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Wedliny Domowe - Meats and Sausages

Last post by dream-builder « Wed Jan 29, 2020 10:39
Replies: 2
by Bob K » Sat Feb 09, 2019 15:02

First post

For those who frequent the wealth of information that is shared on the Marianski's Meats and Sausages site the banner and link are now at the bottom of each page.

Last post

Thanks for the information

2 Replies

1669 Views

Last post by dream-builder
Wed Jan 29, 2020 10:39
How to Post Pictures

Last post by Bob K « Fri Dec 14, 2018 15:52

by Bob K » Fri Dec 14, 2018 15:52

The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.

Two free and easy sites to use are IMGUR

How to use:

Or Postimage
Just upload your photo and include the...

0 Replies

2829 Views

Last post by Bob K
Fri Dec 14, 2018 15:52
32 Sausage Making Tips To Save You Grief!

Last post by Chuckwagon « Sat Jul 05, 2014 11:40
Replies: 12
by Chuckwagon » Fri May 02, 2014 00:08

First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

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Graham, here is the link to our MRI (Member`s Recipe Index). It`s loaded with goodies.
There are several of Kevin`s (NorCalKid) sausages. One of my favorites is his Mortadella sausage. It is amazing. You can check it out at this link:

Kevin has posted several recipes in the MRI. You really ought...

12 Replies

12792 Views

Last post by Chuckwagon
Sat Jul 05, 2014 11:40

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Online Workshop: Project B2 (October 2013)

Last post by Chuckwagon « Sat Jul 26, 2014 03:55
Replies: 401
by Chuckwagon » Mon Oct 07, 2013 06:19
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First post

Project B2 - A Basic Guide For A Group Learning The Elementary Techniques Of Sausage Making.

Project B2 has been organized for those people who wish to learn the very basics of sausage making. We will assume that beginners have no experience whatsoever. It is also a place for more experienced...

Last post

Project B2 has been closed. To continue with more advanced sausage-making, see Project A2 in Fermented Sausages & Techniques Forum. Those just beginning sausage-making, should go to Project KB in the Beginners Forum. Come and join the fun. :wink:

Best Wishes,
Chuckwagon
401 Replies

213830 Views

Last post by Chuckwagon
Sat Jul 26, 2014 03:55
Online Workshop: Project B (August 2012)

Last post by Cabonaia « Fri Jan 18, 2013 02:00
Replies: 689
by Chuckwagon » Thu Aug 16, 2012 09:33
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First post

Project B ...(For Beginners)

Project B is organized for those who wish to learn the very basics of sausagemaking. It is also for more experienced members who wish to participate to help others over some of the obstacles. There will be a ton of questions and we encourage those with experience to...

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How about your thoughts? Could I get a little feedback at this point?

Hi CW - I like the slow pace. Gives time to make a few versions of something new, so as to dial it in. Thanks to Project B I've made multiple batches of breakfast sausage, kabanosy (added some garlic and heat to it...is that...
689 Replies

244971 Views

Last post by Cabonaia
Fri Jan 18, 2013 02:00
New member.

Last post by bluc « Wed Oct 21, 2020 06:56
Replies: 27
by bluc » Thu Jul 30, 2020 05:41
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First post

Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing...

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Ok cool i did three seperate recipe hopefully the others are ok..
27 Replies

2176 Views

Last post by bluc
Wed Oct 21, 2020 06:56
Rookie failure doing Spanish chorizo

Last post by cajuneric « Sat Oct 17, 2020 13:28
Replies: 3
by wasuky » Mon Oct 12, 2020 15:37

First post

Hi guys... first of all I must apologize since I posted this same text in another post a couple weeks ago. I just did a copy/paste to create this new post.

------------------------

I got a hog a few months ago (it went from the farm to my kitchen). I immediately broke it down and froze it. A few...

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Could be a fermentation issue or even a grinding issue. Was the sausage greasy in any way? Just a few weeks ago we made a fresh batch of chorizo using this recipe: It's very detailed in the process.

