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SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by redzed « Sun Jan 05, 2020 18:04
Replies: 861
by atcNick » Sun Nov 28, 2010 02:36
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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?
861 Replies

326614 Views

Last post by redzed
Sun Jan 05, 2020 18:04

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Last post

Tough Casings - Causes and Solutions

Last post by K98 AL « Tue May 16, 2017 12:41
Replies: 4
by 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...

Last post

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...

4 Replies

7257 Views

Last post by K98 AL
Tue May 16, 2017 12:41
I Have A Question

Last post by Bob K « Thu Jun 16, 2016 17:27
Replies: 60
by siamon » Tue Aug 13, 2013 08:58
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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%...
60 Replies

38495 Views

Last post by Bob K
Thu Jun 16, 2016 17:27
Sausage "Chatter"

Last post by redzed « Fri Nov 13, 2015 13:17
Replies: 327
by partycook » Mon Jul 25, 2011 02:01
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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...
327 Replies

124244 Views

Last post by redzed
Fri Nov 13, 2015 13:17
MEMBERS RECIPE INDEX (MRI)

Last post by redzed « Sun Dec 21, 2014 06:47

by 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.

0 Replies

8840 Views

Last post by redzed
Sun Dec 21, 2014 06:47
Pork Pepperoni (fast fermented, semi dry, cooked)

Last post by Bob K « Sat Jul 04, 2020 12:39
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

1361 Views

Last post by Bob K
Sat Jul 04, 2020 12:39
Pepper lined cloth casings

Last post by fatboyz « Sun Jun 21, 2020 15:31
Replies: 1
by 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 found this video on YouTube. For dry fermented he leaves them in the cloth casing the entire drying time then peels the casing off.

1 Replies

173 Views

Last post by fatboyz
Sun Jun 21, 2020 15:31
Difficulty with non-culture PH drop

Last post by cajuneric « Sat Jun 13, 2020 17:45
Replies: 6
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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I completely agree. I am noticing the same thing...

6 Replies

1068 Views

Last post by cajuneric
Sat Jun 13, 2020 17:45
Beef salami: need a substitute for beef short rib.

Last post by polka « Sun May 31, 2020 00:02
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

2 Replies

582 Views

Last post by polka
Sun May 31, 2020 00:02
Struggling with Frankfurters

Last post by Butterbean « Fri May 22, 2020 21:02
Replies: 15
by so_not_rad » Tue Jan 21, 2020 09:36
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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

3395 Views

Last post by Butterbean
Fri May 22, 2020 21:02
Sausage recipe for large diameter casing

Last post by reddal « Wed May 20, 2020 10:57
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...

4 Replies

418 Views

Last post by reddal
Wed May 20, 2020 10:57
Champion Juicer for emulsifying hotdogs

Last post by wkw « Fri May 08, 2020 14:19
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?

8 Replies

2487 Views

Last post by wkw
Fri May 08, 2020 14:19
"Wurst" Friday.

Last post by Butterbean « Tue Apr 14, 2020 20:57
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

667 Views

Last post by Butterbean
Tue Apr 14, 2020 20:57
Stefans kielbasa

Last post by StefanS « Thu Mar 12, 2020 00:57
Replies: 77
by StefanS » Tue Mar 15, 2016 00:33
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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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Stefaan,
Nice work! Great colour!
Ham kielbasa in beef rounds is made by similar way as original polish lisiecka .
This's very demanding product; I'm thinking about selection suitable muscles.

Thank you. I used recipe of Lisiecka with some modifications but as you know - Kielbasa Lsiecka is under...
77 Replies

34288 Views

Last post by StefanS
Thu Mar 12, 2020 00:57
Plescoi sausage (romanian)

Last post by redzed « Tue Feb 11, 2020 07:29
Replies: 1
by razvangrig » Sat Feb 08, 2020 15:20

First post

Plescoi is a romanian registered sausage, protected under EU laws. Its name comes from the village of Plescoi located in Buzau county. Plescoi sausages are smoked sausages produced from a mixture of mutton and beef, sometimes chevon (goat meat), spiced with red chili pepper, garlic and thyme. This...

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Thanks for the recipe razvangrig! And thank you for the full description and detail. It would be great if others would be so meticulous in posting the recipes here. I would love to try this sausage. Too bad I didn't know about it when we were in Romania in 2016. I just gotta get my hands on some...

