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Recipe - FAILED. Please help me talk it out.

Last post by Albertaed « Thu Apr 22, 2021 21:40
Posted in Sausages
Replies: 3
by LinkMeAllOver » Wed Apr 21, 2021 15:09 » in Sausages

First post

Okay, so earlier today I did a large batch that was supposed to emulate the flavour profile of Chinese and Taiwanese Lu Rou Fan, which is a simple pork with predominantly soy sauce and 5 spice as the standout flavours. I posited a question regarding salt vs. sodium with regards to working out how...

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Is this a cooked sausage or dry sausage? I tend to think your bind issue is in the mixing or if cooked the temps it’s cooked at.

3 Replies

64 Views

Last post by Albertaed
Thu Apr 22, 2021 21:40
Spanish Fuet - Unsure if this turned out right

Last post by Albertaed « Thu Apr 22, 2021 21:07
Posted in For beginners
Replies: 13
by anrew » Thu Apr 08, 2021 16:49 » in For beginners

First post

Hi guys,
This is my first batch of dried sausage, so I'm really not sure if this is what it's supposed to look like or if I missed something somewhere.

I followed the Spanish Fuet Recipe from Marianski:

Pork 100.000%
Salt 2.800%
Cure #2 0.240%
Dextrose 0.300%
Pepper 0.300%
Paprika 0.400%
Garlic...

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Congrats on your fuet. It’s on my list of things to try( along with a few dozen others😆😆) It took my family and friends to grow to like some of the salamis I make. My 7 year old grandson now loves my “rotten cheese chorizo”.😆
Having said that I think sometimes hobbyists think that dry salami is the...

13 Replies

201 Views

Last post by Albertaed
Thu Apr 22, 2021 21:07
My favorite version of pastrami

Last post by jcflorida « Thu Apr 22, 2021 16:13
Posted in BBQ
Replies: 9
by jcflorida » Sun Apr 18, 2021 21:56 » in BBQ

First post

I love pastrami but not the salt laden leather sold in grocery stores.

Traditional pastrami (ie. Katz) is made from beef navel. I have not been able to source beef navel at a reasonable price, so I've experimented with several cuts. Many use brisket, but I find the flat too lean. The point is...

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brought the temp up to 150 degrees in the smoker

I just smoke it until the outer bark looks well formed. In this case the IT was about 150ºF, but temperature was not the criteria.

9 Replies

106 Views

Last post by jcflorida
Thu Apr 22, 2021 16:13
Hoping for some bear for sausage!

Last post by fatboyz « Thu Apr 22, 2021 01:16
Posted in Sausages
Replies: 4
by fatboyz » Wed Apr 21, 2021 14:41 » in Sausages

First post

Because we can't travel this year our holiday time has built up. We need to use up 2 weeks or my wife loses hers so we're packing up our adventure truck and 4 wheeler and heading out spring bear hunting for 2 weeks. I prefer fall bear but if I can find a young one it should make some good sausage....

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Nice looking unit you got there. I never hunted bear although they are everywhere up herr. I was always a little Leary of trichinosis. Good luck!

And with bear meat you should be. Always fully cook bear meat before consuming. No jerky or salami!

Nope no Genoa! Maybe some Bear Hotdogs and...

4 Replies

49 Views

Last post by fatboyz
Thu Apr 22, 2021 01:16
Salt vs. Sodium in getting a bind

Last post by Lorenzoid « Wed Apr 21, 2021 15:07
Posted in Sausages
Replies: 4
by LinkMeAllOver » Tue Apr 20, 2021 18:23 » in Sausages

First post

This may seem like a silly question, but I'm feeling a little puzzled and having trouble finding information on this question: when we add salt (NaCl) to the meat and mix and proteins are extracted giving us the bind we desire, is it the sodium that's doing it, or the NaCl?

The reason I ask is...

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I agree NaCl is likely the only source of the sodium that the label lists. If they make soy sauce with MSG, I sure have never bought it.

