For beginners

New Topic

413 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

1862 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

3300 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

13287 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

89385 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

223145 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

259691 Views

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

Last post by Scogar « Wed Jan 27, 2021 18:26
Replies: 14
by magician176 » Fri Nov 20, 2020 05:03

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

Learning a lot here...I caught the salt issue on my own, suspected added water might not be desirable, but didn't know anything about the double grind. I hate to say this but this might have been a great fresh sausage (assuming the cure #2 was eliminated). I'm wondering if that's not where this...

14 Replies

808 Views

Last post by Scogar
Wed Jan 27, 2021 18:26
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

309 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

185 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

153 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

95 Views

Last post by redzed
Sun Jan 03, 2021 17:44
New member.

Last post by bluc « Sat Jan 02, 2021 06:59
Replies: 46
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

IMG_20210102_155746.jpg

Lamb proscuitto on right. Took it another 10% and is very tasty.
Next time I will debone cure then roll like pancetta to dry .
46 Replies

4933 Views

Last post by bluc
Sat Jan 02, 2021 06:59
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

291 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

217 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

239 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

616 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

288 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

436 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

143 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

154 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

937 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

276 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

299 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

191 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

649 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

910 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

579 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

1043 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

299 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

372 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

209 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

280 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

593 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

510 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.

Last post

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

526 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...

Last post

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

679 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

725 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...

Last post

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

9 Replies

513 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...

Last post

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

337 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

599 Views

Last post by redzed
Tue Aug 25, 2020 17:08
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

568 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

1107 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

333 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

577 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...

Last post

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

1856 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

1236 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...

Last post

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

2155 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

996 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

1804 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

1504 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

1217 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...

Last post

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

1179 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

1063 Views

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

New Topic

413 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