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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

16054 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

39148 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

36125 Views

Last post byChuckwagon
Sat Jul 05, 2014 11:40

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Last post

Fermentation setup?

Last postbyrgreenberg2000 « Sun Dec 06, 2020 03:36
Replies: 5
byrgreenberg2000 »Thu Dec 03, 2020 17:24
First post

As posted elsewhere, I've got my first (non-UMAI) whole muscle cure going in my small drying fridge. One of my absolute favorite examples of charcuterie/salumi is Spanish dry-cured chorizo. I make a fresh version which is great fresh or smoked, but I would like to take the next step of making a...

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I knew there was a reason I was hanging on to all my old home-brew stuff (to the annoyance of my wife!) I just rigged up a fermentation chamber with a cooler (used to be my jockey box), temp control (STC-1000 that used to control my fermenter) with a reptile heating mat, and some pieces of dowel...

5 Replies

6277 Views

Last post byrgreenberg2000
Sun Dec 06, 2020 03:36
Chorizo - Culture or not?

Last postbyrgreenberg2000 « Sat Dec 05, 2020 19:03

byrgreenberg2000 »Sat Dec 05, 2020 19:03

I'm going to put up some Spanish Chorizo this weekend, so I've been researching recipes. I want to do a fermented, then dried version, but I'm curious why some recipes call for fermentation, but no culture. It seems to me that is maybe not quite as safe or predictable as using a culture, which,...

0 Replies

26376 Views

Last post byrgreenberg2000
Sat Dec 05, 2020 19:03
Humidity issue in my first chamber

Last postbyBob K « Sun Nov 29, 2020 17:09
Replies: 3
bywasuky »Fri Nov 27, 2020 21:30
First post

Hi guys! I am a bit embarrased because I have read posts about this several times but still can't figure it out.

So after a month trying to figure out how to program an arduino board (I know my thing of electronic but have no clue in software development) I was finally able to crank the thing up....

Last post

Ok. The fan running also works as a dehumidifier. Use the temp controller to shut down the whole unit. That should smooth out your on/off curve for the humidifier. Once you add product to the chamber the humidifier will seldom run as the product adds moisture to the chamber, The refridge fan...

3 Replies

2478 Views

Last post byBob K
Sun Nov 29, 2020 17:09
Which first salami?

Last postbyrgreenberg2000 « Tue Nov 24, 2020 15:57
Replies: 2
byrgreenberg2000 »Tue Nov 24, 2020 02:52
First post

Hey, again, folks! I'm working on gathering everything I need to have a first go at making salami. What I would love some input on is, what recipe would you recommend for a first time salami maker? I feel confident in my trimming, grinding, and mixing skills, so really am looking for thoughts on...

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Salami Milano or salami Genoa certainly would be good choice, but make anything that might appeal to you. Don't make anything in large diameter casings, stick to the 40 -55mm. range. Use natural casings or artificial casings as long as they are sspecifically suited for that purpose. Keep everything...

2 Replies

2018 Views

Last post byrgreenberg2000
Tue Nov 24, 2020 15:57
High temperature cheese questions

Last postbyrgreenberg2000 « Mon Nov 23, 2020 16:26
Replies: 6
byrgreenberg2000 »Sun Nov 22, 2020 00:22
First post

I've actually never made a sausage with cheese in it, but I'm doing a jalapeno/cheddar sausage today at the request of my daughter. As I was searching around for a good recipe as a base, I found that a lot of people swear by high temp cheese in sausage, even going so far as to say you can't use...

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I make tons of j/c sausage and all I use is old cheese. Back in the day, a cheese dude mentioned to me that unless you're going for visuals eg, putting into stores, then use the high melt stuff, otherwise the old is pretty much the same and a lot less expensive. I cut mine in about 1/4 cubes, coat...

