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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

1390 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

2247 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

12069 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

201969 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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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

226472 Views

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

96 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

1181 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...

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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

689 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

1126 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

578 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...

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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

1137 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

1186 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...

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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

611 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

532 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...

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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

495 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

742 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

437 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...

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Thank you Cabonaia for your reply.

2 Replies

483 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

477 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

1222 Views

Last post by Rick
Sat Dec 14, 2019 20:17
Hot Italian Today

Last post by redzed « Wed Dec 11, 2019 05:53
Replies: 2
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

One of my perennial favorites. Today I had lunch at an Italian restaurant in Phoenix. I ordered a pasta dish that included a whole Italian sausage. It was awful. Reafirmed my reasons why I make my own.

What recipe did you use William?

2 Replies

418 Views

Last post by redzed
Wed Dec 11, 2019 05:53
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

406 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...

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Welcome to the board.

5 Replies

915 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...

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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

982 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

439 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...

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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

415 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...

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

1 Replies

422 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

486 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

528 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...

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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

669 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

1258 Views

Last post by Mick
Thu Aug 15, 2019 06:10
How warm is too warm for fermenting?

Last post by Butterbean « Tue Aug 06, 2019 01:14
Replies: 5
by Woylie » Mon Aug 05, 2019 11:39

First post

Disaster! Salami fermenting in my oven (turned off), 48 hours on, and I forgot they were there. Turned on oven to cook! Arrgghh!
Pulled them out and rushed to my wine fridge.
Is there any chance they are worth keeping?

Last post

If it was 20 minutes I think I'd just poach like Redzed suggested. I was thinking it was one of those oh crap moments.

5 Replies

959 Views

Last post by Butterbean
Tue Aug 06, 2019 01:14
Texture problem with American style pepperoni

Last post by redzed « Sun Jun 09, 2019 19:13
Replies: 12
by Fishhead » Sun May 26, 2019 23:49

First post

I have tried making American style or fast fermented semi-dried pepperoni a couple of times. The result has been the same and it is disappointing.
The end result is sausage that is crumbly. It tastes fine but the texture is awful.

I use around 2/3 pork 1/3 beef and some added pork fat to bring the...

Last post

Any pooling of fat points to a high smoker temp and/or uneven heating. Move the sausage around a couple of times during the process. The texture might be better to your liking if you grind using a medium plate like a 5 or 6. A 3mm is very fine. Also try adding some water to the batter and mix well...

12 Replies

1764 Views

Last post by redzed
Sun Jun 09, 2019 19:13
Dishwashing issues

Last post by Butterbean « Sat Jun 01, 2019 01:33
Replies: 8
by Agoracritus » Wed May 29, 2019 07:07

First post

Okay, so I didn’t really want to discuss my personal problems on this forum, but my brain is exhausted from trying to find any helpful information on this subject, searching the net.

I love making sausages. Cutting, grinding, measuring, mixing, stuffing, fermenting/curing, smoking, eating,...

Last post

Don't feel like the Lone Ranger because I was guilty of the same. Twice as much is twice as good - right!? :lol:

I attended a course where one of the inspectors joked about the use of bleach and how sometimes if the producer knew inspectors would be on site the place would smell like bleach when...

8 Replies

1029 Views

Last post by Butterbean
Sat Jun 01, 2019 01:33
Post-drying PH is 6.5 - is my sausage safe?

Last post by Bob K « Mon May 27, 2019 11:29
Replies: 7
by MTBiker » Fri May 24, 2019 14:16

First post

So this is my first attempt at making a fermented sausage.
Used the Fuet recipe from the Marianski book, replacing pork back fat for beef fat. Also used 10 gr. of B-LC-007 for 2 kg. of meat - I know it's much more than the recipe calls for but was debating between that and 'use a quarter of the...

Last post

MT-
Bottom line is yes your sausage is safe. The initial lower Ph is what gets you through the early safety hurdles, at this point aW or low moisture is what is preventing unwanted bacterial growth. A good rule of thumb when using 007 is to use .022%.

7 Replies

1105 Views

Last post by Bob K
Mon May 27, 2019 11:29
Beef, what cut?

