For beginners

New Topic

432 topics

Page 1 of 9
- Jump to page:
1
2
3
4
5
…
9
Next

Announcements

Replies

Views

Last post

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

2124 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

4259 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...

Last post

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

13765 Views

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

Topics

Replies

Views

Last post

Project KB (For Beginners)

Last post by sambal badjak « Mon Sep 22, 2014 08:42
Replies: 261
by Chuckwagon » Tue Aug 05, 2014 13:10
1

…

14

15

16

17

18
First post

Project KB
(Our third fresh-type sausages project for beginners)

Registered Participants as of Aug 7th, 2014

1. Sambal Badjak
2. Shuswap
3. El DuckO
4. Grasshopper
5. Graybeard
6. Rgauthier20420
7. Spud
8. Oops1215
9. dabrjn
10. psykobillys
11. 2MnKids
12. SalP
13. Trucktramp...

Last post

Yeah, Graybeard: I was thinking the same, but you managed to post just before me...
CW: Is all OK?
261 Replies

94026 Views

Last post by sambal badjak
Mon Sep 22, 2014 08:42
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
1

…

23

24

25

26

27
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

227837 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
1

…

42

43

44

45

46
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...

Last post

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

265825 Views

Last post by Cabonaia
Fri Jan 18, 2013 02:00
Pasturizeation

Last post by bluc « Wed May 12, 2021 10:29
Replies: 11
by bluc » Thu Apr 29, 2021 13:04

First post

For any meats dried beyond 30%loss is listeria still a concern. I used f1 culture which apparently does not contain listeria protection. Should I sous vide so its safe for People over 70's? If so what temp how long?
I used nitrite and 28mm natural hog casings.
I used this spice mix and recipe...

Last post

One string smelled off small amount black mould and very bottom of string the skin was puffed up, it went in the bin. Second string smelled same but no mould or bloating but went in the bin also. 3rd string has virtually no smell and looks fine kept it will test on weekend.

I think I am gunna have...

11 Replies

1124 Views

Last post by bluc
Wed May 12, 2021 10:29
Spanish Fuet - Unsure if this turned out right

Last post by Mmmm Meat « Sun Apr 25, 2021 08:50
Replies: 14
by anrew » Thu Apr 08, 2021 16:49

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

Glad that worked out for you. Fuet was the second salami I attempted. You had better results than I. Mine was still squishy up to 37% weight loss. I used an old grinder that sat in storage for 15 years. The plates were corroded and the sharpness of the knife was questionable. I used this grinder...

14 Replies

685 Views

Last post by Mmmm Meat
Sun Apr 25, 2021 08:50
Smoking lengths with Cure?

Last post by BocZek « Sun Apr 18, 2021 01:11
Replies: 7
by BocZek » Wed Apr 14, 2021 04:52

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

Thank you for the recommendations. Both books on order. Waiting is the hardest part!!!!

7 Replies

275 Views

Last post by BocZek
Sun Apr 18, 2021 01:11
Wrong texture everytime I try fresh/smoked sausages

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

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...

Last post

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

460 Views

Last post by StefanS
Wed Apr 14, 2021 00:46
Wheat Gluten vs Vital Wheat Gluten

Last post by redzed « Wed Apr 07, 2021 02:58
Replies: 1
by Tonto11 » Tue Apr 06, 2021 22:09

First post

Hello, I'm looking to make this recipe: It calls for 800g of Wheat Gluten and also 50g of Vital Wheat Gluten. What is the difference between these 2 high protein Gluten powders?? I have used Vital Wheat Gluten, is the Wheat Gluten the same product?? Thank you in advance for any help!

Last post

Hi Tonto, welcome to the forum. Wheat gluten is not a flour type product, but something that you will need to make. Marianski explains it here:

1 Replies

205 Views

Last post by redzed
Wed Apr 07, 2021 02:58
Should I add sugar to my whole muscle salami recipes

Last post by Leesel « Mon Mar 22, 2021 12:05
Replies: 6
by Leesel » Sat Mar 20, 2021 21:19

First post

Hey All,

I’ve been wanting to do more whole muscle salami recipes, so have been researching online for various recipes predominantly coppa and pancetta and I’ve ended up quite confused. All recipes have 2.5-3% salt as standard but some have 1-1.5 sugar like you would find in bacon and some don’t....

