Homemade Sausage Making

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Anybody experiment with low salt sausages?

Last post by Dumoine « Thu Dec 01, 2022 21:49
Replies: 6
by LinkMeAllOver » Sun Oct 16, 2022 18:51 » in Homemade Sausage Making » Sausages

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Just wondering if anyone has a recipe or recommendation for making a low salt/sodium product. Obviously this is less than ideal, as least for me, as I prefer to use whole foods only when making sausage. That said, I've had a number of people come to me asking if I can make a low sodium option. I...

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I get a good bind with 1% salt. I mix the sausage in a stand mixer and it gets good and sticky. In some sausages I will go 1.1% or a little higher, it depends on what I am making. I have found that when making sausage with with wine and cheese, the salt needs to be a little higher to bring out the...

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Last post by Dumoine
Thu Dec 01, 2022 21:49
pH drops and rises during! fermentation

Last post by Indaswamp « Thu Dec 01, 2022 05:48
Replies: 1
by Norbi » Fri Nov 25, 2022 20:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi guys!
Please help me out with this... There is a salami with an initial pH of ~5.6. it fermented at ~68 fahrenheit/ 20 Celsius for roughly 24 hours and the pH dropped about 5.05-5.19 (depends where I sticked the pH meter).
I wanted to make sure that the salami is under 5.2 pH all the way...

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Did you clean the pH meter probe tip with the cleaner soak solution? Did you properly calibrate your pH meter prior to taking the readings?

What type of salami are you making? did any of your ingredients contain any sugars (example would be paprika which has ~10% sugars).

1 Replies

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Last post by Indaswamp
Thu Dec 01, 2022 05:48
Looking forward to learning from Folks!

Last post by Bentley Meredith « Thu Dec 01, 2022 01:55
Replies: 36
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by Bentley Meredith » Thu Oct 13, 2022 17:52 » in Homemade Sausage Making » For beginners

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Hello, my name is Bentley. I have been making fresh sausage and Dry Aging Beef for about 20 years. To me, easy basic stuff that just requires some knowledge.

But I have ventured into Charcutier, scarier then dating if you ask me, and those were some terrifying years!

So I ate some Soppressata a...

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I think we are there. Will not be sharing this with anyone, as I believe it is just to much fat for most. I like it and will eat it, it makes a pretty good salami sandwich, and it goes well on pizza, but it is not a charcutier plate type salami. Will go to 20% fat next time. Will takes some other...
36 Replies

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Last post by Bentley Meredith
Thu Dec 01, 2022 01:55
New to brining/curing questions

Last post by JDeadwood « Sun Nov 27, 2022 13:24
Replies: 4
by JDeadwood » Sat Nov 19, 2022 15:46 » in Homemade Sausage Making » For beginners

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New to the board, sorry if this is in the wrong section. Ive tried searching threads out here but the answer is still alluding me. Trying to demystify the process for myself since there are so many different styles of brining/curing with Cure#1 and the inherent dangers of nitrites. There are...

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You are right, there are so many charts, methods and different ways in measuring salt and nitrite. The problem is that the charts are based on the uptake rate if the nitrite and it's not an exact science. I simplified my brining by making an 8% brine and brining the meats anywhere from four days to...

4 Replies

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Last post by JDeadwood
Sun Nov 27, 2022 13:24
cure needs sugar?

Last post by sambal badjak « Fri Nov 25, 2022 16:44
Replies: 3
by sambal badjak » Sun Nov 20, 2022 19:44 » in Homemade Sausage Making » For beginners

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I got into a discussion with someone who claimed sugar is necessary for curing, but salt isn't.
To me that's the wrong way around and I said so.
This person is adamant though and is quoting FDA regulations.
I just wanted to ask here, before saying anything back.
If true, it would be my first time...

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Thanks
It's what I told this guy, but just wanted to be sure!
Haven't been doing any curing for a while, but will get back to it.