Last post by Agoracritus « Fri May 24, 2019 03:01
Replies: 3
by RLH3 » Sun May 27, 2018 21:20

First post

Quick question. When a recipe from the files section of the website calls for beef what cut would I be using? Generic ground beef? Ground stew meat? Something better?

An example is the jalapeño sausage 700g of beef

Thanks,

rlh3

Last post

Personally, over the years, I’ve found that one of the least expensive cuts (sirloin “tri-tip”/“petite”), often on sale for less than $3/lb, to be my favorite for ground and whole muscle jerky, sausages/salamis/burgers/etc.

For the most part, it’s useless as a “steak”. Fried, grilled,...

3 Replies

1595 Views

Last post by Agoracritus
Fri May 24, 2019 03:01
Fermented spreadable sausage

Last post by redzed « Sat Dec 08, 2018 09:01
Replies: 6
by Workman2 » Wed Nov 14, 2018 19:07

First post

Hello,

I`m new to this but wanted to get your feedback on my first project. I`m trying to make an nduja-like product (just not as spicy). Here is my recipe... it`s already mixed and cased so hopefully the recipe is ok. I`m planning on cold smoking it.

Duck tenders: 1632 g
Pork fat: 4410
Salt:...

Last post

Hi Igor, and it sure is nice to have you back! We missed your expert advice and the himalayas of knowledge that you possess about fermented sausages and starter cultures. I continually refer to your earlier posts and have benefited from them immeasurably.

6 Replies

1470 Views

Last post by redzed
Sat Dec 08, 2018 09:01
Hungarian style salami with T-SPX?

Last post by Igor Duńczyk « Wed Dec 05, 2018 01:34
Replies: 8
by markizschnitzel » Thu Nov 08, 2018 19:44

First post

I've bene making sausages in hungarian style some time now.

This is the basic recipe:
- 16-2% salt
- ~1% paprika, mix of hot and sweet (by taste)
- garlic slurry (by taste)
...

That's it.

I would like to try and make a variation with a T-SPX culture.

Beacuse of time constraint, I had to arrange...

Last post

markizschnitzel ,

Zdravo Markizschnitzel,

I can come over and visit you in Oprisavci next time when I go to Slavonia so we can have a talk about fermentation and cultures etc., if you are interested.
I am working with this in Croatia and Slovenia. Mainly at industrial producers but I have also...

8 Replies

1954 Views

Last post by Igor Duńczyk
Wed Dec 05, 2018 01:34
Why not just leave fermenting sausages in a container indoor

Last post by markizschnitzel « Wed Nov 14, 2018 21:05
Replies: 11
by markizschnitzel » Thu Nov 01, 2018 19:17

First post

Hello all

There is A LOT of information here. So I might be missing an obvious answer to my question.
All of these things, like starter cultures, fermentation and such are new to me.

As they would be new for 99% of people making sausages home where I live.

I am from Croatia. Central...

Last post

This is such a great community you have here, thanks again for taking the time.

I will now take a month to make a definitive list of what I need, learn all of the basics, then get everything.

By the time hams are finished curing, I hope to have a first batch of cultured sausages, so I can smoke...

11 Replies

2393 Views

Last post by markizschnitzel
Wed Nov 14, 2018 21:05
Which Salami's suggested for a newbie?

Last post by redzed « Sat Oct 27, 2018 19:16
Replies: 41
by BlueMonkey » Tue Jun 07, 2016 12:31
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2

3
First post

I am looking at making my first Salami's this weekend, but was hoping for some input as to which types would be suitable for a Beginner. I have made sausages a few times, and have a fair idea of the process.
Currently in the freezer I have T-SPX, and FRM-7, and mold 600, and a bundle of 44+ Hog...

Last post

Bitec LM-1 is a starter culture developed for use in traditional Italian style salami, so it will definitely work with all the sausages you want to make. The culture is manufactured in Germany by Gewürzmüller, now owned by the Israeli multinational Fruitarom. I tried it on several products and was...
41 Replies

17225 Views

Last post by redzed
Sat Oct 27, 2018 19:16
Making a capacolla and casing

Last post by reddal « Sun Sep 30, 2018 15:39
Replies: 2
by kullboys » Tue Sep 11, 2018 10:01

First post

Hello everyone
I would like to try and make the Capicola - fully cooked recipe on pg. 331 of the 4th edition of the R. Kutas Sausage bible

The reciepe talks about stuffing 4 lbs. pork butts int synthetic casing.