Last post

whole muscle salami recipes,
what is this?? it is salami OR whole muscles matured meats? You add sugar to salami for bacterial fermentation, but you do not need sugar for whole muscles staff (basically).

Great thanks Stefan!

6 Replies

467 Views

Last post by Leesel
Mon Mar 22, 2021 12:05
How to store nduja or similar in jars

Last post by wasuky « Sat Mar 20, 2021 00:05

by wasuky » Sat Mar 20, 2021 00:05

Hello guys,

so I made my first big non-traditional nduja (non-traditional because I can't find de right ingredients so I use what I can find here) and now I'm wondering how can I put it in mason jars to storage it for months, maybe years (in case I forget about it, but I doubt that since I can't...

0 Replies

635 Views

Last post by wasuky
Sat Mar 20, 2021 00:05
Fruit Salami

Last post by Indaswamp « Tue Mar 16, 2021 12:05
Replies: 2
by magician176 » Tue Mar 16, 2021 00:26

First post

Hi, have anybody ever added some fruit like raisins to their salami mix? I am aiming to create a more fruity salami, it might be very interesting.

Last post

dried is best....FWIW...

2 Replies

1075 Views

Last post by Indaswamp
Tue Mar 16, 2021 12:05
New member.

Last post by bluc « Tue Mar 16, 2021 03:08
Replies: 53
by bluc » Thu Jul 30, 2020 05:41
1

2

3

4
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...

Last post

Any idea what %loss for spalla crudo? One is at 32% other one that has been getting smoked is at 20% loss.
Thinking I will debone at about 35% ?
53 Replies

8114 Views

Last post by bluc
Tue Mar 16, 2021 03:08
Acceptable Initial bacteria load in fresh meat for salami?

Last post by Indaswamp « Sun Mar 14, 2021 01:58

by Indaswamp » Sun Mar 14, 2021 01:58

Seems like I have read the acceptable numbers, but I can't remember where I saw it at. I know the goal is for the freshest and cleanest whole cuts of meat you can get, but all meat will have some bacteria present. I'm just looking for the acceptable range.

The reason I ask is it came up on another...

0 Replies

1225 Views

Last post by Indaswamp
Sun Mar 14, 2021 01:58
Anyone know the pH range of Canada Goose Breast meat?

Last post by Indaswamp « Sun Mar 14, 2021 01:24
Replies: 2
by Indaswamp » Sat Mar 13, 2021 04:42

First post

I should have measured it with my pH meter when I made the salami (pepperoni) but I did not think about it until after stuffed and feremented. I will measure the pH next time I thaw out some goose meat to process, but thought I'd ask here in case anyone might know off hand... Thanks.

Last post

Thanks Redzed. I'll report back with my readings next batch I do.

2 Replies

525 Views

Last post by Indaswamp
Sun Mar 14, 2021 01:24
So let's talk about salt percentages....

Last post by Indaswamp « Sun Mar 07, 2021 21:14
Replies: 13
by Indaswamp » Thu Mar 04, 2021 04:32

First post

I realize that this may be a loaded topic because standards and regulations vary across the globe, but I am searching for the definitive USDA regulations pertaining to the min.-max. percentages of salt for slow fermented southern European style salami. I can find the regulations for fast fermented...

Last post

I realize that this may be a loaded topic because standards and regulations vary across the globe, but I am searching for the definitive USDA regulations pertaining to the min.-max. percentages of salt for slow fermented southern European style salami. I can find the regulations for fast fermented...

13 Replies

802 Views

Last post by Indaswamp
Sun Mar 07, 2021 21:14
Sucuk Question

Last post by Ba275 « Fri Mar 05, 2021 11:57

by Ba275 » Fri Mar 05, 2021 11:57

Recently I try to batch of semi dried Sucuk. The taste was great, however it was a bit chewy. (This is cooked)

What could cause this? Low-fat content?

