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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

22172 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

47578 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

45408 Views

Last post byChuckwagon
Sat Jul 05, 2014 11:40

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Last post

Cleaning hog middles

Last postbyairbrush « Sun Jun 04, 2017 14:04
Replies: 3
byairbrush »Sat Jun 03, 2017 17:20
First post

OK, so I'm making Soppressata and using hog middles for the casing. I soak the middles for several hours, changing the rinse water frequently and flushing the interior bunches (as in maybe 12 times or so. Then, instead of tap water I soak in distilled water and again rinse the insides with...

Last post

In the drying chamber for the long wait.

3 Replies

4798 Views

Last post byairbrush
Sun Jun 04, 2017 14:04
Coppa

Last postbyairbrush « Tue Apr 18, 2017 17:42
Replies: 2
byairbrush »Tue Apr 18, 2017 14:53
First post

My first Capicola after a 7 1/2 week cure. Delicious!!

Last post

I appreciate the advice very much.

I used the UMAi method in the bag. I dried it in my garage refrigerator with the temp right at 42 degrees F. I put a bowl of water under the drying rack to provide some humidity.

I have one more that just started using UMAi and I'll do it longer as you suggest....

2 Replies

3910 Views

Last post byairbrush
Tue Apr 18, 2017 17:42
HELP - how do I prevent the fat from rendering out

Last postbyredzed « Thu Apr 06, 2017 21:36
Replies: 17
byairbrush »Mon Mar 27, 2017 20:39
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2
First post

how do I prevent the fat from rendering out of my homemade bologna. Last two chubs the fat (and water?) rendered out of the meat and left a watery fat layer just under the casing. The bologna is very tasty but the texture stinks.

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They both are water soluble. The powder just takes longer, so may retain more water during processing time. It is also less expensive.

That is correct. I should have stated that the instantized (agglomerated) milk has a higher level of solubility that the non-instant type. Instant milk contains...
17 Replies

17890 Views

Last post byredzed
Thu Apr 06, 2017 21:36
My first dry cure

Last postbyairbrush « Thu Apr 06, 2017 12:17
Replies: 10
byairbrush »Sat Apr 01, 2017 13:57
First post

Soppressata. 38% weight loss. A little crusty outside but great tastewith a tender bite of the red pepper flakes.

Practice will make perfect.

Last post

Here they are - very tasty! Uniformity will be a goal on the next batch.

10 Replies

8732 Views

Last post byairbrush
Thu Apr 06, 2017 12:17
Safety information and general questions about dry curing

Last postbyButterbean « Tue Apr 04, 2017 17:13
Replies: 16
byLowSlowJoe »Fri Mar 31, 2017 15:18
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First post

So, I have yet to be able to get a good answer to one basic questions I have... but I have a lot of other questions too.

The first question is... what exactly defines a dry cure?

Background on part of why I ask. I've been making a lot of home made bacon lately, but up until yesterday, I've...

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Odd as it might sound... I'm actually as much interested in how to build a suitable curing chamber as I am about any particular hunk of sausage or other cured meat.

From what I'm gathering... it seems one of the keys to making good dried meat products like these, is getting the right humidity...
16 Replies

23767 Views

Last post byButterbean
Tue Apr 04, 2017 17:13
First Salami Done

Last postbymuxmun « Sat Apr 01, 2017 14:48
Replies: 7
bymuxmun »Fri Mar 31, 2017 16:28
First post

Thanks for all the help here. I made the Salami Finocchiona around Christmas Time. I had a problem with the PH at first because I did not put in enough sugar so it took a bit longer to reach 5.2 PH. Thanks all for the help on that. Anyway, into the chamber for about 6 weeks. Lost about 44 % weight....

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Red. Thanks for the encouraging words. The big reason it came out OK is from the help of all from this forum. Thanks for the info too on the loin vs butt.

Thanks all..Hope to start another salami soon.

Mux

7 Replies

6674 Views

Last post bymuxmun
Sat Apr 01, 2017 14:48
Boundin Split

Last postbyButterbean « Sun Mar 26, 2017 20:27
Replies: 1
bykadalmancal »Sun Mar 26, 2017 18:37
First post

I am a beginner boudin maker and have made 2 large batches. I am about to make a large batch and my last 2 batches have been good except for my casing splitting on me when I cook it. When using rice is it best to stuff the rice and meat mixture at room temperature or if its cold. I have a feeling...

