content. I find it best use 60% pork, 25% beef, and 15%...
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Last post by Bob K
Thu Jun 16, 2016 17:27
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Sausage "Chatter"
Replies: 327
by
partycook » Mon Jul 25, 2011 02:01
First post
In Hyde Park, we chat about everything. Here in Sausage Chat we also talk about everything... providing it pertains to sausage . :lol: This is the place to ramble on and pose more simple questions or answers about sausage. Whether it is meat selection, grinding, mixing, casing, or any other...
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Hey Doyle! Welcome to the forum!
Can you post a pic of the salami? Hard for me to visualise what the problem might be. If it is air pockets and a soft texture it could be binding failure caused by inadequate mixing and salt distribution (or not enough salt), loose stuffing, warm temp of the meat...
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Last post by redzed
Fri Nov 13, 2015 13:17
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MEMBERS RECIPE INDEX (MRI)
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redzed » Sun Dec 21, 2014 06:47
Our MEMBER'S RECIPE INDEX (M.R.I) is here:
Part 1 (Top half of page): Sausage recipes only.
Part 2 (Bottom half of page): Non-sausage recipes. (Sauces and sausage related items.)
The index contains links to posts of original and favourite formulations and recipes of our members.
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Last post by redzed
Sun Dec 21, 2014 06:47
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Kielbasa Starowiejska
Replies: 7
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Scogar » Sun Jan 24, 2021 21:05
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Another game changer from Marianski
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Those look good! I use wooden dowels and bamboo and have never had a problem.
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Last post by Butterbean
Tue Jan 26, 2021 21:20
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Christmas Smoke
Replies: 5
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Butterbean » Mon Dec 14, 2020 21:10
First post
Seeing Stefan's sausages inspired me ...... maybe to much so as I have a fair amount of game meat in the freezer and I recently made some modifications to the smokehouse and have been wanting to see how she runs. So with these things prodding me I may have gotten a bit overzealous and bit off more...
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ButterBean
Not sure how I missed this post but this is just amazing. AWSOME
If I spent a few weeks with you I would learn more than a few years of reading books.
I'm trying my hand at snack sticks as you know and if you would share your recipe it would be greatly appreciated.
Good job on all....
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Last post by muxmun
Mon Jan 25, 2021 20:28
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Kielbasa Szynkowa/Ham Kielbasa
Replies: 18
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StefanS » Thu Mar 05, 2015 20:52
First post
Hello.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham...
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Excellent work Scogar! Now I gotta make some!
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Last post by redzed
Mon Jan 25, 2021 17:49
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Bauernwurst Recipe
Replies: 7
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johnmac » Thu Oct 03, 2019 19:19
First post
Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.
Mac
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Hamschata do you have a recipe you’d like to share!
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Last post by Albertaed
Sat Jan 23, 2021 18:29
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Butchered Pig
Replies: 14
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Albertaed » Sun Jan 17, 2021 19:37
First post
We’ll gang I just finish butchering another pig I got from a Hutterite colony that’s close by. It is really interesting from a sausage making perspective to not only get beautiful hams, loins and side belly to cook and smoke but to put to use the different meat classes which makes for almost no...
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BCboy l’ve never had to use a fan. I open up my fridge enough that there is enough air flow. I’ve done mostly semi dry sausage with moose Mettwurst and Thuringer. I’m about to try Marianski’s Cacciatore with moose so we’ll see how that goes.Do you hunt moose?
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- 542 Views
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Last post by Albertaed
Wed Jan 20, 2021 18:28
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Cure Time
Replies: 5
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Scogar » Mon Jan 18, 2021 21:26
First post
Ran over schedule today on processing. Happens when two people drop by and you are attempting to classify meats for the first time. Let me say intuitively I know it's easy but when doing it your first time what's a true I vs II, etc. I'm sure once I make the sausage I'll learn if I was too loosey...
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Non-ground and in chunks is my preferred method but life gets in the way sometimes and I sometimes stray from the path I know best. In a perfect world, I would use the process you are doing every time because in my view it simply makes for a superior product in many ways.
Here are some I spent two...
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Last post by Butterbean
Tue Jan 19, 2021 20:46
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South African Russian Sausage
Replies: 6
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S@usage » Fri Jul 31, 2020 10:45
First post
Hi All
Hope someone can save me :cry:
For a very long time, I've been trying to master a Classic Sausage known here in South Africa as a Russian but I've been met with failure upon failure for far too long. The region I live in doesn't sell very good quality russian sausage however another region...
