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Types of culture
Replies: 8
First post
I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...
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I doubt if any fermentation would actually occur if you applied the culture B-LC-78 only to the surface. But please post the results of your experiments here. It will help others in deciding whether to use surface cultures or not. The jury is still out on this practice, :D
- 8 Replies
- 839 Views
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Last post by redzed
Thu Oct 22, 2020 05:53
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Weekend sausage
Replies: 55
First post
Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long day but fun.
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That looks terrific. I like the idea of using broth. It adds another dimension of flavor. I can a various broths for things such as this ranging from mushroom to venison broth. Good stuff to have on hand.
- 55 Replies
- 18233 Views
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Last post by Butterbean
Wed Oct 21, 2020 12:21
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New member.
Replies: 27
First post
Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing...
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Ok cool i did three seperate recipe hopefully the others are ok..
- 27 Replies
- 2177 Views
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Last post by bluc
Wed Oct 21, 2020 06:56
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Vienna sausage
Replies: 2
First post
I've had this on my bucket list for some time but have been hesitant about making it because I didn't want something that tasted like those tinned Vienna sausages you find in the store. However, the ingredient list in the recipes I've seen has alway made me think real Vienna sausages would taste...
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I did use sheep casings. In fact this was an epic adventure in itself as I had a hank of sheep casings which were mis-labeled I assume and thinking nothing of it I dropped the whole hank in a bucket of water only to learn when I was ready to stuff they were not sheep casings or if they were they...
- 2 Replies
- 38 Views
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Last post by Butterbean
Tue Oct 20, 2020 17:12
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Precuring Meats for Polska Kielbasa Wedzona
Replies: 5
First post
Intend to make some Polska Kielbasa Wedzona this weekend using recipe from this site as below. I would like to know if there is an advantage when hot smoking the sausages whether it is worth the effort to pre cure the meats, and if so, do you dispose of the liquid that comes out of the meat, or mix...
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Oneills - any updates on how these turned out? Did you like/appreciate the cure? Pics? Now that the weather is cooling down I'm getting ready to kick back into sausage making
- 5 Replies
- 270 Views
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Last post by Scogar
Tue Oct 20, 2020 16:49
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Lots of liquid loss when canning spreadable ham
Replies: 14
First post
I have been trying to make a some spreadable ham. The whole process goes well except when I use the pressure cooker.
This is the result:
97f3c6e3-39a1-4ed6-ab3a-e98d304ce457.jpg
a911b505-4c84-49fd-bb96-c7247583cf7a.jpg
The recipe:
1kg Pork meat - 70/30
15gr Salt
5gr Sugar
3gr Curing salt...
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Your canner looks similar to mine but mine sits on a burner and you add water to the canner itself. Could you do that with yours? The reason I ask is I think water inside the canner itself helps to stabilize the temperature and often times its the instability in the heat that causes vacuuming. I...
- 14 Replies
- 164 Views
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Last post by Butterbean
Tue Oct 20, 2020 00:33
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Two batches of saucisson, made at same time, but so different.
Replies: 3
First post
Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper.
Recipe is fairly straight forward
Normal :
80% pork shoulder
20% pork back fat
2.5% salt
.25% curing salt #2
.2% dextrose
1% fresh garlic
.5% black...
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Looks like light ones didnt ferment. But from same batch of mixture..no ideas either.
- 3 Replies
- 80 Views
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Last post by bluc
Sun Oct 18, 2020 21:33
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Lifespan of Apera PH60S pH meter?
Replies: 10
First post
Hi,
Ronbo here. Intermediate sausage maker, novice salami & whole cured muscle maker.
Thank you to everyone who shares their knowledge and wisdom on this forum.
Ive made various salami three different times using Umai casings and Marianski's Art of Fermented Sausages and wisdom from this site. So...
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Thanks Cajuneric! Thats great info that I dont think anyone could find anywhere other than from you masters in this forum. Ill be sure to adhere to all your guidelines for proper care. Thanks!
- 10 Replies
- 215 Views
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Last post by ronbo
Sat Oct 17, 2020 16:01
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Rookie failure doing Spanish chorizo
Replies: 3
First post
Hi guys... first of all I must apologize since I posted this same text in another post a couple weeks ago. I just did a copy/paste to create this new post.
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I got a hog a few months ago (it went from the farm to my kitchen). I immediately broke it down and froze it. A few...
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Could be a fermentation issue or even a grinding issue. Was the sausage greasy in any way? Just a few weeks ago we made a fresh batch of chorizo using this recipe: It's very detailed in the process.
- 3 Replies
- 89 Views
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Last post by cajuneric
Sat Oct 17, 2020 13:28
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Sausage is splitting while smoking (in tropical countries)
Replies: 3
First post
Hey guys,
Lets start by saying that I live in Thailand where the temperatures and humidity are extremely high.
I've been religiously making smoked sausages every week since I've been having a lot of free time due to Covid.
In the past couple weeks I have been having the same issue. I cure (24hrs)...
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I'm in a hot climate as well and don't have this problem so I don't think it has anything to do with your climate. My suspicion is you are stuffing your casings to tightly. If they are to tight to link easily then they are to tight which I found can cause them to burst. Either ease up on this or...
- 3 Replies
- 560 Views
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Last post by Butterbean
Fri Oct 16, 2020 14:42