Thx

0 Replies

929 Views

Last post by Ba275
Fri Mar 05, 2021 11:57
Back fat

Last post by bluc « Wed Mar 03, 2021 02:03
Replies: 6
by bluc » Thu Feb 25, 2021 05:08

First post

Wondering how well backfat keeps in freezer. Having a hard time finding a source of small amounts wondering; if i buy in bulk(small bulk 5kg) will it keep, stay good for long periods?

I can get a mix back fat and jowl but no idea how to identify different types, or maybe was told a story and it...

Last post

thanks

6 Replies

561 Views

Last post by bluc
Wed Mar 03, 2021 02:03
Picture Test..

Last post by Indaswamp « Sun Feb 28, 2021 02:26
Replies: 2
by Indaswamp » Sun Feb 28, 2021 00:33

First post

Could someone respond and let me know if my pictures show?

Last post

Strolghino salami...

2 Replies

226 Views

Last post by Indaswamp
Sun Feb 28, 2021 02:26
Spices and herbs in recipes

Last post by biggame « Sun Feb 14, 2021 16:22
Replies: 2
by biggame » Sun Feb 14, 2021 09:19

First post

New member here and learning a lot.. I have several of the Marianski books and they are great resources. So far, I have followed instructions and recipes carefully with good results. One question: in many recipes in the books there is a spice ingredient with no indication of the form. So if I see...

Last post

That's what I needed. Making some elk cacciatore tomorrow, will choose to keep the caraway seed whole. I love this forum, thanks so much for your work making available to us.

2 Replies

227 Views

Last post by biggame
Sun Feb 14, 2021 16:22
Idea for PH testing sausage during ferment

Last post by redzed « Wed Feb 10, 2021 19:17
Replies: 2
by Fatdog » Tue Feb 09, 2021 17:35

First post

This may have been covered already - but will put it there for my fellow noobs.

If you are going to have electronic PH testing tool, the full professional models typically have a stabbing sheaf protecting the probe, to allow penetration of denser organic material without damaging the probe itself...

Last post

I also leave a small sample in a ramekin dish for testing. I insert the probe into about three places, usually they also differ in the readings, and I note the average of the three. The test sample has always been very close to the readings inside the sausage, but only if in a narrower casings....

2 Replies

327 Views

Last post by redzed
Wed Feb 10, 2021 19:17
Venison Bologna Food Safety Question

Last post by redzed « Wed Feb 10, 2021 18:25
Replies: 4
by Dldalluge » Sat Jan 30, 2021 04:25

First post

My family and the rest of our hunting party have been making the same cold-smoked “deer bologna” as we call it for several generations; often making 150-200 lbs each year. The recipe is as follows:

30 lbs of meat/fat (90% venison and 10% beef fat)
8 oz salt
2-3/4 oz. garlic salt
3 oz. pepper
3 oz....

Last post

There are always risks when we are preapring meats that will not be heat treated. Review this section pertaining to making dried/fermented sausages:

Drying sausage at room temperature is always risky. Take a look at recipes for mettwurst. In some ways similar to what you are doing, but the...

4 Replies

325 Views

Last post by redzed
Wed Feb 10, 2021 18:25
Off and running

Last post by Fatdog « Tue Feb 09, 2021 16:48
Replies: 5
by Fatdog » Mon Feb 08, 2021 15:07

First post

Made about 6.5 kgs of Chorizo on Saturday - or probably more properly 'Fuet' given the relatively thin casing size (only 27mm-32mm hog casing available). I hope the picture below loads - looking good in the wine fridge. Hanging above bottles of Cider, Ginger Beer and Ale which are also mid ferment....

Last post

Thanks Stefan.

I hit it with mold-600 last night @ 48hrs. So maybe a premature strike.

Tonight is 72 hours and seems all in line. I had it my head fermentation was 48hrs , but a re-read of the recipe said 72 hrs (Mariake). Ph had dipped to about 4.8 - so time to move to curing. I did a check of...

