Homemade Sausage Making

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Good green mold

Last post by IFB « Wed Apr 08, 2020 16:04

by IFB » Wed Apr 08, 2020 16:04 » in Homemade Sausage Making » Dry Cured Meats and Sausages

I thought I'd share a cool example of good green mold,

which I am 99% sure is Penicillium nalgiovense, given these examples here:

I've never seen this kind of mold before but then again, this is the first time I am maturing salami at 80-86% RH. Below 80% it's usually snow-white in color.

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Last post by IFB
Wed Apr 08, 2020 16:04
Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Last post by IFB « Wed Apr 08, 2020 15:50
Replies: 3
by gastronomas » Tue Jan 14, 2020 21:17 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello guys,

El pozo fuetec sausage:

Ingredients: Iberico pork, Iberian pork bacon, LACTOSE, table salt, corn glucose syrup, corn dextrose, spices, natural pork intestine.
160g pork is used for 100g end product.

Nutritional values (per 100 g):
Calories: 430.5 Kcal / 1,815.0 kJ
Fat: 35.5 g...

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Curing meats without nitrates is quite common in Italy. I've communicated with a number of artisan salumi makers from there - some are huge proponents of using curing salts and some are against it. But both camps pretty much agree that you can only produce high quality nitrate-free product if you...

3 Replies

241 Views

Last post by IFB
Wed Apr 08, 2020 15:50
New Starter Culture for Fermented Sausages -- Flavor of Italy

Last post by StefanS « Tue Apr 07, 2020 21:58
Replies: 15
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by cajuneric » Fri Nov 08, 2019 00:15 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs:

l. Sakei
p. Acidilactici
s. Carnosus
s. Carnosus (Subs. Utilis)
Fermenting range 75f - 90F...

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most of the recipes on this website use Sucrose in addition to the dextrose.
using of sucrose as addition to dextrose is some kind of slowing down and extending of acidification process. Sucrose needs to be broken down to dextrose and fructose then can be used by LAB. Purpose of that is giving of...
15 Replies

1433 Views

Last post by StefanS
Tue Apr 07, 2020 21:58
All Beef American Pepperoni

Last post by Bob K « Thu Apr 02, 2020 14:31
Replies: 7
by so_not_rad » Mon Mar 30, 2020 06:27 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello there everyone!
I have been asked by a dear friend of mine who does not eat pork, to make all beef american pepperoni. The semi cooked fast fermented style for a pizza. Here's the recipe that I've been testing so far :

Beef (chuck) 500 Gr
Salt 14 Gr
Cure #2 1.25 Gr
Dextrose 5 Gr
Garlic...

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Good Time not to be in NYC or out on the Island.

7 Replies

194 Views

Last post by Bob K
Thu Apr 02, 2020 14:31
Hi New Guys - Introduce Yourself

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by Chuckwagon » Thu Apr 29, 2010 05:21 » in Other Topics » Hyde Park

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Hi New Members !

Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...

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Welcome aboard
1304 Replies

356326 Views

Last post by Scogar
Thu Apr 02, 2020 03:47
Raw meat storage - Odd taste in sausage if frozen meat is used?

Last post by wasuky « Tue Mar 31, 2020 02:23
Replies: 7
by wasuky » Fri Mar 27, 2020 01:29 » in Homemade Sausage Making » For beginners

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Hi guys! I'm writing from Venezuela. Pretty hot right now (as always).

I wanted to ask you something about the meat storage because I just can't find a proper answer. So here it is:

I'm starting a home-based charcuterie with 0% experience (yes... I am that crazy) but 1000% of heart and passion...

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THanks for the links. I have already seen those videos (I think the guy of the 2nd video is a genius.... he makes everything look so simple). I should get my pork tomorrow so I guess I let you know how turned out my self-harvested casings.

Thanks again!

7 Replies

678 Views

Last post by wasuky
Tue Mar 31, 2020 02:23
Struggling with Frankfurters

Last post by Bob K « Fri Mar 27, 2020 14:39
Replies: 9
by so_not_rad » Tue Jan 21, 2020 09:36 » in Homemade Sausage Making » Sausages

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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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Glad it all worked out!

9 Replies

1943 Views

Last post by Bob K
Fri Mar 27, 2020 14:39
Cured, dried and fermented by StefanS

Last post by YooperDog « Thu Mar 26, 2020 15:16
Replies: 107
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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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Great thread! I have been working on two curing chambers to start learning and making some salami's and cured meats. Great info and motivation.
107 Replies

24179 Views

Last post by YooperDog
Thu Mar 26, 2020 15:16
Kaszanka - Polish Blood Sausage

Last post by YooperDog « Thu Mar 26, 2020 14:36
Replies: 28
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by redzed » Fri Aug 07, 2015 06:59 » in Homemade Sausage Making » Offal products

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Once in a while I am overcome with a desire for something that I haven't eaten in a while and for some reason I have been wanting a bit of kaszanka (also known as Kiszka Kaszana ). My dad used to make it at home now and then and it usually resulted in a traffic jam on our street with his Polish and...

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Making me hungry reviewing this thread. It has been about a year since my last bite of Kaszanka. Closest place that would have all these ingredients about 300 miles away, I will have to wait until this virus lockdown before I make the trip.
28 Replies

14987 Views

Last post by YooperDog
Thu Mar 26, 2020 14:36
Potential of toxic moulds in sea salts

Last post by Butterbean « Wed Mar 18, 2020 20:37
Replies: 8
by redzed » Sat Feb 15, 2020 16:27 » in Homemade Sausage Making » Microbiology of meat and products

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Here is your weekend reading assignment. :D

Most of us consider salt as being sterile, producing an environment hostile to pathogens. But according to one study, this is a misconception. Sea salts apparently may contain spores of potentially dangerous moulds. This is both interesting and...

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I don't think there is other than the impurities in the sea salts. I was researching this a few years ago and found some sea salts from Italy that had a guaranteed analysis on the label and this showed a guaranteed minimum amount of nitrate. From this I concluded that this might be part of the...

8 Replies

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Wed Mar 18, 2020 20:37

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