Last post

You may be stuffing it too tight. Also, when you cook your rice in the broth you might find it helpful to increase the amount of broth a normal rice recipe calls for since rice will absorb more liquid if done simply by following rice directions. Adding a little more broth will help make it swell...

1 Replies

2644 Views

Last post byButterbean
Sun Mar 26, 2017 20:27
Brine cure issue

Last postbyButterbean « Tue Mar 07, 2017 00:51
Replies: 8
byBerefood »Mon Mar 06, 2017 15:09
First post

I know this is an old and very debated subject but I'm just confused. I tried very hard to understand the formulas and thoughts of the experts. I get the general concept safety.

So can someone just tell me a brine I can use for pork butt and bacon. One that I can inject and place in the...

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That Butterbean guy has a lot of experience with brines :mrgreen: I am sure others will comment also!

I'm no expert but I can offer some advice which can help you in the long run if you choose to follow it.

Brining is confusing when you start figuring the cure amounts and all that sort of thing...

8 Replies

7105 Views

Last post byButterbean
Tue Mar 07, 2017 00:51
Newbie - First Sausage

Last postbyBob K « Tue Jan 24, 2017 20:08
Replies: 1
byCliff43J »Tue Jan 24, 2017 19:13
First post

Seeing as we made our first breakfast sausage just last night I believe that we qualify as newbies . We used a traditional recipe and couldn't wait to try it so we had some last night - nice with a wee bit of after-bite and heat in our mouth - we thought about reducing the amount of pepper in it at...

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Hi Cliff and welcome to the forum! You are certainly headed in the right direction, testing recipese before making large batches. Ginders, well that depends on how often and how much you will be using it, You can't go wrong with a LEM but whatever you choose I would start with the 10/12 size.
For a...

1 Replies

3648 Views

Last post byBob K
Tue Jan 24, 2017 20:08
Polish Sausage

Last postbyCliff43J « Tue Jan 24, 2017 19:28
Replies: 4
byGarymw »Fri Dec 18, 2015 02:53
First post

Hi guys, This is a great web site. I have been looking around for a while and decided to join. I have a couple of questions. I grew up on the northwest side of Chicago in a predominantly Polish neighborhood. I am 100% polish but never learned the language. When my family bought polish sausage we...

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Gary, your story is almost the mirror image of mine - just swap out Chicago and insert Toronto - can't recall the name of the store though.

As far as smokers go for home use, the most popular one appears to be the MES, Masterbuilt Electric Smoker. They are plug in and go types - easy to operate...

4 Replies

7190 Views

Last post byCliff43J
Tue Jan 24, 2017 19:28
Coppa

Last postbyLOUSANTELLO « Tue Jan 03, 2017 21:55
Replies: 11
byLOUSANTELLO »Tue Jan 03, 2017 01:54
First post

I just happened to be watching a bunch of cured meat videos on youtube. Of course, there's a ton of family videos, but there's one thing I found interesting and I didn't know what it was. This lady salted the coppa muscles. After salting, she rinsed with water and wine, then seasoned them. Then she...

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It wasn't even about the price considering the shipping is usually more than the product I need. The bungs were a pain. Some were real tight. I thought this would be easier if it works. I did see a video where they did use an open casing and just wrapped it with no sewing and threw them in a net....

11 Replies

15073 Views

Last post byLOUSANTELLO
Tue Jan 03, 2017 21:55
Refining Sausages

Last postbyK98 AL « Tue Dec 06, 2016 14:29
Replies: 5
byK98 AL »Tue Nov 29, 2016 19:12
First post

Having much better success now, thanks to all the advice and topics here!

Made some smoked cheese links, 72% deer/wild pig - 28% domestic pork fat. Good sausage, but a bit fatty.

Made some smoked Hunter sausage - 80% deer - 20% domestic pork fat. Added NFDM (1.5%) as a binder. Sausage was good,...

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I hand-cut the pork shoulder (3lbs), and ground up the wild pig with pork fat added. (4.4 lbs, 76/24 ratio) - The rest was salt, cure, black pepper, cayenne, a very small (.3%) amount of thyme, and a bunch (58g) of fresh minced garlic.
This was stuffed into hog casings - I know, it's supposed to...

5 Replies

7283 Views

Last post byK98 AL
Tue Dec 06, 2016 14:29
Questions about brining hams and dry rubbing bacons

Last postbyButterbean « Sat Nov 19, 2016 17:15
Replies: 14
byScallywag »Thu Nov 17, 2016 04:21
First post

Hey guys. New to the forum here looks like lots of great info here. I have a couple of Stan and Adam's books which is what led me here. I am pretty new to curing and am not going to lie pretty in over my head at a job I just took. It's a little Mom and Pop's butcher operation but it's pretty clear...