3 Replies

88 Views

Last post by cajuneric
Sat Oct 17, 2020 13:28
ph meter

Last post by bluc « Sat Oct 10, 2020 23:47
Replies: 2
by bluc » Sat Oct 10, 2020 04:48

First post

Looking at a hanna ph meter top left in picture. Can anyone enligten me as to why the meter is $160 but the spear tip is $356 :shock: Is there anything special about it and is it needed? ph.jpg

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Awesome thanks

2 Replies

74 Views

Last post by bluc
Sat Oct 10, 2020 23:47
Bydgoska and Polska kielbasa wedzona Questions

Last post by redzed « Sun Oct 04, 2020 07:45
Replies: 2
by BlueMonkey » Fri Oct 02, 2020 03:45

First post

Hi All,
I have a couple of questions regarding the above Salamis I am hoping people could help me out on please.
Referring to Marianski recipes.
Í have some butchered Pork turning up tomorrow, and some of it was earmarked for either 1 of the above ( not yet decided), but I have just noticed I don’t...

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Hi Antony,
Looks like I aready answered your question regarding the cures on another group page. As to the collagen question, no one can answer that because collagen casings are not all the same. Many have discovered that some collagen casings are not suitable for fermented dried sausages since...

2 Replies

507 Views

Last post by redzed
Sun Oct 04, 2020 07:45
Mixing salami meat

Last post by bluc « Fri Oct 02, 2020 23:19
Replies: 7
by bluc » Thu Sep 10, 2020 07:07

First post

Another newbie question. When mixing meat for salami should I :
A) fully cure meat, grind then add spices and starter culture mix and then stuff and ferment
B) mince meat, mix through salt and cure let stand 24hrs. Then mix spices starter culture and then stuff and ferment
C) mince meat add all...

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Also am ai supposed to rehydrate starter culture? Following the book home product of quality meats for pepperoni it uses tspx but it doesnt mention mixing with water just says mix all ingrediants?

7 Replies

692 Views

Last post by bluc
Fri Oct 02, 2020 23:19
summer sweats

Last post by bluc « Sat Sep 26, 2020 01:49
Replies: 4
by bluc » Wed Sep 23, 2020 11:25

First post

is it ok to sweat any cut of pork like an american country ham after it is fully cured and fully dried?
I plan on doing a whole green ham but want to know what flavour I like better first, american country ham parma style procuitto or serano. Is it ok to maybe use a coppa muscle and follow the...

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Awesome thanks

4 Replies

413 Views

Last post by bluc
Sat Sep 26, 2020 01:49
Using frozen fresh pork for salami

Last post by wasuky « Fri Sep 18, 2020 07:11
Replies: 11
by Indaswamp » Mon Aug 24, 2020 05:23

First post

Is there any concern using frozen pork for salami? I know that the ice crystals will rupture the cell walls in the meat and the water holding capacity (WHC) of the meat will be less. But since salami will be dried is this a positive? I have also heard that fresh pork should have a pH around 5.9 and...

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Actually I thought the same thing maybe I did not mix enough so I made another 300gr sausage using the same ground meat from the same bag. I mixed for I don't know how long waiting for the mix to get sticky but it never happened (that made me think of the freeze/unfreeze process and the ton of lost...

11 Replies

778 Views

Last post by wasuky
Fri Sep 18, 2020 07:11
Scheduled power outage

Last post by bluc « Sat Sep 12, 2020 06:57
Replies: 2
by bluc » Fri Sep 11, 2020 10:39

First post

Just got a letter from power company, going to be a 4hr outage in couple weeks.(thinking power pole exchange). What do you suggest I do with my salumi thinking couple bags ice into my deep freeze put all meat in there?
Any downside as far as mould and stuff goes. I guess its only relatively short...

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Ok thanks

2 Replies

191 Views

Last post by bluc
Sat Sep 12, 2020 06:57
Storing Nduja Salami

Last post by wasuky « Tue Sep 08, 2020 13:08
Replies: 4
by Indaswamp » Thu Sep 03, 2020 18:29

First post

So, I have 5Kg. of Nduja in my chamber drying. When it has lost 15-25% moisture, how do you recommend I go about storing it? With firmer salamis, I am able to remove the casing and mold, vac pack and it's good,but being that the Nduja is so soft, should I leave the casings on but clean the mold off...

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I've seen people who storage nduja in Mason jars. I've always wondered how to storage large batches in Mason jars to keep them for long times.

It's very hot where I live and these spreadable tend to spoil quick right after opened/cut open (happened to me with 4kg batch). I read about people...