4 Replies

64 Views

Last post by Lorenzoid
Wed Apr 21, 2021 15:07
100% beef fresh sausage?

Last post by LinkMeAllOver « Tue Apr 20, 2021 18:11
Posted in Sausages
Replies: 10
by LinkMeAllOver » Tue Apr 06, 2021 01:16 » in Sausages

First post

Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...

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I don't really have any pics, unfortunately. I neglected to take some and froze the remainder.

Recipe:
1480g beef
10g coriander
1g nutmeg
2g allspice
4g pepper
1g clove
20g salt
1 tbsp vinegar + 1 cup water

10 Replies

200 Views

Last post by LinkMeAllOver
Tue Apr 20, 2021 18:11
Cure #2 with different percent of sodium nitrate

Last post by redzed « Tue Apr 20, 2021 16:57
Posted in Dry Cured Meats and Sausages
Replies: 14
by Winterchrome » Mon Dec 09, 2019 04:45 » in Dry Cured Meats and Sausages

First post

Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium...

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Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I...

14 Replies

2214 Views

Last post by redzed
Tue Apr 20, 2021 16:57
Why add cure/spice mixture in stages?

Last post by Lorenzoid « Tue Apr 20, 2021 16:11
Posted in Dry Cured Meats and Sausages
Replies: 3
by Lorenzoid » Mon Apr 19, 2021 16:52 » in Dry Cured Meats and Sausages

First post

In curing whole-muscle cuts, I noticed that some recipes (e.g., the coppa and bresaola recipes on meatsandsausages.com) call for adding half the cure/spice mixture at the beginning of curing period, and then adding the other half roughly mid-way through the curing period. In that Italian
video...

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That's an interesting (historical?) point, Bob, about adding the mixture in stages in a process where the meat is allowed to drain. Now that would make sense. But for we who are curing in vacuum-sealed bags, where the liquid gets reabsorbed, there may be no benefit to adding in stages. I'm thinking...

3 Replies

83 Views

Last post by Lorenzoid
Tue Apr 20, 2021 16:11
Smoking lengths with Cure?

Last post by BocZek « Sun Apr 18, 2021 01:11
Posted in For beginners
Replies: 7
by BocZek » Wed Apr 14, 2021 04:52 » in For beginners

First post

Good Evening Smokers.

First post with a question and thank you in advance for your help!!

I want to learn to smoke bacon and sausage and I have been doing a bunch of reading on the topic before I jump in. For the most part I think I understand the need to use cure when smoking (to prevent food...

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Thank you for the recommendations. Both books on order. Waiting is the hardest part!!!!

7 Replies

173 Views

Last post by BocZek
Sun Apr 18, 2021 01:11
How NOT to make hotdogs

Last post by Albertaed « Sat Apr 17, 2021 13:16
Posted in Sausages
Replies: 15
by Scogar » Tue Apr 06, 2021 02:49 » in Sausages
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First post

I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...

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I’ve been trying new sausages referencing both The greatest sausages and German sausage books a lot lately.
15 Replies

194 Views

Last post by Albertaed
Sat Apr 17, 2021 13:16
Salame Calabrese

Last post by SMR « Fri Apr 16, 2021 16:39
Posted in Dry Cured Meats and Sausages
Replies: 39
by redzed » Sat Nov 12, 2016 05:39 » in Dry Cured Meats and Sausages
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First post

Salame Calabrese
Recipe for 1kg of meat

Meats
820g class I pork, no fat or connective tissue
180g hard back fat

Ingredients
22.5g salt
2.5g Cure#2
2g garlic
2g white pepper
2g anise
2g sweet Hungarian paprika
3g Calabrian peppers
3g dextrose
25 ml red wine
0.5 sodium erythorbate
B-LC-007...

Last post

Right? But it actually kept growing after I rehung them to dry from 35% to 42%. You can see the mold on the cut surface on the 2nd half chub from the left.
39 Replies

19962 Views

Last post by SMR
Fri Apr 16, 2021 16:39

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