Homemade Sausage Making

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prep cooking

Last post by jens49 « Mon Jul 04, 2022 14:07
Replies: 2
by jens49 » Sun Jun 19, 2022 07:53 » in Homemade Sausage Making » Microbiology of meat and products

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I have a few questions concerning prep. cooking and food safety.

First the instructions. I took these from Redzed’s great Kielbasa Grillowa:

- Made in the traditional Polish way, it is only partially cooked and needs to be fully cooked on the grill. Sausage prepared this way is moist and better...

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Thanks Michi
I still don't understand the prep cooking to 58 c instead of for example the safe 70 c.

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Last post by jens49
Mon Jul 04, 2022 14:07
Smoked Salami pH question

Last post by fullysideways « Mon Jul 04, 2022 00:03
Replies: 12
by fullysideways » Tue Jun 28, 2022 00:00 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I made some smoked salami a couple days ago using the recipe below. I only used .2% Dextrose and .1% table sugar. I 'cold' smoked the salami for 3 hours right after I stuffed it but it was a hot summer day so was about 100 degrees in the smoker, then I let the salami ferment in the kitchen at 75...

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Update on the Salami mold. It's filling out really well given it was smoked.

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Last post by fullysideways
Mon Jul 04, 2022 00:03
Chamber questions

Last post by Bob K « Sun Jul 03, 2022 13:39
Replies: 1
by Saltedtyme30 » Sat Jul 02, 2022 20:56 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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My little chamber. Test runs before I fill it. Humidity goes from 71-89 it’s set at 78. When the humidifier kicks
On it hits 89-90 I think it blows out too much. Should I shove a piece of paper to
Slow down the mist ? Fridge temp is at 55 stays like that consistent. Want to get some input before I...

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Hygrometers just don't react quickly enough to keep a tight range of humidity. You have to think of the chamber being like a home oven,
The temperature you set is an average temp, the actual oven will vary + - 15 - 20 degrees. Right now just make sure your controls are functioning properly...your...

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Last post by Bob K
Sun Jul 03, 2022 13:39
Cultures

Last post by jcflorida « Sat Jul 02, 2022 15:31
Replies: 4
by Saltedtyme30 » Tue Jun 28, 2022 07:22 » in Homemade Sausage Making » Sausages

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I’m back after a 4 year hiatus but still defeated in my salami hobby. I’m going to give it another try, but I just ask- for salami, what is the preferred culture ? I see a safe pro flc and more options these days but when I did make salami I never got the funk always a very acidic one. I followed...

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Here's a book by the Marianskis that has lots of recipes indexed alphabetically, and by type and country of origin.

Pretty much the same (or similar) recipes are on-line here:

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Last post by jcflorida
Sat Jul 02, 2022 15:31
Is kielbasa healthy?

Last post by mski2 « Wed Jun 29, 2022 23:57
Replies: 3
by redzed » Mon May 30, 2022 17:41 » in Other Topics » Hyde Park

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Start your week by reading this article.

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Well until you suffer from it I guess it is silly
My Mother in law is gluten intolerant, any tiny bit will affect her, so with things like meat they have to specify that the product was not processed with anything that has gluten or cross contaminated .
Same with my Daughter with lactose.
What I...

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Last post by mski2
Wed Jun 29, 2022 23:57
Polish style smoked ribs or wędzonki

Last post by bolepa « Sat Jun 18, 2022 19:11
Replies: 12
by king kabanos » Tue Jun 02, 2015 18:06 » in Homemade Sausage Making » Smoked pork products

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? i always wanted to make polish style smoked ribs. how do you make yours? how long did you keep in brine and also do you finish the ribs by poaching them or finished them by making them with sauerkraut for dinner? also i am trying to find a recipe for whole polish style smoked chicken but cant...

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I got it. Thank you a lot, Sir!

12 Replies

9572 Views

Last post by bolepa
Sat Jun 18, 2022 19:11
Salami Polskie - Polish Salami

Last post by fatboyz « Sat Jun 04, 2022 17:11
Replies: 8
by redzed » Wed May 04, 2022 07:15 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Salami Polskie - Polish Salami

Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage plants. It has been modified...

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Looks like another one I need to try! Looks great!

8 Replies

559 Views

Last post by fatboyz
Sat Jun 04, 2022 17:11
high fat beef sausage

Last post by fatboyz « Tue May 24, 2022 16:08
Replies: 1
by rafaelalford » Mon May 23, 2022 04:30 » in Homemade Sausage Making » Sausages

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I'm wondering if anyone can point me in the right direction. Looking to use excess fat from beef trim in sausages, or as a ground product for frying with. My initial thought for sausage would be an all beef nduja style or maybe an emulsified product. Any help is greatly appreciated!

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Likely an emulsified sausage would use some up. Maybe a dry salami with larger fat chunks. I don’t hardly ever make sausage from beef as I usually use wild game and pork so can’t help you too much.

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Last post by fatboyz
Tue May 24, 2022 16:08
Bbq won’t light

Last post by rafaelalford « Sat May 21, 2022 03:11

by rafaelalford » Sat May 21, 2022 03:11 » in Homemade Sausage Making » BBQ

Trying to get grilling now that it’s summer again and grill won’t light, new propane tank, new regulator and the burner tubes don’t seem clogged, any tips on what I should be looking at to fix it? No smell of propane when it’s on

0 Replies

148 Views

Last post by rafaelalford
Sat May 21, 2022 03:11
Alberta Ed you still around

Last post by redzed « Thu May 19, 2022 18:39
Replies: 6
by fatboyz » Wed Apr 06, 2022 14:26 » in Homemade Sausage Making » Sausages

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Ed was a fairly regular poster last year but it's been a long time since I've seen anything. It was nice to see another Albertan here. Hopefully he's just busy making sausage and meat and not posting.
Cheers all.

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Great to hear that! Maybe he'll visit us here once he finds some spare time.

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431 Views

Last post by redzed
Thu May 19, 2022 18:39

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