4 Replies

231 Views

Last post by wasuky
Tue Sep 08, 2020 13:08
Pancetta arrotolata question

Last post by bluc « Tue Sep 08, 2020 11:56
Replies: 1
by bluc » Tue Sep 08, 2020 09:59

First post

Here is a photo of my pork belly. Ready to be rolled into pancetta
image000000(6).jpg

Question with pancetta does it matter if you cut with or against the grain when slicing(considering it will be wafer thin anyway.) If I roll it along longest edge I would be cutting across the grain and roll...

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Think I have it beat.
IMG_20200908_204452.jpg
IMG_20200908_204505.jpg
IMG_20200908_204511.jpg
IMG_20200908_204516.jpg

1 Replies

125 Views

Last post by bluc
Tue Sep 08, 2020 11:56
Too much Mold-600 growth?

Last post by Indaswamp « Mon Sep 07, 2020 03:42
Replies: 2
by Indaswamp » Fri Sep 04, 2020 16:44

First post

Is there such a thing? Traditional Southern Italian dried meats do not have a thick covering of mold, and if it does become thick, they wipe it off. Should I be concerned with too much beneficial mold growth when making these products? Will the thick mold negatively impact the flavor of the...

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Thank you Bob K! I brushed the salamis off today, 12 salamis in beef middles. I lowered the humidity down to 75% from 80%. Temps are running 52*-55*F. Today is day 10 and the salamis have lost around 14-15% weight.

2 Replies

162 Views

Last post by Indaswamp
Mon Sep 07, 2020 03:42
Meat and fat selection

Last post by bluc « Mon Sep 07, 2020 02:25
Replies: 6
by bluc » Sat Aug 15, 2020 02:42

First post

I have been reading heaps over last couple months. I read some say use lean meat and add back fat 80/20 others say use shoulder as it about right ratio.
If I use shoulder do I just cut up and grind whole shoulder as is with the fat cap that's on it or dissect it separate out as much fat as I can...

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ok thanks

6 Replies

392 Views

Last post by bluc
Mon Sep 07, 2020 02:25
Case is not shrinking

Last post by Ba275 « Sat Sep 05, 2020 12:31
Replies: 8
by Ba275 » Mon Aug 31, 2020 13:24

First post

Hello all.
I am attempting to make another sausage. (Soujuk).

I have used this time collagen cases. They didn’t shrink well with the meat. See photos.

What did I do wrong ? I did keep them in water with vinegar for 30 mins and later rinse and fill. They were sturdy and filled well without...

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Thanks for the good info. I promptly ordered protein lined cases. The problem is that they are large in diameter.

Will keep looking 40mm artificial casing that is suitable for dry aging.

8 Replies

336 Views

Last post by Ba275
Sat Sep 05, 2020 12:31
Dark Color On Sausage

Last post by Indaswamp « Tue Sep 01, 2020 21:45
Replies: 2
by Ba275 » Wed Jul 22, 2020 15:34

First post

I see some darkened color on my sausage. What is this ? Why it happens ? Is it safe ?

I appreciate the input from masters.

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Did you use some variety of red pepper flakes? I just made some calabrese and had the same concern until I realized it was just pepper flakes that had not been crushed finely.

2 Replies

407 Views

Last post by Indaswamp
Tue Sep 01, 2020 21:45
Smoked salt in ham making

Last post by IskraTS11 « Mon Aug 31, 2020 19:42
Replies: 1
by bluc » Wed Aug 12, 2020 03:41

First post

I am wondering just how much smoke flavour you can get by just using smoked salt in salami or salumi ham etc. Lot of the year I cant cold smoke with temps even at night over 30c. Also when when doing dry cured ham country ham can you smoke at any stage of the drying or does it have to be done...

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I think it would be worth it to try and add some smoked paprika as well, it'll change from the actual salami recipe but will give it some extra personality.

1 Replies

606 Views

Last post by IskraTS11
Mon Aug 31, 2020 19:42
1st Sucuk (soujuk) attempt

Last post by IskraTS11 « Mon Aug 31, 2020 18:07
Replies: 5
by Ba275 » Tue Jul 21, 2020 15:16

First post

Hello all. I am attempting to do my first Sucuk at home.

I follow instructions from Marianski’s book. Happy to be part of this community.

I have a home build fermantation chamber. (Chiller converted with humidifier), it is fairly small but I can control it decently.

Here is the initial...

Last post

And would there be an alternative to Lutron pH testers if possible? If they're the kind of tool that can break easily, I'd like to check if there's a more rugged alternative before investing in a set of electrodes.

5 Replies

565 Views

Last post by IskraTS11
Mon Aug 31, 2020 18:07
Fermentable Sugars in Pepper paste

Last post by redzed « Mon Aug 31, 2020 17:02
Replies: 9
by Indaswamp » Fri Aug 28, 2020 00:57

First post

Gearing up for the Calabrian soppressata and Nduja tomorrow...

Getting the recipe formulated... I will be using the homemade pepper sauce I made last week with red ripe bell pepper and Calabrian pepper paste. But this poses the issue of how much dextrose I will need for fermentation since the...

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Other than the small amount of purified water used to hydrate the starter, water is not added in the salami making process.

9 Replies

316 Views

Last post by redzed
Mon Aug 31, 2020 17:02
Advice on amount of garlic to steep in wine for salami

Last post by Indaswamp « Mon Aug 31, 2020 15:46
Replies: 5
by Indaswamp » Sun Aug 30, 2020 04:09

First post

Can someone give me a ball park to work with here? How many crushed cloves of garlic (or grams) should I add the wine the night before to steep for inclusion in 1 kg. of salami mince the next day? Thanks in advance...I checked through the search engine here but could not find an answer. Much...

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I can't thank you enough for sharing your knowledge here on this site redzed. Very informative post. And thank you for what you do here on this forum!

5 Replies

182 Views

Last post by Indaswamp
Mon Aug 31, 2020 15:46
Meat Mixing and Weight Loss

Last post by redzed « Tue Aug 25, 2020 17:08
Replies: 6
by Rogue_Atom » Tue Aug 18, 2020 15:59

First post

Hey All

I was given this site from another forum for sausage related questions. I built a curing chamber out of deep freezer and have only used it for fermentation right now. I still have quite a bit of 50mm UMAI bags I want to use before I go natural casing etc.

One thing I noticed when making a...

Last post

I was given this site from another forum for sausage related questions. I built a curing chamber out of deep freezer and have only used it for fermentation right now. I still have quite a bit of 50mm UMAI bags I want to use before I go natural casing etc.

One thing I noticed when making a few...

6 Replies

373 Views

Last post by redzed
Tue Aug 25, 2020 17:08
How to keep Lebanon Bologna moist?

Last post by ChrisSmolinski « Mon Aug 17, 2020 15:24
Replies: 8
by ChrisSmolinski » Thu Jul 16, 2020 15:56

First post

First time poster here. I have been experimenting with making my own lowcarb/keto Sweet Lebanon Bologna. I'm using liquid Splenda to replace the sugar for sweetness, and liquid smoke for the smokey flavoring. I'm not aiming for perfection obviously, but something that I can eat, and is as close to...

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How are you mixing, enough to make the mince sticky?

In a stand mixer, although that is a very good point, it's possible I did not mix it as much as usual this time as I was concerned about breaking down the fat too much. Excellent point, that's quite likely my failure mode. So I'm probably not...

8 Replies

587 Views

Last post by ChrisSmolinski
Mon Aug 17, 2020 15:24
Mold Strategy

Last post by redzed « Tue Aug 04, 2020 04:29
Replies: 3
by Ba275 » Wed Jul 22, 2020 15:32

First post

I have been attempting my first sausage and after fermentation I am now in to the drying stage.

I am drying my sausages at 15 c and 80% humidity.

I see the first signs of some mold. (Photo attached).

Yesterday I cleaned with vinegar but I see that they are back in 24 hours. I can keep...

Last post

Inoculating with a mould culture is your best bet. Hygiene is also important. I would also lower the temp in the chamber to 12C.

3 Replies

410 Views

Last post by redzed
Tue Aug 04, 2020 04:29
Hot Italian Today

Last post by Butterbean « Tue Jul 21, 2020 21:07
Replies: 4
by William O Young » Wed Dec 11, 2019 00:34

First post

Playing around with one of my latest hobbies again today .
Made a eight pound batch of hot Italian sausage and they taste awesome. The patties are from cleaning out the bottom of the stuffer and the tube. .

Last post

I think it all has to do with your personal preference.

4 Replies

925 Views

Last post by Butterbean
Tue Jul 21, 2020 21:07
Variable temperature and A/C control

Last post by Butterbean « Tue Jul 21, 2020 21:06
Replies: 1
by Venison1 » Sun Jul 19, 2020 09:20

First post

Hi
First time salami maker here, followed recipes but struggling to keep hanging room temperatures down to 15c. It is varying from 16to 20c. Humidity is between 65and 75.in order to keep salamis cool I have used a small computer A/C to keep a cool air flow on the product. They have been hanging for...

Last post

Until you slice it and see if it has hardened I don't think you can really tell and as long as you have used the cure and fermented the meat properly you haven't compromised the meat itself but you may have compromised the quality if you have case hardening. Slice a piece and post a pic. If you...

1 Replies

239 Views

Last post by Butterbean
Tue Jul 21, 2020 21:06
Weight to time relationship

Last post by Melbourne « Sun Jul 05, 2020 20:15
Replies: 2
by Melbourne » Sun Jul 05, 2020 02:59

First post

Hi All, First time poster and first attempt at dry curing.
I have a 80/20 pork mix.
The environment is set to 13+- 2 but never went to 14. Humidity is set to 70% +-10% but never went to 60%.
These were stuffed 18 days ago into 50cm hog castings.
Today they looks as expected and feel soft although...

Last post

Thanks redial,
I will adjust humidity and cut one open later.

Thanks for the advice.

2 Replies

421 Views

Last post by Melbourne
Sun Jul 05, 2020 20:15
White Mold during fermentation please help

Last post by reddal « Mon Jun 08, 2020 09:42
Replies: 6
by Mujo » Tue May 26, 2020 12:39

First post

Hi guys just after reassurance I’ve just taken my salami out of my fermentation chamber and have noticed white specs of Mold starting, is that normal to occur during the fermentation? It’s been 72hours at 20c as per starter culture instructions. They were slightly sticky aswell? I know it’s...

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I find when using Mold 600 the normal white powdery mold can go green if humidity is too high or airflow is too low.

It doesn't hurt the product, but people don't like it, so controlling the humidity more carefully will avoid it.

6 Replies

1615 Views

Last post by reddal
Mon Jun 08, 2020 09:42
HELP!!! Ammonia smell and taste in salami after curing!

Last post by StefanS « Wed May 06, 2020 12:48
Replies: 3
by johnnybgoode333 » Sat May 02, 2020 16:04

First post

Hi everyone, this is my very first post on here. I hope everyone is keeping well during these crazy days.

My problem:

MY SALAMIS SMELL AND TASTE LIKE AMMONIA!!!

I decided to use Mold 600 (penicillium nalgiovense) on my soppressatas (salamis) after stuffing. I've always had an issue with bad...

Last post

Strong smell of ammonia, thick, fluffy mold covering on batons is sign of high humidity, lack of air circulation, high temperature of your cellar. As @bob K mentioned - p. nalgiovense had too good environmental to grow. Just peel casings, put in vac-pack for few weeks. Do not use any ideas about...

3 Replies

996 Views

Last post by StefanS
Wed May 06, 2020 12:48
First time making Summer sausage and Mortadella - Result: almost disaster

Last post by wasuky « Thu Apr 16, 2020 02:08
Replies: 11
by wasuky » Fri Apr 10, 2020 18:06

First post

Hi guys! Hope you're doing well during these crazy times.

So yesterday I attempted to make summer sausage and mortadella with no experience (yes yes! I should have tried something easier but I just love to put myself on the fire trying new things). So I had 1,5kg of pork shoulder in the freezer...

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so why not use that citric acid but in less amount (let say 2g/kg) and see effects. Or why not use dry red or white wine (50 ml/kg as starting point.)

I got scared of the citric acid so for now I am going to avoid it and the wine is out of discussion since it's quite expensive here. I will try...

11 Replies

1785 Views

Last post by wasuky
Thu Apr 16, 2020 02:08
Storing sausage after drying

Last post by Butterbean « Wed Apr 15, 2020 02:46
Replies: 2
by Loco » Sat Apr 11, 2020 16:28

First post

I just finished a batch of soppresseta. can I just wash off the mold, leave the casing on and hang it in the basement?
I dried it to @ 38% of the green weight as I like it on the dryer side. Also it is pretty arid where I live.

Will it continue to dry and become too hard?

Last post

I agree with Bob. Leaving the casing on is a recipe for an ugly looking product and leaving it to dry will lead to it becoming really hard and losing much of its good flavor.

2 Replies

854 Views

Last post by Butterbean
Wed Apr 15, 2020 02:46
Raw meat storage - Odd taste in sausage if frozen meat is used?

Last post by wasuky « Tue Mar 31, 2020 02:23
Replies: 7
by wasuky » Fri Mar 27, 2020 01:29

First post

Hi guys! I'm writing from Venezuela. Pretty hot right now (as always).

I wanted to ask you something about the meat storage because I just can't find a proper answer. So here it is:

I'm starting a home-based charcuterie with 0% experience (yes... I am that crazy) but 1000% of heart and passion...

Last post

THanks for the links. I have already seen those videos (I think the guy of the 2nd video is a genius.... he makes everything look so simple). I should get my pork tomorrow so I guess I let you know how turned out my self-harvested casings.

Thanks again!

7 Replies

1572 Views

Last post by wasuky
Tue Mar 31, 2020 02:23
Record-keeping form

Last post by jjnurk « Tue Jan 28, 2020 16:11
Replies: 1
by SteveDenvir » Mon Jan 27, 2020 21:37

First post

I was wondering if anyone knew of a record-keeping form I could use to track my sausage making.

Thanks in advance

Steve

Last post

I don't believe there is any specific form out there. One needs to develop something for themselves what's best suited for their application. I personally use an excel spreadsheet with formulations on all the stuff I make. All I do is punch in the quantity required to make and voila, all the...

1 Replies

1383 Views

Last post by jjnurk
Tue Jan 28, 2020 16:11
Cold smoking pork what temperature

Last post by Mujo « Fri Jan 17, 2020 23:31
Replies: 7
by Mujo » Thu Jan 16, 2020 00:26

First post

Hi guys tried finding it using the search function, no luck. I’m after the ideal temp to cold smoke pork at? I’ve made a dedicated cold smoker in a chest freezer so can control the temperature quite well now just after the ideal temp? Obviously I want it below 70f but if I go too cold will the meat...

Last post

Cobb’s went into the smoker this morning after 3-4 hours will tie/net them and then wait for a month or two I’ve run out of cured meats at home so also did quick duck breasts which are small but hopefully will see me through the next week or so :(

7 Replies

961 Views

Last post by Mujo
Fri Jan 17, 2020 23:31
Fermento or Culture for Tang

Last post by Rick « Sun Jan 12, 2020 19:54
Replies: 4
by Rick » Sun Jan 12, 2020 03:52

First post

I noticed in the Kutas book under the recipe for Lebanon Bologna it calls for 6 oz. of Fermento for a 10# batch. Evidently this gives the meat a little tang in its development. Unfortunately it appears one must have some way of introducing humidity control into the smokehouse at various process...

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To everyone who commented, thank you for your input. I believe I do have some ECA on my sausage shelf. Now it's a matter of searching for the amount to be added to a 10# batch of American style bologna.
Redzed, you are correct, I did post regarding an American style bologna which was the recipe I...

4 Replies

899 Views

Last post by Rick
Sun Jan 12, 2020 19:54
Meat Choice

Last post by redzed « Sun Jan 05, 2020 18:11
Replies: 4
by Rick » Sat Jan 04, 2020 13:59

First post

As most recipes call for 10# of meat, it always seems when I buy a bone in pork butt it weighs out at roughly 9 1/2 #. So to make up the shortfall can I add a pork jowl? As I have a whole case on hand. This would be for a fresh kielbasa recipe, but I was wondering if the jowl meat would give it to...

Last post

Take Bob's advice, work in percentages and in metric. You'll be able to do most calculations in your head. Jowl is a great addition to most sausages. The fat is firm and together with the meat, the jowl has a distinct and desirable flavour and texture. You are lucky to be able to source it, because...