1 Replies

1078 Views

Last post by redzed
Tue Feb 11, 2020 07:29
Weekend sausage

Last post by Butterbean « Sat Feb 08, 2020 00:02
Replies: 53
by jjnurk » Wed Dec 13, 2017 18:24
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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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Your deer are much larger than ours.

Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was average . The biggest I ever got was 8...
53 Replies

15931 Views

Last post by Butterbean
Sat Feb 08, 2020 00:02
Ugliest Kielbasa Ever & What I Learned

Last post by Scogar « Thu Jan 23, 2020 12:32
Replies: 4
by 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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Wow, that's great news. I'll have to increase the marjoram next time but I'll look for this recipe. It is very tasty I must say. I agree I would probably freeze it raw next time and poach or grill as needed.

4 Replies

1174 Views

Last post by Scogar
Thu Jan 23, 2020 12:32
summer sausage

Last post by redzed « Sun Jan 19, 2020 09:11
Replies: 4
by DHoltgrave » Wed Jan 15, 2020 03:52

First post

Hello, I was wondering if I can hang my cooked summer sausage in my curing cabinet at 58 degrees with a 65% humidity. The sausage has curing salt #1 and as been cooked in my smoker. It seems a bit soft so I was wondering if I can hang it in my curing box?

Thanks

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my curing cabinet at 58 degrees with a 65% humidity.

Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.

4 Replies

828 Views

Last post by redzed
Sun Jan 19, 2020 09:11
Lukainka (French Basque?) Sausage Recipe

Last post by DanMcG « Fri Jan 10, 2020 17:43
Replies: 3
by DanMcG » Fri Jan 10, 2020 11:09

First post

Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post:

I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs...

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Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.

3 Replies

668 Views

Last post by DanMcG
Fri Jan 10, 2020 17:43
Bologna - American

Last post by Butterbean « Fri Jan 10, 2020 01:11
Replies: 1
by Rick » Thu Jan 09, 2020 19:16

First post

I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bologna I've found all seem to use smoke, and yet when I purchase sliced bologna...

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Sure, just stuff and poach it.

1 Replies

569 Views

Last post by Butterbean
Fri Jan 10, 2020 01:11
Double Smoking

Last post by redzed « Mon Jan 06, 2020 16:09
Replies: 1
by jjnurk » Mon Jan 06, 2020 14:13

First post

I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web...

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You didn't read my last post about my venison sausage. Numerous Polish sausages are double smoked. Look at myśliwska, krakowska sucha. Usually done with sausages that are poached after the first smoke. Sausage is smoked with warm smoke on the second day for 2-3 hours, then rested without cooling...

1 Replies

573 Views

Last post by redzed
Mon Jan 06, 2020 16:09
Best Linguisa yet

Last post by sausagemaneric « Sat Dec 28, 2019 03:56
Replies: 5
by sausagemaneric » Thu Dec 26, 2019 18:27

First post

I've been making Linguisa for about 30 years. Always using the recipe and process in Rytek's book, Great Sausage Recipes and Meat Curing. Based on the book, the only thing I didn't do according to his recipe was mix all the ingredients minus the water and vinegar and let it sit in a cooler...

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Well,
I'm certainly glad I gave it a shot. I like the snappier flavor

5 Replies

802 Views

Last post by sausagemaneric
Sat Dec 28, 2019 03:56
Smoked breakfast sausage

Last post by Butterbean « Tue Dec 10, 2019 06:57
Replies: 7
by sausagemaneric » Thu Dec 05, 2019 16:37

First post

So,
Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth...

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Yeah, from what I've tasted there is a big difference in the saltiness between a Kentucky ham and one made right across the border in Tennessee.

7 Replies

1026 Views

Last post by Butterbean
Tue Dec 10, 2019 06:57
First Liverwurst

Last post by fatboyz « Tue Dec 10, 2019 05:56
Replies: 9
by 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 only use the liver from a young buck or a doe. I posted the recipe last year in the sausages forum

9 Replies

1167 Views

Last post by fatboyz
Tue Dec 10, 2019 05:56
[CAN] Kiełbasa Czosnkowa (garlic sausage)

Last post by redzed « Thu Dec 05, 2019 20:59
Replies: 5
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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Thanks for posting the recipe. Looks like a good one! And with that amount of garlic it will definitely keep Dracula at bay! The one thing that I would do a bit different here is to classify the meats and grind a portion of it with a coarser plate. The reason that your friend ground the venison so...

