Homemade Sausage Making

Recent Topics

Replies

Views

Last post

How to keep Lebanon Bologna moist?

Last post by ChrisSmolinski « Thu Jul 16, 2020 16:44
Replies: 2
by ChrisSmolinski » Thu Jul 16, 2020 15:56 » in Homemade Sausage Making » For beginners

First post

First time poster here. I have been experimenting with making my own lowcarb/keto Sweet Lebanon Bologna. I'm using liquid Splenda to replace the sugar for sweetness, and liquid smoke for the smokey flavoring. I'm not aiming for perfection obviously, but something that I can eat, and is as close to...

Last post

Thanks Bob! I do have a vacuum sealer, so I can certainly try that method next. I don't have proper sous vide equipment but have had reasonably good luck carefully adjusting the burner setting while monitoring the water temperature. I suppose I could get the water the correct temperature and put it...

2 Replies

6 Views

Last post by ChrisSmolinski
Thu Jul 16, 2020 16:44
Coppa Mold - Does this look ok?

Last post by Bob K « Thu Jul 09, 2020 16:45
Replies: 1
by Tenorbrew » Wed Jul 08, 2020 14:30 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hi folks,

Sorry to start another post on mold, but I couldn't find what I was looking for by searching.

I recently hung my first coppa (using the Olympia Provisions recipe) and it has been drying for 9 days so far at about 13C and 79-80% humidity.

I did not inocculate with mold, but I have about...

Last post

Welcome to the Forum!
I really wouldn't be concerned about the indigenous mold.The white mold will dominate before all is done. If it bothers you wipe it off and inoculate with the mold 600

1 Replies

97 Views

Last post by Bob K
Thu Jul 09, 2020 16:45
Weight to time relationship

Last post by Melbourne « Sun Jul 05, 2020 20:15
Replies: 2
by Melbourne » Sun Jul 05, 2020 02:59 » in Homemade Sausage Making » For beginners

First post

Hi All, First time poster and first attempt at dry curing.
I have a 80/20 pork mix.
The environment is set to 13+- 2 but never went to 14. Humidity is set to 70% +-10% but never went to 60%.
These were stuffed 18 days ago into 50cm hog castings.
Today they looks as expected and feel soft although...

Last post

Thanks redial,
I will adjust humidity and cut one open later.

Thanks for the advice.

2 Replies

137 Views

Last post by Melbourne
Sun Jul 05, 2020 20:15
Pork Pepperoni (fast fermented, semi dry, cooked)

Last post by Bob K « Sat Jul 04, 2020 12:39
Replies: 11
by so_not_rad » Sat Apr 25, 2020 09:38 » in Homemade Sausage Making » Sausages

First post

Hello Everyone!
I've been messing around lately with making fast fermented American style pepperoni!
Here's the recipe that i've been using, it's basically straight out of Marianski's book :

Pork 900 Gr
Pork Fat 100 Gr
Salt 27 Gr
Cure #1 2.5 Gr
Dextrose 10 Gr
Sugar 10 Gr
Black Pepper 3 Gr
Smoked...

Last post

Well you could give it a try. It looks to me as if you are pretty close the the store bought fast fermented variety. A dry cured process will usually give you the nice dark color...

11 Replies

1407 Views

Last post by Bob K
Sat Jul 04, 2020 12:39
Cured Pork sausages texture please help, Thankyou

Last post by so_not_rad « Sat Jul 04, 2020 05:56
Replies: 3
by jasonthebass » Wed Jun 03, 2020 04:22 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hi Guys,

This weekend is sausage making weekend.
With my family we have been getting a whole pig about 150-170KG each year and making cured sausage, pancetta and some mince for cooking with.

The basic reciepe we have been following is 15% fat (Good quality belly fat we purchase separately to make...

Last post

Hey jasonthebass!

I've been chasing that texture a a lot as well since it reminds a lot of polish sausages.
I love that bounce! My advice would be is to go old polish style and let the meat cure overnight ( 24hrs best) with just the salt.
I basically portion the meat so it fits into the grinder,...

3 Replies

916 Views

Last post by so_not_rad
Sat Jul 04, 2020 05:56
EQ in Commercial production

Last post by reddal « Mon Jun 22, 2020 10:38
Replies: 4
by farmboy236 » Wed Jun 17, 2020 12:08 » in Homemade Sausage Making » Technology basis

First post

Is an Equilibrium Cure permitted in commercial production?

Last post

Yes it is. However it is rarely used because of the time involved. Most all whole muscle cuts are injected

For me it depends on the size of the piece being cured. For coppa or loin I find an EQ cure works fine, but for very large pieces like a whole ham it can take a long time and be a bit...

4 Replies

272 Views

Last post by reddal
Mon Jun 22, 2020 10:38
Pepper lined cloth casings

Last post by fatboyz « Sun Jun 21, 2020 15:31
Replies: 1
by fatboyz » Sun Jun 21, 2020 00:41 » in Homemade Sausage Making » Sausages

First post

My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm...