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If you left it in there for three weeks at 70 degree brine its going to be a salt lick whether you smoke it or not. Good thing is you could hang it in your attic and it will never spoil. Some people actually like their hams salty like this.

I think you are overlooking the concept of allowing the...

14 Replies

16794 Views

Last post byButterbean
Sat Nov 19, 2016 17:15
New To Forum -Fat Smearing???

Last postbyK98 AL « Mon Oct 31, 2016 17:56
Replies: 48
byK98 AL »Tue May 31, 2016 15:54
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First post

New to the site - I hope y'all can help a floundering newbie.

Last week I made some hot links. 27/73 fat/meat ratio. I ground the fat through fine plate, then the meat. Mixed spices and meat/fat together, reground. Stuffed into good quality hog casings. Dried for a couple hours, smoked at 100-120...

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Here is a link on how to cook the perfect bratwurst. It recommends submerging the sausages in cold water and bringing it up to temp very slowly but he also has a better way. The perfect way. Haven't tried it myself yet but I plan to. Sounds like he has done quite a bit of homework and what he says...
48 Replies

40988 Views

Last post byK98 AL
Mon Oct 31, 2016 17:56
Kabanosy

Last postbyjens49 « Sat Oct 29, 2016 14:54
Replies: 3
byjens49 »Thu Oct 27, 2016 22:32
First post

I have now tried twice at making a kabanosy sausage but have at big problem when trying to stuff the sausage. I grind the meat with a 5 mm plate, mix without water/wine and try to stuff in 20/22 mm sheep casings. Best fitting tube is a 10 mm. I also have a 16 mm tube but the casing seems too small...

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I used a 3 kilo horizontal sausage stuffer. Didn't separate meat and fat because I read that a kabonosy should be mixed as little as possible. Used only Boston Butt. The meat was semi frozen about -3c. Chilled after grinding before stuffing. It was almost impossible to put 5 mm grind thru 10 mm...

3 Replies

4889 Views

Last post byjens49
Sat Oct 29, 2016 14:54
BBQ Ribs HELP

Last postbyButterbean « Sat Oct 01, 2016 23:40
Replies: 8
byLOUSANTELLO »Sat Jun 18, 2016 03:52
First post

I have a bunch of people coming over tomorrow. I have 7 slabs of St. Louis Ribs. I already rubbed them and cut them into 2 bones each. I am planning on putting them in a lump charcoal BBQ at 250-300 degrees. The BBQ is double decker grates. How long should I anticipate these should take? Thanks

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I don't know really but my guess is they seem to want a bark on it and the sugar does that. Personally, I prefer it pull off the bone tender with no bark. I like it sloppy. But I love ribs so I enjoy about any way they are cooked as long as they are not dry and tough.

My tastes change too....

8 Replies

8823 Views

Last post byButterbean
Sat Oct 01, 2016 23:40
Big Mistake and Would Like Your Help

Last postbyMatterOne « Wed Sep 21, 2016 18:15
Replies: 2
byLanduytG »Wed Sep 21, 2016 16:19
First post

Hello, first time on this forum. Habanero Smoker from another forum suggested I post this question here. I respect his opinion and he really did not have and answer because he had never ran across this before.

I'm curing bacon and have done this many times. I normally use Morton Tender Quick for...

Last post

I did almost the same exact thing years ago. I knew I needed to convert the recipe, but was in a rush and totally forgot to do it. I realized it the next day and threw it out. To me, it was not worth the risk for a $30 piece of meat.

2 Replies

4218 Views

Last post byMatterOne
Wed Sep 21, 2016 18:15
Safe length of storage time

Last postbyButterbean « Tue Sep 20, 2016 03:44
Replies: 9
bynuynai »Sat Sep 17, 2016 15:24
First post

Hello everyone. The question I have is, if there is any general rule of time items made with Cure #1 will be safe to eat when vac sealed and refrigerated properly. I usually make items in larger batches for convenience and than vac seal them to individual portions. Thanks in advance.

Last post

Sorry. Couldn't help myself.