5 Replies

322 Views

Last post by Fatdog
Tue Feb 09, 2021 16:48
Water Activity and percent weight loss

Last post by Indaswamp « Mon Feb 01, 2021 16:55

by Indaswamp » Mon Feb 01, 2021 16:55

I realize that this will be a rough estimate using weight loss to approximate Water Activity, and the lower the fat content of the salami meat paste, the higher the water activity will be at 30% weight loss. All of my salamis are between 25-30% fat content. My question is what would be the...

0 Replies

995 Views

Last post by Indaswamp
Mon Feb 01, 2021 16:55
Salami

Last post by redzed « Sat Jan 30, 2021 17:55
Replies: 16
by magician176 » Fri Nov 20, 2020 05:03
1

2
First post

Salami.jpeg I made salami today, I have read so many articles on making homemade salami and I came up with a mixture of my own ingredients. I purchased 2,5kg of pork shoulder and ended up with 2,48kg after grinding and mixing. I do not own a controlled fridge for temperature and humidity, so I...

Last post

Wanted to ask, using the synthetic casings, they seem and feel much like plastic, would that be the reason not or very little mold form on the outside?
Thanks for sharing your knowledge.

Not easy to reply here because there are so many different synthetic casings. In general, natural casings...
16 Replies

1550 Views

Last post by redzed
Sat Jan 30, 2021 17:55
Questions about pH drop safety Hurdle

Last post by redzed « Sat Jan 16, 2021 08:42
Replies: 8
by Indaswamp » Tue Jan 12, 2021 17:08

First post

So, I realize that under pH 5.3 is the target. But I saw where on the back of TSPX they say that pH will drop to just above 5.3 and now I am confused. Is pH drop below 5.3 a hard rule and must occur for a salami to be safe?

Reason I ask is that I recently made a salami and pulled from fermentation...

Last post

1.25g should have been enough, as long as it was well distributed in the farce. The bacteria in that formulation can tolerate high salt concentrations. I always pre-cure my meat and salt before grinding. That way the grinder does a lot of the work in extracting the myosins, the meat is firmer,...

8 Replies

675 Views

Last post by redzed
Sat Jan 16, 2021 08:42
Greasy Skin

Last post by jcflorida « Wed Jan 06, 2021 01:44
Replies: 6
by Ba275 » Mon Jan 04, 2021 15:11

First post

I have been making sausages for a year. Usually using cure#2. More or less similar recipes. Always 100% beef.

I always have a simple but annoying problem. When I remove the case, the surface of sausage is greasy.

I must be doing something wrong consistently. What could be wrong ?

Some of the...

Last post

don’t mix it when it is ultra cold

Adequate mixing at cold temperatures was one of the things that took me a while to get my hands around so to speak. I mix by hand and I solved the cold hand problem using a pair of nitrile gloves over cheap cotton gloves of the type used to handle film...

6 Replies

523 Views

Last post by jcflorida
Wed Jan 06, 2021 01:44
Which style Sherry wine for making salami?

Last post by Indaswamp « Mon Jan 04, 2021 16:18
Replies: 8
by Indaswamp » Tue Dec 29, 2020 07:33

First post

I did not know there were so many different types of sherry wine. The one I am familiar with is the dark sweetened sherry. I don't know which one would be best for inclusion when making salami. Fino, Manzanilla, Amontillado, Oloroso, or a sweetened sherry? I'm thinking the bold oloroso, but that is...

Last post

Thank you redzed.

8 Replies

417 Views

Last post by Indaswamp
Mon Jan 04, 2021 16:18
Fermentation?

Last post by redzed « Sun Jan 03, 2021 17:44
Replies: 6
by Loco » Sun Jan 03, 2021 14:18

First post

I did a batch of Bergoma from recipie on forum. I used a Taste of Italy starter culture and 2% dextrose. Fermentation at 70-75 F, 85-90%. The ph was 5.95 after mixing. It has been
Fermenting now 72 hrs and ph has been at 5.33 to 5.35 for last 8hrs or so, It doesn't seem like it is going to drop any...