Last post

I found this video on YouTube. For dry fermented he leaves them in the cloth casing the entire drying time then peels the casing off.

1 Replies

189 Views

Last post by fatboyz
Sun Jun 21, 2020 15:31
Pastrami

Last post by Scogar « Tue Jun 16, 2020 13:14
Replies: 8
by Butterbean » Fri May 22, 2020 21:23 » in Homemade Sausage Making » Other products

First post

Started out making some corned beef using an EQ dry cure for 20 days then sous vide'd the brisket for 2.5 days then since I had the smoker going I thought I'd go ahead and make use of the smoke so I put pastrami spices on the corned beef and hot smoked it for a little less than an hour just to bake...

Last post

Butterbean, that looks awesome. I typically make corned beef every year and have converted a lot to pastrami over the years. Ivemostly used Ruhlman's recipe but need to convert to equilibrium. I do tongue this way as well

8 Replies

1067 Views

Last post by Scogar
Tue Jun 16, 2020 13:14
Difficulty with non-culture PH drop

Last post by cajuneric « Sat Jun 13, 2020 17:45
Replies: 6
by LOUSANTELLO » Sun May 24, 2020 11:53 » in Homemade Sausage Making » Sausages

First post

This is now my 2nd batch of ground pork 40mm casings, using cure #2 along with 2.5% salt and 0.3% dextrose. Original PH of pork was anywhere from 5.61-5.7. I am now at 60 hours at 70F, 88% humidity with little to no PH drop. In fact, one batch I'm getting readings 0.5 higher than the original...

Last post

I completely agree. I am noticing the same thing...

6 Replies

1098 Views

Last post by cajuneric
Sat Jun 13, 2020 17:45
White Mold during fermentation please help

Last post by reddal « Mon Jun 08, 2020 09:42
Replies: 6
by Mujo » Tue May 26, 2020 12:39 » in Homemade Sausage Making » For beginners

First post

Hi guys just after reassurance I’ve just taken my salami out of my fermentation chamber and have noticed white specs of Mold starting, is that normal to occur during the fermentation? It’s been 72hours at 20c as per starter culture instructions. They were slightly sticky aswell? I know it’s...

Last post

I find when using Mold 600 the normal white powdery mold can go green if humidity is too high or airflow is too low.

It doesn't hurt the product, but people don't like it, so controlling the humidity more carefully will avoid it.

6 Replies

1216 Views

Last post by reddal
Mon Jun 08, 2020 09:42

Homemade Sausage Making

Last post

School of Domestic Meat Processing
Topics: 5, Posts: 97

Last post: Re: School.. by Knifeman, Sun Jan 28, 2018 21:13

Last post Re: School..
by Knifeman View the latest post
Sun Jan 28, 2018 21:13
For beginners
Topics: 381, Posts: 4803

Last post: Re: How to keep Lebanon Bolog… by ChrisSmolinski, Thu Jul 16, 2020 16:44

Last post Re: How to keep Lebanon Bolog…
by ChrisSmolinski View the latest post
Thu Jul 16, 2020 16:44
Dry Cured Meats and Sausages
Topics: 416, Posts: 5497

Last post: Re: Coppa Mold - Does this lo… by Bob K, Thu Jul 09, 2020 16:45

Last post Re: Coppa Mold - Does this lo…
by Bob K View the latest post
Thu Jul 09, 2020 16:45
Dry Curing with Tublin: Umai and Banquet Bags
Topics: 40, Posts: 699

Last post: Re: My First Coppa by jcflorida, Tue Jul 30, 2019 14:07

Last post Re: My First Coppa
by jcflorida View the latest post
Tue Jul 30, 2019 14:07
Microbiology of meat and products
Topics: 82, Posts: 934

Last post: Re: Potential of toxic moulds… by Butterbean, Wed Mar 18, 2020 20:37

Last post Re: Potential of toxic moulds…
by Butterbean View the latest post
Wed Mar 18, 2020 20:37
Hardware
Topics: 226, Posts: 2205

Last post: Re: grinder maintenance quest… by Agoracritus, Thu Jan 02, 2020 05:22

Last post Re: grinder maintenance quest…
by Agoracritus View the latest post
Thu Jan 02, 2020 05:22
Smokehouses. Construction and Maintenance.
Topics: 91, Posts: 1414

Last post: Re: MiniMax Smokehouse by Scogar, Fri Jan 03, 2020 13:05

Last post Re: MiniMax Smokehouse
by Scogar View the latest post
Fri Jan 03, 2020 13:05
Technology basis
Topics: 172, Posts: 1502

Last post: Re: EQ in Commercial producti… by reddal, Mon Jun 22, 2020 10:38

Last post Re: EQ in Commercial producti…
by reddal View the latest post
Mon Jun 22, 2020 10:38
Sausages
Topics: 481, Posts: 5835