9 Replies

10881 Views

Last post byButterbean
Tue Sep 20, 2016 03:44
Fresh Italian Sausage

Last postbyBob K « Fri Aug 12, 2016 15:33
Replies: 7
byLOUSANTELLO »Thu Aug 11, 2016 14:26
First post

Whatcha think? Fresh Italian Sausage. 3/16 or 3/8 Grinding plate?

Last post

Thank You Lou!

7 Replies

6469 Views

Last post byBob K
Fri Aug 12, 2016 15:33
Mixing Spices?

Last postbyredzed « Mon Jul 04, 2016 15:59
Replies: 5
bydhg »Fri Mar 06, 2015 03:11
First post

My question, is it ok to mix the spices in the water?, both recipes required water, so i figured that if I mixed the spices in the water it would be easier to get the spices thourghly mixed in with the meat. I was afraid that if I sprinkled the spices as best I could over the meat that it wouldn't...

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Coś w twoim poście koleżanko nie gra. Jakoś wątpię ze jesteś z Warszawy. Trafiłaś na forum angielsko języczny. Radzę wstawić pytanie na polskim forum

Your post is probably spam directing us to a website under your signature which I removed. If not, I suggest you post your question on the Polish...

5 Replies

9135 Views

Last post byredzed
Mon Jul 04, 2016 15:59
Mould Starter for whole muscle casing

Last postbyBlueMonkey « Thu May 26, 2016 12:47
Replies: 3
byBlueMonkey »Thu May 26, 2016 11:56
First post

Hi,
I have recently completed 2 coppa, a beasola, Pancetta, and 2 Guanciale which were sitting happily sitting in my curing chamber for 3 days until it stopped working...( I knew I should have replaced it :roll: ).
After racing around and getting another fridge I have had no time to prepare it...

Last post

Sorry, Mean all i can find local without it being shipped. Want to get something pretty quick smart as going away tomorrow for several days, with no-one to open my fridge.....We also have high temps here at the moment, so didn't want it sitting in the back of a Couriers Van until delivery!

3 Replies

5556 Views

Last post byBlueMonkey
Thu May 26, 2016 12:47
Salami Netting

Last postbyBob K « Wed May 18, 2016 16:05
Replies: 3
byLOUSANTELLO »Wed May 18, 2016 11:50
First post

OK guys, you were right. Now I am ready to net my meats. I am done with the tying. I need to net 2 different sizes. Beef middles for soppressata and bungs for coppa, bresaola and soppressa. Butchers packer is a little confusing. They have different funnels and netting based on sizes in mm. Can...

Last post

You shouldn't have a problem, the netting from them stretches quite a bit- I have no problem getting it on a 3 pvc tube.

3 Replies

5917 Views

Last post byBob K
Wed May 18, 2016 16:05
Hello and a fatty

Last postbyharleykids « Fri Apr 15, 2016 13:25
Replies: 7
byAlan »Mon Apr 11, 2016 20:09
First post

A good friend of mine suggested I post these pics here. As you can see my name is Alan, I have lurked and learned here for a couple of years but as I explained to my friend and mentor, I don't post because I'm a minor league player in a major league park... Yes my friend is a long time member here....

Last post

Yep, good ol' microwave for me too!

7 Replies

8491 Views

Last post byharleykids
Fri Apr 15, 2016 13:25
Question for Australian members.

Last postbycrustyo44 « Sun Apr 10, 2016 20:03
Replies: 7
byOndaderthad »Sun Feb 01, 2015 04:15
First post

In Australia we can get a product called Pickled Pork. I am not sure if it's the same in other part of the world. They also make pickled beef and even lamb.
It is usually much cheaper than the fresh meat equivalent.

What I want to know is if it's suitable to make salami. The package shows that it...

Last post

Hi Lance,
A wine fridge runs lower than 19C. believe me, the wine fridge I have runs at approx. 14C all the time. Obviously you can control the temperature by outside electronic controls. Easy and cheap. Humidity might not be a problem in Townsville but you have to play that by ear.
Do remember it...

7 Replies

13292 Views

Last post bycrustyo44
Sun Apr 10, 2016 20:03
Vertical Water Smokers and Sausages

Last postbyped « Tue Dec 29, 2015 11:15
Replies: 7
byEagleaye22 »Sun Dec 27, 2015 05:23
First post

I've just plowed through the Marianski Home Production . . . book, and I have a very basic question. At the moment, I'm not looking to cold smoke any sausages, but I do intend to hot smoke sausages. I use a wood fired vertical water smoker that gives me excellent control over temps. What if any...

