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Wedliny Domowe - Meats and Sausages

Last post by Butterbean « Sat Feb 09, 2019 20:24
Replies: 1
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, I looked for that the other day to share with someone and couldn't find it.

1 Replies

371 Views

Last post by Butterbean
Sat Feb 09, 2019 20:24
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

847 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

11072 Views

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

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Last post

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

185164 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...

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

200854 Views

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

116 Views

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

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

First post

Hello Everybody,

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

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

Last post

Hi Folks,

thank you for your warm welcome.

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

Cheers
Marko

5 Replies

145 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

565 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

448 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

825 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

421 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

432 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

1108 Views

Last post by Agoracritus
Fri May 24, 2019 03:01
Flavorless Seitan

Last post by redzed « Thu Mar 07, 2019 00:03
Replies: 1
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...

Last post

I have most of Marianski's books but don't have the one about making vegetable sausages. But in reading your post I am surprised that you are not having the spices come through when using seitan as a base. From what I understand the stuff has essentially no flavour, but the same goes for today's...

1 Replies

334 Views

Last post by redzed
Thu Mar 07, 2019 00:03
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

920 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

1319 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

1508 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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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

15017 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...

Last post

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

1132 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

2538 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...

Last post

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

2413 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
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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...

Last post

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

2547 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

1087 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 ?...

Last post

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

1185 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

776 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

Last post

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

696 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

1706 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
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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...

Last post

Thanks JC

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

3428 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

1096 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

953 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

1074 Views

Last post by Knifeman
Thu Feb 15, 2018 21:54
Boy did I mess up!

Last post by Kijek « Thu Feb 01, 2018 23:33
Replies: 5
by airbrush » Wed Jan 31, 2018 22:18

First post

So I'm in between batches and decide to clean up my drying fridge. OK, so I get real energetic an decide to drill some holes to route wire s thru the sides, etc. It's a converted wine fridge and I see where the compressor is, and where the freezer plate is mounted to the back wall so the sides...

Last post

:shock: What! You are lucky!

Ahhh go ahead, drill away! Lighting doesn't strike the same place twice. :lol:
Besides your on a winning streak.........

5 Replies

1496 Views

Last post by Kijek
Thu Feb 01, 2018 23:33
Spice Flavours disappear, (do they ?)

Last post by kevinmgm « Tue Jan 30, 2018 12:46
Replies: 9
by spud » Tue Jun 24, 2014 09:21

First post

Have a question that keeps me awake at night.
I have tried to search the Forum fior answers but cant seem to track down what I want.
Example I'm finding is the spice quantities mentioned in recipes seem to disappear into the muixture and I cant fiond them when I do a tasting. I've adopted a double...

Last post

Hello,

My question is that What spices are in Mcdonald's Sausage?

9 Replies

6108 Views

Last post by kevinmgm
Tue Jan 30, 2018 12:46
Bacon Cure

Last post by Laftpig « Mon Jan 22, 2018 17:42

by Laftpig » Mon Jan 22, 2018 17:42

Is there a cure for bacon, one that would need no refrigeration after or during curing for that matter. If there is already a posting on this could someone direct me to it. I`m quessing it would be very old school. Thanks

0 Replies

1242 Views

Last post by Laftpig
Mon Jan 22, 2018 17:42
Bactoferm B-LC-007

Last post by Laftpig « Mon Jan 22, 2018 14:47
Replies: 7
by Laftpig » Sun Jan 21, 2018 21:48

First post

Has anyone had experience using Bactoferm B-LC-007 vs Bactoferm T-SPX? From its description it appears to be a more modern or updated product. It states it prevents the grow of Listeria where as T-SPX doesn`t. Anyone use this product?

Last post

Thanks Lousantello

I`ll be trying it out myself shortly.

7 Replies

1759 Views

Last post by Laftpig
Mon Jan 22, 2018 14:47
Making a No Tang Sausage

Last post by Kijek « Sun Jan 21, 2018 16:33
Replies: 8
by Kijek » Fri Jan 12, 2018 22:13

First post

Been doing research, I'm trying to make a dry cured sausage, soppressota, and all others sausages without any TANG.
I understand it has much to do with the ph of the meat
But beside buying ph meter and testing, what are some simple things to do to help produce a product with no, to very little TANG...

Last post

Ok my Italian sausage has been in the chamber for about a month, so I thought I take a smaller piece and cut into it and see how I'm doing, and to see if I achieved that NO TANG flavor I was looking for from back when I made this, years ago with my father in-law.

I have to say, I did and excellent...

8 Replies

1905 Views

Last post by Kijek
Sun Jan 21, 2018 16:33
Bologna recpie

Last post by DanMcG « Thu Jan 18, 2018 10:21
Replies: 7
by Laftpig » Sat Dec 16, 2017 19:15

First post

Hello all new to the forum. I have no experience in curing meats and hope to learn little by little until I`m not afraid to experiment. I have made fresh sausage in the past though. I don`t have much equipment, grinder, stuffer, and kitchenaid mixer. Any suggestions on necessary equipment would be...

Last post

Len Poli has a great recipe for bologna on his site, and it also makes a great hotdog. he mentions smoking at 190° which I think is to hot, but I use high barrier casings and poach mine. good luck on your project! :grin:

7 Replies

1864 Views

Last post by DanMcG
Thu Jan 18, 2018 10:21
Intensive Charcuterie & Chamber Building for Beginers

Last post by Kijek « Fri Jan 12, 2018 18:29
Replies: 2
by Kijek » Thu Jan 11, 2018 01:26

First post

I ran across this 4 hour long video on YouTube about Charcuterie & Building a Chamber.

It starts out with explaining and actually making fresh sausage, then on to making pate's, cured meats, smoking meats, a good explanation on cures #1 & #2.
They also, explained and showed the making of...

Last post

Thanks I glad you thought so, it is rather long (4 Hrs ) but at least you can keep coming back to where you left off, and watch it in sections.

2 Replies

1163 Views

Last post by Kijek
Fri Jan 12, 2018 18:29
Natural Casing Size

Last post by Bob K « Wed Jan 10, 2018 18:07
Replies: 1
by Laftpig » Wed Jan 10, 2018 17:32

First post

I`m in the process of making Genoa Salami. The recipe calls for 60mm casing which I don`t have at the present time. I do however have some beef bung casing about 4 inches diameter. If I use the beef bung will that ruin my project of just take longer for it to cure.

I also have several projects in...

Last post

While it can be done, you are better off leaving the large diam casings like a bung until after you have gained some experience and your chamber is up to snuff. The 3 or 76mm protein lined casing is my go to for Genoa.

A good all round casing for most of the varieties you mentioned would be 55-60...

1 Replies

785 Views

Last post by Bob K
Wed Jan 10, 2018 18:07
Coppa salt

Last post by Laftpig « Sat Dec 30, 2017 15:21
Replies: 2
by Laftpig » Fri Dec 29, 2017 19:49

First post

Need a little advice on percentages of salt in a Coppa or other larger muscle group that will be cured. I have read many recipes using varying percentages of salt with cure #2, some with just salt. I`m not partial to a lot of salt. So far the lowest %salt was 2.5%. Is there a minimum %? Using cure...

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Redzed thanks for the info.

2 Replies

1009 Views

Last post by Laftpig
Sat Dec 30, 2017 15:21
Boston Butt Cure

Last post by Butterbean « Sat Dec 23, 2017 22:42
Replies: 7
by Laftpig » Thu Dec 21, 2017 15:45

First post

Can I dry cure a whole ham such as a Boston Butt or Picnic? I just saw a post by StefanS and it looks very interesting. His project is way above my talents but it appears he used dry ingredients. I then read a posting by Butterbean on his wet cure of a Sweethart Ham. That is what I want to make but...

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It appears BobK might be using pork loins for his calculations on time. Loins would also not be as large as a ham. Bone-in make a difference? Is a 1/4 cure per thickness appropriate for determining time in your opinion? Trying to be on the safe side with this. Thanks

I`m try to make a regular ham...

7 Replies

1819 Views

Last post by Butterbean
Sat Dec 23, 2017 22:42
Lonzino Casings

Last post by Laftpig « Thu Dec 21, 2017 16:48
Replies: 17
by Laftpig » Wed Dec 20, 2017 16:57
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2
First post

What is the best choice for casing Lonzino? I`m talking about pork loin not tender loin. I read somewhere Lonzino is tenderloin? Is a casing even required? Would collagen be better than natural? I`m looking for opinions from people who have made this; reading only gets me so far and I`ve read...

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Thanks Loeber74 I`ll keep that in mind, we`ll maybe not with my memory, I`ll write it down.
17 Replies

3118 Views

Last post by Laftpig
Thu Dec 21, 2017 16:48
How much air circulation???

Last post by airbrush « Thu Dec 21, 2017 12:04
Replies: 2
by airbrush » Wed Dec 20, 2017 21:36

First post

I've been using mini-USB fans in my drying box but they haven't lasted very long. S I got a couple better fans and also a timer.

My question is, how long to run them and how often?

I'm currently in a batch of Soppressata and Saucisson.

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Thanks, Bob.

2 Replies

1108 Views

Last post by airbrush
Thu Dec 21, 2017 12:04
First Coppa (first anything really)

Last post by eightysixCJ « Wed Dec 20, 2017 18:40
Replies: 13
by soccerguy83 » Mon Sep 11, 2017 20:46

First post

It's been curing for 3 weeks, I got my mold-600 ready to go, tonight I will be rinsing my beef bung and hanging.

I opened the bung packaging last night and even under refrigeration it still has a strong odor. How do you guys normally prepare these for use? I have heard that you shouldn't notice...

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Looks beautiful Brian!

Tom

13 Replies

3639 Views

Last post by eightysixCJ
Wed Dec 20, 2017 18:40
Class III pork

Last post by Butterbean « Wed Dec 20, 2017 00:04
Replies: 9
by Laftpig » Mon Dec 18, 2017 22:07

First post

I tried searching for what class III pork is but couldn`t find an answer. Could someone enlighten me as to what it is. Thanks

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If your grocer makes sausage they could just sell you the fat by weight. Or if you know a deer processor. They buy boxes of fat like I'm describing.

The boston butt should be fine for italian sausage. When you say yours is coming out dry can you describe what you mean? Crumbly. Greasy? My...

9 Replies

2049 Views

Last post by Butterbean
Wed Dec 20, 2017 00:04
Mold of various colors

Last post by Sean « Thu Oct 12, 2017 17:30
Replies: 27
by airbrush » Mon Jun 12, 2017 14:17
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2
First post

OK. So I have my Soppressata in the drying fridge and my mold is starting to appear - some white and some not so white. Even a few black spots.

What do I do now? Here's a couple pics

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Thanks Redzed

I did find it there as well and it is very pricey, I will try backslopping thanks for the info.
I want to clean out my chamber with Bleach and leave it for a few weeks and then clean out with distilled water. Oh yeah I will also try cheesemakers, we have a few of them in my area.
I...
27 Replies

8448 Views

Last post by Sean
Thu Oct 12, 2017 17:30
Question about making sausage without cure

Last post by harleykids « Thu Sep 07, 2017 00:05
Replies: 8
by PaulK » Wed Sep 06, 2017 06:40

First post

I want to make a sausage without using cure (Nitrate / Nitrite). After read many topics there are concern about Botulinum toxin if not use cure for Smoke sausage / ham. Some people said it is fine for fresh --> full cooked / parboil sausage sausage as long as it passed 4 hours danger zone .

My...

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Same practice as bacon...using cure #1 allows you to cold smoke at temps of 70-90 F for hours without worrying about danger zone temp, etc.

So you can cold smoke for 4 hours or more at room temp, then par freeze, slice, and store in freezer until needed. Then you take the bacon out, fry or bake it...

8 Replies

2855 Views

Last post by harleykids
Thu Sep 07, 2017 00:05
Second Grind or not

Last post by PaulK « Tue Sep 05, 2017 15:11
Replies: 2
by PaulK » Tue Sep 05, 2017 14:02

First post

I'm a newbie and watches many of tutorials in Youtube. There are 2 common methods I learned to far.

1. Cut into cubes --> let them sit a fridge for 2 hours --> first grind --> mix seasoning thoroughly by hand --> second grind --> have them in rest in a fridge over night --> stuff into casing

2....