Last post

Did you use 2% dextrose? Or are we missing a decimal point? If you added 20g/kg the pH would be 4.5 or 4.6 which is as low as you can get. If you added only 2g/kg of sugar then that is why the pH is where it is. Usually 2g would be enough to take it down to 5.2, but your starting pH was a bit on...

6 Replies

392 Views

Last post by redzed
Sun Jan 03, 2021 17:44
Sundried... Salami?

Last post by bluc « Mon Dec 14, 2020 22:45
Replies: 9
by wasuky » Tue Dec 08, 2020 03:12

First post

I imagine what the answer will be but I'm making the question anyway : do you guys have any reference about drying sausages using the heat of the sun?

I happen to know a Spanish man who used to be food preservation teacher in a technical school in the city. He used to teach about sausages. He told...

Last post

Wouldnt vinegar sour it and add a healthy lacto bacteria colony?

9 Replies

568 Views

Last post by bluc
Mon Dec 14, 2020 22:45
Fermentation setup?

Last post by rgreenberg2000 « Sun Dec 06, 2020 03:36
Replies: 5
by rgreenberg2000 » Thu Dec 03, 2020 17:24

First post

As posted elsewhere, I've got my first (non-UMAI) whole muscle cure going in my small drying fridge. One of my absolute favorite examples of charcuterie/salumi is Spanish dry-cured chorizo. I make a fresh version which is great fresh or smoked, but I would like to take the next step of making a...

Last post

I knew there was a reason I was hanging on to all my old home-brew stuff (to the annoyance of my wife!) I just rigged up a fermentation chamber with a cooler (used to be my jockey box), temp control (STC-1000 that used to control my fermenter) with a reptile heating mat, and some pieces of dowel...

5 Replies

467 Views

Last post by rgreenberg2000
Sun Dec 06, 2020 03:36
Chorizo - Culture or not?

Last post by rgreenberg2000 « Sat Dec 05, 2020 19:03

by rgreenberg2000 » Sat Dec 05, 2020 19:03

I'm going to put up some Spanish Chorizo this weekend, so I've been researching recipes. I want to do a fermented, then dried version, but I'm curious why some recipes call for fermentation, but no culture. It seems to me that is maybe not quite as safe or predictable as using a culture, which,...

0 Replies

1227 Views

Last post by rgreenberg2000
Sat Dec 05, 2020 19:03
Humidity issue in my first chamber

Last post by Bob K « Sun Nov 29, 2020 17:09
Replies: 3
by wasuky » Fri Nov 27, 2020 21:30

First post

Hi guys! I am a bit embarrased because I have read posts about this several times but still can't figure it out.

So after a month trying to figure out how to program an arduino board (I know my thing of electronic but have no clue in software development) I was finally able to crank the thing up....

Last post

Ok. The fan running also works as a dehumidifier. Use the temp controller to shut down the whole unit. That should smooth out your on/off curve for the humidifier. Once you add product to the chamber the humidifier will seldom run as the product adds moisture to the chamber, The refridge fan...

3 Replies

833 Views

Last post by Bob K
Sun Nov 29, 2020 17:09
Which first salami?

Last post by rgreenberg2000 « Tue Nov 24, 2020 15:57
Replies: 2
by rgreenberg2000 » Tue Nov 24, 2020 02:52

First post

Hey, again, folks! I'm working on gathering everything I need to have a first go at making salami. What I would love some input on is, what recipe would you recommend for a first time salami maker? I feel confident in my trimming, grinding, and mixing skills, so really am looking for thoughts on...

Last post

Salami Milano or salami Genoa certainly would be good choice, but make anything that might appeal to you. Don't make anything in large diameter casings, stick to the 40 -55mm. range. Use natural casings or artificial casings as long as they are sspecifically suited for that purpose. Keep everything...