5 Replies

1154 Views

Last post by redzed
Thu Dec 05, 2019 20:59
Gelatin for Head Cheese

Last post by Rick « Tue Dec 03, 2019 14:12
Replies: 8
by Rick » Sun Dec 01, 2019 17:49

First post

I'll be simmering a hogs head for some Head Cheese meat. I've done this in the past and I believe just the head alone doesn't provide enough gelatin for the stuffed finish product.

I'd like to inquire as to what provides the greatest amount of gelatin from simmering.
Trotters
Skin
Fresh Hocks

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Bob, thanks, that helps .

8 Replies

1316 Views

Last post by Rick
Tue Dec 03, 2019 14:12
Bratwurst Sausage .First Attempt

Last post by Butterbean « Sun Dec 01, 2019 17:04
Replies: 2
by William O Young » Sat Nov 30, 2019 20:28

First post

OK , I will try posting pictures here .This is my very first attempt at making any kind of sausage . I got the grinder attachment for my Kitchen Aid mixer .It works perfectly for grinding but leaves a lot to be desired for stuffing. I have ordered a stand alone stuffer from amazon which should...

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Nice job. Life will be much easier when you get your stuffer.

2 Replies

905 Views

Last post by Butterbean
Sun Dec 01, 2019 17:04
Silesian Head Cheese Question

Last post by redzed « Sun Dec 01, 2019 06:31
Replies: 5
by Rick » Fri Nov 29, 2019 23:26

First post

Silesian Head Cheese

Calls for a split hogs head which then has to be brined per this instruction, “The split heads were washed and then immersed in 16° Bè (64° SAL) curing solution for 4-6 days.”
What exactly does “16° Bè (64° SAL)” mean and how is it made?

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Exactly. And to that you can add the percentage of salt in a solution. So you have three different ways of determining the salinity in brine.

5 Replies

1017 Views

Last post by redzed
Sun Dec 01, 2019 06:31
[CAN] Kiełbasa Czosnkowa (garlic sausage)

Last post by Rick « Wed Nov 27, 2019 14:28
Replies: 11
by redzed » Thu Dec 05, 2013 08:00

First post

Back to the roots! Made a small batch of old country style garlic sausage. Nothing exotic, 4kg pork 0.5kg goose breasts and 800g back fat. No fillers or anything else. Added extra fat and cured chunks of meat for 48hrs just like the old days. Seasoned only with salt, pepper, a hint of marjoram and...

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Red, I’d like to do this recipe, but need a bit more info. How much of each spice are you using, either by weight or percentage of total meat weight. In regards to the additional cured meat and fat, I’m assuming this amount (which you don’t say how much) is in addition to
the starting amount plus...

11 Replies

10577 Views

Last post by Rick
Wed Nov 27, 2019 14:28
Summer Sausage Questions

Last post by redzed « Mon Nov 11, 2019 02:22
Replies: 4
by Scogar » Sun Nov 10, 2019 14:40

First post

I have gone through all the summer sausage recipes and posts that I could find on the site and answered a number of my questions, but found that this led me to a couple more. I'm hoping that there are quick answers for those in the know...The plan is to make Marianski's summer sausage So the...

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Actually when I use the word sugar it includes dextrose, sucrose, fructose, maltose, lactose, etc. They are all sugars. Dextrose is probably the best option in your situation since it will aid in a fast start and fast fermentation.

4 Replies

794 Views

Last post by redzed
Mon Nov 11, 2019 02:22
Spice dosage help

Last post by razvangrig « Sat Nov 02, 2019 13:48
Replies: 3
by razvangrig » Mon Oct 28, 2019 16:28

First post

Hi all!
I am trying to make some Texas hot links and I can't find the right dosage in grams/weight for mustard powder, sweet paprika, onion powder and garlic powder. How many grams should I try for these spices, for 1kg of meat?
Thank you!

Last post

Thanks for the suggestions, it's a good starting point, as I have never used garlic powder or mustard seeds before in a sausage.

