Homemade Sausage Making

Recent Topics

Replies

Views

Last post

Frankfurts - never again

Last post by jym571 « Thu Jun 01, 2023 19:33
Replies: 12
by snagman » Fri May 26, 2023 09:50 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Decided to make some pork frankfurts, what a pain they are to make !! The sheep casing is soooo delicate (especially for big fingers ☹️), the processing of the meat, the smoking to a precise temp, then the water temp to cook, just ain't worth the work !
I can buy not too bad frankfurts from a...

Last post

Good morning, would you be so kind as to share your frankfurters recipe?

Here you go. I've had good success with this recipe. The Wiener taste like I remember them from growing up in Munich. If you want to make Frankfurter, replace the beef with lean pork. (Wiener are made with pork and...

12 Replies

108 Views

Last post by jym571
Thu Jun 01, 2023 19:33
Salame Calabrese with Cannabis

Last post by redzed « Mon May 29, 2023 20:30
Replies: 6
by redzed » Sat Mar 13, 2021 20:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Salame Calabrese with Cannabis

Over the past few years I've been making marijuana infused salami and usually have some on hand. Five years ago, I described some of my earlier efforts in this thread It's always a hit at gatherings and since we might once again be able to serve charcuterie to our...

Last post

Doesn't the size prohibit lighting these, and reduced lung capacity of the elderly…….😁

I think you'd have to be pretty stoned to try lighting a salami! :lol:

6 Replies

2278 Views

Last post by redzed
Mon May 29, 2023 20:30
Newbee with some questions

Last post by Indaswamp « Tue May 16, 2023 02:44
Replies: 9
by Stinnerfest » Sat Feb 11, 2023 18:03 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

I am quite new to fermented sausage making and am willing to learn from all of the members. I am a rookie. I have made Two batches with T-SPX. Hungarian Salami and Chorizo. Both fermented and dried (drying). Both recipes came from Eric @ Two Guys and a cooler. (Using Umai)

The Hungarian used .2%...

Last post

I will also add that both hungarian salami and chorizo tend to use quite a bit of paprika powder. Paprika powder contains about 10% sugars so if you use 10 g./kg. you are adding 1g. of fermentable sugar to your salami paste. In which you probably only need about 1.5g/kg. of added sugars total to...

9 Replies

630 Views

Last post by Indaswamp
Tue May 16, 2023 02:44
Nitrite and Bacon

Last post by michi « Sun May 14, 2023 03:00
Replies: 43
1

2

3
by redzed » Sun Nov 02, 2014 19:27 » in Homemade Sausage Making » Smoked pork products

First post

In my post above I provided a link to Stan's recipe for dry cured bacon:

Ingredients per 1000g (1 kg) of meat
salt 150 g (3%) 4.8 oz.
sugar 68 g (1.5%) 2.4 oz.
Cure #1 7.8 g 0.02 oz.

One of of our members has noted in a PM to me that the amount of nitrite (Cure #1) in the above formulation...

Last post

What will happen if eat it?

The Nitrate in the cure #2 will break down into nitrite over time. Cure #1 contains about 6.25% nitrite, and cure #2 contains 6.25% nitrite and 4% nitrate. So, your bacon is somewhat overdosed and contains a little over 1.6 times as much nitrate/nitrite.

It won't...
43 Replies

41530 Views

Last post by michi
Sun May 14, 2023 03:00
Starter Cultures - New member

Last post by JP85 « Fri May 12, 2023 16:27
Replies: 2
by JP85 » Thu Apr 27, 2023 22:18 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hello,

I am new a new member (spent lot’s of time reading posts as a guest) and I am about to try fermented sausage for the first time. I am from Saskatchewan, Canada. I am looking to start by making the Thuringer sausage from Home Production of Quality Meats and Sausages by Stanley Marianski.
I...

Last post

Ok thanks a lot. I have since purchased the T-SPX so I am going to use that with the stated temperature for T-SPX.

2 Replies

347 Views

Last post by JP85
Fri May 12, 2023 16:27
Sourcing starter cultures in Canada

Last post by Devo « Thu May 04, 2023 20:41
Replies: 28
1

2
by Shuswap » Fri Dec 05, 2014 05:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Great point Bob. I used the T-SPX culture and the center was a bit soft even after a weight loss of 38%. I will try the F-RM-52 if I make more pepperoni
Interesting! I've only seen the T-SPX culture on the Umai site, which means finding a different suppier for the F-RM-52 which would be hard to...