Last post

Thank you

7 Replies

10027 Views

Last post byped
Tue Dec 29, 2015 11:15
Bacon Cure Question

Last postbyBob K « Mon Dec 21, 2015 16:04
Replies: 2
bytrucktramp »Sun Dec 20, 2015 18:17
First post

I just had 2 hogs butchered and am going to do my own bacon. I was looking at CW's Son's of Bees Bacon recipe and noticed that the #1 cure amount was incorrect. For a 25 lb belly it calls for 1/4 cup #1 cure which is about 72 grams or 397ppm well over the 120 ppm allowed. My question is for 25 lb,...

Last post

If you would prefer to use the 120ppm formula the amount for 25 lbs is 21.75 grams.

For different weights just use the cure calculator

2 Replies

5974 Views

Last post byBob K
Mon Dec 21, 2015 16:04
Salt in brine

Last postbyTom « Sat Dec 19, 2015 01:54
Replies: 5
byTom »Sun Dec 06, 2015 20:19
First post

Trying to wrap my head around the salt required in a specific wet brine and it's ratios. I read that a salinometer is required if you want to make precise brine. I have a specific gravity hydrometer could this be used to measure the salinity of salted water? Tom

Last post

For those of you that use a Hydrometer for their beer making and other things this site translates/instructs how to use and read the meter to read the salinity of a brine.

5 Replies

8116 Views

Last post byTom
Sat Dec 19, 2015 01:54
How much harissa?

Last postbyZyggy « Sat Nov 21, 2015 16:23
Replies: 4
byZyggy »Wed Nov 18, 2015 23:34
First post

I would like to make a few merquez sausages and instead of the spices use the harissa blend. Can someboby help me with amount I need? Making 3lbs. And on the ingrediends it says that there already is salt. So do I reduce my salt? Thanks for your help.

Last post

Thanks redzed. The POli recipe looks good to me. Will give it a go tomorrow.

4 Replies

6064 Views

Last post byZyggy
Sat Nov 21, 2015 16:23
Boudin Split Casings

Last postbyCrankyBuzzard « Tue Nov 17, 2015 05:09
Replies: 2
byOhio Cajun »Mon Nov 09, 2015 18:57
First post

I am a beginner boudin maker and have made 2 large batches. I am about to make a large batch and my last 2 batches have been good except for my casing splitting on me when I cook it. When using rice is it best to stuff the rice and meat mixture at room temperature or if its cold. I have a feeling...

Last post

How well is your rice cooked? If it isn't cooked completely, you could get some expansion, but probably not enough to split the casings.

What type of casings are you using, and how do you prep them prior to stuffing?

Like Butterbean, I'm leaning towards over stuffing, but casings that haven't...

2 Replies

6255 Views

Last post byCrankyBuzzard
Tue Nov 17, 2015 05:09
resting time before smoking

Last postbyCrankyBuzzard « Tue Nov 17, 2015 05:04
Replies: 3
bypignout »Fri Oct 30, 2015 21:37
First post

I've been experimenting with all types of products for several years now. 1 thing keeps popping up and would like to know if there is a RIGHT/BEST way or if this is just the personal preference of the recipes author. That is resting time or not before smoking and cooking. The different ways i've...

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I like to allow my seasoned mince to rest overnight in a stainless bowl, or food safe lug in the frig. However, I keep everything COLD throughout the process. Cleanliness and temps at or below 40 degrees F is the key when doing it like I mention above.

3 Replies

11414 Views

Last post byCrankyBuzzard
Tue Nov 17, 2015 05:04
Total beginner

Last postbyRich « Sat Nov 14, 2015 06:38
Replies: 6
byRich »Fri Nov 13, 2015 06:57
First post

Total beginner here.

Cannot seem to get the wrinkle look I desire on my snack sticks. Collegen case, 20% ground beef, 2hrs @100 no smoke, 2 hrs @ 140 with smoke, 2 hrs @ 155 smoke, fan cooled at around 60, most casings are smooth, a couple are wrinkled, done on a masterbuilt electric smoker with...

Last post

Ok Jeff, will do along with less, or no, water at the beginning. I sent the batch with my son to deer camp, the guys have eaten most of it already ! Like I said, flavor is great, just wanna work on appearance. :)

Rich

6 Replies

13320 Views

Last post byRich
Sat Nov 14, 2015 06:38
Brine recipes for chicken and turkey

Last postbyJanlab « Mon Jun 08, 2015 14:23
Replies: 3
byJanlab »Sun Jun 07, 2015 15:12
First post

Hi all, got a new smoker and want to smoke some turkey legs and chicken breasts. I know there is a thread about brine makeup and brining times but cannot find it! Help please!
Jan

Last post

Indeed! Thanks,

3 Replies

7162 Views

Last post byJanlab
Mon Jun 08, 2015 14:23
What does overhaul mean?

