Homemade Sausage Making

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Smoked Liver Sausage and Cure #1

Last post by Scogar « Thu Oct 17, 2019 14:45
Replies: 3
by Scogar » Wed Oct 16, 2019 18:40 » in Homemade Sausage Making » Offal products

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I plan to make a liver sausage. I haven’t worked out the formula yet but likely will use Marianski’s ratios, i.e., liver 25-30%, fat 20-40%, and meat 30-40%. The liver will be venison liver and the meat/fat will probably be Wright Brand Bacon. I will assess the meat/fat ratio of the bacon and...

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Thanks Bob K I suspected that there would be a reduction in the cure but it was just a thought. And Dan as for no cure in liverwurst...that may be the norm, but I tend to land on the opposite side of the fence with nitrite in the quantities that we use...i.e., I lean towards it at the very least...

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41 Views

Last post by Scogar
Thu Oct 17, 2019 14:45
School

Last post by LOEBER74 « Wed Oct 16, 2019 03:35
Replies: 11
by LOEBER74 » Thu Jan 31, 2019 20:43 » in Other Topics » Hyde Park

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Hi all.
Just need to tell someone and for reasons I can't do it in real life.
I am going back to school and taking Butchery and Charcuterie Management at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my...

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I’m now 6 weeks into my program and it has (is) an education. Absolutely what I feel I am meant to be doing. The program focuses on whole carcass usage. The day starts with us cutting 2-4 cases of chicken between 14 of us. Then into groups to either cut beef or pork sides and bagged primals. Make...

11 Replies

1014 Views

Last post by LOEBER74
Wed Oct 16, 2019 03:35
First attempt at Spanish Chorizo/Salami Milano are too salty?

Last post by adrian078 « Sun Oct 13, 2019 22:47
Replies: 7
by ewanspeirs » Thu Oct 10, 2019 17:39 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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All,

My first attempt at fermented, dried sausage has turned out way too salty, almost too salty to eat.

I followed these recipes in the Art of Making Fermented Sausages by Stan/Adam Marianski.

Milano
Salt 3%
Cure #2 0.24%
Dextrose 0.2%
Sugar 0.3%
white pepper 0.3%
Garlic 0.2%
Fennel 0.4%
Chili...

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yes - salt + bottle-cap - that's the method i used, worked well.

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate:

Thanks! Looks like mine is 2 points out. Pretty close.

7 Replies

120 Views

Last post by adrian078
Sun Oct 13, 2019 22:47
Can my salami be saved?

Last post by adrian078 « Thu Oct 10, 2019 20:44
Replies: 5
by adrian078 » Wed Oct 09, 2019 01:10 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi from Australia.

So this is my first batch of salami. It's something I've been wanting to do forever. Not too long ago a neighbor moved out and left a full sized fridge in their driveway with a free sign on it. I took that as a sign that the time was right to build my cabinet :)

Fast forward a...

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It's settled then. Next batch I won't use the fan.

Thanks for the tips.

5 Replies

105 Views

Last post by adrian078
Thu Oct 10, 2019 20:44
Champion Juicer for emulsifying hotdogs

Last post by Bob K « Wed Oct 09, 2019 12:58
Replies: 7
by Thewitt » Mon Jan 28, 2019 16:26 » in Homemade Sausage Making » Sausages

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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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Bob-
Its pretty hard to tell if it would work, the champion has a strong 1/3 horse motor and an optional blank plate.
Best way is to just try it

7 Replies

918 Views

Last post by Bob K
Wed Oct 09, 2019 12:58
Garlic and Onion Choices for Smoked Sausage

Last post by forestridgefarm « Sat Oct 05, 2019 14:58
Replies: 2
by forestridgefarm » Thu Oct 03, 2019 16:54 » in Homemade Sausage Making » For beginners

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I am new to the Smoked Sausage arena. As I look at numerous recipes for Smoked Sausage that call for garlic and onions which is the best choice for dried seasoning: chopped onion, granulated onion, onion powder or minced onion? For garlic which would be recommended: granulated garlic, garlic powder...

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Yes, thank you so much for the info!

2 Replies

116 Views

Last post by forestridgefarm
Sat Oct 05, 2019 14:58
Bauernwurst Recipe

Last post by Bob K « Sat Oct 05, 2019 14:27
Replies: 5
by johnmac » Thu Oct 03, 2019 19:19 » in Homemade Sausage Making » Sausages

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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

143 Views

Last post by Bob K
Sat Oct 05, 2019 14:27
Greetings from Germany

Last post by hamschta « Fri Oct 04, 2019 21:13
Replies: 5
by hamschta » Mon Sep 30, 2019 20:30 » in Homemade Sausage Making » For beginners

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Hello Everybody,

as I just joint the forum, I‘ll to take opportunity for a brief introduction of myself.

I‘m Marko, a 40 years old guy living more or less in the middle of Germany. I found the reommendation for your side on the cover of “Home Production of Quality Meats and Sausages“.
I‘m doing...

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Hi Folks,

thank you for your warm welcome.

@ Dan
Sorry but with Nürnberger I cant help you that much - so far I never did them home made. The would fall through my bbq-grill.

Cheers
Marko

5 Replies

145 Views

Last post by hamschta
Fri Oct 04, 2019 21:13
# 32 Grinder Plates - 3mm (1/8")

Last post by DanMcG « Mon Sep 23, 2019 18:47
Replies: 8
by Scogar » Sat Sep 14, 2019 16:24 » in Homemade Sausage Making » Hardware

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Been waiting for things to cool off here in North Georgia and prepping for hopefully a lot of sausage this Fall, including hot dogs. So my question is, I was able to score a commercial Buffalo Chopper late last winter and it took awhile to clean it up. It will be ready for this season's sausage....

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Nice gesture Butterbean!

8 Replies

721 Views

Last post by DanMcG
Mon Sep 23, 2019 18:47
Odd grinder

Last post by Butterbean « Wed Sep 11, 2019 19:45
Replies: 4
by Butterbean » Sun Aug 25, 2019 21:30 » in Homemade Sausage Making » Hardware

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A friend picked up a bunch of old grinders and knowing I'm into that type stuff he gave me this one. I've never seen one like this before and only took it because it is unique in that it doesn't use a knife. Instead, the worm pushes the ingredients out to the plate and the plate turns and does the...

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The mold should grow fine in normal drying conditions. Whats your humidity and temp?

4 Replies

512 Views

Last post by Butterbean
Wed Sep 11, 2019 19:45

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