Looks nice.

Sometimes it's good to just return to basics and this was one of those times. Very good sausage and it got rave reviews. Pork Trimmings 700 g Lean Beef 200 g Fatback 100 g Ingredients Salt 28 g. Cure 2 2.5 g Dextrose 10.0 g Sugar 5 g. Ground Black Pepper 3.5 g Whole Black Pepper 2.0 g Ground Coriand...

Looks good. So how does bear garlic compare to regular garlic?

Those look wonderful. Kabanosy is one of my favorite sausage. I was happy to find some in the fridge last night that had been forgotten and that was supper. I may give your recipe a try because a little more heat would be a good change of pace.

Good to be back. Thanks for the clarification. I try to give things the correct name but struggle with the polish language and resort to Google but that often sends me down a rabbit hole so appreciate the correction. As for the debowiecka, Marianki's book Greatest Sausage Recipes on page 99 just say...

Using Marianski's recipes as my guide, I made both these sausages last week. For Class I meat, I used pork loin. I was pleased with the results because everyone loved these sausages but I'm often guilty of splitting hairs at times and think next time I will either use some ham in the mix to give the...

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.

Redzed is more knowledgeable on fermenting than me but yes, you added more sugar from the milk and the table sugar and you could have picked some up from paprika if you used this. Did you over feed? I wouldn't say that. You just missed your target and I suspect you'll see an increase in pH with time...

Looks good. I'll try and remember to make this. I can tell from the recipe and process it is sure to be top shelf. The importance of pre-curing and keeping the meat classes separate just cannot be over emphasized.

It's been my experience that bologna and other homemade luncheon meats tend to be firmer than store bought unless you add phosphates or other binders. They will also be more filling and nutrient dense ..... if that makes sense...... since they aren't packed full of water like the store bought produc...

Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich! I was pleased with the results. A foodie friend said he didn't think it could be improved on. While I don't know about that, but I have learned not rushing these processes and following the older ways ...

This is a tweak of the Ham Sausage in Marianski's book Home Production of Quality Meats and Sausages Page 257. I basically followed this recipe but substituted cubed venison in the mix. Cured cubed pieces for 3 days along with the cured emulsion but other than that I pretty well followed the recipe....

Looks pretty decent. Was the texture just off? How much water did you add?

I have a question on making dried sausage, Can I ferment the meat before stuffing into casings, I will be using #2 curing salt and F-RM-52 culture for the sausage, Reason being is that i will be filling my smoker with summer sausage and smoked link sausage and as soon as those are finished i would ...

I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon. if you spray after washing wouldnt you be introducing star stan or sanitizer in minute amounts into your salami? Or does this not matter? I don't see how this ...