Last postbyBob K « Fri May 15, 2015 00:54
Replies: 1
byrdstoll »Fri May 15, 2015 00:30
First post

very beginner question. I'm looking to do bacon again after failing a few months ago. Am noticing more in recipes that it says to hold back half the salt cure mixture and apply when overhauling the bacon but I don't know what overhauling means?

Last post

A lot of recipes are made with 25-100 lbs of product so overhauling means redistributing the meat in the vat or container. In smaller lots we just massage the plastic bags or turn them over in a container at intervals during the curing process.

1 Replies

5377 Views

Last post byBob K
Fri May 15, 2015 00:54
Salt question

Last postbyDiggingDogFarm « Thu Apr 02, 2015 03:56
Replies: 4
bykobebronek »Wed Apr 01, 2015 17:29
First post

Gents,

I'm making smoked kielbasa for the first time and I have a question about salt. Do I need to use table salt or kosher salt?

Thanks!

Last post

Actually, any non-iodized salt will do.
Kosher is fine, but there are less expensive salts that'll work just fine too.
And yeah, weigh measurements are best.

4 Replies

7516 Views

Last post byDiggingDogFarm
Thu Apr 02, 2015 03:56
Looking For Suggestions

Last postbyDevo « Sun Mar 01, 2015 14:14
Replies: 5
byDevo »Sat Feb 28, 2015 22:47
First post

So I want to make a salami with pork and beef. What would you make? Give some ideas so I can go from there. Everything I researched looks very good but if you have a favorite than let me know.

Last post

Thanks everyone for the suggestions, as of right now I am leaning towards Bobs spicy salami recipe. And Red for such a small batch I will probably go with the dry bags. I am actually thinking about getting rid of my chamber as it takes up way to much room. I will see or I just might down size it...

5 Replies

6857 Views

Last post byDevo
Sun Mar 01, 2015 14:14
Measuring Spoons or Scale

Last postbyredzed « Sun Mar 01, 2015 07:32
Replies: 7
bydhg »Sat Feb 28, 2015 05:51
First post

I'm curious as to what measuring system most of you use, measuring spoons or a scale, or both?

I did a little recon in the kitchen and found that we (my wife) has a hodge podge of measuring spoons that I really don't trust and am thinking about getting a quality set of spoons. Also, in my reading,...

Last post

I have a couple of the Chinese jeweller's scales which weigh i tenths of a gram. They work great, and cost less than 10 bucks each, including shipping from China. The American Weigh brand scales are also made in China but patriots and cowboys will happily pay more for them. :lol:

7 Replies

14803 Views

Last post byredzed
Sun Mar 01, 2015 07:32
Franco's Cumberland Sausage

Last postbyShuswap « Thu Feb 26, 2015 18:30
Replies: 2
byShuswap »Thu Feb 26, 2015 17:27
First post

I made Franco`s Cumberland Sausage from Len Poli using the percentages provided to make 6 pounds of delicious fresh sausage. :razz:

Last post

Devo I just finished linking and vacuum sealing. They are so delicious I figurred limiting what is in the bag at any one time helps keep us under control :smile:

2 Replies

4568 Views

Last post byShuswap
Thu Feb 26, 2015 18:30
Dry cure skin-off ham?

Last postbyredzed « Thu Feb 26, 2015 16:49
Replies: 16
byfarmboy236 »Thu Feb 05, 2015 12:59
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First post

I am getting ready to process 2 Berkshire hogs. My processor doesn't scald, he only skins, so all of my cuts will be skin_off. My question is can I dry cure and age a bone-in, skin_off ham. I will brine 2 of the hams but I wanted to dry cure the other 2.

Last post

Too bad about the weather farmboy, something we just can't control. :cry: Hope you are smoking the hams today. Please post some pics! :wink:

I also hope that you will keep us updated on the culatello. I also started a couple and they are curing in the fridge right now. It's my first crack at this...
16 Replies

21350 Views

Last post byredzed
Thu Feb 26, 2015 16:49
Checking internal temperatures?