Last post

I have not made any Salami but I do have Lonzino and Breasola in the chamber. Mixed up the Lallemand Meat Surface PS521and applied like Mold 600. It took 6 days before the mold started showing on the Lonzino and very little showing on the Breasola. I'm sure it will get going but seems slower then...
28 Replies

35898 Views

Last post by Devo
Thu May 04, 2023 20:41
Another Meat Mixer Question

Last post by johnmac « Thu Apr 20, 2023 03:16

by johnmac » Thu Apr 20, 2023 03:16 » in Homemade Sausage Making » Hardware

I've got a 1 HP Volrath grinder and it has a square drive output (the end of the auger / worm gear that fits into the grinder is square). I just picked up a meat mixer from Sausage Maker and it's got a splined crank handle / power attachment. Apparently it's designed to work with their line of...

0 Replies

384 Views

Last post by johnmac
Thu Apr 20, 2023 03:16
Sausage Making Spread Sheet

Last post by Devo « Wed Apr 05, 2023 18:45
Replies: 6
by el Ducko » Mon Sep 09, 2013 16:13 » in Homemade Sausage Making » Sausages

First post

This topic was SPLIT from: Bacon Sausage what is its Polish name in the Sausages forum.

The Polish recipe is by Maxell and I will translate it next week when I get back...

I find particularly useful in Maxell's recipe, the form in which he presents and stores the information. Confession: I'm a...

Last post

I don't have that one put I do have this one I have used in the past.

6 Replies

10547 Views

Last post by Devo
Wed Apr 05, 2023 18:45
Case hardening in a dry ager - air flow control

Last post by Devo « Tue Apr 04, 2023 15:58
Replies: 4
by Itay » Mon Apr 03, 2023 10:41 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hello friends, I need your professional help. I have a dry ager fridge. I completely control its humidity and temperature through its sensors and through external controllers I added. Still, my salami dries out too quickly, creating case hardening. After several attempts and analyxing all the data...

Last post

Not knowing the dryager I had to look it up. They are pretty darn expensive units. It also seemed to me they are sold mostly for aging meat rather then dry curing meats. At least that was impression from visiting the web page. I agree it could be to much air flow causing large swings in the...

4 Replies

505 Views

Last post by Devo
Tue Apr 04, 2023 15:58
Growth While Fermenting

Last post by Indaswamp « Fri Mar 31, 2023 02:59
Replies: 1
by Mencer » Mon Mar 06, 2023 07:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

PXL_20230306_054543142.MP.jpg

PXL_20230306_054537001.MP.jpg

Hello team!

Great to finally make an account. I've been lurking and learning here for quite a while. I've read a couple Marianski books as well as watched every 2 Guys and a Cooler video, but I still wasn't prepared to see a sheet of...

Last post

From my experience, with 0.5% dextrose and TSPX, your pH should have dropped lower than 5.24 in 60 hours. One reason for the inconsistent pH reading could be insufficient mixing to blend the dextrose evenly throughout the mince. Though mold growth will tend to raise the pH in a salami, it won't...

1 Replies

356 Views

Last post by Indaswamp
Fri Mar 31, 2023 02:59

Homemade Sausage Making

Last post

School of Domestic Meat Processing
Topics: 6, Posts: 106

Last post: Re: Question about odd casings by wasuky, Fri Mar 18, 2022 17:57

Last post Re: Question about odd casings
by wasuky View the latest post
Fri Mar 18, 2022 17:57
For beginners
Topics: 454, Posts: 5319

Last post: Re: Looking forward to learni… by Bentley Meredith, Tue Jan 24, 2023 22:12

Last post Re: Looking forward to learni…
by Bentley Meredith View the latest post
Tue Jan 24, 2023 22:12
Dry Cured Meats and Sausages
Topics: 531, Posts: 6465

Last post: Re: Frankfurts - never again by jym571, Thu Jun 01, 2023 19:33

Last post Re: Frankfurts - never again
by jym571 View the latest post
Thu Jun 01, 2023 19:33
Dry Curing with Tublin: Umai and Banquet Bags
Topics: 43, Posts: 713

Last post: Re: Mondostart by redzed, Sun Oct 31, 2021 17:33

Last post Re: Mondostart
by redzed View the latest post
Sun Oct 31, 2021 17:33
Microbiology of meat and products
Topics: 89, Posts: 967

Last post: Re: prep cooking by michi, Tue Jul 05, 2022 08:01

Last post Re: prep cooking
by michi View the latest post
Tue Jul 05, 2022 08:01
Hardware
Topics: 245, Posts: 2324

Last post: Another Meat Mixer Question by johnmac, Thu Apr 20, 2023 03:16

Last post Another Meat Mixer Question
by johnmac View the latest post
Thu Apr 20, 2023 03:16
Smokehouses. Construction and Maintenance.
Topics: 93, Posts: 1436

Last post: Re: Smoke house with central … by howdycameron21, Fri Oct 01, 2021 11:12