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The tradition Russian sausage as we know it in South Africa is definitely not emulsified, it have a rough grain. How come you talk about driving 6 hours to obtain the best Russian sausages you are aware of if you don't eat pork? The Russian sausage is exclusively made from pork! Just asking!
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Last post by magician
Sun Jan 17, 2021 00:17
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Soy Isolate
Replies: 3
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Albertaed » Fri Jan 08, 2021 17:42
First post
I’ve been trying different formulas for Moose sausage. I usually do 50/50 moose to pork shoulder which is a bit dry. I’ve tried to up the pork fat content but I found it fattier than I prefer. I am going to experiment with my 50/50 by adding soy isolate but I am a bit confused as to how much to...
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Thx Red. I definately don’t put anywhere near 10% water! It’s funny how old habits die hard. I wouldn’t dare overcook any other moose/venison product but somehow I didn’t make the connection with breakfast sausage. :oops:
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Last post by Albertaed
Sun Jan 10, 2021 20:05
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Portuguese Chourico Recipe Help
Replies: 12
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STICKSTRING » Thu Aug 06, 2015 06:50
First post
Hello all,
I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage.
Is there anybody out there with a authentic recipe that you would be willing to...
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The info in the science direct papers are a good read for us aspiring meat nerds.
I have at least a hundred in my collection. There is no end to it.
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Last post by redzed
Tue Jan 05, 2021 18:45
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Recipe of Portuguese Chourico
Replies: 2
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sausagemaneric » Mon Jan 04, 2021 16:10
First post
Hi,
Does anyone have recipe for Chourico? It's similar to linguisa
Thanks
V465
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This is what I made a little while ago:
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Last post by redzed
Mon Jan 04, 2021 18:14
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Last post by LinkMeAllOver
Sat Jan 02, 2021 03:53
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Mixing times for beef, lamb, and poultry
Replies: 2
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LinkMeAllOver » Sun Dec 20, 2020 19:18
First post
Hello sausagers,
I'm looking to expand my operation away from fresh pork sausages and start using other animal products, however I know that not all meats are the same in how they behave when they are ground and mixed with salt. Does anyone have a handy dandy mini-guide to how long beef, lamb or...
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Just mix until it gets sticky. Is 6.5% salt a typo?
YES. That was a typo 100%. I meant 6.5g per pound of meat, which some to 1.3%.
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Last post by LinkMeAllOver
Sat Jan 02, 2021 03:27
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Pork Trim or Pork Butt for Venison Summer Sausage
Replies: 2
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rafaelalford » Fri Jan 01, 2021 14:48
First post
Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.
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If you are talking the 70/30 trim it won't matter but if its the 50/50 you need to back up and not add over 30% to the mix. The 70/30 makes a good sausage mixed with venison on a 1:1 mix.
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Last post by Butterbean
Fri Jan 01, 2021 21:18
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Dill Ham Sausage
Replies: 9
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fatboyz » Fri Dec 25, 2020 18:37
First post
We have a little meat shop about 40 km from us that a swiss fellow opened up. I've tried a few of their products just to see what they have and I haven't been real impressed. They tried a new sausage this fall that as really nice though. It's a ham sausage in a 42 mm hog casing but it has a fair...
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Red, no actually garlic is at the front and the dill is just there if you're looking for it. The seeds worked well but as in the recipe posted I need to bump up the amounts of dill. I'm wondering how it will be with nice fresh dill weed instead of the dry.
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Last post by fatboyz
Wed Dec 30, 2020 12:31
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Christmas Kiełbasa 2020
Replies: 9
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redzed » Wed Dec 23, 2020 06:24
First post
Christmas Kiełbasa 2020
Every year at this time I crank out a larger than usual amount of kielbasa and share it with my friends. This year I made a traditional Polish sausage with the essential ingredients: pepper, garlic and marjoram and added two optional spices, caraway and mace. The sausage...
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I feel the same way.
Over time learning from the veterans of this group and Red in particular, I am slowly starting to understand the subtlety of the recipes and procedures shared. Things overlooked by just a “recipe” that make you think about why the procedures, techniques, ingredients, meat...
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Last post by Albertaed
Mon Dec 28, 2020 19:25
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Deer Liver Sausage time again (Leberwurst)
Replies: 11
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fatboyz » Sun Jan 06, 2019 16:21
First post
It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking...
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Man Fatboyz, that looks outstanding.
