Homemade Sausage Making

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Alberta Ed you still around

Last post by fatboyz « Mon May 16, 2022 02:47
Replies: 5
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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Hey Chris, I Sent Alberta Ed a message through the email link and he got back to me this weekend. All is well he's just been busy hunting and making sausage! So good to hear.

5 Replies

197 Views

Last post by fatboyz
Mon May 16, 2022 02:47
Orange and Fennel Salami

Last post by redzed « Thu May 12, 2022 14:52
Replies: 31
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by redzed » Mon Sep 28, 2015 06:57 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

The combination of orange, fennel and garlic has become one of my favourites in dry curing pork loins (lonzino), so I decided to make a salami with the same flavour panel. The sausage dried for 7 weeks, with a weight loss of 38%. The orange and fennel come through beautifully and complement each...

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Redzed

I want to make your recipe but it has been going around my head to substitute grand marnier for white wine I would appreciate your advice and opinion on the matter greetings thank you

Alcohol can not only affect the bind, but it's also an antimicrobial and may kill some of the bacteria....
31 Replies

15958 Views

Last post by redzed
Thu May 12, 2022 14:52
Kiełbasa Kminkowa – Caraway Sausage

Last post by Bob K « Mon May 09, 2022 14:58
Replies: 1
by redzed » Sat May 07, 2022 06:12 » in Homemade Sausage Making » Sausages

First post

Kiełbasa Kminkowa – Caraway Sausage
Caraway imparts distinct earthy flavours and a recognizable sharp aroma. You either love it or hate it! It's an old world spice that has been cultivated in Europe for hundreds of years. It's used in variety of Polish dishes and breads, and can be used to make a...

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That looks and sounds good! And I would agree on moderation Caraway can be overpowering if too much is used.

1 Replies

106 Views

Last post by Bob K
Mon May 09, 2022 14:58
Salami Polskie - Polish Salami

Last post by fordtruckbeast « Fri May 06, 2022 18:47
Replies: 3
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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Wow great work indeed. looks top notch! İt looks like it would be good on the grill too :D

3 Replies

212 Views

Last post by fordtruckbeast
Fri May 06, 2022 18:47
Fermentation hot spots

Last post by Norbi « Wed May 04, 2022 13:20
Replies: 7
by Norbi » Sun Mar 20, 2022 00:45 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi there again!
I need some advice guys, it will be much appreciated. 🙂

I've just finished fermenting a salami (or not??) but I realized that it has some fermentation hot spots. At most points it shows a correct 5.05-5.15 pH, but there are some points where it shows ~ 5.5 pH. I didn't want to...

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For those who will probably have the same issue: I've decided to cut off those unfermented spots after drying then I ate the rest. I'm still alive after 2 weeks haha, the salami (fuet) was amazing btw (50% weight loss) IMG_20220504_141718.jpg

7 Replies

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Last post by Norbi
Wed May 04, 2022 13:20
Too low pH after stuffing before fermentation

Last post by Norbi « Wed May 04, 2022 13:14
Replies: 17
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by Norbi » Sat Feb 26, 2022 09:41 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi from Hungary!

A newbie here. Can you please help me?! I've just made some chorizos and I measured the pH with a freshly calibrated pH meter. The raw meat was at 5.8 pH which seemed ok for me, however after stuffing the mince into the casings it shows already 5.28. (Little leftover sample from...

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Yeah, it was great! Thank you! :)
17 Replies

578 Views

Last post by Norbi
Wed May 04, 2022 13:14
Auber Hd220w hygrostat question...

Last post by fordtruckbeast « Tue May 03, 2022 13:10
Replies: 4
by cajuneric » Fri Mar 09, 2018 02:49 » in Homemade Sausage Making » Curing chambers and Related Equipment

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I just received my auberinst hd220w. Very cool unit as I wasn't too happy with the readings from the inkbird. After calibrating it (24hours) and hooking it up wirelessly to the auber app I now have it in the chamber. I feel more confident that this unit will keep my chamber dialed in quite nice....

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All chambers are different so you will have to try it.

I have the Th210 which is a temp and humidity controller, but it has the same sensor and similar parameter settings.

I have to switch from dehumidify to humidify manually and have never had the need for a dual humidity controller. If you...

4 Replies

2556 Views

Last post by fordtruckbeast
Tue May 03, 2022 13:10
grassfed beef?

Last post by fordtruckbeast « Tue May 03, 2022 13:07
Replies: 8
by fordtruckbeast » Fri Feb 25, 2022 17:05 » in Homemade Sausage Making » For beginners

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Anyone try salami with grassfed beef? From what i understand regular cattle are pellet fed for 4 months before slaughter to fatten them up and give them a more different flavor. From other people İve heard that cooked grassfed beef(like brisket) has a distinct taste of gaminess that not everyone...

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Depends on the breed, age of the animal and aging of the meat. It takes a long time for 100% grass-fed beef to put on enough market weight, far more than the 22-30 months most steer are slaughtered at. But time is money and if the land isn't owned, that can cost a lot. In Europe, where land is...

8 Replies

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Last post by fordtruckbeast
Tue May 03, 2022 13:07
Fermented Meat Products: Production and Consumption

Last post by fordtruckbeast « Mon May 02, 2022 14:35
Replies: 3
by redzed » Sun Oct 27, 2013 19:05 » in Homemade Sausage Making » Books&Videos of meat processing

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I spent a good part of this morning reading an excellent paper, Fermented Meat Products: Production and Consumption, By Professor Herbert W. Ockerman and Lopa Basu, Ohio State University, Columbus, OH.

It's a superb resource for anyone into fermented and dry cured products and has an extensive...

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Sorry to say Red, but the first fifty pages have left me baffled and wondering how a Professor can let a paper pass that contains such an array of inconsistencies, conclusions based on assumptions rather than facts and references to what seems to be (just as) doubtfull sources. True, there are much...

3 Replies

5780 Views

Last post by fordtruckbeast
Mon May 02, 2022 14:35
My upgraded dual controller curing chamber

Last post by fordtruckbeast « Sun May 01, 2022 06:41
Replies: 19
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by IFB » Mon Oct 19, 2015 01:09 » in Homemade Sausage Making » Curing chambers and Related Equipment

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A few months ago I was forced to make an upgrade to my curing chamber to fight high humidity problem. Basically ended up adding a second controller and a peltier dehumidifier.

I am now able to control humidity within a very tight range. Say, 75% to 78%. When RH drops below 75%, the humidifier...

Last post

A few months ago I was forced to make an upgrade to my curing chamber to fight high humidity problem. Basically ended up adding a second controller and a peltier dehumidifier.

I am now able to control humidity within a very tight range. Say, 75% to 78%. When RH drops below 75%, the humidifier...
19 Replies

17932 Views

Last post by fordtruckbeast
Sun May 01, 2022 06:41

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