2 Replies

480 Views

Last post by rgreenberg2000
Tue Nov 24, 2020 15:57
High temperature cheese questions

Last post by rgreenberg2000 « Mon Nov 23, 2020 16:26
Replies: 6
by rgreenberg2000 » Sun Nov 22, 2020 00:22

First post

I've actually never made a sausage with cheese in it, but I'm doing a jalapeno/cheddar sausage today at the request of my daughter. As I was searching around for a good recipe as a base, I found that a lot of people swear by high temp cheese in sausage, even going so far as to say you can't use...

Last post

I make tons of j/c sausage and all I use is old cheese. Back in the day, a cheese dude mentioned to me that unless you're going for visuals eg, putting into stores, then use the high melt stuff, otherwise the old is pretty much the same and a lot less expensive. I cut mine in about 1/4 cubes, coat...

6 Replies

801 Views

Last post by rgreenberg2000
Mon Nov 23, 2020 16:26
Checking in from SF Bay Area

Last post by rgreenberg2000 « Sat Nov 21, 2020 13:48
Replies: 4
by rgreenberg2000 » Sat Nov 21, 2020 03:16

First post

I've lurked here off and on for quite a while, and thought that now would be a good time to come out of the shadows. A few years ago, I got really interested in doing some dry curing, but got sidetracked with an adventure into making cheese. Turns out that wasn't really as interesting to me as I...

Last post

Welcome and nice looking products. Am toying with the idea of making some summer sausages myself shortly and you've bumped me.

Thanks for the welcome! I fought some slime issues with the summer sausage, but kind of muscled through it without knowing if that was a sign things were going terribly...

4 Replies

362 Views

Last post by rgreenberg2000
Sat Nov 21, 2020 13:48
Opinions about fresh beef bung

Last post by Butterbean « Thu Nov 19, 2020 23:17
Replies: 4
by wasuky » Mon Nov 16, 2020 17:23

First post

As I always start my post... I am not an expert (or anywhere near) in fact I have 0,05% experience, where that 0,05% was earned in the past few months attempting to make a mortadella with citric acid (not ECA), drying a salami in the fridge with no temp/humidity control and drying a spanish chorizo...

Last post

Dehydrating the casings is easy. Just pack in salt and let stand in a colander over a bowl. Occasionally just fluff the mass and add more salt and when you feel the texture change you can either hang them or stick them in a bucket and put in the fridge.

When you are scraping them all you are...

4 Replies

387 Views

Last post by Butterbean
Thu Nov 19, 2020 23:17
How to keep Lebanon Bologna moist?

Last post by MosleyCale « Mon Nov 02, 2020 04:03
Replies: 9
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...

Last post

Thank for your recipe

9 Replies

1287 Views

Last post by MosleyCale
Mon Nov 02, 2020 04:03
Making 2 types of emulsified sausages from the same mass

Last post by Butterbean « Sun Oct 25, 2020 17:21
Replies: 7
by wasuky » Fri Oct 23, 2020 22:00

First post

Hello guys,

I was just reading the Emulsified Sausages section in and I ended up with 2 questions.

1 - The text says Often more than one sausage type is produced at the same time. In such a case the emulsified mixture becomes a sausage mass that becomes a base for different sausages. Of course...

Last post

I was thinking about your thoughts on making a fermented mortadella yesterday and I came up with a strange thought. Granted this is a bit outside the box so take it for what its worth.

Have you ever made Naem moo? If not, its a fermented Thai pork sausage that is fermented with rice and pork skins...

7 Replies

534 Views

Last post by Butterbean
Sun Oct 25, 2020 17:21
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...

Last post

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

550 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

Last post

Awesome thanks

2 Replies

388 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...

Last post

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

864 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...

Last post

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

1173 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...

Last post

Awesome thanks

4 Replies

798 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...

Last post

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

1402 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...

Last post

Ok thanks

2 Replies

481 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...

Last post

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

590 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...

Last post

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

1 Replies

388 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...

Last post

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

511 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...

Last post

ok thanks

6 Replies

864 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...

Last post

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

788 Views

Last post by Ba275
Sat Sep 05, 2020 12:31

New Topic

432 topics

Page 1 of 9
- Jump to page:
1
2
3
4
5
…
9
Next

Return to Board Index

Forum permissions

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum