For beginners -Homemade Sausage Making

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Wedliny Domowe - Meats and Sausages

Last postbydream-builder « Wed Jan 29, 2020 10:39
Replies: 2
byBob 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

11328 Views

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

Last postbyBob K « Fri Dec 14, 2018 15:52

byBob 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

33782 Views

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

Last postbyChuckwagon « Sat Jul 05, 2014 11:40
Replies: 12
byChuckwagon »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

30034 Views

Last post byChuckwagon
Sat Jul 05, 2014 11:40

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Project KB (For Beginners)

Last postbysambal badjak « Mon Sep 22, 2014 08:42
Replies: 261
byChuckwagon »Tue Aug 05, 2014 13:10
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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...

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

253190 Views

Last post bysambal badjak
Mon Sep 22, 2014 08:42
Online Workshop: Project B2 (October 2013)

Last postbyChuckwagon « Sat Jul 26, 2014 03:55
Replies: 401
byChuckwagon »Mon Oct 07, 2013 06:19
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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

539448 Views

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

Last postbyCabonaia « Fri Jan 18, 2013 02:00
Replies: 689
byChuckwagon »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

916999 Views

Last post byCabonaia
Fri Jan 18, 2013 02:00
easy simple smoked sausage ideas

Last postbysambal badjak « Sun Jun 16, 2024 13:04
Replies: 9
bysambal badjak »Wed Jun 12, 2024 17:01
First post

I've not been making sausages for a while due to circumstances.
I want to get back into it and it is winter now, so I can smoke at night (10-15 oC), bring back and put in the fridge during daytime (outside temp 25-30 oC).

Any good ideas?
I still got some intestines.
Got grinder, got stuffer.
Got...

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Thanks all.
As said, I'm going to pick up the books again as a refresher. (esp that green one, home production etc)
I still have sodium nitrite, it just is no longer pink (and yes, it is marked properly and can't be used as salt by accident).
First step: reading
2nd step: fresh sausages, checking...

9 Replies

33842 Views

Last post bysambal badjak
Sun Jun 16, 2024 13:04
options in hot climate

Last postbysambal badjak « Fri Dec 29, 2023 09:17
Replies: 2
bysambal badjak »Fri Dec 29, 2023 07:59
First post

I've been away for a while.
Moving & building house etc etc

Anyway, I want to start making sausages again, except I got a number of limitations.
Most important one is the temperature and temp control.
I run on solar and have not enough power to control temperature, esp at night (lack of...

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Thanks,
Thanks Michi

I've heard of umai bags and researched them a bit when they just got out.. I had totally forgotten about them. Sounds like a good option for me here
Time to look at them again!

Meanwhile, I gotta look at canadian bacon, bacon and fresh sausages (and biltong)

2 Replies

15469 Views

Last post bysambal badjak
Fri Dec 29, 2023 09:17
Kielbasa - Emulsion Problems

Last postbyjym571 « Fri Jun 09, 2023 17:43
Replies: 8
byS@usage »Thu Jan 13, 2022 08:23
First post

Hello Everyone

I've been struggling with emulsified sausage for far too long - in all my attempts, I only managed to get it right once.

I'm here begging for some help - what am I doing wrong?

Here's my process. I'm using a commercial spice from Crown National

Ground Beef 60/40 - 1kg
Iced Water...

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I have been making emulsified sausage for over a year in a food processor with no problems with the emulsion breaking. My process is to have the meat almost frozen and grind in a 3mm chuck. The fat is frozen and ground with a 3mm chuck twice. the proportion is 80/20 plus 150ml of water at 0 C....

8 Replies

32005 Views

Last post byjym571
Fri Jun 09, 2023 17:43
Looking forward to learning from Folks!

Last postbyBentley Meredith « Tue Jan 24, 2023 22:12
Replies: 55
byBentley Meredith »Thu Oct 13, 2022 17:52
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Hello, my name is Bentley. I have been making fresh sausage and Dry Aging Beef for about 20 years. To me, easy basic stuff that just requires some knowledge.

But I have ventured into Charcutier, scarier then dating if you ask me, and those were some terrifying years!

So I ate some Soppressata a...

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Well, I am not sure what either should taste like as I have never had them. I am surprised and disappointed that for as much chili as I put in it, it is not hotter or even hot. Research tells me the color is right. It does not have a lot of flavor to me. It also is not what I consider a salami...
55 Replies

46557 Views

Last post byBentley Meredith
Tue Jan 24, 2023 22:12
Ph 4.6 on a salami

Last postbyItay « Tue Dec 06, 2022 11:25
Replies: 4
byItay »Mon Dec 05, 2022 18:29
First post

Hi all,

My salami ph dropped to 4.6.
I need to check it more often next time.
Is it bad? Texture and taste?
Is there too low ph?

Thanks

Last post

Thank you, this is very instructive.
I will do as you said, I have nothing to lose. I hope that the problem is only tanginess and not a problem with the texture of the final product (lumps or crumbs).

4 Replies

11053 Views

Last post byItay
Tue Dec 06, 2022 11:25
New to brining/curing questions

Last postbyJDeadwood « Sun Nov 27, 2022 13:24
Replies: 4
byJDeadwood »Sat Nov 19, 2022 15:46
First post

New to the board, sorry if this is in the wrong section. Ive tried searching threads out here but the answer is still alluding me. Trying to demystify the process for myself since there are so many different styles of brining/curing with Cure#1 and the inherent dangers of nitrites. There are...

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You are right, there are so many charts, methods and different ways in measuring salt and nitrite. The problem is that the charts are based on the uptake rate if the nitrite and it's not an exact science. I simplified my brining by making an 8% brine and brining the meats anywhere from four days to...

4 Replies

10418 Views

Last post byJDeadwood
Sun Nov 27, 2022 13:24
cure needs sugar?

Last postbysambal badjak « Fri Nov 25, 2022 16:44
Replies: 3
bysambal badjak »Sun Nov 20, 2022 19:44
First post

I got into a discussion with someone who claimed sugar is necessary for curing, but salt isn't.
To me that's the wrong way around and I said so.
This person is adamant though and is quoting FDA regulations.
I just wanted to ask here, before saying anything back.
If true, it would be my first time...

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Thanks
It's what I told this guy, but just wanted to be sure!
Haven't been doing any curing for a while, but will get back to it.

3 Replies

10291 Views

Last post bysambal badjak
Fri Nov 25, 2022 16:44
What bacteria smells like Ranch Dressing.

Last postbyJonB2 « Wed Oct 26, 2022 00:43

byJonB2 »Wed Oct 26, 2022 00:43

Hi folks,
Nube question.
Met a fellow that makes his own secret recipe sausages. Precooking his smells of Ranch Salad Dressing but he swears it's not what's in there.
Did say he keeps it simple; beef, salt & garlic is all he's willing to divulge. Upon inspection you can't see any flecks of any kind...

0 Replies

22998 Views

Last post byJonB2
Wed Oct 26, 2022 00:43
grassfed beef?

Last postbyBentley Meredith « Fri Oct 14, 2022 02:44
Replies: 9
byfordtruckbeast »Fri Feb 25, 2022 17:05
First post

Anyone try salami with grassfed beef? From what i understand regular cattle are pellet fed for 4 months before slaughter to fatten them up and give them a more different flavor. From other people İve heard that cooked grassfed beef(like brisket) has a distinct taste of gaminess that not everyone...

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Interesting comment. I always felt that fresh, grass fed beef had a metallic flavor. That is not the best description, but about all I can come up with. That harsh Boudin flavor when it is made with all hog liver!

Call me a philistine, but to my palate:

Eaten as a steak, even 100% grassfed beef...

9 Replies

15195 Views

Last post byBentley Meredith
Fri Oct 14, 2022 02:44
cleaning equipment

Last postbyScogar « Wed Apr 27, 2022 14:17
Replies: 19
byfordtruckbeast »Sat Mar 26, 2022 13:00
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What do you guys use to disinfect the meat grinder plater/blades and other equipment that comes into contact with the meat? Can startsan be used? or is that like a deterjent that İ dont want in my meat?

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I am a beer brewer, like probably many of you. I have used multiple products over the many years including all of those discussed here and with proper use have seen very few issues on my beer. The few times that I have I can attribute to sloppiness. I think the same goes with sausage. If you are...
19 Replies

33855 Views

Last post byScogar
Wed Apr 27, 2022 14:17
bacteria in spices

Last postbyfordtruckbeast « Wed Apr 20, 2022 05:30

byfordtruckbeast »Wed Apr 20, 2022 05:30

Rytek mentions in his book about spices that contain bacteria. İ mean does dry spices still contain bacteria? is this something we should be concerned about? if so should one bake the spices before use?

0 Replies

23923 Views

Last post byfordtruckbeast
Wed Apr 20, 2022 05:30
Venison Salami not drying enough in the center

Last postbyfordtruckbeast « Tue Apr 12, 2022 09:42
Replies: 6
bymagician »Tue Jun 08, 2021 01:21
First post

I have made venison salami with 30mm hog casings. The salami had lost more than 40% of its actual weight, but it is still soft in the center. All my other salamis get dried properly, even at 30% weight loss. Any suggestions?

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I have made venison salami with 30mm hog casings. The salami had lost more than 40% of its actual weight, but it is still soft in the center. All my other salamis get dried properly, even at 30% weight loss. Any suggestions?

how long did it take for you to get 40 percent weight loss? just curious

6 Replies

12828 Views

Last post byfordtruckbeast
Tue Apr 12, 2022 09:42
Water Activity and percent weight loss

Last postbyfordtruckbeast « Sun Apr 10, 2022 09:05
Replies: 1
byIndaswamp »Mon Feb 01, 2021 16:55
First post

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

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

1 Replies

13730 Views

Last post byfordtruckbeast
Sun Apr 10, 2022 09:05
Acceptable Initial bacteria load in fresh meat for salami?

Last postbyfordtruckbeast « Wed Apr 06, 2022 18:01
Replies: 1
byIndaswamp »Sun Mar 14, 2021 01:58
First post

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

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

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

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

1 Replies

13693 Views

Last post byfordtruckbeast
Wed Apr 06, 2022 18:01
Marianski spanish sausage book

Last postbyredzed « Fri Mar 04, 2022 07:37
Replies: 1
byCubatahavana »Fri Feb 25, 2022 13:36
First post

Hello!
Some of the recipes for fry sausages in marianski’s spanish sausage book call for the use of cure 1 instead of 2. I was under the impression that cure 2 is used in dried sausages. I’m just a total beginner, so I would like to ask your opinion.

See attached recipe for txistorra as an...

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Hey Cuba welcome to the group. That particular sausage is stuffed into sheep casings and it will dry very quickly compared to sausages that need a longer time to dry and mature. Cure #1 has nitrite only and Cure #2 contains nitrite and nitrate. The nitrite cures the sausage very quickly but the...

1 Replies

7820 Views

Last post byredzed
Fri Mar 04, 2022 07:37
Sucuk Question

Last postbyredzed « Sun Jan 30, 2022 18:56
Replies: 2
byBa275 »Fri Mar 05, 2021 11:57
First post

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

What could cause this? Low-fat content?

Thx

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Sucuk is a fermented and dried sausage so it will have a firm texture like any salami-like product. It can be slices and eaten as is or cooked, Should have at least 30-35% fat content which will soften it if fried or grilled. But if you cook it and allow it to cool it will be even more drier,...

2 Replies

14203 Views

Last post byredzed
Sun Jan 30, 2022 18:56
Getting the flavor right - American Pepperoni

Last postbyfordtruckbeast « Sun Jan 30, 2022 06:55
Replies: 4
byFishhead »Tue Jun 22, 2021 18:03
First post

I have been trying to make some American style pepperoni that duplicates the flavor of commercial pepperoni such as made by companies such as Gallo or Hormel. My recipe is based upon that of Marianski and Marinski. This is the fast fermented , semi-dried variety. I use LHP culture and let it...

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Fishhead-
You probably have too many different spices in the mix.Remember its called PEPPER oni ! :D Also the Paprika adds little to the flavor as it is usually overpowered by the peppers, it is essential for the color though.As far the heat cayenne varies so make adjustments to your personal...

4 Replies

11264 Views

Last post byfordtruckbeast
Sun Jan 30, 2022 06:55
Fuet - beginner texture question

Last postbyredzed « Thu Dec 30, 2021 04:25
Replies: 1
byhetyu »Wed Dec 29, 2021 14:08
First post

Hi All,

Newbie here but a lover of charcuteries for along time!

Just made my very first salami, a Fuet, at the 19th of November this year. Recipe was the following:
Pork 1600g (80%)
Back fat 400g (20%)
Cure#2 5g (0,24%)
Salt 50g (2,39%)
Whitepepper 10g (0,48%)
Table sugar 5g (0,24%)
Fresh garlic...

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Other than maybe a tad too much sugar, your ingredients are fine and the fuet looks very well in the video. However, there is alot more to a recipe than the ingredients. Please describe the cuts of meat you used and the process, curing, grinding fermenting, drying etc. And what was the temp of the...

1 Replies

7733 Views

Last post byredzed
Thu Dec 30, 2021 04:25
Some whole muscle drying questions...

Last postbyIndaswamp « Fri Nov 26, 2021 20:37

byIndaswamp »Fri Nov 26, 2021 20:37

I was reading a pdf of the products produced by Mossimo Spigaroli at his salumeri in Italy. He states that Culatello, must undergo 2 autumns of fog and one summer of fermentation.

So my question is this: what average temperature would he be referring to in the summer? Can this be duplicated in a...

0 Replies

27531 Views

Last post byIndaswamp
Fri Nov 26, 2021 20:37
Translator

Last postbyRick « Wed Oct 06, 2021 16:46
Replies: 2
byRick »Wed Oct 06, 2021 10:55
First post

I found what I believe is a complete recipe,but I'm not sure as I can't translate it. Do we have any Polish folks that could take a look and tell me if it is a doable recipe? Many thanks.

Mielonka z szynkowara (receptura Czarka)
składniki: Łopatka wieprzowa - 0,9kg Boczek wieprzowy - 0,2kg...

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Thank you very much for the translation!

2 Replies

10887 Views

Last post byRick
Wed Oct 06, 2021 16:46
Pickle loaf

Last postbyRick « Wed Oct 06, 2021 13:12
Replies: 2
byRick »Tue Oct 05, 2021 23:24
First post

Hi to All,
Was wondering if anyone had a recipe for a Pickle Loaf? I checked thr forum recipe list and didn't find anything. Many thanks.
Just had this hankering for a lunchmeat that contained bits of sweet Gerkins.

Last post

Many thanks Bob

2 Replies

10419 Views

Last post byRick
Wed Oct 06, 2021 13:12
Big Guys Chicken and Pork Hotdog Recipe

Last postbyRick « Sun Oct 03, 2021 21:28
Replies: 2
byRick »Sun Oct 03, 2021 16:05
First post

I was interested in this recipe and had a question on the water amount. The last listed ingredient was a cup of ice water. In the instructions it says to put 2 ice cubes in the food processor with every 1.5# of meat to be emulsified. My question is, the cup of ice water, is that added in the form...

Last post

Thank you for the clarification

2 Replies

10584 Views

Last post byRick
Sun Oct 03, 2021 21:28
Salami with fruit

Last postbyredzed « Sat Jun 26, 2021 05:36
Replies: 1
bymagician »Sat Jun 26, 2021 03:41
First post

HI, I had made some salami with added mixed fruit, I had just tasted it. It came out well as a salami, but the taste of the mixed fruit not what I was expected. I will not make that again as some of the fruit might have a stronger taste than other. I used the mixed fruit that people use for cake. I...

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I hope that you are adding well dried fruit to your salami. Fresh fruits or patially dried fruits should not be used for safety reasons.

1 Replies

8748 Views

Last post byredzed
Sat Jun 26, 2021 05:36
Smoking a whole chicken

Last postbyStefanS « Wed May 26, 2021 20:12
Replies: 5
byDumoine »Fri May 14, 2021 13:46
First post

I would like to smoke some whole chickens. Rather than brining them before smoking, I was hoping to equilibrium cure them. I cannot find any information on this. Is it okay equilibrium cure chicken before smoking?

Last post

My 5 cents - sometimes I'm doing smoked chicken. I'm using 10 % brine (1 liter of brine = 1 kg of chicken). Depends on size of chicken it is 16-24 hours in refrigerator. Then around 1 hour chicken is hang for drip of excess of brine. During that time preparing pot plus water plus spices. Heating...

5 Replies

11502 Views

Last post byStefanS
Wed May 26, 2021 20:12
Pasturizeation

Last postbybluc « Wed May 12, 2021 10:29
Replies: 11
bybluc »Thu Apr 29, 2021 13:04
First post

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

Last post

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

I think I am gunna have...

11 Replies

18515 Views

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

Last postbyMmmm Meat « Sun Apr 25, 2021 08:50
Replies: 14
byanrew »Thu Apr 08, 2021 16:49
First post

Hi guys,
This is my first batch of dried sausage, so I'm really not sure if this is what it's supposed to look like or if I missed something somewhere.

I followed the Spanish Fuet Recipe from Marianski:

Pork 100.000%
Salt 2.800%
Cure #2 0.240%
Dextrose 0.300%
Pepper 0.300%
Paprika 0.400%
Garlic...

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

14 Replies

17515 Views

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

Last postbyBocZek « Sun Apr 18, 2021 01:11
Replies: 7
byBocZek »Wed Apr 14, 2021 04:52
First post

Good Evening Smokers.

First post with a question and thank you in advance for your help!!

I want to learn to smoke bacon and sausage and I have been doing a bunch of reading on the topic before I jump in. For the most part I think I understand the need to use cure when smoking (to prevent food...

