Glad to hear that we are making progress! One hour of smoke for a larger diameter sausage may not be be enough. Try smoking for 2hrs at 135-140 and then 1 hr at 150. Bring your poaching water to 180. Once you put the sausage in the water bath keep at 170. The sausage should reach 155 in 20 -25 minut...

The amounts of nitrate allowed in dry cured products in the Excited States are himalayas above what is permitted in other jurisdictions. In the EU it's 500ppm and in Canada only 200ppm. So who is right?

I really like the progression of the fermentation here. I know that the Flora Italia was designed to ferment fast at higher temps, but it goes against science and tradition. Might be good for a commercial producer, but at home we can make better products.

25ml/kg sounds quite appropriate. The vinegar will give the meat a slight tang and will lower the pH making it safer to dry at warmer temps. I have seen numerous recipes for Boerewors that ask for excessively high amounts of vinegar. In my experience it denatures the meat affecting the bind and text...

Staphyloccocus strains wont have enough time to work. Stefan that depends on how low your pH will be after the ferment. The Flora Italia starter claims to contain a strain of S. carnosus that can function in a higher acid environment. It would have been great for them to give us more detailed info ...

Thanks for that info Dan. I was not aware of the 6.4% content of nitrate in the CBP version of Cure #2. That is one formulation that I would not recommend when drying in the Umai bags. Because Umai is dried at fridge temps you would risk having high residual levels of nitrate in the finished product...

Hello Henk and welcome to the forum. We are all about exchanging information and helping each other. We would very much like you to post your Dry Wors recipe here.

The SA fare looks great! I just gotta make Biltong one of these days. And is the Dry Wors the same as Boerewors, except that it is dried? How much malt vinegar did you add?

One of my perennial favorites. Today I had lunch at an Italian restaurant in Phoenix. I ordered a pasta dish that included a whole Italian sausage. It was awful. Reafirmed my reasons why I make my own.

What recipe did you use William?

I would also would recommend #2 for casings over 42mm. Alternatively you could also bump up the #1 to 3g/kg (188ppm) or even 4g/kg (250ppm) and still be way under the legal limit. A portion of the nitrite is in fact first converted to nitrate, and then back to nitrite. So using Cure #2 in every dry ...

Last few days we have had a lot of snow. And when is snowing in central Mass - it is mean - time for some projects. Salami Worcestero (hihihi Americano- Italiano-Poloneis). otehr words - some modification of Salami Ligawa's Class I - lean meat from ham, loin, butt - 4.2 kg Pork belly - 2.2 kg Lean ...

Some 6 years ago, I asked The Sausage Maker about the 1% Sodium Nitrate in their instacure #2 while many references including their own FAQ and other manufacturers use 3.67% to 4% Sodium Nitrate. I got a response that, at best was non-norishing or at worst, they claimed that 4% was a typo in their ...

After the salt is washed off inside and out, what is the best way to keep the leftover ones .I am guessing in a jar covered with water in the fridge but does salt have to be added as a preservative ? ? That's what I do. Leave them in a jar in a highly concentrated salt solution. Have left them that...

If you add 2.5g of Cure #2 to 1kg of meat batter, 1% of nitrate in Cure #2 is only 26ppm. A negligible amount, not even worth ordering and using the stuff. The legal limit of nitrate in fermented and dry cured sausages in the US is 2187ppm! However, if you are using Umai and curing at fridge temp th...

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