6 Replies

12531 Views

Last post byrgreenberg2000
Mon Nov 23, 2020 16:26
Checking in from SF Bay Area

Last postbyrgreenberg2000 « Sat Nov 21, 2020 13:48
Replies: 4
byrgreenberg2000 »Sat Nov 21, 2020 03:16
First post

I've lurked here off and on for quite a while, and thought that now would be a good time to come out of the shadows. A few years ago, I got really interested in doing some dry curing, but got sidetracked with an adventure into making cheese. Turns out that wasn't really as interesting to me as I...

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Welcome and nice looking products. Am toying with the idea of making some summer sausages myself shortly and you've bumped me.

Thanks for the welcome! I fought some slime issues with the summer sausage, but kind of muscled through it without knowing if that was a sign things were going terribly...

4 Replies

2133 Views

Last post byrgreenberg2000
Sat Nov 21, 2020 13:48
Opinions about fresh beef bung

Last postbyButterbean « Thu Nov 19, 2020 23:17
Replies: 4
bywasuky »Mon Nov 16, 2020 17:23
First post

As I always start my post... I am not an expert (or anywhere near) in fact I have 0,05% experience, where that 0,05% was earned in the past few months attempting to make a mortadella with citric acid (not ECA), drying a salami in the fridge with no temp/humidity control and drying a spanish chorizo...

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Dehydrating the casings is easy. Just pack in salt and let stand in a colander over a bowl. Occasionally just fluff the mass and add more salt and when you feel the texture change you can either hang them or stick them in a bucket and put in the fridge.

When you are scraping them all you are...

4 Replies

2374 Views

Last post byButterbean
Thu Nov 19, 2020 23:17
How to keep Lebanon Bologna moist?

Last postbyMosleyCale « Mon Nov 02, 2020 04:03
Replies: 9
byChrisSmolinski »Thu Jul 16, 2020 15:56
First post

First time poster here. I have been experimenting with making my own lowcarb/keto Sweet Lebanon Bologna. I'm using liquid Splenda to replace the sugar for sweetness, and liquid smoke for the smokey flavoring. I'm not aiming for perfection obviously, but something that I can eat, and is as close to...

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Thank for your recipe

9 Replies

4775 Views

Last post byMosleyCale
Mon Nov 02, 2020 04:03
Making 2 types of emulsified sausages from the same mass

Last postbyButterbean « Sun Oct 25, 2020 17:21
Replies: 7
bywasuky »Fri Oct 23, 2020 22:00
First post

Hello guys,

I was just reading the Emulsified Sausages section in and I ended up with 2 questions.

1 - The text says Often more than one sausage type is produced at the same time. In such a case the emulsified mixture becomes a sausage mass that becomes a base for different sausages. Of course...

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I was thinking about your thoughts on making a fermented mortadella yesterday and I came up with a strange thought. Granted this is a bit outside the box so take it for what its worth.

Have you ever made Naem moo? If not, its a fermented Thai pork sausage that is fermented with rice and pork skins...

7 Replies

3230 Views

Last post byButterbean
Sun Oct 25, 2020 17:21
Rookie failure doing Spanish chorizo

Last postbycajuneric « Sat Oct 17, 2020 13:28
Replies: 3
bywasuky »Mon Oct 12, 2020 15:37
First post

Hi guys... first of all I must apologize since I posted this same text in another post a couple weeks ago. I just did a copy/paste to create this new post.

------------------------

I got a hog a few months ago (it went from the farm to my kitchen). I immediately broke it down and froze it. A few...

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Could be a fermentation issue or even a grinding issue. Was the sausage greasy in any way? Just a few weeks ago we made a fresh batch of chorizo using this recipe: It's very detailed in the process.