My question is - what diameter of synthetic casing would you need for a 4lbs. pork...

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Hi,

I've used both when making coppa. I think the synthetic casing was 120mm.

There is no stretch to the synthetic casing so you end up using one a bit bigger than you would like just to get it in there. Then you have to fold a bit of excess to make it tight.

With a beef bung you can stretch and...

2 Replies

1548 Views

Last post by reddal
Sun Sep 30, 2018 15:39
Mixing Molded & Unmolded In The Same Cabinet?

Last post by jrittvo « Fri Aug 31, 2018 04:14
Replies: 13
by jrittvo » Sun Apr 15, 2018 20:34

First post

I`m a few days away from having a working dry curing cabinet. (Also a separate fermenting chamber, after I killed the first refrigerator by cutting two 2 holes in the sides, before reading here about coils buried inside of the side walls.) Someday, I can envision having a few different things aging...

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I`ll do a good controlled experiment on the next batch. These are 2 slightly different recipes, 5% fat difference and 30 ml. of wine different (for 4.4 kilo each). Not sure if either is enough to make a real difference, but it would be better to remove all variables except the casing material. But...

13 Replies

3471 Views

Last post by jrittvo
Fri Aug 31, 2018 04:14
poaching chubs in fibrous casings

Last post by wurstlover « Thu Aug 30, 2018 20:39
Replies: 10
by wurstlover » Sat Mar 24, 2018 23:15

First post

Hi everyone,

I am trying to make a polish style sausage with dry cured chunks of ham mixed with a small amount of emulsion to glue it together as suggested by Marianski. I stuff it into a 2 fibrous casing, let it rest overnight in the cooler, then smoke cold for two days on and off, then wrap in...

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The latest batch I mixed in the KitchenAid mixer, almost stripped the gears but I got it sticky, and no more moisture under the casing issues, it worked great.

10 Replies

3331 Views

Last post by wurstlover
Thu Aug 30, 2018 20:39
Beef Mortadella Lyoner receipt

Last post by EAnna « Thu Jul 05, 2018 04:34
Replies: 18
by Hector » Fri Jun 22, 2018 06:47
1

2
First post

Hi every one,
I am amateur in making sausage and ham and i hope other member help me in making my favorite sausage.
I tried many times in making beef Mortadella Lyoner but each time i didnt get good result.unfortunately i dont have access to pork meat and i should make my sausages and ham with...

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Hector wrote:
5.cook 3 hour in food steamer

Hector wrote:
i cook my sausage by steam(center of my sausage reach 80c)

This is (probably) the reason you are having texture problems, Too hot and too long of a cooking process.
I confirm this above opinion and bear @Bob K out about too high...
18 Replies

3778 Views

Last post by EAnna
Thu Jul 05, 2018 04:34
Back Fat

Last post by Butterbean « Mon Jul 02, 2018 10:05
Replies: 5
by jrittvo » Sat Jun 30, 2018 21:09

First post

When cutting a slab of back fat for fresh sausage or dry cured salami, is it better to take all the skin off, or can some be left on?

Last post

I think that is it! Thanks. Great explanation of the procedure. I have one stick left and its stuffed in collagen. Have seen it in banana but I think I prefer the collagen. I'll be making some soon.

5 Replies

1694 Views

Last post by Butterbean
Mon Jul 02, 2018 10:05
Dextrose, sugar, and both

Last post by redzed « Sun Jul 01, 2018 15:15
Replies: 7
by Saltedtyme30 » Fri Jun 29, 2018 04:03

First post

I`m on my 6th book from Olympia to the art of fermented sausages literally reading page for page. Very glad I have been doing a lot of research before this next batch. My chamber has been set and all my controls are perfect ph meter is on point but a few things maybe is newbies might need to know ?...

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Just a note here about terminology so that we understand each other. When discussing using sugar in fermenting sausage, we are using the term to include all sugars that can be used. In other words sucrose, dextrose, fructose, maltose and lactose. All meat bacteria metabolize dextrose(aka glucose),...