Last post Re: Smoke house with central …
by howdycameron21 View the latest post
Fri Oct 01, 2021 11:12
Technology basis
Topics: 173, Posts: 1513

Last post: Re: Direct acidification with… by Dave in AZ, Fri Sep 23, 2022 21:33

Last post Re: Direct acidification with…
by Dave in AZ View the latest post
Fri Sep 23, 2022 21:33
Sausages
Topics: 574, Posts: 6494

Last post: Re: Sausage Making Spread She… by Devo, Wed Apr 05, 2023 18:45

Last post Re: Sausage Making Spread She…
by Devo View the latest post
Wed Apr 05, 2023 18:45
Smoked pork products
Topics: 173, Posts: 2286

Last post: Re: Nitrite and Bacon by michi, Sun May 14, 2023 03:00

Last post Re: Nitrite and Bacon
by michi View the latest post
Sun May 14, 2023 03:00
Offal products
Topics: 50, Posts: 693

Last post: Re: Frozen pork liver- can I… by wkw, Tue Mar 15, 2022 17:08

Last post Re: Frozen pork liver- can I…
by wkw View the latest post
Tue Mar 15, 2022 17:08
Products in blocks
Topics: 15, Posts: 124

Last post: Re: Mielonka Tyrolska - Polis… by redzed, Sat Mar 20, 2021 09:04

Last post Re: Mielonka Tyrolska - Polis…
by redzed View the latest post
Sat Mar 20, 2021 09:04
Canned meat products
Topics: 15, Posts: 158

Last post: Re: Lots of liquid loss when … by wasuky, Mon Apr 26, 2021 16:17

Last post Re: Lots of liquid loss when …
by wasuky View the latest post
Mon Apr 26, 2021 16:17
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: 63, Posts: 675

Last post: Re: Venison Lunch Meat by Butterbean, Sat Feb 11, 2023 16:25

Last post Re: Venison Lunch Meat
by Butterbean View the latest post
Sat Feb 11, 2023 16:25
BBQ
Topics: 70, Posts: 557

Last post: Bbq won’t light by rafaelalford, Sat May 21, 2022 03:11

Last post Bbq won’t light
by rafaelalford View the latest post
Sat May 21, 2022 03:11
Other products
Topics: 161, Posts: 2239

Last post: Re: Sauerkraut (Home Made) by Scogar, Mon Nov 22, 2021 01:16

Last post Re: Sauerkraut (Home Made)
by Scogar View the latest post
Mon Nov 22, 2021 01:16
Recipes from around the world
Topics: 115, Posts: 1062

Last post: Re: Hotdog , pork/chicken rec… by redzed, Thu Oct 14, 2021 04:02

Last post Re: Hotdog , pork/chicken rec…
by redzed View the latest post
Thu Oct 14, 2021 04:02
Curing chambers and Related Equipment
Topics: 95, Posts: 1065

Last post: Re: Time to get things going … by Devo, Thu Mar 30, 2023 20:41

Last post Re: Time to get things going …
by Devo View the latest post
Thu Mar 30, 2023 20:41
Books&Videos of meat processing
Topics: 59, Posts: 272
Subforum:

Stanley & Adam Marianski author's corner
Last post: Re: Salami Practical Science … by Dave in AZ, Sat Dec 10, 2022 04:05
Last post Re: Salami Practical Science …
by Dave in AZ View the latest post
Sat Dec 10, 2022 04:05

Other Topics

Last post

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

Topics: 638, Posts: 8749

Last post: Sausagemaking supply source i… by Links, Fri Oct 21, 2022 02:09

Last post Sausagemaking supply source i…
by Links View the latest post
Fri Oct 21, 2022 02:09
Announcements
All important news and announcements will be posted here.

Topics: 24, Posts: 242

Last post: SausageMaker Free Shipping by Scogar, Mon Nov 29, 2021 19:49

Last post SausageMaker Free Shipping
by Scogar View the latest post
Mon Nov 29, 2021 19:49
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 7 users online :: 1 registered, 0 hidden and 6 guests (based on users active over the past 5 minutes)
Most users ever online was 1348 on Tue Jun 01, 2021 17:14

Statistics

Total posts 43949 • Total topics 3699 • Total members 2572 • Our newest member Roberttiept

Activity over the last 24 hours

New posts 1 • New topics 0 • New users 1
In total there were 49 users :: 6 registered, 0 hidden, 3 bots and 40 guests active over the last 24 hours
Registered users: Itay, jcflorida, jens49, jrittvo, jym571, michi
Bots: Bing [Bot], Google [Bot], Google Adsense [Bot]

Login • Register

Who is online

Statistics

Activity over the last 24 hours