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Last post by DanMcG
Thu Dec 24, 2020 16:03
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First Liverwurst
Replies: 11
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Agoracritus » Thu Dec 05, 2019 04:33
First post
I just made a few pounds of Braunschweiger (Leberwurst) for the first time. (Not really sure why I haven’t tried making it before, but probably because even though I’ve always liked Liverwurst, I don’t eat it very frequently.)
I followed the recipe (Marianski’s?) on the sister site, except I...
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I’m Going to give it a try after Xmas. Thanks!!
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Last post by Albertaed
Wed Dec 23, 2020 17:20
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Moose Mettwurst
Replies: 7
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Albertaed » Tue Dec 22, 2020 07:06
First post
First time making Mettwurst.
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Like the Liverwurst there is likely a fair percentage of fatty pork in it to give it the nice smooth texture. Ed I'll try and find my deer liverwurst thread up to the front so you can write down that recipe. Its quite mildly flavored as well.
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Last post by fatboyz
Wed Dec 23, 2020 15:42
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Elephant Garlic Sausage
Replies: 5
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redzed » Mon Aug 31, 2020 04:40
First post
This season I had an abundance of elephant garlic from my garden. Not a true garlic, elephant garlic is actually a type of a leek. But it looks like a garlic on steroids and has a milder, less astringent flavour than regular garlic. Once cooked, it has a sweet and mild garlicky flavour. It works...
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Oh, man, I clicked thinking Holy cow! How did he get elephant meat, and I wonder what THAT sausage tastes like??
That is funny! :D
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Last post by redzed
Sun Dec 20, 2020 19:18
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Summer Sausage Question??
Replies: 1
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rafaelalford » Fri Dec 18, 2020 09:06
First post
Hi guys!! I ground up some venison summer and pork for summer sausage with 70% venison 30% pork. I used the correct amount of cure #1 in the mix. I stuffed it right after mixing it up and placed it in the refridgerator. Was planning on smoking next day, but unexpected things came up, and haven't...
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With venison its best to get them done ASAP, probably 3 or 4 days, maybe longer if it was well cared for
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Last post by Bob K
Fri Dec 18, 2020 13:52
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Mettwurst PH
Replies: 2
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Albertaed » Thu Dec 17, 2020 15:45
First post
I see a lot of recipes stating to ferment at a certain temp and humidity without talking about PH. I am about to make a Mettwurst from meatsandsausage that calls for a 48 hours ferment with no culture. Since this is basically fresh sausage (from what I can see) am I stating the obvious by saying...
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I’ve been reading so much on presenting hurdles to keep the “bad bacteria” at bay in dry and semi dry products I thought I’d ask. I will make small batches as I’m the only one who will probably eat it anyway :?
On a side note I forgot what a well thought out and thorough this forum is!! I spend...
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Last post by Albertaed
Thu Dec 17, 2020 18:53
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Polska kiełbasa wędzona
Replies: 10
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rgreenberg2000 » Mon Dec 07, 2020 23:32
First post
Made up a small batch (2000g) of a new (to me) recipe from meatsandsausages.com ( I used the recipe as a guide, but made a few changes along the way:
- 850g shoulder, 150g belly fat (the shoulder was lean)
- Unexpectedly out of marjoram, used thyme
- Ground meat/fat through 7mm plate
- Smoked six...
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This is great info. Surprising the simple things we can miss without having a great forum to see how others handle similar issues
- 10 Replies
- 285 Views
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Last post by Scogar
Mon Dec 14, 2020 22:08
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Stefans kielbasa
Replies: 82
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StefanS » Tue Mar 15, 2016 00:33
First post
Hi All.
Just finished a lot of postings and everything despaired. Time limit!!!! so ok. again.
I understand that most of you here are trying to do nice Italian style salami, pepperoni, Spanish chorizo, or other kind of fermented sausage. Some of you doing just polish style sausage(BB - greetings)....
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Did you do all that by yourself or did you have a helper?
nope, only energy drink (polish beer - Warka strong :lol: )
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Last post by StefanS
Sun Dec 13, 2020 00:35
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Pork Loin Sausage - Kiełbasa Polędwicowa
by
redzed » Tue Dec 08, 2020 08:25
Kiełbasa Polędwicowa - Pork Loin Sausage
These days commodity pork loins regularly go on sale at supermarkets providing excellent raw material for a variety of applications. Many believe pork loin meat is too lean or lacking in flavour to be used in making sausage. Nothing could be further from...
