Homemade Sausage Making

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Time to get things going again

Last post by Devo « Sun Mar 26, 2023 20:05

by Devo » Sun Mar 26, 2023 20:05 » in Homemade Sausage Making » Curing chambers and Related Equipment

Well its been over 4 years since I made any Dry Cured products. Many other interests just took over but since I still have all my equipment it was time to clean up and fine tune the curing chamber. Had to reread the instructions on my auber pid controllers LOL
Did a couple of test runs at keeping...

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Last post by Devo
Sun Mar 26, 2023 20:05
Sopprasota Round II

Last post by Devo « Sun Mar 26, 2023 19:02
Replies: 11
by Bentley Meredith » Sun Feb 05, 2023 22:43 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have...

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Spotty mold will not hurt the end product. I have had it happen a few times.

It should start to fill in sooner or later.

11 Replies

271 Views

Last post by Devo
Sun Mar 26, 2023 19:02
Braunschweiger

Last post by grumpbaldguy « Fri Mar 24, 2023 21:59
Replies: 2
by Rick » Sat Mar 04, 2023 20:03 » in Homemade Sausage Making » Sausages

First post

Getting ready to make some Braunschweiger. In looking over the Reytek recipe, I don't see anything in regards to a parboil of the meat and liver.

Is it imperative that the meat and liver be parboiled before grinding? If so, how long do you parboil, and can both be parboiled at the same time? Thx

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I've tried both ways and scalding the liver first seems to work much better.

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Last post by grumpbaldguy
Fri Mar 24, 2023 21:59
Clip Rings

Last post by Butterbean « Sun Mar 12, 2023 20:37
Replies: 3
by Rick » Sat Mar 04, 2023 20:33 » in Homemade Sausage Making » Sausages

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Is there a trick to using the small pliers and hog rings for closing off a casing? Or a completely different option?

I inevitably end up with too large a ring that leaves a loose ring crimp, or it crimps too tight tearing into the casing. What's the secret?

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I use three different sizes. 3/4 , 1/2 & 3/8 . I also have a taping machine like Scogar suggests. Probably use it more than anything. And then there is always butcher's twine. double granny knot. works for most everything.

3 Replies

114 Views

Last post by Butterbean
Sun Mar 12, 2023 20:37
Growth While Fermenting

Last post by Mencer « Mon Mar 06, 2023 07:51

by Mencer » Mon Mar 06, 2023 07:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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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...

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Last post by Mencer
Mon Mar 06, 2023 07:51
Making Braunschweiger

Last post by michi « Sun Mar 05, 2023 07:10
Replies: 1
by Rick » Sat Mar 04, 2023 19:47 » in Homemade Sausage Making » Sausages

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I want to make some Braunschweiger and am wondering about the casing used. I see most suppliers offer the orange or yellow plastic casing.
Now I understand that Braunschweiger is to have an application of smoke at the end, unlike Liverwurst which does not.
My question then is when using the...

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Use beef casings or cellulose casings, which will allow smoke to penetrate. Pricking a plastic casing might work—I've never tried this.

1 Replies

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Last post by michi
Sun Mar 05, 2023 07:10
Newbee with some questions

Last post by Stinnerfest « Wed Mar 01, 2023 21:46
Replies: 5
by Stinnerfest » Sat Feb 11, 2023 18:03 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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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%...

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Thanks a lot…Redzed😊

I’m trying to take a logical approach to beginning to learn about fermented and dried sausages.

1) Trying to stick with one culture T-SPX (for now) and learn to use it well. So that variable isn’t variable (😂lol)

2). Trying to learn the sugar piece of the equation with the...

5 Replies

232 Views

Last post by Stinnerfest
Wed Mar 01, 2023 21:46
Kiełbasa Śląska - Silesian Sausage

Last post by bolepa « Wed Mar 01, 2023 04:38
Replies: 4
by redzed » Sun Feb 12, 2023 05:07 » in Homemade Sausage Making » Sausages

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Kiełbasa Śląska - Silesian Sausage

Kielbasa Sląska is a very well known and established Polish sausage. It's very popular and available from large and small producers in Poland and abroad. Śląska is a smaller diameter sausage, lightly smoked, and with a mild and delicate flavour. It's delicious...

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Thanks for sharing, redzed.... Another great sausage recipe to try....

4 Replies

214 Views

Last post by bolepa
Wed Mar 01, 2023 04:38
Pitina Salami Concerns

Last post by Links « Wed Mar 01, 2023 04:29

by Links » Wed Mar 01, 2023 04:29 » in Homemade Sausage Making » Dry Cured Meats and Sausages

I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on...

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53 Views

Last post by Links
Wed Mar 01, 2023 04:29
Starter culture Yes or No

Last post by jens49 « Mon Feb 27, 2023 16:49
Replies: 11
by jens49 » Sun Jan 29, 2023 13:12 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Some thoughts on starter cultures.
Most often I use starter cultures when making salami. Never on whole cuts intended for smoking/drying.
However I am planning on making a salami with very coarsely hand cut meat only.
So my thoughts are divided on the use of a starter and I would like to get some...

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So, I went ahead and did it.
Meat, salt, cracked black pepper and a touch of garlic.
No starter etc.
Just hung in a shaded shed at ambient temp and humidity. 0 - 8 c and 95 - 70 % RH.
Some unwanted mold started so I smoked them 8 hrs.
I will definitely do this again, Sorry I can not post pictures....

11 Replies

387 Views

Last post by jens49
Mon Feb 27, 2023 16:49

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