Last postbyButterbean « Mon Feb 16, 2015 19:30
Replies: 4
byrdstoll »Mon Feb 16, 2015 03:51
First post

hi - I'm gonna make some hot smoked polish sausages tomorrow and the Marianski book says to hot smoke for around 90min until about 155* internal temperature. I'm not sure sticking my Thermapen in the sausage is a good idea or not so just wondering if anyone has a trick for checking the temp or...

Last post

Its worth noting if you are making an emulsified sausage and are poaching its best not to insert the probe till the emulsion has had time to set some.

4 Replies

7416 Views

Last post byButterbean
Mon Feb 16, 2015 19:30
Karkowka

Last postbyredzed « Mon Feb 16, 2015 07:02
Replies: 4
bymj05 »Fri Feb 13, 2015 20:19
First post

Can anybody explain what cut of meat karkowka (polish spelling karkówka ) is?
I spoke with butcher at my local supermarket and he referred me to Boston butt , however I don`t think it is the same cut as I used to buy in Poland.

Last post

Can anybody explain what cut of meat karkowka (polish spelling karkówka ) is?
I spoke with butcher at my local supermarket and he referred me to Boston butt , however I don`t think it is the same cut as I used to buy in Poland.

Witaj mj05,

Your butcher and Bob are for the most part correct,...

4 Replies

8376 Views

Last post byredzed
Mon Feb 16, 2015 07:02
Sugar

Last postbyAaron « Sun Feb 15, 2015 10:41
Replies: 6
byAaron »Sat Feb 14, 2015 13:00
First post

Hello all!
As my wife is on a no sugar diet I was wondering if cures for meat etc need the sugar as an ingredient as part of the curing process......Or...Can salt be enough???

Last post

Hey Aaron, what exactly are you wanting to make? Sugar is not an essential igredient in sausages, brined or dry cured products. Just watch that you don't over salt. And the amount of sugar in fermented products is a very small amount and it, in turn, is consumed by lactic bacteria so there really...

6 Replies

8472 Views

Last post byAaron
Sun Feb 15, 2015 10:41
starter cultures that travel well

Last postbysambal badjak « Sat Feb 07, 2015 05:03
Replies: 7
bysambal badjak »Fri Jan 30, 2015 05:10
First post

Do they exist?

Reason for asking is that I would like to try my hands on some semi cured sausages (and later on maybe at dry cured ham and sausage), but I can't find anything locally.
I can get people to bring me some from overseas, but obviously not frozen or not even cooled properly.
Is there...

Last post

Yes, by mail,
But only from the UK to theNetherlands. Should take a day, maybe 2.
Once they arrive they go straight into the freezer. It said that they had a shelf life of 14 days unrefridgerated, so hope it all goes OK.
I figured FLC was a good one (multifunctional) and actually only ordered the...

7 Replies

7800 Views

Last post bysambal badjak
Sat Feb 07, 2015 05:03
collagen casings

Last postbyPete « Wed Feb 04, 2015 05:21
Replies: 4
byinishta »Wed Jan 28, 2015 19:11
First post

In my naiveté, being far away from sausage casings I ordered collagen casings from the foremost supplier in the UK. Being a total novice I imagined that it offered the best solution without complication. I have subsequently found that it is not possible to link sausages in collagen casings, not a...

Last post

In my naiveté, being far away from sausage casings I ordered collagen casings from the foremost supplier in the UK. Being a total novice I imagined that it offered the best solution without complication. I have subsequently found that it is not possible to link sausages in collagen casings, not a...

4 Replies

10105 Views

Last post byPete
Wed Feb 04, 2015 05:21
First Pastrami

Last postbyShuswap « Sat Jan 31, 2015 15:40
Replies: 3
byShuswap »Wed Jan 28, 2015 18:56
First post

I used CW`s directions for making our first Pastrami (I used an eye of the round roast.) giving it a good water bath for 8 hrs after the brine, smothering it in cracked pepper (no corriander) and letting it dry overnight in the fridge. Let it settle at room temperature whilst preheating the smoker...

Last post

Irdeer, that is why I was surprised to see it as I had pumped it in several spots. Won't hurt anyone but no prize for presentation :oops:

3 Replies

6145 Views

Last post byShuswap
Sat Jan 31, 2015 15:40
Smoked Sausage Texture

Last postbyDevo « Thu Jan 22, 2015 13:54
Replies: 10
bySmokedMeatLog »Wed Jan 21, 2015 03:31
First post

I have been making fresh sausage for a few years now and occasionally smoking some. Lately I have been trying some more smoking recipes following the Recipes in Marianski's book for some of the Polish sausages.