Last post: Re: Pork Pepperoni (fast ferm… by Bob K, Sat Jul 04, 2020 12:39

Last post Re: Pork Pepperoni (fast ferm…
by Bob K View the latest post
Sat Jul 04, 2020 12:39
Smoked pork products
Topics: 161, Posts: 2175

Last post: Re: Argghh Forgot to inject t… by Scogar, Mon Feb 10, 2020 14:37

Last post Re: Argghh Forgot to inject t…
by Scogar View the latest post
Mon Feb 10, 2020 14:37
Offal products
Topics: 47, Posts: 655

Last post: Re: Kaszanka - Polish Blood S… by YooperDog, Thu Mar 26, 2020 14:36

Last post Re: Kaszanka - Polish Blood S…
by YooperDog View the latest post
Thu Mar 26, 2020 14:36
Products in blocks
Topics: 13, Posts: 113

Last post: Re: Salceson Śląski by Kijek, Wed Apr 25, 2018 22:46

Last post Re: Salceson Śląski
by Kijek View the latest post
Wed Apr 25, 2018 22:46
Canned meat products
Topics: 14, Posts: 136

Last post: Re: Canned meat by StefanS by bolepa, Wed Apr 29, 2020 15:36

Last post Re: Canned meat by StefanS
by bolepa View the latest post
Wed Apr 29, 2020 15:36
Fishes
Topics: 43, Posts: 339

Last post: Re: Salmon Snack Sticks by Scogar, Fri Feb 07, 2020 17:05

Last post Re: Salmon Snack Sticks
by Scogar View the latest post
Fri Feb 07, 2020 17:05
Venison and Other Game
Topics: 56, Posts: 565

Last post: Re: Venison Sausages by Butterbean, Sat Jan 04, 2020 01:21

Last post Re: Venison Sausages
by Butterbean View the latest post
Sat Jan 04, 2020 01:21
BBQ
Topics: 68, Posts: 546

Last post: Re: Brisket burgers by wkw, Sat May 23, 2020 11:49

Last post Re: Brisket burgers
by wkw View the latest post
Sat May 23, 2020 11:49
Other products
Topics: 159, Posts: 2207

Last post: Re: Pastrami by Scogar, Tue Jun 16, 2020 13:14

Last post Re: Pastrami
by Scogar View the latest post
Tue Jun 16, 2020 13:14
Recipes from around the world
Topics: 112, Posts: 1046

Last post: Re: picanha by redzed, Tue Jul 24, 2018 19:19

Last post Re: picanha
by redzed View the latest post
Tue Jul 24, 2018 19:19
Curing chambers and Related Equipment
Topics: 82, Posts: 975

Last post: Re: Mold 600 chamber inoculat… by Kijek, Thu Nov 14, 2019 20:40

Last post Re: Mold 600 chamber inoculat…
by Kijek View the latest post
Thu Nov 14, 2019 20:40
Books&Videos of meat processing
Topics: 54, Posts: 255
Subforum:

Stanley & Adam Marianski author's corner
Last post: Re: New Marianski book, Spani… by redzed, Sun Jun 09, 2019 18:45
Last post Re: New Marianski book, Spani…
by redzed View the latest post
Sun Jun 09, 2019 18:45

Other Topics

Last post

Hyde Park
Talk about anything here as long as it is not against the rules.

Topics: 622, Posts: 8556

Last post: Hard times and opportunities by Butterbean, Tue Apr 14, 2020 15:28

Last post Hard times and opportunities
by Butterbean View the latest post
Tue Apr 14, 2020 15:28
Announcements
All important news and announcements will be posted here.

Topics: 23, Posts: 241

Last post: Deli Meat Specialist by Meat Capitalist, Tue Dec 03, 2019 20:21

Last post Deli Meat Specialist
by Meat Capitalist View the latest post
Tue Dec 03, 2019 20:21
Suggestions & Feedback
Something you do or don't like? Let us know. This is also the place for questions regarding this forum.

Topics: 23, Posts: 112

Last post: Re: meatsandsausages website … by sambal badjak, Sun Jan 26, 2020 07:25

Last post Re: meatsandsausages website …
by sambal badjak View the latest post
Sun Jan 26, 2020 07:25

Who is online

In total there are 25 users online :: 2 registered, 0 hidden and 23 guests (based on users active over the past 5 minutes)
Most users ever online was 241 on Sun Mar 10, 2019 21:36

Statistics

Total posts 41027 • Total topics 3375 • Total members 2067 • Our newest member Froderikz

Activity over the last 24 hours

New posts 3 • New topics 1 • New users 1
In total there were 274 users :: 10 registered, 0 hidden, 4 bots and 260 guests active over the last 24 hours
Registered users: Bob K, ChrisSmolinski, Froderikz, jens49, NorthFork, PerskelI, RogerSew, skuz86, Winterchrome, wuhuilin11
Bots: Bing [Bot], Google [Bot], Google Adsense [Bot], Majestic-12 [Bot]

Login • Register

Who is online

Statistics

Activity over the last 24 hours