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Adding zingy brightness without acid for fresh sausages

Last post by LinkMeAllOver « Wed Apr 14, 2021 15:57
Posted in Sausages
Replies: 8
by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Sausages

First post

Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...

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The maximum amount that you can use is 500ppm, or 0.5g per kg. of meat. That amount will not denature the proteins of affect the bind.

Awesome. Thanks.

8 Replies

132 Views

Last post by LinkMeAllOver
Wed Apr 14, 2021 15:57
Smoking lengths with Cure?

Last post by Albertaed « Wed Apr 14, 2021 13:33
Posted in For beginners
Replies: 1
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...

Last post

Cold smoking can be done at intervals over a few days. I cold my bacon 8 hours with thin smoke then 16 hrs rest for 3 days. The site below will explain the different types of smoking. I’ve shown the link for cold smoking below

1 Replies

27 Views

Last post by Albertaed
Wed Apr 14, 2021 13:33
Wrong texture everytime I try fresh/smoked sausages

Last post by StefanS « Wed Apr 14, 2021 00:46
Posted in For beginners
Replies: 7
by wasuky » Tue Apr 13, 2021 04:59 » in For beginners

First post

Hello guys! Well... as the subject says.

I have made 7 batches of fresh sausages and they all have ended up dry and crumbly. Last week I wanted to try a Kielbasa recipe. After a month struggling to find the marjoram I got the meat and set everything up. Ground the meat, mixed it , stuff it, smoke...

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IMO-
1. over cooked during smoking or poaching
2.
Mix the meat using a regular bread kneeding machine at low speed for 3-5min.
-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste)
fat in not right stage - plus can be a lot of...

7 Replies

94 Views

Last post by StefanS
Wed Apr 14, 2021 00:46
Finding Starter cultures in Australia

Last post by Bob K « Tue Apr 13, 2021 13:06
Posted in Dry Cured Meats and Sausages
Replies: 1
by bluc » Tue Apr 13, 2021 10:51 » in Dry Cured Meats and Sausages

First post

Anyone have good suppliers in Australia For starter ciltures? Having a hard time finding anthing that is mentioned here.

Is f1 suitable for small diameter american pepperoni?

Last post

You can try checking here: or here:

Is f1 suitable for small diameter american pepperoni?

Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP

1 Replies

30 Views

Last post by Bob K
Tue Apr 13, 2021 13:06
Curing pork fat for smoked sausages?

Last post by so_not_rad « Tue Apr 13, 2021 07:38
Posted in Sausages
Replies: 6
by so_not_rad » Thu Apr 08, 2021 07:00 » in Sausages

First post

Hi there,
this might end up being a silly question but I gotta ask!
Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for.
Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come...

Last post

Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have fat out and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.

Thanks Redzed!
Always the...

6 Replies

129 Views

Last post by so_not_rad
Tue Apr 13, 2021 07:38
Kiełbasa Krakowska -Kraków Sausage

Last post by jens49 « Mon Apr 12, 2021 11:18
Posted in Sausages
Replies: 6
by redzed » Thu Apr 08, 2021 06:44 » in Sausages

First post

Kiełbasa Krakowska - Kraków Sausage

Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in...

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Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.

6 Replies

137 Views

Last post by jens49
Mon Apr 12, 2021 11:18
Spanish Fuet - Unsure if this turned out right

Last post by redzed « Sun Apr 11, 2021 17:42
Posted in For beginners
Replies: 11
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...

Last post

anrew, I don't see anything wrong with your fuet. It has good colour, even drying and proper bind. Certainly does not look like a first time effort at making dry cured sausage. If to you it tastes and smells a bit funky, that is the nature of the beast. It's like Scotch whisky, might throw you off...

11 Replies

140 Views

Last post by redzed
Sun Apr 11, 2021 17:42
100% beef fresh sausage?

Last post by LinkMeAllOver « Fri Apr 09, 2021 14:34
Posted in Sausages
Replies: 7
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...

Last post

Well, the grocery store had a sale on some top sirloin (not my favourite cut, but whatever) with a good looking fat cap on it. I'm going to do a test batch today and I'll report back.

7 Replies

120 Views

Last post by LinkMeAllOver
Fri Apr 09, 2021 14:34
Busy week/weekend sausage/meat making!

Last post by fatboyz « Thu Apr 08, 2021 01:30
Posted in Sausages
Replies: 39
by fatboyz » Sat Feb 27, 2021 15:08 » in Sausages
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First post

With being confined from travel with Covid I have found myself really diving into processing. No spring get away to Mexico or to train in Thailand so I'm keeping the chamber full. I posted earlier about wanting to do a large caliber summer sausage in a textured casing my friend gave me from...

Last post

They look excellent, is the purty casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat

That was my concern! When my friend did it he...
39 Replies

1856 Views

Last post by fatboyz
Thu Apr 08, 2021 01:30
How Capocollo Is Made In Italy

Last post by Lorenzoid « Wed Apr 07, 2021 17:58
Posted in Dry Cured Meats and Sausages
Replies: 3
by redzed » Fri Apr 02, 2021 08:12 » in Dry Cured Meats and Sausages

First post

Well it looks like we've been doing it wrong all this time. :? :shock:

Last post

They had me at acorn-fed hogs.

3 Replies

151 Views

Last post by Lorenzoid
Wed Apr 07, 2021 17:58

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