Stefan that "schinkenspeck" looks great, make sure you let us know how it tasted after a couple of weeks. When I made it with Ligawa's recipe it was best at aound 10 days. We have a whole thread about that version here: http://wedlinydomowe.pl/en/viewtopic.php?t=4989&start=0 And that was the tread ...

This was my first attempt at the above. I was just watching as a friend who made it before was doing them. It was a learning experience that I'll fine tune. They're deboning them, vac sealing and freezing them for storage. I don't see the need to freeze but the vac sealing and deboning, I can accep...

Popular scientific testing have shown more risks of cancer from processed meats. If nitrate nitrite is not needed why use it. This is my logic. Clearly there are millions of people consuming cured meat without nitrate nitrite, be it meat to be cooked first like bacon or uncooked. Just out of curios...

Your questions on minimum salt has got me wondering what is the low end? What I mean is what is the low end where there is enough salt to form enough reaction with the meat to form the tackiness you need to bind sausage together to keep it from being mealy and dry. I suspect if you do many experime...

I got a weight of one of them to be able to tell when they are done. I read they lose 30% weight when done. Thanks Rob Suggestion ..... one should take weight of each one because not all will lose weight equally at the same time Once they have reached 35% weight loss they should be ready but will s...

Does anybody have a decent brat recipe without eggs? The last recipe I used had salt, white pepper, toasted caraway, nutmeg, ginger, garlic, marjoram, sugar, egg and milk. Thanks This may or may not be to your liking but I can vouch that is a true authentic recipe given to me by a very good German ...

Butterbean wrote:Brican, are you adding the lemons to manipulate the pH so it will bind easier?

No, lemon is added to change the colour -- nothing to do with the bind

Brican i don't work in a meat shop but i do stop by the local one a fair bit. These I made in my shed in my back yard. I have a quite old Hobart Buffalo chopper. These are made with moose meat my daughter shot last fall. My I most umbley suggest that you chang the way you are making your emulsions :)

fatboyz wrote:Weisswurst
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Are these ones that you have made at home or are the from where you work ?

One of the things I have learned from a Swiis sausage maker here in Rocky Mountain House is the use of a base emulsion instead of binders. In all his cured and fresh sausage he uses about 25 percent base emulsion instead of any binders. This makes his products all gluten and dairy free ( other than...

Brican I gotcha now! I do exactly the same. What I was describing, and not very clearly is that if I'm making a batch of sausage and will be adding emulsion as my binder, Before I have a brain freeze and do something stupid lets start again .... slowly :) Are we talking about fresh sausage or cured...

Brican, I use a portion of emulsion to bind my fresh sausage. So I think other than Weisswurst all my emulsified sausage is cured. Wieners, Bologna, lyoner and Bierwurst so I guess none of the fresh sausage is a true emulsion. My Swiss mentor really likes to use bull shank meat in his beef emulsion...

When you calculate the required spice for your meat block you don't include the emulsion, just the ground meat. I think that one needs to re-address this ... This is not a put down by all means, but in the 55 years that I have been making sausage and at least 40 years with a cutter ... Our recipes ...

Ok So what is the base emulsion made from so that it can be used with all types of sausage? A binder or filler ( like NFDM or Soy Protein) helps to retain moisture and decrease "shrinkage". Not disagreeing with the method just discussing the reason for an "emulsion binder" If "true" emulsions are m...

Bob, the emulsion is 50% pork, or pork/wild game in my case (50/50), 25% back or shoulder fat and 25% ice. 15g/kg salt and 2g/kg white pepper. I make 4 kg in a batch in my buffalo chopper. If it's for fresh sausage that's it, if for a smoked sausage I also ad 3G/kg of Prague. Emulsions that I was t...