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By letting the ground meat rest in fridge overnight mixed with salt(cure) and spices it will stiffen and be difficult to stuff. A better method would be to stuff them after grinding and then let them rest to meld the flavors before cooking or freezing.

You can also mix the cubed meat with salt and...

2 Replies

1520 Views

Last post by PaulK
Tue Sep 05, 2017 15:11
Problem with salt

Last post by martin « Wed Aug 30, 2017 22:19
Replies: 4
by martin » Fri Aug 25, 2017 22:48

First post

Hi
I have little problem with salt weight, meny recipe call 17 gram per 1 kg , and problem is i like to use crystal dimond kosher salt , witch 17 g is almost 2 tbsp ,kosher salt is 10gram and table salt is 20 gram for 1 tbsp in my scale , uncle google said kosher salt 17 g per one tbsp so I little...

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Thanx Sleebus
So from now I try to add 15 gram kosher salt per 1 kg plus 2 gram insta cure 1

4 Replies

2065 Views

Last post by martin
Wed Aug 30, 2017 22:19
Smoked sausage - still a bit crumbly...

Last post by redzed « Sat Aug 26, 2017 16:44
Replies: 12
by Webpoppy8 » Wed Aug 16, 2017 03:38

First post

I just did two rounds of sausage - smoked snack sticks and smoked Kranjska klobase. Both were hot smoked around 190°.

I poached samples of each, boiling a tablespoon or two in a ziplock for 4 minutes. I really liked the consistency.

They both came out a bit dry, not exactly crumbly. I think I've...

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Polish style sausages that are finished (baked) in the smoker are usually brought up to a higher temp, like 180 for the last 30 minutes. That is done to achieve a specific taste and appearance. Poached sausages are normally cooled with water (dip or spray), while sausages brought to 150+ IT in the...

12 Replies

3700 Views

Last post by redzed
Sat Aug 26, 2017 16:44
When mixing, when do I know I have the right bind?

Last post by reddal « Mon Jul 31, 2017 18:15
Replies: 7
by Webpoppy8 » Fri Jul 28, 2017 01:34

First post

I really don't know when to say it's mixed enough, and I don't know if there is some risk to over-working the mix. I am really not sure how to detect some kind of change.

I've read about fuzzy or hairy binds and I'm not really sure. I tried to find some videos but I really don't know this basic...

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Don't know what type chorizo you make but the ones I'm are more familiar with use acidici ingredients like vinegar and this will effect the bind and make it crumbly. I don't add vinegar - but there is some white wine which is a bit acidic. The pH of the mix before fermentation is about 5.5 to 5.6 -...

7 Replies

2623 Views

Last post by reddal
Mon Jul 31, 2017 18:15
I'm a newbie...... Just a question?

Last post by Webpoppy8 « Fri Jul 28, 2017 01:10
Replies: 8
by xúc xích » Sun Jul 24, 2016 21:13

First post

I've been smoking , and baking my Kransky..... Carniolan sausage (Slovene: kranjska klobasa; Australian English: Kransky, German: Krainer Wurst, Southern African English: Russian, Italian dialect of Trieste: luganighe de Cragno)........ Whatever the name.... They are good.
But, I'm getting a better...

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Care to share your recipe? I've got mine fairly close, but it's dirt simple.

8 Replies

3998 Views

Last post by Webpoppy8
Fri Jul 28, 2017 01:10
My first Saucisson project

Last post by Sleebus « Wed Jul 12, 2017 01:19
Replies: 13
by Yohann » Wed May 31, 2017 17:54

First post

First of all hello everyone and a great thank you to everyone here. I've been reading a lot of things on this forum and spent a lot of time reading meatandsaussage.com you guys are awsome meat geeks!

I've seen people starting threads on there projects and comenting at each stage. I found that...

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I have a Hanna Instruments pHep 2 pH meter, will that work for sausages? I haven't used it in forever, so I'll need to rehydrate the probe.

It will work but I would definitely calibrate it, or test for accuracy. The electrodes usually only last 1-2 years....if well cared for

Hrum. Well, this...

13 Replies

4641 Views

Last post by Sleebus
Wed Jul 12, 2017 01:19

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