Crumbly bind can come from vinegar or too much wine in the mix (like the Mexican version, vinegar makes it crumbly). Or it could simply be too much pepper powder by weight.
I think Chris said the max total combined of all powders should not exceed 2%, he can confirm.

Hey Reddal, are you using a bubble a bubble knot when tying your casings with string? That may be the issue. Without a bubble knot the casings can slip right out of the knot. For a bubble knot, tie a butchers knot (overhand knot with one extra pass thu) and tighten. Then lay the cut casing end over ...

Sounds like a great deal to me! Sure they can be used, add hard back fat as necessary to ratio that your recipe calls out!

Thanks Bob! Appreciate the quick confirmation!

Question for you all, at what % do I add Cure #1 to my fresh sausages if I plan on cold smoking them for a hours at low temps (like 70F) Same 0.25% (.0025 multiplier)? And is that calculated based on total meat weight only, or total weight of all ingredients (meat + spices + veggies + cheese + etc)?...

I have a really nice smoker that I use for BBBQ, as well as cold smoking my bacon. This proofer will hopefully be for just for fermenting salumi, so I can ferment at an accurate temp and humidity and be very repeatable. I have my Hanna Halo wireless PH meter, so I should be able to hang salumi in th...

I was in Des Moines, IA area for business this week and was scanning the FB marketplace section. Saw a half size baker proofer listed for $200, must sell asap no room in the garage. Sent the folks a message, offered $60 cash, and they said sure. Went to pick it up and they told me it was the bottom ...

Nice videos Martin! 2am sausage eating, that's commitment!

Thanks Chris, appreciate the list! I have some work ahead of me!

For PH meter, I suggest the Hanna wireless one. Syncs with android or Apple phones, tracks PH drop, and is around $200. Works great!

I guess I need to order some non-instant nonfat milk powder, and some phosphate, as I see some recipes call for adding phosphate to sausage as well. I am sure the same debate rages on using phosphates...!

Absolutely was Chris! Juicy, flavorful, and easy to make! Took me longer to bone out 9lbs of thighs than it did to make the sausages! From 9lbs of skin on thighs I got about 4.5lbs of meat. Kept the bones and skin to make stock. This recipe is great! I used my 10mm grinding plate as I didn't have a ...

Thanks Sleebus! Thanks Bob!

Perfect, thanks Bob! All spices are in grams, correct? And water and wine (I can use both, so 100mL total?) in mL.

Thanks Willie, I will add that one to my list of "to do"! Thanks!