7 Replies

1772 Views

Last post by redzed
Sun Jul 01, 2018 15:15
Milwaukee 102

Last post by airbrush « Sat Jun 30, 2018 12:00
Replies: 3
by Saltedtyme30 » Sat Jun 30, 2018 01:51

First post

Is there a way to put a probe on here ? I think Louis said there was a kid you can do. Going to be doing my batch this week but when you test your meat in a slurry or mix it with water to read ph, would the water of the ph you use be added to the ph? My tap water is 6.8 so 10.9 ? For 5.1 ? I`m the...

Last post

I'd suggest using distilled water.

3 Replies

1202 Views

Last post by airbrush
Sat Jun 30, 2018 12:00
Finding out percentages

Last post by Bob K « Wed Jun 27, 2018 19:05
Replies: 1
by Philip86 » Mon Jun 25, 2018 06:09

First post

If anyone knows the exact percentages of salt, cure2, and dextrose I would appreciate it and how you convert it. Math isn`t my best. I see that 3% salt is common and 0.3 percent dextrose how about cure and dextrose / sugars. Would be greatly appreciated

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Philip Anthony

Read through your own old posts, most all questions you ask(ed) have already been answered.

Making sausages is fun and rewarding because we can create something that we like and use ingredients that reflect not only our personal tastes but also our cultural and regional tastes....

1 Replies

1050 Views

Last post by Bob K
Wed Jun 27, 2018 19:05
New batch of salamis in new dryer

Last post by redzed « Wed Jun 20, 2018 17:53
Replies: 8
by airbrush » Sat Jun 02, 2018 18:45

First post

Saucisson sec au Beaufort on the left and Soppressata on the right in the newly converted dryer. So far, so good.

Last post

Nicely done!

8 Replies

2512 Views

Last post by redzed
Wed Jun 20, 2018 17:53
Protein lined casings

Last post by muxmun « Mon May 14, 2018 21:26
Replies: 25
by muxmun » Sat Apr 14, 2018 01:15
1

2
First post

I have a Saucisson drying in the chamber now. I used 1 1/2 inch fibrous casings. Its very hard to find small diameter casings that are protein lined. I did get a link on this board but the supplier is out and who knows when they will be back in stock.
So to get my casings to shrink in this...

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Thanks JC

I got that email as well. I think I will go ahead and order these. :grin:
25 Replies

5169 Views

Last post by muxmun
Mon May 14, 2018 21:26
Ham by injection only

Last post by Butterbean « Thu Apr 05, 2018 07:06
Replies: 4
by sambal badjak » Wed Apr 04, 2018 06:25

First post

I am just wondering:
Could you make ham from a chunck of pork by only injecting the appropriate amount of cure?
Or do you have to immerse it in a brine as well?

Last post

Right enough, it does go in the brine overnight. Here is a video of what he did. Never done it this way but it looks pretty efficient.

In some of the side videos there is one on stitch pumping by Meatlogistics. Here they pump 15% brine by weight and then the meat goes in a tumbler. I assume...

4 Replies

1650 Views

Last post by Butterbean
Thu Apr 05, 2018 07:06
Fermentation - two questions

Last post by redzed « Thu Mar 01, 2018 17:37
Replies: 1
by airbrush » Thu Mar 01, 2018 17:21

First post

First question: Can I accomplish the fermentation of stuffed sausages in a closed container such as a covered meat lug? Or do the sausages have to be out in the open air. Depending on recipe's, the fermentation time would be anywhere from 12 to 72 hours.

Second question: Is there any benefit (or...

Last post

First question: Can I accomplish the fermentation of stuffed sausages in a closed container such as a covered meat lug? Or do the sausages have to be out in the open air. Depending on recipe's, the fermentation time would be anywhere from 12 to 72 hours.
Most certainly. Despite what some technical...

1 Replies

1232 Views

Last post by redzed
Thu Mar 01, 2018 17:37
Meat Processing Technology

Last post by Knifeman « Thu Feb 15, 2018 21:54

by Knifeman » Thu Feb 15, 2018 21:54

Hello All !

I came across these on the web, not sure if it has been posted before or not . Have not read it through but it seems to contain useful information.
Let me know your thoughts

Knifeman

0 Replies

2452 Views

Last post by Knifeman
Thu Feb 15, 2018 21:54

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