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Last post by redzed
Tue Dec 08, 2020 08:25
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Ugliest Kielbasa Ever & What I Learned
Replies: 8
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Scogar » Wed Jan 22, 2020 20:23
First post
So I decided to somewhat make Stefans kielbasa but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense if I wanted it to be at a safe nitrite level for...
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LOL ich liebe Weisswurst. That is on my soon to be agenda. I have eaten a lot of it on my trips to Munich. Of course they are two differnt beasts but I am looking forward to the day I make a true Weisswurst
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Last post by Scogar
Wed Dec 02, 2020 02:05
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Venison Pepper crusted Jagerwurst
Replies: 12
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fatboyz » Sun Nov 29, 2020 16:17
First post
In a previous thread I had made some venison dried salami in a pepper lined cloth casing. My friend brings these in from Germany for his little Artisan sausage shop. I was helping in his shop yesterday as it's hunting season so he is extra busy. I brought in 12 pounds of venison from the deer I got...
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It's hard to see on the sausage maker site, but right at the bottom the $19.99 is for a package of 3, but that's still over $8.50 each Cdn before shipping and duty.
- 12 Replies
- 687 Views
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Last post by fatboyz
Tue Dec 01, 2020 20:30
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Smart thermometers
Replies: 5
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jjnurk » Wed Nov 25, 2020 14:47
First post
Just throwing this out there.
I was looking into the idea of a smart / wireless thermometer for the smoker. More so for to have in smoker and injected into the meat throughout the smoking, cooking process, so as not to open the smoker too many times. There is quite a few out on the market but can...
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I have an inkbird 4 probe wifi works well.
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Last post by bluc
Sun Nov 29, 2020 01:30
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Cheddar/Jalapeno Sausage
Replies: 7
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rgreenberg2000 » Sun Nov 22, 2020 17:48
First post
My daughter requested some jalapeno sausage for when she's home from school for Thanksgiving, so I decided to find a recipe that included some cheese to make up for her. What I ended up doing is using the Jalapeno Sausage recipe at meatsandsausages.com ( as my base recipe. I omitted the wine, onion...
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Thanks. She's feeling puny today but I believe she is at the crux of it now and I feel she will begin getting better shortly. Funny thing is her boyfriend is asymptotic and was planning on going to work Monday till she jumped him and he has been tested but we are awaiting the results. I'm sure he...
- 7 Replies
- 369 Views
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Last post by Butterbean
Mon Nov 23, 2020 03:00
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Weekend sausage
Replies: 61
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jjnurk » Wed Dec 13, 2017 18:24
First post
Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long day but fun.
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Thx Chris. There is definitely a tang but certainly not sour. If fact, apart from the store bought, visual is slightly different but the taste is almost bang on. So I guess what's confusing me, and that's because I don't know enough about this stuff yet, is in an earlier post you stated to add 6-8...
- 61 Replies
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Last post by redzed
Sat Nov 21, 2020 05:27
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Vienna sausage
Replies: 2
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Butterbean » Mon Oct 19, 2020 18:16
First post
I've had this on my bucket list for some time but have been hesitant about making it because I didn't want something that tasted like those tinned Vienna sausages you find in the store. However, the ingredient list in the recipes I've seen has alway made me think real Vienna sausages would taste...
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I did use sheep casings. In fact this was an epic adventure in itself as I had a hank of sheep casings which were mis-labeled I assume and thinking nothing of it I dropped the whole hank in a bucket of water only to learn when I was ready to stuff they were not sheep casings or if they were they...
- 2 Replies
- 226 Views
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Last post by Butterbean
Tue Oct 20, 2020 17:12
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Precuring Meats for Polska Kielbasa Wedzona
Replies: 5
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oneills » Tue Aug 25, 2020 05:15
First post
Intend to make some Polska Kielbasa Wedzona this weekend using recipe from this site as below. I would like to know if there is an advantage when hot smoking the sausages whether it is worth the effort to pre cure the meats, and if so, do you dispose of the liquid that comes out of the meat, or mix...
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Oneills - any updates on how these turned out? Did you like/appreciate the cure? Pics? Now that the weather is cooling down I'm getting ready to kick back into sausage making
- 5 Replies
- 549 Views
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Last post by Scogar
Tue Oct 20, 2020 16:49
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Sausage is splitting while smoking (in tropical countries)
Replies: 3
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so_not_rad » Fri Oct 02, 2020 09:10
First post
Hey guys,
Lets start by saying that I live in Thailand where the temperatures and humidity are extremely high.