3 Replies

3443 Views

Last post bycajuneric
Sat Oct 17, 2020 13:28
ph meter

Last postbybluc « Sat Oct 10, 2020 23:47
Replies: 2
bybluc »Sat Oct 10, 2020 04:48
First post

Looking at a hanna ph meter top left in picture. Can anyone enligten me as to why the meter is $160 but the spear tip is $356 :shock: Is there anything special about it and is it needed? ph.jpg

Last post

Awesome thanks

2 Replies

1829 Views

Last post bybluc
Sat Oct 10, 2020 23:47
Bydgoska and Polska kielbasa wedzona Questions

Last postbyredzed « Sun Oct 04, 2020 07:45
Replies: 2
byBlueMonkey »Fri Oct 02, 2020 03:45
First post

Hi All,
I have a couple of questions regarding the above Salamis I am hoping people could help me out on please.
Referring to Marianski recipes.
Í have some butchered Pork turning up tomorrow, and some of it was earmarked for either 1 of the above ( not yet decided), but I have just noticed I don’t...

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Hi Antony,
Looks like I aready answered your question regarding the cures on another group page. As to the collagen question, no one can answer that because collagen casings are not all the same. Many have discovered that some collagen casings are not suitable for fermented dried sausages since...

2 Replies

2766 Views

Last post byredzed
Sun Oct 04, 2020 07:45
Mixing salami meat

Last postbybluc « Fri Oct 02, 2020 23:19
Replies: 7
bybluc »Thu Sep 10, 2020 07:07
First post

Another newbie question. When mixing meat for salami should I :
A) fully cure meat, grind then add spices and starter culture mix and then stuff and ferment
B) mince meat, mix through salt and cure let stand 24hrs. Then mix spices starter culture and then stuff and ferment
C) mince meat add all...

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Also am ai supposed to rehydrate starter culture? Following the book home product of quality meats for pepperoni it uses tspx but it doesnt mention mixing with water just says mix all ingrediants?

7 Replies

3913 Views

Last post bybluc
Fri Oct 02, 2020 23:19
summer sweats

Last postbybluc « Sat Sep 26, 2020 01:49
Replies: 4
bybluc »Wed Sep 23, 2020 11:25
First post

is it ok to sweat any cut of pork like an american country ham after it is fully cured and fully dried?
I plan on doing a whole green ham but want to know what flavour I like better first, american country ham parma style procuitto or serano. Is it ok to maybe use a coppa muscle and follow the...

Last post

Awesome thanks

4 Replies

2755 Views

Last post bybluc
Sat Sep 26, 2020 01:49
Using frozen fresh pork for salami

Last postbywasuky « Fri Sep 18, 2020 07:11
Replies: 11
byIndaswamp »Mon Aug 24, 2020 05:23
First post

Is there any concern using frozen pork for salami? I know that the ice crystals will rupture the cell walls in the meat and the water holding capacity (WHC) of the meat will be less. But since salami will be dried is this a positive? I have also heard that fresh pork should have a pH around 5.9 and...

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Actually I thought the same thing maybe I did not mix enough so I made another 300gr sausage using the same ground meat from the same bag. I mixed for I don't know how long waiting for the mix to get sticky but it never happened (that made me think of the freeze/unfreeze process and the ton of lost...

11 Replies

7136 Views

Last post bywasuky
Fri Sep 18, 2020 07:11
Scheduled power outage

Last postbybluc « Sat Sep 12, 2020 06:57
Replies: 2
bybluc »Fri Sep 11, 2020 10:39
First post

Just got a letter from power company, going to be a 4hr outage in couple weeks.(thinking power pole exchange). What do you suggest I do with my salumi thinking couple bags ice into my deep freeze put all meat in there?
Any downside as far as mould and stuff goes. I guess its only relatively short...

Last post

Ok thanks

2 Replies

1672 Views

Last post bybluc
Sat Sep 12, 2020 06:57
Storing Nduja Salami

Last postbywasuky « Tue Sep 08, 2020 13:08
Replies: 4
byIndaswamp »Thu Sep 03, 2020 18:29
First post

So, I have 5Kg. of Nduja in my chamber drying. When it has lost 15-25% moisture, how do you recommend I go about storing it? With firmer salamis, I am able to remove the casing and mold, vac pack and it's good,but being that the Nduja is so soft, should I leave the casings on but clean the mold off...

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I've seen people who storage nduja in Mason jars. I've always wondered how to storage large batches in Mason jars to keep them for long times.