3 Replies

769 Views

Last post by razvangrig
Sat Nov 02, 2019 13:48
Bauernwurst Recipe

Last post by Bob K « Sat Oct 05, 2019 14:27
Replies: 5
by 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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John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.

5 Replies

1006 Views

Last post by Bob K
Sat Oct 05, 2019 14:27
Green onion sausage

Last post by Gatorgar « Sun Sep 08, 2019 02:24
Replies: 4
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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10g to 1kg will not really make it a green onion sausage. Add a lot more onion. Cajun chaurice recipes usually ask for 100g/kg.

That's what I came up with, off the other site I was on. Comes out to 4.04 ounces per 25 pound of meat. Talked to a man that runs a slaughter house and deer processing...

4 Replies

1216 Views

Last post by Gatorgar
Sun Sep 08, 2019 02:24
The herb 'savory' in sausage question

Last post by polka « Mon Sep 02, 2019 04:16
Replies: 3
by polka » Sun Sep 01, 2019 02:31

First post

Howdy All

Received a breakfast sausage recipe from a friend several years ago, and it includes the herb Savory. I have never made it. Just ran across it again, a day or so ago.

I used to grow herbs way before I ever thought of making sausage. I don't have any on hand. So, I need to go looking...

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...and then, summer savory would be the one most likely at the grocery store??

3 Replies

1020 Views

Last post by polka
Mon Sep 02, 2019 04:16
TRANSLATING SAUSAGE RECIPES

Last post by Agoracritus « Wed Aug 07, 2019 06:31
Replies: 6
by polka » Sun Aug 04, 2019 13:02

First post

Hello All, especially RedZed

When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?

Rex

Last post

Incidentally, the fact that internet recipes are all over the place never surprises me, but when a recipe has thousands of views and hundreds of likes and comments without a single person pointing out a glaring error, like WAY too much salt...it always blows my mind a bit. That’s what I like about...

6 Replies

1265 Views

Last post by Agoracritus
Wed Aug 07, 2019 06:31
Potsticker Sausage

Last post by Agoracritus « Mon Jul 01, 2019 00:21
Replies: 12
by Agoracritus » Thu Jun 20, 2019 07:26

First post

If you like potstickers, and you like sausages, you might just love this recipe!

(If you want, you can skip this intro and go right to the recipe in the next post/reply)

Making filling for potstickers was actually the first reason I got into grinding my own meat, many years ago (because I...

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Will be making this again, and will also try it using turkey meat.

Glad you made and liked them! I think turkey sounds like a very interesting alternative to pork or chicken. I’m probably going to try chicken thighs for my next batch. (I already know they work great for chicken potsticker...

12 Replies

1954 Views

Last post by Agoracritus
Mon Jul 01, 2019 00:21
Lime Juice instead of Vinegar

Last post by MatterOne « Wed Jun 26, 2019 23:36
Replies: 6
by LinkMeAllOver » Mon Jun 24, 2019 19:11

First post

Hi all,

Long time lurker, first time poster here.

I'm planning on making a spicy sausage in a few days with a variety of South American chilies, cilantro, coriander, garlic, onion, etc., and I was considering adding some lime for a bit of tanginess. I know some chorizo recipes use vinegar, but I...

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Is this going to be a fresh sausage? There are only a two fresh sausage recipes (Hmong sausage and Chorizo Criollo Colombiano) on the meatsandsausages site and they both use 30ml per kg of meat. There is also a cooked sausage (Relleno de Huescar) and a fermented sausage (Lomo Embuchado Iberico),...

6 Replies

1333 Views

Last post by MatterOne
Wed Jun 26, 2019 23:36
Chorizo Verde

Last post by Butterbean « Wed Jun 26, 2019 17:16
Replies: 4
by STICKSTRING » Fri Jun 14, 2019 07:48

First post

Hello all,
I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture....

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Most times when I make chorizo I simply stuff it in the plastic sausage bags since most people use it as a loose ingredient anyway and I can't see the point in wasting casings.

