Homemade Sausage Making

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summer sweats

Last post by bluc « Sat Sep 26, 2020 01:49
Replies: 4
by bluc » Wed Sep 23, 2020 11:25 » in Homemade Sausage Making » For beginners

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is it ok to sweat any cut of pork like an american country ham after it is fully cured and fully dried?
I plan on doing a whole green ham but want to know what flavour I like better first, american country ham parma style procuitto or serano. Is it ok to maybe use a coppa muscle and follow the...

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Awesome thanks

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96 Views

Last post by bluc
Sat Sep 26, 2020 01:49
Salame Strolghino

Last post by redzed « Wed Sep 23, 2020 17:22
Replies: 7
by redzed » Sat Sep 19, 2020 07:12 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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This is my first attempt at creating this simple but interesting salame. Strolghino originates in Zibello, the home of Culatello and is made with trimmings from the preparation of that particular specialty. It is a narrow gauge sausage and is eaten when still young and soft, usually within three to...

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Yeah, it looks like the amount of nitrite can also differ in looking at what you are using. I also noticed that another Cure #2 sold on Amazon (Hoosiers)contains 5.67% sodium nitrite and 3.63% sodium nitrate. So you have read the ingredients and know what you are buying.

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255 Views

Last post by redzed
Wed Sep 23, 2020 17:22
Using frozen fresh pork for salami

Last post by wasuky « Fri Sep 18, 2020 07:11
Replies: 11
by Indaswamp » Mon Aug 24, 2020 05:23 » in Homemade Sausage Making » For beginners

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Is there any concern using frozen pork for salami? I know that the ice crystals will rupture the cell walls in the meat and the water holding capacity (WHC) of the meat will be less. But since salami will be dried is this a positive? I have also heard that fresh pork should have a pH around 5.9 and...

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Actually I thought the same thing maybe I did not mix enough so I made another 300gr sausage using the same ground meat from the same bag. I mixed for I don't know how long waiting for the mix to get sticky but it never happened (that made me think of the freeze/unfreeze process and the ton of lost...

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Last post by wasuky
Fri Sep 18, 2020 07:11
Types of culture

Last post by jjnurk « Thu Sep 17, 2020 13:41
Replies: 2
by jjnurk » Tue Sep 15, 2020 19:33 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...

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Thanks Chris. My plan is to experiment with Thüringer. Calls for the LHP but if you say that the mondostart will have the same effect then that's what I'll try. I did find it but only in Stuffers.

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171 Views

Last post by jjnurk
Thu Sep 17, 2020 13:41
New member.

Last post by bluc « Wed Sep 16, 2020 22:04
Replies: 11
by bluc » Thu Jul 30, 2020 05:41 » in Homemade Sausage Making » For beginners

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Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing...

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Collagen sheet.

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1138 Views

Last post by bluc
Wed Sep 16, 2020 22:04
Sausage day today (and roasting a whole pig)

Last post by fatboyz « Mon Sep 14, 2020 14:32
Replies: 2
by fatboyz » Sat Sep 12, 2020 14:48 » in Homemade Sausage Making » Sausages

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While I'm roasting a 50 pound hog today for our Search And Rescue groups End of summer dinner I'm going to make 40 pounds of smoked Paprika, chili Habanero cheese smokies. At this time of year I'm usually making sausage with the the last of last years wild game meat to make room for this years...

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Red I built my pig roaster from an old fuel tank a number of years ago. We roast 3 or 4 every year. I have an electric motor and gear reduction to drive the spit and I built my own propane burner. I put in a can of wood pellets on the flame diffuser to get smoke as well. A 50 pounder is on the spit...

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Last post by fatboyz
Mon Sep 14, 2020 14:32
Mixing salami meat

Last post by bluc « Mon Sep 14, 2020 04:41
Replies: 3
by bluc » Thu Sep 10, 2020 07:07 » in Homemade Sausage Making » For beginners

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Another newbie question. When mixing meat for salami should I :
A) fully cure meat, grind then add spices and starter culture mix and then stuff and ferment
B) mince meat, mix through salt and cure let stand 24hrs. Then mix spices starter culture and then stuff and ferment
C) mince meat add all...

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These are the natural cases

3 Replies

188 Views

Last post by bluc
Mon Sep 14, 2020 04:41
Pancetta skin on or off?

Last post by bluc « Mon Sep 14, 2020 02:02
Replies: 11
by fatboyz » Thu Apr 20, 2017 14:06 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I'm going to make Pancetta tomorrow. I have read some recipes with skin on, and some with skin off. I've never eaten any so I don't know what it's supposed to be like. This is part of my bacon of the world project! I have speck (German Bacon drying right now. Going to make Pancetta (Italian Bacon),...

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How about various salamis used on pizza? I always thought anything dried long term more then 3 weeks needed potasium nitrate..not arguing just curious..

11 Replies

3518 Views

Last post by bluc
Mon Sep 14, 2020 02:02
Scheduled power outage

Last post by bluc « Sat Sep 12, 2020 06:57
Replies: 2
by bluc » Fri Sep 11, 2020 10:39 » in Homemade Sausage Making » For beginners

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Just got a letter from power company, going to be a 4hr outage in couple weeks.(thinking power pole exchange). What do you suggest I do with my salumi thinking couple bags ice into my deep freeze put all meat in there?
Any downside as far as mould and stuff goes. I guess its only relatively short...

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Ok thanks

2 Replies

136 Views

Last post by bluc
Sat Sep 12, 2020 06:57
lamb prosciutto

Last post by bluc « Wed Sep 09, 2020 14:21
Replies: 14
by bluc » Fri Aug 07, 2020 06:52 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I am making lamb prosciutto. I have watched and read a few recipes for this. I really want to leave it as bone in. I have seen just pepper used after cure also seen lard and pepper used to slow drying. I like the idea of the lard but dont like idea of the cleanup at end. I have thought maybe use...

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Plan to apply the sugna layer tomorrow. How should I treat existing mould 600. light vinegar wipe down? Lamb is at 20% loss. Is there a rule of thumb rice flour to lard ratio to mix?

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Last post by bluc
Wed Sep 09, 2020 14:21

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