It's very hot where I live and these spreadable tend to spoil quick right after opened/cut open (happened to me with 4kg batch). I read about people...

4 Replies

2547 Views

Last post bywasuky
Tue Sep 08, 2020 13:08
Pancetta arrotolata question

Last postbybluc « Tue Sep 08, 2020 11:56
Replies: 1
bybluc »Tue Sep 08, 2020 09:59
First post

Here is a photo of my pork belly. Ready to be rolled into pancetta
image000000(6).jpg

Question with pancetta does it matter if you cut with or against the grain when slicing(considering it will be wafer thin anyway.) If I roll it along longest edge I would be cutting across the grain and roll...

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Think I have it beat.
IMG_20200908_204452.jpg
IMG_20200908_204505.jpg
IMG_20200908_204511.jpg
IMG_20200908_204516.jpg

1 Replies

1494 Views

Last post bybluc
Tue Sep 08, 2020 11:56
Too much Mold-600 growth?

Last postbyIndaswamp « Mon Sep 07, 2020 03:42
Replies: 2
byIndaswamp »Fri Sep 04, 2020 16:44
First post

Is there such a thing? Traditional Southern Italian dried meats do not have a thick covering of mold, and if it does become thick, they wipe it off. Should I be concerned with too much beneficial mold growth when making these products? Will the thick mold negatively impact the flavor of the...

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Thank you Bob K! I brushed the salamis off today, 12 salamis in beef middles. I lowered the humidity down to 75% from 80%. Temps are running 52*-55*F. Today is day 10 and the salamis have lost around 14-15% weight.

2 Replies

2105 Views

Last post byIndaswamp
Mon Sep 07, 2020 03:42
Meat and fat selection

Last postbybluc « Mon Sep 07, 2020 02:25
Replies: 6
bybluc »Sat Aug 15, 2020 02:42
First post

I have been reading heaps over last couple months. I read some say use lean meat and add back fat 80/20 others say use shoulder as it about right ratio.
If I use shoulder do I just cut up and grind whole shoulder as is with the fat cap that's on it or dissect it separate out as much fat as I can...

Last post

ok thanks

6 Replies

3064 Views

Last post bybluc
Mon Sep 07, 2020 02:25
Case is not shrinking

Last postbyBa275 « Sat Sep 05, 2020 12:31
Replies: 8
byBa275 »Mon Aug 31, 2020 13:24
First post

Hello all.
I am attempting to make another sausage. (Soujuk).

I have used this time collagen cases. They didn’t shrink well with the meat. See photos.

What did I do wrong ? I did keep them in water with vinegar for 30 mins and later rinse and fill. They were sturdy and filled well without...

Last post

Thanks for the good info. I promptly ordered protein lined cases. The problem is that they are large in diameter.

Will keep looking 40mm artificial casing that is suitable for dry aging.

8 Replies

4211 Views

Last post byBa275
Sat Sep 05, 2020 12:31
Dark Color On Sausage

Last postbyIndaswamp « Tue Sep 01, 2020 21:45
Replies: 2
byBa275 »Wed Jul 22, 2020 15:34
First post

I see some darkened color on my sausage. What is this ? Why it happens ? Is it safe ?

I appreciate the input from masters.

Last post

Did you use some variety of red pepper flakes? I just made some calabrese and had the same concern until I realized it was just pepper flakes that had not been crushed finely.

2 Replies

2117 Views

Last post byIndaswamp
Tue Sep 01, 2020 21:45
Smoked salt in ham making

Last postbyIskraTS11 « Mon Aug 31, 2020 19:42
Replies: 1
bybluc »Wed Aug 12, 2020 03:41
First post

I am wondering just how much smoke flavour you can get by just using smoked salt in salami or salumi ham etc. Lot of the year I cant cold smoke with temps even at night over 30c. Also when when doing dry cured ham country ham can you smoke at any stage of the drying or does it have to be done...

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I think it would be worth it to try and add some smoked paprika as well, it'll change from the actual salami recipe but will give it some extra personality.