4 Replies

1261 Views

Last post by Butterbean
Wed Jun 26, 2019 17:16
Cure time

Last post by mski2 « Sat May 11, 2019 19:25
Replies: 2
by mski2 » Sat May 11, 2019 15:38

First post

Hi,
I have 11# of pork cubes curing for Hot smoked polish and kabanosy , something came up and I cannot grind stuff smoke till Tuesday, will be 7 days curing, both recipes call for 72 hours.
Anyone tried week long cure ?
Thanks
Mark

Last post

Thanks redzed , I got 2% salt ,more than I usually do so Ill give it a try.
Ever since I started using the 2 to 4 day cure before grinding my sausage the quality improved 10X.
The kabanosy I now make is from a post of yours a few years back , thanks its great.
Ill post back with the outcome, who...

2 Replies

1076 Views

Last post by mski2
Sat May 11, 2019 19:25
Canada Goose Kiełbasa

Last post by redzed « Wed May 01, 2019 22:58
Replies: 7
by redzed » Sun Mar 30, 2014 07:40

First post

A few days ago I made yet another sausage using Canada Goose breasts and pork. And this time, rather than using chilies, paprika, fennel and other spices, I made a basic farmer style sausage nicely flavoured with Polish favourites: garlic, marjoram, all spice and nutmeg. It is, however,...

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That's great. That goose meat does need a lot of spice to overtake that skanky flavour. I think sausage is the best thing you can make with wild goose. How about some pics?

7 Replies

6182 Views

Last post by redzed
Wed May 01, 2019 22:58
Semi Dry Cured Pepperoni

Last post by jcflorida « Mon Apr 22, 2019 00:52
Replies: 4
by jcflorida » Sat Apr 20, 2019 18:54

First post

It's kind of sad that there has been no new activity on this GREAT site in over 10 days :(
So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D
Here's the recipe:

We've tried many dry cured and semi dry cured pepperoni...

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Hi redzed,

Hope you had a great Easter yourself . . . and also that work slacks off a bit soon. I vaguely remember those long hour days, but as an old retired guy, I have lots of time to post on forums that I like to learn from.

lactic acid bacteria are intolerant of a high acid environment...

4 Replies

1283 Views

Last post by jcflorida
Mon Apr 22, 2019 00:52
The Wurst friday ever!

Last post by fatboyz « Sat Mar 09, 2019 02:25
Replies: 2
by fatboyz » Fri Mar 08, 2019 15:20

First post

Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck.
I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red...

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It was the pictures themselves. Says too many pixels tall. It's so frustrating trying to put in IMGUR, re size and whatever, that I'm not wasting my time!!!
Sorry fellas!

2 Replies

1128 Views

Last post by fatboyz
Sat Mar 09, 2019 02:25
Should I dump it?

Last post by RadRob « Fri Mar 08, 2019 22:16
Replies: 9
by RadRob » Mon Mar 04, 2019 01:14

First post

I ground up pork butts to make my normal sausage recipe except this time I used Morton's salt substitute for a no sodium sausage for my Mom but after mixing and frying up a patty it has a weird chemical taste. It's the same recipe I always use except that Morton's, I think it's too much of the...

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It's like all recipes, always tinkering but this is where I'm at now.

% Grams

meat 8 lbs 4081.5g
fat 1 lbs
salt 1.5 % 61.2225g
black pepper 0.3 % 12.2445g
cayenne 0.3 % 12.2445g
garlic powder 0.3 % 12.2445g
onion powder 0.6 % 24.489g
paprika 0.5 % 20.4075g
brown sugar 0.5 % 20.4075g
thyme...

9 Replies

1771 Views

Last post by RadRob
Fri Mar 08, 2019 22:16
Smoked Sausage Patties . . . Is This Really Sausage?

Last post by Butterbean « Tue Mar 05, 2019 15:21
Replies: 2
by jcflorida » Tue Mar 05, 2019 01:45

First post

I love fixing myself a simulated egg McMuffin for breakfast. For sausage, I have been using the frozen pre-cooked sausage patties from the grocery store. Recently decided to try to make my own pre-cooked patties. Cubed about 4 pounds pork (72% loin, 18% back fat, and 10% picnic) and mixed in 1.5%...

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Looks good and sounds very practical.

