Okay, I've read the recipe in Stan's book. It is in the emulsified section, but the recipe says to grind and regrind the meats a few times. This presumably will produce a fine texture. Would I get a similar result or even finer by emulsifying instead? I just feel the traditional German style franfur...

Hear, here!
Well said Ross!
I had a lot of trouble thinking in terms of Fahrenheit and pounds and ounces. I was lucky enough to find electronic scales which deal in both and a good calculator.
The brain was getting quite a workout!
Ursula

They look fantastic! Well done!

Baconologist,
Thank you! That makes it all really clear. I think I should have been using Cure 2 for my last loins as they have been smoking/hanging a couple of weeks now. Will get them in the vac bags today.
And great question Ross.
Thanks again
Ursula

Thanks Jan,
I'll do the same. How terrific to have someone do the homework for me!
Let me know if you see a difference in the results after you have tried both.
Warm regards Ursula

Thanks Jan and Chuckwagon, Jan, the reason I was leaning towards using the isolate is that I have sourced it t Bulk Nutrients for only $19 a kilo, while the 70% seems harder to locate. (I will try Master Butchers if necessary) Thank you for the link Chuckwagon. You are an amazing resource. Are there...

Does anyone know whether,if you use soy protein isolate instead of concentrate is the amount used interchangeable?
Would this produce a more juicy sausage? Any disadvantage to using this one instead?
Regards Ursula

Hello all, Just a question that's been bugging me: In the olden days, people would hang their meat in the smoking room, attic etc and just let it get more and more smoked. If cure number 1 were used, at what point would it no longer protect the meat from the botulism risk? Or should cure number 2 ha...

Thanks everyone!
I am beginning to see the light.
(but I must stop looking at this site between meals!)

Hi Nuynai, I started with Home Cheese Making by Ricki Carroll, and moved on to 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes. Have had success with many of the recipes. They are easy to follow and measures are Imperial (not so good for us in Oz) Both are available through Amazon. Also the C...

Thank you so much Chuckwagon! I finally get it! Have just purchased a vertical stuffer and am sourcing ingredients for sausage making. Now I understand what the procedures are I feel much more confident that I won't be up on charges for killing neighbours, friends and family. Have been folllowing Pr...

Boy, I really AM confused.
The heading should have read cold smoking sausages, not cold curing.
Need a Bex and a good lie down.
Ursula

Hi Charcuterians, I have a question about the sausage making process. My smokehouse setup only allows cold smoking. I notice most of the recipes for smoking sausages are warm or hot smoking. Then they are cooled etc. If I were to cold smoke cured sausages once they had been hanged would I be taking ...

That is one beautiful cheese press! I am so jealous! My cheese press consists of timber resting on books at one end a a selection of rocks from my garden that I weigh and use to press the cheese. Very primitive, but have made some nice havartis, gruyere, cheddar and a few others. No luck with the ca...

Good morning everyone! Welcome to Spring! Here in sunny Gippsland it's a balmy 65 degrees today with four lovely fine spring days to follow. Makes you glad to be alive! Thank you all so much for your suggestions. Some great ideas to try. I have modified the brining of my last few pork loins by varyi...