Last post

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

7 Replies

12188 Views

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

Last postbyStefanS « Wed Apr 14, 2021 00:46
Replies: 7
bywasuky »Tue Apr 13, 2021 04:59
First post

Hello guys! Well... as the subject says.

I have made 7 batches of fresh sausages and they all have ended up dry and crumbly. Last week I wanted to try a Kielbasa recipe. After a month struggling to find the marjoram I got the meat and set everything up. Ground the meat, mixed it , stuff it, smoke...

Last post

IMO-
1. over cooked during smoking or poaching
2.
Mix the meat using a regular bread kneeding machine at low speed for 3-5min.
-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste)
fat in not right stage - plus can be a lot of...

7 Replies

14074 Views

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

Last postbyredzed « Wed Apr 07, 2021 02:58
Replies: 1
byTonto11 »Tue Apr 06, 2021 22:09
First post

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

Last post

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

1 Replies

8350 Views

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

Last postbyLeesel « Mon Mar 22, 2021 12:05
Replies: 6
byLeesel »Sat Mar 20, 2021 21:19
First post

Hey All,

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

Last post

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

Great thanks Stefan!

6 Replies

11336 Views

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

Last postbywasuky « Sat Mar 20, 2021 00:05

bywasuky »Sat Mar 20, 2021 00:05

Hello guys,

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

0 Replies

30017 Views

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

Last postbyIndaswamp « Tue Mar 16, 2021 12:05
Replies: 2
bymagician176 »Tue Mar 16, 2021 00:26
First post

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

Last post

dried is best....FWIW...

2 Replies

9677 Views

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

Last postbybluc « Tue Mar 16, 2021 03:08
Replies: 53
bybluc »Thu Jul 30, 2020 05:41
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First post

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

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

43760 Views

Last post bybluc
Tue Mar 16, 2021 03:08
Anyone know the pH range of Canada Goose Breast meat?

Last postbyIndaswamp « Sun Mar 14, 2021 01:24
Replies: 2
byIndaswamp »Sat Mar 13, 2021 04:42
First post

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

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

2 Replies

8846 Views

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

Last postbyIndaswamp « Sun Mar 07, 2021 21:14
Replies: 13
byIndaswamp »Thu Mar 04, 2021 04:32
First post

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

Last post

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

13 Replies

20380 Views

Last post byIndaswamp
Sun Mar 07, 2021 21:14
Back fat

Last postbybluc « Wed Mar 03, 2021 02:03
Replies: 6
bybluc »Thu Feb 25, 2021 05:08
First post

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

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

Last post

thanks

6 Replies

11448 Views

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

Last postbyIndaswamp « Sun Feb 28, 2021 02:26
Replies: 2
byIndaswamp »Sun Feb 28, 2021 00:33
First post

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

Last post

Strolghino salami...

2 Replies

8208 Views

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

Last postbybiggame « Sun Feb 14, 2021 16:22
Replies: 2
bybiggame »Sun Feb 14, 2021 09:19
First post

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

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

2 Replies

9063 Views

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

Last postbyredzed « Wed Feb 10, 2021 19:17
Replies: 2
byFatdog »Tue Feb 09, 2021 17:35
First post

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

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

Last post

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

2 Replies

9044 Views

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

Last postbyredzed « Wed Feb 10, 2021 18:25
Replies: 4
byDldalluge »Sat Jan 30, 2021 04:25
First post

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

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

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

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

4 Replies

10897 Views

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

Last postbyFatdog « Tue Feb 09, 2021 16:48
Replies: 5
byFatdog »Mon Feb 08, 2021 15:07
First post

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

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Thanks Stefan.

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

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

5 Replies

10266 Views

Last post byFatdog
Tue Feb 09, 2021 16:48
Salami

Last postbyredzed « Sat Jan 30, 2021 17:55
Replies: 16
bymagician176 »Fri Nov 20, 2020 05:03
1
2
First post

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

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

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

20886 Views

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

Last postbyredzed « Sat Jan 16, 2021 08:42
Replies: 8
byIndaswamp »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...

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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

12315 Views

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

Last postbyjcflorida « Wed Jan 06, 2021 01:44
Replies: 6
byBa275 »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...

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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

11248 Views

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

Last postbyIndaswamp « Mon Jan 04, 2021 16:18
Replies: 8
byIndaswamp »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

11660 Views

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

Last postbyredzed « Sun Jan 03, 2021 17:44
Replies: 6
byLoco »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

10880 Views

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

Last postbybluc « Mon Dec 14, 2020 22:45
Replies: 9
bywasuky »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

13182 Views

Last post bybluc
Mon Dec 14, 2020 22:45

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