4 Replies

841 Views

Last post by redzed
Sun Jan 05, 2020 18:11
Flavorless Seitan

Last post by Rick « Fri Jan 03, 2020 21:47
Replies: 2
by JP Alan » Tue Mar 05, 2019 23:29

First post

I hope I don't get shot for asking a question about Wheat Meat on a Genuine Meat site. I bought the book The Art of Making Vegetable Sausages by the Marianski brothers because I, for medical reasons, decided to go Vegan. I've tried some of the Seitan recipes in the book and I tried several recipes...

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JP, I hear your concern. I just recently did a headcheese that I felt was way too strong in the black pepper taste. I did grind whole black pepper corns which may have been the problem. I'm a firm believer in that you have to experiment with a recipe before you get a keeper, it's a trial and error...

2 Replies

967 Views

Last post by Rick
Fri Jan 03, 2020 21:47
Head Cheese and How much Hot Jelly

Last post by Rick « Mon Dec 23, 2019 21:23
Replies: 2
by Rick » Sun Dec 22, 2019 18:18

First post

My project today is Wolsztyn Head Cheese

The question is on the amount of hot jelly (gelatin) poured into the casing? I've put together enough ingredients to make a 7# chub. Although the recipe doesn't call for gelatin or hot jelly, I know that it has to be added to the casing when stuffing in...

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Butterbean, thank you for the reply. That 10% is a good secret to jot down in my sausage book under Head Cheese production. Another tip I might add is when you remove the chub from the heated water after it has reached the 155F mark, I put it into a tall pitcher when going into the fridge. This...

2 Replies

680 Views

Last post by Rick
Mon Dec 23, 2019 21:23
Pork Tongue Preparation

Last post by Rick « Sun Dec 22, 2019 18:03
Replies: 2
by Rick » Sat Dec 14, 2019 20:29

First post

When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're...

Last post

Thank you Cabonaia for your reply.

2 Replies

749 Views

Last post by Rick
Sun Dec 22, 2019 18:03
Navigating the Site for Recipe Lists

Last post by Rick « Sat Dec 14, 2019 20:21
Replies: 3
by Rick » Fri Dec 13, 2019 21:09

First post

I ran across a thread of recipes that had various headings such as Fresh Sausage, and under that heading it listed a large number of sausages one could pick the sausage title and see the recipe. The next heading was Cooked Sausage and that list of sausages. I ran across a heading of Blood Sausage...

Last post

Thanks Bob, that's good to know.

3 Replies

780 Views

Last post by Rick
Sat Dec 14, 2019 20:21
Casings

Last post by Rick « Sat Dec 14, 2019 20:17

by Rick » Sat Dec 14, 2019 20:17

I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?

0 Replies

1731 Views

Last post by Rick
Sat Dec 14, 2019 20:17
Preserving Pig Casings

Last post by William O Young « Tue Dec 10, 2019 07:13
Replies: 3
by William O Young » Tue Dec 10, 2019 03:10

First post

After the salt is washed off inside and out, what is the best way to keep the leftover ones .I am guessing in a jar covered with water in the fridge but does salt have to be added as a preservative ? ?

Last post

Thanks for those replies guys .

3 Replies

622 Views

Last post by William O Young
Tue Dec 10, 2019 07:13
New To Sausage Making

Last post by Butterbean « Sun Dec 01, 2019 17:00
Replies: 5
by William O Young » Sat Nov 30, 2019 02:37

First post

Joined this site half an hour ago .This is my first post and because I have only made one batch of bratwurst so far , that qualifies me as a beginner even though I am a young faller of 83 8) .I am sure sausage making is going to become another one of my hobbies.Looking forward to checking out the...

Last post

Welcome to the board.

5 Replies

1260 Views

Last post by Butterbean
Sun Dec 01, 2019 17:00
Proper Use of Cure #1

Last post by redzed « Sat Nov 30, 2019 17:42
Replies: 8
by Rick » Fri Nov 29, 2019 18:13

First post

I'm trying to refresh my memory on the use of cure #1. If you could double check my thinking below, that'd be great.

For adding directly to ground meat, it is 1 teaspoon (level) per 5# of ground meat.

Now to brine meat, it is 1/2 cup of cure per 1 gallon of water. Now the next question is the...

