Homemade Sausage Making

Last weekend I was inspired by Len Poli and made a sopressata using 50% wild goose and wild duck breasts and 50% pork. My new PH tester arrived just a day before, so I had an opportunity to use it. Man, what a pleasure to have something like that! Trying to determine a one degree PH drop with the strips used to be a real pain the gluteus maximus.

Ready for the stuffer


Quickie makeshift fermentation chamber, achieved 85-90% RH and 25-30C.


After 30 hours fermentation using Mondostart 2. Maybe a little too fast, but safe.


The two strung ones and one of the netted were cold smoked for 18 hours over a period of two days.


The sopressata joined the other guests in the Hotel Salami: Breasola, goose cacciatore, goose prosciutto, lonzino and coppa. Might be room for something else.

Hey that is really great there Redzed. Didn't know you just got a new PH probe before I sent you a PM about one for sale that was never used.



http://cheeseforum.org/forum/index.php/ ... 935.0.html

After nearly four months......intense flavour, 60% weight loss, no case hardening.

Great work, your product and set-up look fantastic! I've got absolutely no room for another fridge anywhere, I'll just be lurking with envy. RAY

Hey Red,
That is just outstanding! Congrats.

Best Wishes,
Chuckwagon

Hey Chris, How about sharing your recipe for this good lookin' sausage?

Best Wishes,
Chuckwagon

Wild Goose and Duck Sopressata

Meat used for this batch: 2 kg. lean pork (butt and hind leg), 1.5kg Canada Goose breasts, 1kg. mallard duck breasts, 700g hard back fat.

Ingredients per 1kg meat

Salt - 28g.
Cure 2 - 2.5 g.
Dextrose - 3g.
Corn syrup solids - 8g.
Garlic powder - 1.5g.
Red pepper flakes - 3g.
Black pepper medley, coarsely ground - 1.5g
Fennel, toasted and ground - 1.2 g.
Nutmeg - 1g.
Red wine - 250 ml.
Mondostart 2M culture (dissolved 3/4 tsp in 2 oz. of distilled water, with a pinch of dextrose)
Mondostart mould cuture

Grind everything except 400g of back fat with 20mm plate then with a 6mm. Cube the 400 grams of back fat and mix with the ground meat. Add starter culture mix well, stuff into beef middles, and ferment for 24 to 48 hours at 25-30°C, 80% humidity until sufficient Ph drop. Spray with mould culture and transfer to curing chamber.

Thanks pal. Do you mind if I ask about your use of Mondostart? Do you happen to know the formula for its makeup? Has it got any benefits we should be aware of? Thanks.

Best Wishes,
Chuckwagon

Here are the specs CW. I have enough left for one more batch, but is expired, so don't know whether I should use it. I bought it because it was the only one available from a Canadian supplier. But I now also have some Chr. Hansen products on hand and will be giving those a whirl.

Okay pal, much appreciated!

Best Wishes,
Chuckwagon