2 Replies

1038 Views

Last post by Butterbean
Tue Mar 05, 2019 15:21
Kiełbasa Swojska

Last post by redzed « Fri Mar 01, 2019 15:25
Replies: 45
by redzed » Thu Jul 17, 2014 19:03
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First post

What is kiełbasa swojska ? Well, it's the name you call your own homemade sausage. The name is also given to country style sausages using recipes that were unique to an individual, family, or village. So if you craft a Polish type sausage and call it swojska you will never get the name wrong!...

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These look great Redzed, exactly like the ones my grandparents did! I'll give your recipe a try and will post the results!

Hello Maciej, I'm looking forward to seeing how the sausage turns out! Just remember that the process is just as important, or maybe even more so, than the ingredients.
45 Replies

23096 Views

Last post by redzed
Fri Mar 01, 2019 15:25
Cultured Buttermilk for Summer sausage?

Last post by bolepa « Mon Jan 28, 2019 16:01
Replies: 10
by bolepa » Tue Jan 01, 2019 21:20

First post

Happy New Year to everyone!
I am going to make 6.5 kg of Summer sausage tomorrow. 50/50 pork shoulder and lean beef.
I don't want to use FL-C culture this time and don't have fermento on hands so... I decided to use dry buttermilk. I could not find just dry buttermilk in neither of 5 supermarkets...

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Butterbean and redzed - thank you very much for your comments!
Like I said before, I don't think that the buttermilk powder had real impact on tangy taste. The tangy taste was not really noticeable. About sausage being a little more moist: honestly, I don't know. This was my first experiment with...

10 Replies

2582 Views

Last post by bolepa
Mon Jan 28, 2019 16:01
AIR IN STUFFER

Last post by Kijek « Thu Jan 24, 2019 15:15
Replies: 4
by Kijek » Fri Dec 07, 2018 21:49

First post

Hi Guys I've been busy, but here is a simple question , with probably many answers.

What methods have you found work out best for getting most of the trapped air out of your stuffer?

I tried many ways and dreamed up a few of my own. I have some good results, but would really like to here from you...

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Thanks Butters, I do have the tendency of putting in heaping mounds of meat at one time.

4 Replies

1557 Views

Last post by Kijek
Thu Jan 24, 2019 15:15
Deer Liver Sausage time again (Leberwurst)

Last post by fatboyz « Mon Jan 14, 2019 01:53
Replies: 7
by 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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The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I...

7 Replies

1751 Views

Last post by fatboyz
Mon Jan 14, 2019 01:53
[USA] Lockhart TX Style Beef Sausage

Last post by tdimler « Sun Jan 13, 2019 14:13
Replies: 18
by tdimler » Tue Jan 07, 2014 01:37
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First post

I set out to re-create the beef sausages made in the famous Lockhart, TX BBQ establishments like Blacks, Smitty's, and Kreuz. They all make a beef sausage, simply seasoned, with a unique soft texture. There isn't a modern recipe shared for these sausages but some old information basically stating...

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Awesome post, thanks for sharing.

Glad you liked it.....I just made a couple more batches of this the other day! Same basic formula though I did get my hands on some Bull Binder but haven't done enough sampling to decide if it is meaningfully different than the milk powder I was using.

TD
18 Replies

17883 Views

Last post by tdimler
Sun Jan 13, 2019 14:13
KIelbasa

Last post by redzed « Fri Dec 14, 2018 21:40
Replies: 5
by cathouse willy » Thu Dec 13, 2018 21:12

First post

I made some kielbasa and bacon for Christmas gifts this year.

Last post

Mike (Walleye1) posted the recipe on our forum a while ago. Here is the link.

Is he still active on the Bradley forum? I haven't been there for a long time.

5 Replies

1920 Views

Last post by redzed
Fri Dec 14, 2018 21:40
Marianski chart of spices suggested uses in grams

Last post by polka « Mon Dec 10, 2018 00:55
Replies: 2
by polka » Sun Dec 09, 2018 15:06

First post

Hello Fellows

I have misplaced my marianski book.

He published a full list of herbs and spices, and suggested amounts, for making your own formulas.

Is it posted on this site? Can somebody point me toward the link? Or reproduce the list in a response?

I typically make 2.25kg /5 # batches of...

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BobK

You knew exactly what I was looking for. This is it.
Thanks a Million!

Take care
Rex

2 Replies

1203 Views

Last post by polka
Mon Dec 10, 2018 00:55

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