Red I built my pig roaster from an old fuel tank a number of years ago. We roast 3 or 4 every year. I have an electric motor and gear reduction to drive the spit and I built my own propane burner. I put in a can of wood pellets on the flame diffuser to get smoke as well. A 50 pounder is on the spit ...

While I'm roasting a 50 pound hog today for our Search And Rescue groups End of summer dinner I'm going to make 40 pounds of smoked Paprika, chili Habanero cheese smokies. At this time of year I'm usually making sausage with the the last of last years wild game meat to make room for this years game....

I used my PH meter after fermentation and it is an Aliexpress special. When I cut them open I used the professional model at my friends shop so I'm guessing the final reading is the accurate reading and they were likely very close to that after fermentation?

that's right now Red. After fermentation they were 5.2. I didn't really expect the ph to continue to drop after fermenting. THey definitely need to dry some more.

Yes, those are the same casings. They be even more expensive from Sausagemaker for us here in Canada. Add in 30% exchange and then they will charge 30-50.00 US to ship and then we also get charged brokerage fees. It's cheaper to get them from Germany!

Red, I couldn't wait as I wanted to see what the pepper looked like and if it was covered in mold. This is 1 month and 20% Loss. Other salami is still in the chamber. It tastes excellent. I fermented it to the sour zone. Final PH is 4.7. Will be doing up a larger batch now that I know they work grea...

Now that I figured out the pictures!, Here they are before fermenting.

Worked excellent. Still need to dry some more but I couldn't wait!

I found this video on YouTube. For dry fermented he leaves them in the cloth casing the entire drying time then peels the casing off.
https://www.youtube.com/watch?v=W6TC7Ls3GkY

My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm conce...

With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging t...

Red if I have a little mold on my Salami's/sausages I wash them with a little Vinegar/water mix. Never thought of using salt but now I have a good reason to stick with vinegar.

I only use the liver from a young buck or a doe. I posted the recipe last year in the sausages forum

I made this Liverwurst on the weekend from my deer liver. This is a recipe from a German friend. I don't like the real fine type and this is a little coarser. It has a lot of Marjoram in it. It is made with 40% pork belly trim, 40% lean Deer, one Deer liver, and 300 grams of bacon. https://i.imgur.c...

I use all of the above. I run the cooked skin through my silent cutter after its cooked. I buy whole feet on hocks so I use everything.