Well the last two times it has come out with a softer texture that I am not crazy...

Last post

Here is a quote from one of Walleye1's post. He makes this pretty much ever year as far as I know and his always looks great. This might give you some better insight on smoking and the hot water bath procedure.

I finish mine in a hot water bath all the time as well. I start out hanging the...

10 Replies

12317 Views

Last post byDevo
Thu Jan 22, 2015 13:54
Bacon was "off"....

Last postbyredzed « Thu Jan 22, 2015 06:08
Replies: 8
byrdstoll »Wed Jan 21, 2015 00:27
First post

hi - so I cured and cold smoked some bacon recently but was sorely disappointed with the result. I did the Son of Bees recipe on here and another one I found on a BBQ site. I made sure I calculated and measured the ingredients out exactly for the two 5lb bellies I had.

Neither of the bellies had...

Last post

What confused me is that some of these recipes say that after a couple of days in the dry cure there will be lots of liquid but that was not the case with my bellies.

That kind of stuff usually comes from guys who post recipes but never make anything themselves. I don't know what Rytek was...

8 Replies

10122 Views

Last post byredzed
Thu Jan 22, 2015 06:08
Bulgar

Last postbyCabonaia « Sun Jan 18, 2015 05:32
Replies: 9
byinishta »Sat Dec 20, 2014 10:10
First post

In quite a few recipes that I found online they required the addition of pinhead rusk or breadcrumb plus iced water. Here in Turkey we us a very fine Bulgar wheat for Kofte and cig kofte. Would that be a satisfactory substitute for pinhead rusk?

Any advice would be appreciated.

Inishta

Last post

You will have a beautiful moist sausage without using plant proteins, milk solids or phosphates.

Thanks Chris! That is exactly the advice I was looking for. I keep track of the formulas I use, and I'm going to add this to my kielbasa method. Will let you know how it turns out once I get to it....

9 Replies

14797 Views

Last post byCabonaia
Sun Jan 18, 2015 05:32
Making semi dry cured snack sticks without starter culture

Last postbyredzed « Tue Jan 13, 2015 08:38
Replies: 6
bysambal badjak »Mon Jan 12, 2015 09:57
First post

I wasn't sure where to put the topic, so just put it in the beginners section.
Moderators: please move it if it is in the wrong section

I am looking/thinking about making some semi- fermented /semi-dry cured sausages, but there are a couple of issues, of which the main one is that I can`t get any...

Last post

Sambal, if you are going to make the Weiss fuet and chorizo using thin casings than you should be OK. I have that book also, but don't have it handy at the moment. I remember the chorizo recipe and it is a fully fermented and dried product, not cooked. I liked the flavour panel and will be making...

6 Replies

9478 Views

Last post byredzed
Tue Jan 13, 2015 08:38
Safe thawing and refreezing...A Cardinal Sin?

Last postbyredzed « Thu Jan 08, 2015 17:26
Replies: 9
byAaron »Tue Jan 06, 2015 09:23
First post

I think I have committed a Cardinal Sin?

I semi thawed my Roo and my Pork Shoulder to cut up into cubes and put through meat grinder
Then I mixed in my spices ect and put thrugh sausage stuffer
once in casings (natural hog) I baged up into ziplock backs and chucked into freezer.

The next day I...

Last post

According to info on our sister site:

Thawed meat can be re-frozen. What must be noted is that spoilage bacteria has already begun working on the meat in the thawing stage. Depending on how and where it was kept during thawing, its shelf keeping qualities will be shortened, even if re-frozen...

9 Replies

15053 Views

Last post byredzed
Thu Jan 08, 2015 17:26
Anyone poached sausages in a croc pot?

Last postbymarkjass « Wed Jan 07, 2015 09:44
Replies: 3
bymarkjass »Tue Jan 06, 2015 09:14
First post

I am smoking some of my cured garlic and cognac sausages. After smoking I am going to poach them. They will be too long for my pot unless I use my fish poacher across two elements. I was wondering if I could use my slow cooker/crockpot. I was wondering how long it would take? There must be enough...

Last post

Thanks. I used my fish fish poacher and kept a track of the stocks temperature. Next time I use my slow cooker I will measure the temperature when it is set on high and low.

3 Replies

6527 Views

Last post bymarkjass
Wed Jan 07, 2015 09:44

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