I've been religiously making smoked sausages every week since I've been having a lot of free time due to Covid.
In the past couple weeks I have been having the same issue. I cure (24hrs)...
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I'm in a hot climate as well and don't have this problem so I don't think it has anything to do with your climate. My suspicion is you are stuffing your casings to tightly. If they are to tight to link easily then they are to tight which I found can cause them to burst. Either ease up on this or...
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Last post by Butterbean
Fri Oct 16, 2020 14:42
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[USA] "Bronsonville Jots"
Replies: 15
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Blackriver » Tue Feb 14, 2012 02:28
First post
I have been looking for a recipe that will give me the flavor of a Johnsville brat. I came across this one.
I have never used phosphate, citric acid and sucrose and I don't know where to get them. Could someone tell me what those ingredients are for and if they are nessesary to use? Also if...
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Thanks Bob. I'm going to give it a shot this weekend.
- 15 Replies
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Last post by muxmun
Wed Oct 14, 2020 14:15
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Saucisson aux chanterelles
Replies: 3
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redzed » Sat Oct 10, 2020 07:10
First post
Saucisson aux chanterelles
This has been a fantastic season for chanterelle mushrooms in my neck of the woods. It’s been a while since I made a mushroom sausage, so why not? On this occasion I crafted the sausage based on a recipe in a book titled Charcuterie Specialties written by French Grand...
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That looks and sounds delicious. Don't think we have chanterelles here. Have plenty of oyster mushrooms but I think they would be too chewy for sausage but I've never tried it so I don't know.
I got my hopes up last year when I discovered we have native truffles which grow in old pecan groves. A...
- 3 Replies
- 451 Views
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Last post by Butterbean
Sun Oct 11, 2020 13:52
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Sausage day today (and roasting a whole pig)
Replies: 2
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fatboyz » Sat Sep 12, 2020 14:48
First post
While I'm roasting a 50 pound hog today for our Search And Rescue groups End of summer dinner I'm going to make 40 pounds of smoked Paprika, chili Habanero cheese smokies. At this time of year I'm usually making sausage with the the last of last years wild game meat to make room for this years...
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Red I built my pig roaster from an old fuel tank a number of years ago. We roast 3 or 4 every year. I have an electric motor and gear reduction to drive the spit and I built my own propane burner. I put in a can of wood pellets on the flame diffuser to get smoke as well. A 50 pounder is on the spit...
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- 553 Views
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Last post by fatboyz
Mon Sep 14, 2020 14:32
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Difficulty with non-culture PH drop
Replies: 22
by
LOUSANTELLO » Sun May 24, 2020 11:53
First post
This is now my 2nd batch of ground pork 40mm casings, using cure #2 along with 2.5% salt and 0.3% dextrose. Original PH of pork was anywhere from 5.61-5.7. I am now at 60 hours at 70F, 88% humidity with little to no PH drop. In fact, one batch I'm getting readings 0.5 higher than the original...
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Just a random thought I am only just starting and have zero experience but just thought I would throw this out there.
Usually when bacteria/yeast(I do some home brewing) doesnt work its because of conditions. Are you trying to ferment the meat in same conditions you would use ferment it using a...
- 22 Replies
- 2626 Views
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Last post by bluc
Fri Aug 28, 2020 09:57
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Kiełbasa Czosnkowa (Garlic Sausage)
Replies: 6
by
Rick » Thu Nov 28, 2019 13:07
First post
I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc.
I thought it would be nice to give this sausage...
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When you have an excellent harvest of beautiful garlic you gotta make garlic sausage! This weekend I cranked out 8 kilos of aromatic heaven: Kiebasa Czosnkowa. There were a few deviations in the ingredient amounts and process, but I based my recipe for this sausage on the 1959 recipe compendium...
- 6 Replies
- 2514 Views
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Last post by redzed
Sun Aug 16, 2020 07:05
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New Sausage Series Set to air October 1st 2020
Replies: 6
by
cajuneric » Thu Jul 23, 2020 23:29
First post
Hey gang. I wanted to announce it here first (albeit a little early) that there's going to be a new sausage series called Celebrate Sausage airing October 1st 2020. There's going to be 31 episodes (one a day) and each episode will feature a different sausage from around the world. It's a true...
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I will be getting another chamber up and running here soon as well...I'll be into cheese too!