Last post

OOPS! :oops: Thanks jc for catching that. I corrected my earlier post. I'm currently in Vegas and wrote that last night after a crazy day of Black Friday shopping. :D

8 Replies

1531 Views

Last post by redzed
Sat Nov 30, 2019 17:42
Dewlap

Last post by redzed « Thu Nov 28, 2019 07:10
Replies: 1
by Rick » Wed Nov 27, 2019 21:41

First post

Here is a partial copy of the recipe for Tongue Head Cheese.

tongues at 185º F (85º C).
skins at 203º F, (95º C).
jowls at 185º F (85º C).

Cut boiled skinless dewlap into 5 mm (¼”) cubes

What is skinless dewlap, is it the skinless jowl meat?

Last post

Yes, dewlap and jowl are the same thing. Also referred to as the cheek in some places.

1 Replies

630 Views

Last post by redzed
Thu Nov 28, 2019 07:10
Waterproof Casing

Last post by redzed « Thu Nov 28, 2019 06:56
Replies: 1
by Rick » Wed Nov 27, 2019 22:54

First post

I'm about to make this Tongue Head Cheese which calls for the following;

Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings.
Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches...

Last post

If you are referring to using hog middle casings, I would avoid using them for this purpose. They are quite fragile and can be very thin in places. Your head cheese could burst or the broth can leak out during poaching. Bladders on the other hand will work well. They are very strong and you won't...

1 Replies

596 Views

Last post by redzed
Thu Nov 28, 2019 06:56
Zungenblutwurst

Last post by redzed « Thu Nov 28, 2019 06:37
Replies: 1
by Rick » Wed Nov 27, 2019 21:36

First post

I just picked up some pig tongues for $1.99/lb. and snouts for $1.39 lb. So I'm wanting to make some Zungenblutwurst. The recipe calls for .44 lbs. of trimmings and .33 lbs. of skin. Here's my question, I picked-up a package of about 6 fresh hocks that I'm planning on cooking up for the trimming...

Last post

Nothing wrong with skin from the hocks. Go ahead and use it.

1 Replies

608 Views

Last post by redzed
Thu Nov 28, 2019 06:37
ClassII Pork

Last post by Rick « Wed Nov 27, 2019 15:02
Replies: 2
by Rick » Wed Nov 27, 2019 14:08

First post

What cuts of pork fall into class II?

Last post

Thank you Bob, that answers my question. I

2 Replies

711 Views

Last post by Rick
Wed Nov 27, 2019 15:02
Garlic and Onion Choices for Smoked Sausage

Last post by forestridgefarm « Sat Oct 05, 2019 14:58
Replies: 2
by forestridgefarm » Thu Oct 03, 2019 16:54

First post

I am new to the Smoked Sausage arena. As I look at numerous recipes for Smoked Sausage that call for garlic and onions which is the best choice for dried seasoning: chopped onion, granulated onion, onion powder or minced onion? For garlic which would be recommended: granulated garlic, garlic powder...

Last post

Yes, thank you so much for the info!

2 Replies

745 Views

Last post by forestridgefarm
Sat Oct 05, 2019 14:58
Greetings from Germany

Last post by hamschta « Fri Oct 04, 2019 21:13
Replies: 5
by hamschta » Mon Sep 30, 2019 20:30

First post

Hello Everybody,

as I just joint the forum, I‘ll to take opportunity for a brief introduction of myself.

I‘m Marko, a 40 years old guy living more or less in the middle of Germany. I found the reommendation for your side on the cover of “Home Production of Quality Meats and Sausages“.
I‘m doing...

Last post

Hi Folks,

thank you for your warm welcome.

@ Dan
Sorry but with Nürnberger I cant help you that much - so far I never did them home made. The would fall through my bbq-grill.

Cheers
Marko

5 Replies

1011 Views

Last post by hamschta
Fri Oct 04, 2019 21:13
Greetings

Last post by Mick « Thu Aug 15, 2019 06:10
Replies: 11
by Mick » Mon Aug 12, 2019 02:56

First post

Hi,

Just wanted to introduce myself to the forum.
This is something i have been interested in for a while and this forum looks like a great resource!
Also it looks like i have a lot of reading ahead of me.

Just built my first chamber and have a Pancetta Tesa hanging to test it out.
Will stick...

Last post

Thanks Bob.
Yeah i am not expecting to get the same weight loss of a leaner muscle.
It will be pulled semi dry also as i plan to use it in cooking.

11 Replies

1773 Views

Last post by Mick
Thu Aug 15, 2019 06:10

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