1 Replies

2010 Views

Last post byIskraTS11
Mon Aug 31, 2020 19:42
1st Sucuk (soujuk) attempt

Last postbyIskraTS11 « Mon Aug 31, 2020 18:07
Replies: 5
byBa275 »Tue Jul 21, 2020 15:16
First post

Hello all. I am attempting to do my first Sucuk at home.

I follow instructions from Marianski’s book. Happy to be part of this community.

I have a home build fermantation chamber. (Chiller converted with humidifier), it is fairly small but I can control it decently.

Here is the initial...

Last post

And would there be an alternative to Lutron pH testers if possible? If they're the kind of tool that can break easily, I'd like to check if there's a more rugged alternative before investing in a set of electrodes.

5 Replies

3510 Views

Last post byIskraTS11
Mon Aug 31, 2020 18:07
Fermentable Sugars in Pepper paste

Last postbyredzed « Mon Aug 31, 2020 17:02
Replies: 9
byIndaswamp »Fri Aug 28, 2020 00:57
First post

Gearing up for the Calabrian soppressata and Nduja tomorrow...

Getting the recipe formulated... I will be using the homemade pepper sauce I made last week with red ripe bell pepper and Calabrian pepper paste. But this poses the issue of how much dextrose I will need for fermentation since the...

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

9 Replies

4446 Views

Last post byredzed
Mon Aug 31, 2020 17:02
Advice on amount of garlic to steep in wine for salami

Last postbyIndaswamp « Mon Aug 31, 2020 15:46
Replies: 5
byIndaswamp »Sun Aug 30, 2020 04:09
First post

Can someone give me a ball park to work with here? How many crushed cloves of garlic (or grams) should I add the wine the night before to steep for inclusion in 1 kg. of salami mince the next day? Thanks in advance...I checked through the search engine here but could not find an answer. Much...

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I can't thank you enough for sharing your knowledge here on this site redzed. Very informative post. And thank you for what you do here on this forum!

5 Replies

2320 Views

Last post byIndaswamp
Mon Aug 31, 2020 15:46
Meat Mixing and Weight Loss

Last postbyredzed « Tue Aug 25, 2020 17:08
Replies: 6
byRogue_Atom »Tue Aug 18, 2020 15:59
First post

Hey All

I was given this site from another forum for sausage related questions. I built a curing chamber out of deep freezer and have only used it for fermentation right now. I still have quite a bit of 50mm UMAI bags I want to use before I go natural casing etc.

One thing I noticed when making a...

Last post

I was given this site from another forum for sausage related questions. I built a curing chamber out of deep freezer and have only used it for fermentation right now. I still have quite a bit of 50mm UMAI bags I want to use before I go natural casing etc.

One thing I noticed when making a few...

6 Replies

3582 Views

Last post byredzed
Tue Aug 25, 2020 17:08
Mold Strategy

Last postbyredzed « Tue Aug 04, 2020 04:29
Replies: 3
byBa275 »Wed Jul 22, 2020 15:32
First post

I have been attempting my first sausage and after fermentation I am now in to the drying stage.

I am drying my sausages at 15 c and 80% humidity.

I see the first signs of some mold. (Photo attached).

Yesterday I cleaned with vinegar but I see that they are back in 24 hours. I can keep...

Last post

Inoculating with a mould culture is your best bet. Hygiene is also important. I would also lower the temp in the chamber to 12C.

3 Replies

2133 Views

Last post byredzed
Tue Aug 04, 2020 04:29
Hot Italian Today

Last postbyButterbean « Tue Jul 21, 2020 21:07
Replies: 4
byWilliam O Young »Wed Dec 11, 2019 00:34
First post

Playing around with one of my latest hobbies again today .
Made a eight pound batch of hot Italian sausage and they taste awesome. The patties are from cleaning out the bottom of the stuffer and the tube. .

Last post

I think it all has to do with your personal preference.