3 Replies

100 Views

Last post by sambal badjak
Fri Nov 25, 2022 16:44
Swedish Ham

Last post by redzed « Fri Nov 25, 2022 04:23
Replies: 3
by TheMeatUpYYC » Wed Nov 23, 2022 15:48 » in Homemade Sausage Making » Smoked pork products

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The Deli I work at caters to Scandinavian countries mainly but I am not of that lineage. One of the products on offer but rarely taken up is a “Swedish Ham”. Essentially an unsmoked ham. BUT specifically “Swedish” style. Any recipes I have seen all refer to cooking the ham, not manufacturing it....

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So it's basically a boneless cured, not smoked ham. What makes it Swedish is the way it's cooked and served. Just one of the many many ways to prepare a ham. I prefer smoked ham which is then poached to temp, sliced and eaten cold or baked with a honey glaze and served hot. Occasionally I also...

3 Replies

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Last post by redzed
Fri Nov 25, 2022 04:23
Saucisson sec

Last post by redzed « Thu Nov 24, 2022 02:12
Replies: 1
by Gintaras » Thu Nov 03, 2022 21:45 » in Homemade Sausage Making » Sausages

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Hi guys.
Can someone give an advice on curing Saucisson Sec?
I've used TSPX culture, dextrose, sugar, cure 2. Have reached 5.0 ph after day and a half approximately. After about four days the sausages surface had a sticky layer and some mould. The mould was more like a hairy white ball. The sausage...

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Lower the humidity and make sure there is air movent in the chamber. Are you running a frost free unit?

1 Replies

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Last post by redzed
Thu Nov 24, 2022 02:12
Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)

Last post by redzed « Thu Nov 24, 2022 02:08
Replies: 3
by jcflorida » Mon Oct 24, 2022 18:57 » in Homemade Sausage Making » Sausages

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Recently, Chris posted in the Polish Sausage Club facebook group a recipe for Kiełbasa Swojska z Podkarpacia -Homemade Kiełbasa from the Carpathian Foothills here:

Chris attributed the recipe to a Bogumił Sztuczka on a Polish facebook group

I was intrigued by the process that calls for drying...

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Thanks for the detailed description of the process. The sausage looks amazing. Dispelled any myths that sausage needs to be smoked at low temps and gradually raised over several hours. The recipe you followed is how sausages were made by farmers' in Poland in earlier times. Often no nitrites were...

3 Replies

221 Views

Last post by redzed
Thu Nov 24, 2022 02:08
Beef salami: need a substitute for beef short rib.

Last post by Itay « Tue Nov 22, 2022 17:09
Replies: 3
by wkw » Mon May 25, 2020 15:51 » in Homemade Sausage Making » Sausages

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Hi everyone,
I am planning to make a kosher style beef salami from a cookbook titled The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen .
I can post the recipe if anyone is interested.

The recipe calls for even weights of fatty brisket and beef short rib. I have the...

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Hi, I would love too see the revipe pls.

3 Replies

1472 Views

Last post by Itay
Tue Nov 22, 2022 17:09
Making Siim-Jim's....Beef Sticks

Last post by Dave in AZ « Tue Nov 08, 2022 03:33
Replies: 6
by sausagemaneric » Sun Nov 06, 2022 16:45 » in Homemade Sausage Making » Sausages

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HI all,
I've never made slim Jims or as they may be called dried beef sticks. In Rytek's book it is a pretty straight forward recipe, though it calls for Fermento, a product that has a dairy base and nothing with dairy can be used in our household. So I have two questions, can Bacto-Ferm be used in...

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@sausagemaneric
Post above by @jcflorida is good info. I wouldn't use carrot fiber though, it binds up water but not much else, I would use it in a fresh sausage to get a lot of moistness, but it's not great for meat/fat. And it makes it waaay hard to shove farce into a snackstick.

Any of these...

6 Replies

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Last post by Dave in AZ
Tue Nov 08, 2022 03:33

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