Homemade Sausage Making

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Drying fast fermented sausages?

Last post by Butterbean « Fri Aug 16, 2019 22:52
Replies: 19
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by Agoracritus » Thu Jul 04, 2019 22:44 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hey charcutiers!

I have a question about combining fast fermented “American style” semi-dry sausages with dry curing.

Basically, I’m wondering if taking smaller (35mm) natural hog cased pepperoni/summer sausage from the fermentation chamber to a dry curing room/chamber with a relatively low...

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Looks great. Glad they turned out well. Odd about your loss of taste. Any medical term for that phenomena? Just curious.
19 Replies

914 Views

Last post by Butterbean
Fri Aug 16, 2019 22:52
Greetings

Last post by Mick « Thu Aug 15, 2019 06:10
Replies: 11
by Mick » Mon Aug 12, 2019 02:56 » in Homemade Sausage Making » For beginners

First post

Hi,

Just wanted to introduce myself to the forum.
This is something i have been interested in for a while and this forum looks like a great resource!
Also it looks like i have a lot of reading ahead of me.

Just built my first chamber and have a Pancetta Tesa hanging to test it out.
Will stick...

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Thanks Bob.
Yeah i am not expecting to get the same weight loss of a leaner muscle.
It will be pulled semi dry also as i plan to use it in cooking.

11 Replies

176 Views

Last post by Mick
Thu Aug 15, 2019 06:10
Starting School Sept 3 BUTCHERY

Last post by Butterbean « Wed Aug 14, 2019 22:43
Replies: 1
by LOEBER74 » Tue Aug 13, 2019 21:20 » in Other Topics » Hyde Park

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I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books,...

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I wish you the best! Bold move on your part but following your heart can't lead you wrong. Not many can say they have had two careers but if I imagine this new career will put a spring in your step that has been missing for some time. I need to follow your lead as I haven't had a spring in my step...

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Last post by Butterbean
Wed Aug 14, 2019 22:43
Moist and Tender Jerky Experiment

Last post by LOEBER74 « Tue Aug 13, 2019 20:16
Replies: 8
by Butterbean » Thu Nov 01, 2018 17:39 » in Homemade Sausage Making » Other products

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Wanted to attempt to make a very tender and moist jerky. I know this sounds contradictory but I'd read where you could reduce the shrink in jerky to only 20% if you bind the available water with both sugar and salt. Think jelly. Its got very little available water.

With that thought in mind I made...

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Thanks Butter! I was thinking Jack Links but don't like naming . I will give it a go.

8 Replies

775 Views

Last post by LOEBER74
Tue Aug 13, 2019 20:16
TRANSLATING SAUSAGE RECIPES

Last post by Agoracritus « Wed Aug 07, 2019 06:31
Replies: 6
by polka » Sun Aug 04, 2019 13:02 » in Homemade Sausage Making » Sausages

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Hello All, especially RedZed

When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?

Rex

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Incidentally, the fact that internet recipes are all over the place never surprises me, but when a recipe has thousands of views and hundreds of likes and comments without a single person pointing out a glaring error, like WAY too much salt...it always blows my mind a bit. That’s what I like about...

6 Replies

348 Views

Last post by Agoracritus
Wed Aug 07, 2019 06:31
How warm is too warm for fermenting?

Last post by Butterbean « Tue Aug 06, 2019 01:14
Replies: 5
by Woylie » Mon Aug 05, 2019 11:39 » in Homemade Sausage Making » For beginners

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Disaster! Salami fermenting in my oven (turned off), 48 hours on, and I forgot they were there. Turned on oven to cook! Arrgghh!
Pulled them out and rushed to my wine fridge.
Is there any chance they are worth keeping?

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If it was 20 minutes I think I'd just poach like Redzed suggested. I was thinking it was one of those oh crap moments.

5 Replies

253 Views

Last post by Butterbean
Tue Aug 06, 2019 01:14
Biltong

Last post by Butterbean « Mon Aug 05, 2019 13:45
Replies: 5
by Butterbean » Tue Dec 05, 2017 14:32 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Have heard a lot about Biltong but never tasted it or made any so I thought I'd give it a go. Seems to be a hit with everyone and its very easy to make.

Last post

SMR, it looks like you were definitely inspired. Nice work on the biltong box. Like you say, it is a bit like jerky but a creature all its on. One might even say biltong and jerky share similar differences. :lol:

5 Replies

1349 Views

Last post by Butterbean
Mon Aug 05, 2019 13:45
Netting stuffer photos

Last post by SMR « Fri Aug 02, 2019 13:14
Replies: 14
by LOUSANTELLO » Tue Feb 13, 2018 11:45 » in Homemade Sausage Making » Hardware

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I have what they call #10 netting for 60mm casings. The smallest netting stuffer that I found is a medium, which is pretty impossible to stretch the netting onto. I am trying to brainstorm having to make something for netting these soppressata's. It would be nice if I can slide enough netting on it...

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Well, the Cappicola finally hit the finish line! Very happy with the results! Dried to just over 42% moisture loss.

14 Replies

1887 Views

Last post by SMR
Fri Aug 02, 2019 13:14
My First Coppa

Last post by jcflorida « Tue Jul 30, 2019 14:07
Replies: 3
by BBQBob » Wed Jul 24, 2019 16:21 » in Homemade Sausage Making » Dry Curing with Tublin: Umai and Banquet Bags

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Hey gang!
Just completed my first Coppa project and all I can say is why did I wait so long!
I used the following recipe,
Cured two of them for two weeks. At two weeks, rinse and rubbed with spices. Tied, bagged and netted and in the fridge for 8 weeks. I pulled this at 38.7%. I wanted to wait for...

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Tied, bagged and netted and in the fridge for 8 weeks

That Coppa looks really good. Did you use UMAI bags for aging in the fridge?

3 Replies

418 Views

Last post by jcflorida
Tue Jul 30, 2019 14:07
Prosciutto

Last post by redzed « Mon Jul 29, 2019 16:38
Replies: 6
by redzed » Sun Jul 21, 2019 18:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Two days ago I cut into a ham that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below

Salting The 9.5kg ham was first rubbed with a mixture of 500g fine salt and...

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Not a difficult thing to make. Probably one of the easiest products for us hobbyists. As long as you press out the blood out of the vein that runs along the leg and salt it well, nothing could go wrong. Two and a half years for a market hog ham is a probably too long. One year to 18 months will do...

6 Replies

596 Views

Last post by redzed
Mon Jul 29, 2019 16:38

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