- 6 Replies
- 1167 Views
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Last post by Indaswamp
Wed Aug 12, 2020 19:31
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Green onion sausage
Replies: 5
by
Gatorgar » Mon Aug 26, 2019 13:36
First post
I've utilized the search bar to see what I can find on the amount of green onion that should go in to a batch of sausage. I didn't find anything. So, in your professional opinions, can you give me weight of green onions that will go into, lets say, 10# of Sausage?? I'll take it from there and then...
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I am from South Louisiana where green onion sausage is very popular. Here is a great example of green onion sausage. Very good recipe. The amount by weight of green onion is not given, but you can get a visual and estimate....
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- 2039 Views
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Last post by Indaswamp
Wed Aug 12, 2020 02:52
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Pepper lined cloth casings
Replies: 11
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fatboyz » Sun Jun 21, 2020 00:41
First post
My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm...
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I used my PH meter after fermentation and it is an Aliexpress special. When I cut them open I used the professional model at my friends shop so I'm guessing the final reading is the accurate reading and they were likely very close to that after fermentation?
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- 1357 Views
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Last post by fatboyz
Wed Aug 05, 2020 14:17
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Pork Pepperoni (fast fermented, semi dry, cooked)
Replies: 11
by
so_not_rad » Sat Apr 25, 2020 09:38
First post
Hello Everyone!
I've been messing around lately with making fast fermented American style pepperoni!
Here's the recipe that i've been using, it's basically straight out of Marianski's book :
Pork 900 Gr
Pork Fat 100 Gr
Salt 27 Gr
Cure #1 2.5 Gr
Dextrose 10 Gr
Sugar 10 Gr
Black Pepper 3 Gr
Smoked...
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Well you could give it a try. It looks to me as if you are pretty close the the store bought fast fermented variety. A dry cured process will usually give you the nice dark color...
- 11 Replies
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Last post by Bob K
Sat Jul 04, 2020 12:39
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Beef salami: need a substitute for beef short rib.
Replies: 2
by
wkw » Mon May 25, 2020 15:51
First post
Hi everyone,
I am planning to make a kosher style beef salami from a cookbook titled The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen .
I can post the recipe if anyone is interested.
The recipe calls for even weights of fatty brisket and beef short rib. I have the...
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Yep -- more brisket or chuck, maybe
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- 1014 Views
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Last post by polka
Sun May 31, 2020 00:02
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Struggling with Frankfurters
Replies: 15
by
so_not_rad » Tue Jan 21, 2020 09:36
First post
Hello there!
I'm brand new to the forum, although I have been using it for the past couple years as a guide line for my own smoked meats and sausages.
Ive been recently asked to create a german version of the frankfurter (or hot dog) for a friend of mine, he requested 0 additives or preservatives....
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Thank You
I Live in Connecticut , and last week I check five small farms in here , so most of them wants 4-5$ for lb fresh pork , they call organic that’s way you have to pay that’s much . Maybe I will try call more farmers , I know some people driving to PA from CT to get fresh hog from farmers...
- 15 Replies
- 4676 Views
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Last post by Butterbean
Fri May 22, 2020 21:02
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Sausage recipe for large diameter casing
Replies: 4
by
bolepa » Tue May 19, 2020 16:20
First post
Hi everyone! I hope you are all well and stay healthy....
I need an advice from you if possible - could you please help me with a Sausage recipe for large casing diameter 70-75 mm? I had this recipe before and used it for sausage approximately two years ago but cannot find it now... I am not...
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I've learned its best to be patient and cure the meats separately to extract the max amount of myosin to glue things together well.
I agree - curing the meat for at least 24hrs before adding spices and grinding definitely seems to improve the bind of dry cured sausages. A lot of recipes I see...
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- 934 Views
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Last post by reddal
Wed May 20, 2020 10:57
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Champion Juicer for emulsifying hotdogs
Replies: 8
by
Thewitt » Mon Jan 28, 2019 16:26
First post
I saw this on YouTube, where the Champion Juicer used with the blank plate is used to emulsify meat for hotdogs, and I tried it this weekend.
It works brilliantly!
I ground 50/50 beef and pork through a 1/4 plate, seasoned, then fed through the 1/8 plate, then through the Champion.
The result...
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Has anyone tried the LEM Big Bite Juicer attachment on their LEM grinder to make emulsified sausage?
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- 3491 Views
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Last post by wkw
Fri May 08, 2020 14:19
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"Wurst" Friday.
Replies: 3
by
fatboyz » Sun Apr 12, 2020 02:03
First post
With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging...
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Good job.
- 3 Replies
- 1154 Views
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Last post by Butterbean
Tue Apr 14, 2020 20:57
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