Homemade Sausage Making

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Naem moo - Thai Fermented Sausage

Last post by Butterbean « Wed Jan 20, 2021 16:15
Replies: 7
by Butterbean » Fri Nov 16, 2018 17:53 » in Homemade Sausage Making » Other products

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I ran across this sausage several years ago and found it uniquely delicious with a very interesting flavor and texture but had a hard time finding a recipe written in English till recently a member was kind enough to post a link on the after I mentioned it in a post.

I recently broke down a pig...

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I like heat too and dabble with peppers and pepper sauces. In this, the peppers are simply laid on top of the mince so you have the choice of whether to eat them alone or with the sausage but they do add a bit of heat to the sausage if removed but not much. I really like the flavor profile and the...

7 Replies

1149 Views

Last post by Butterbean
Wed Jan 20, 2021 16:15
Snack Stick recipe.

Last post by Butterbean « Wed Jan 20, 2021 16:07
Replies: 12
by muxmun » Sat Jan 16, 2021 00:57 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I would like to make some beef snack sticks but all the recipes I find are for 5, 10 25 pounds of product. I have a small smoker and would like to do around 3 pounds but am not good enough at the math to break those other recipes down. Anyone have a recipe per pound or 1K grams?
I'll be using a...

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One thing I found out is it takes a long time on my pellet grill to get these up to temp. next time I will get it to 135 or 140 or so and then sous vide them.

Mux, since you mention time I'd like to offer some food for thought and that is slow smoking is no different than sous vide where time...

12 Replies

176 Views

Last post by Butterbean
Wed Jan 20, 2021 16:07
Low rpm bowl cutter

Last post by bcboy « Wed Jan 20, 2021 13:08
Replies: 3
by bbbao » Wed Feb 06, 2019 18:19 » in Homemade Sausage Making » Hardware

First post

Hi, nooby here. I'm seriously considering purchasing this relatively cheap bowl cutter.

KWS BC-400

But the thing that concerns me is that it has relatively low rpm (1460rpm) and it has just two blades.
Would this thing powerful enough to make emulsified sausages? Any ideas? Thank you.

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Hi, nooby here. I'm seriously considering purchasing this relatively cheap bowl cutter.

KWS BC-400

But the thing that concerns me is that it has relatively low rpm (1460rpm) and it has just two blades.
Would this thing powerful enough to make emulsified sausages? Any ideas? Thank you.

So did...

3 Replies

1029 Views

Last post by bcboy
Wed Jan 20, 2021 13:08
Butchered Pig

Last post by bcboy « Wed Jan 20, 2021 12:53
Replies: 13
by Albertaed » Sun Jan 17, 2021 19:37 » in Homemade Sausage Making » Sausages

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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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Thanks for the links BCBoy. I was lucky enough to shoot a moose also so I’m loaded!
How did your chamber turn out?

Moose you say. That's how this journey began. Moose landjaeger sausage. Still waiting on the HP meter, should be here Friday. Do you have a recipe? I have the fridge in the basement...

13 Replies

116 Views

Last post by bcboy
Wed Jan 20, 2021 12:53
Cured, dried and fermented by StefanS

Last post by EAnna « Wed Jan 20, 2021 09:51
Replies: 121
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by StefanS » Sun Apr 23, 2017 18:36 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

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Unfortunately, there is no description Y-axis of the first graph.
Now, I can,t improve this.
Below, correct, with data completed graph:
Low temp ferment.jpg
121 Replies

36650 Views

Last post by EAnna
Wed Jan 20, 2021 09:51
Wind Dried Sausage from Western China(and Hello!)

Last post by woklikeaman « Wed Jan 20, 2021 01:36
Replies: 3
by woklikeaman » Sat Jan 16, 2021 04:30 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello!

I learned/read tons from this site many years ago. In the past, I made lots of classic Italian and Spanish cured meats. Now, many years later, I own a restaurant specializing in the food of Yunnan and Sichuan provinces in China. Since there is almost no info on Chinese cured meats, I...

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IMG_20210119_163109_416.jpg IMG_20210119_163109_415.jpg

Top left, cooked to 60c on day 3, then smoke and dry 2 days
Top right, continued drying and smoking without being cooked
Bottom, uncooked , with 15percent liver. This was a small end piece, so, I'm hoping the texture won't be that loose the...

3 Replies

84 Views

Last post by woklikeaman
Wed Jan 20, 2021 01:36
Cure Time

Last post by Butterbean « Tue Jan 19, 2021 20:46
Replies: 5
by Scogar » Mon Jan 18, 2021 21:26 » in Homemade Sausage Making » Sausages

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...

5 Replies

61 Views

Last post by Butterbean
Tue Jan 19, 2021 20:46
Advice on patience please!

Last post by maloflora « Tue Jan 19, 2021 18:01
Replies: 2
by maloflora » Mon Jan 18, 2021 19:55 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hi all,

First post - please forgive my beginner status! I've just recently got into dry curing and love it. I've made bacon, and salami so far using so much of the good advice on these and other boards. They seem to have worked well. But I've run into uncertainty on my latest.

I recently made...

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Thanks so much for the welcome and for responding!

Here's the recipe I used in %s:
Pork 80%
Fat 20%
Salt 2.50%
Cure no. 2 0.25%
Hot paprika 0.75%
Sweet paprika 1.75%
Garlic 1.00%
Oregano 0.20%
Dextrose 0.20%

The pork was shoulder, which of course has a high fat percentage to start with. I...

2 Replies

43 Views

Last post by maloflora
Tue Jan 19, 2021 18:01
Texel DCM-1 % Percentage

Last post by StefanS « Mon Jan 18, 2021 15:22
Replies: 4
by harleykids » Wed Jan 20, 2016 17:35 » in Homemade Sausage Making » Microbiology of meat and products

First post

RedZed,

I found the email finally.

What % of Texel did you use in your whole muscle meats?
I was told the below, just want to make sure it is correct.

thanks!
Jason

0.050%, or 0.00050 in decimal form, is your Texel amount to add.

Get this math correct or you will end up with WAY too much...

Last post

Lou - check it out - - im in process of experiment and one of salamis are with Texel DCM 1 only.

4 Replies

3521 Views

Last post by StefanS
Mon Jan 18, 2021 15:22
Backslopping mould culture

Last post by Albertaed « Sun Jan 17, 2021 02:11
Replies: 6
by redzed » Thu Jun 19, 2014 06:47 » in Homemade Sausage Making » Microbiology of meat and products

First post

The sausages on the left is my latest batch of Salame di Cervo, 16 days after fermentation. I am getting low on on Bactoferm 600 Mould, so instead I inoculated them with mould from skins of previous salami that I had frozen in a plastic bag in my freezer. The skins had been frozen for at least 3...

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I’ve only inoculated one set of salami and now it just transfers and grows on the new ones as I put them in.

6 Replies

6382 Views

Last post by Albertaed
Sun Jan 17, 2021 02:11

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