Or you could just poach the sausage and eat like that. Sometimes these things happen.

Sounds like an interesting project, but a heck of a lot of work. Jerky normally has no fat in it, so it would be a lot of trimming!

Can you give us the spice blend you use for the jerky? I've been making jerky this summer with venison. Great stuff to have in your back pack when hiking.

In Czech kmin is caraway, but Kmín římský is cumin. And it seems that Google does translate it into caraway. In Polish kminek=caraway, and kmin rzymski = cumin. My German is poor but kummel is caraway, and cumin is kreuzkümmel or römischer Kreuzkümmel. Been a while since you posted here. What are yo...

Nice job on the coppa Bob! Few things are tastier than that cut of pork. You can certainly add calabrese peppers . Do that after you cure the meat, after rinsing it with a bit of red wine. Sprinkle a generous amount of the calabrian pepper on it, case and dry.

Not a difficult thing to make. Probably one of the easiest products for us hobbyists. As long as you press out the blood out of the vein that runs along the leg and salt it well, nothing could go wrong. Two and a half years for a market hog ham is a probably too long. One year to 18 months will do it.

Two days ago I cut into a ham that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below Salting The 9.5kg ham was first rubbed with a mixture of 500g fine salt and .3%...

It's a great and rewarding hobby, and you can never stop learning. Don't hesitate to ask questions here. We are ready to help whenever we can.

Welcome to the forum glaso! Thanks for that review. I was waiting for our friend Sleebus to test it for us, and am happy that you beat him to it. I am in the process of setting up a new chamber and will also order it. Not sure whether I actually need it, but a new toy is always fun. :D I see you are...

Well, I did make a small 2kg test batch of this sausage. However, there were a few adjustments, modifications and an unintended omission. I reduced the amount of salt to 15g/kg since that is what I usually add now to fresh sausage. Instead of sugar, I used 15g/kg corn syrup solids which is a little ...

Geez why didn't you buy that island? You could have renamed it Sausage Head Island and we all could have wintered there!

Go easy with the lime juice. Worth experimenting with, but as you already noted, It has has more acid and as was pointed above, is also more bitter. The way that the Central and South American chorizos evolved where acid was added to the sausage was for preservation, as much as it was for flavour. P...

Lucky girl! I always wanted to go to the Abacos to scuba dive. And and now my diving days are over.

I will be making three different sausages next week for our annual Canada Day Party. In addition, I think I'm going to make a few links of this sausage. Report to follow.

Thanks for that recipe! Great idea! I love potstickers but we don't eat them at home because of my wife's gluten free diet. I will be definitely making these.

I wouldn't throw it out.