4 Replies

2855 Views

Last post byButterbean
Tue Jul 21, 2020 21:07
Variable temperature and A/C control

Last postbyButterbean « Tue Jul 21, 2020 21:06
Replies: 1
byVenison1 »Sun Jul 19, 2020 09:20
First post

Hi
First time salami maker here, followed recipes but struggling to keep hanging room temperatures down to 15c. It is varying from 16to 20c. Humidity is between 65and 75.in order to keep salamis cool I have used a small computer A/C to keep a cool air flow on the product. They have been hanging for...

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Until you slice it and see if it has hardened I don't think you can really tell and as long as you have used the cure and fermented the meat properly you haven't compromised the meat itself but you may have compromised the quality if you have case hardening. Slice a piece and post a pic. If you...

1 Replies

1136 Views

Last post byButterbean
Tue Jul 21, 2020 21:06
Weight to time relationship

Last postbyMelbourne « Sun Jul 05, 2020 20:15
Replies: 2
byMelbourne »Sun Jul 05, 2020 02:59
First post

Hi All, First time poster and first attempt at dry curing.
I have a 80/20 pork mix.
The environment is set to 13+- 2 but never went to 14. Humidity is set to 70% +-10% but never went to 60%.
These were stuffed 18 days ago into 50cm hog castings.
Today they looks as expected and feel soft although...

Last post

Thanks redial,
I will adjust humidity and cut one open later.

Thanks for the advice.

2 Replies

2528 Views

Last post byMelbourne
Sun Jul 05, 2020 20:15
White Mold during fermentation please help

Last postbyreddal « Mon Jun 08, 2020 09:42
Replies: 6
byMujo »Tue May 26, 2020 12:39
First post

Hi guys just after reassurance I’ve just taken my salami out of my fermentation chamber and have noticed white specs of Mold starting, is that normal to occur during the fermentation? It’s been 72hours at 20c as per starter culture instructions. They were slightly sticky aswell? I know it’s...

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I find when using Mold 600 the normal white powdery mold can go green if humidity is too high or airflow is too low.

It doesn't hurt the product, but people don't like it, so controlling the humidity more carefully will avoid it.

6 Replies

5642 Views

Last post byreddal
Mon Jun 08, 2020 09:42
HELP!!! Ammonia smell and taste in salami after curing!

Last postbyStefanS « Wed May 06, 2020 12:48
Replies: 3
byjohnnybgoode333 »Sat May 02, 2020 16:04
First post

Hi everyone, this is my very first post on here. I hope everyone is keeping well during these crazy days.

My problem:

MY SALAMIS SMELL AND TASTE LIKE AMMONIA!!!

I decided to use Mold 600 (penicillium nalgiovense) on my soppressatas (salamis) after stuffing. I've always had an issue with bad...

Last post

Strong smell of ammonia, thick, fluffy mold covering on batons is sign of high humidity, lack of air circulation, high temperature of your cellar. As @bob K mentioned - p. nalgiovense had too good environmental to grow. Just peel casings, put in vac-pack for few weeks. Do not use any ideas about...

3 Replies

5332 Views

Last post byStefanS
Wed May 06, 2020 12:48
First time making Summer sausage and Mortadella - Result: almost disaster

Last postbywasuky « Thu Apr 16, 2020 02:08
Replies: 11
bywasuky »Fri Apr 10, 2020 18:06
First post

Hi guys! Hope you're doing well during these crazy times.

So yesterday I attempted to make summer sausage and mortadella with no experience (yes yes! I should have tried something easier but I just love to put myself on the fire trying new things). So I had 1,5kg of pork shoulder in the freezer...

Last post

so why not use that citric acid but in less amount (let say 2g/kg) and see effects. Or why not use dry red or white wine (50 ml/kg as starting point.)

I got scared of the citric acid so for now I am going to avoid it and the wine is out of discussion since it's quite expensive here. I will try...

11 Replies

5732 Views

Last post bywasuky
Thu Apr 16, 2020 02:08
Storing sausage after drying

Last postbyButterbean « Wed Apr 15, 2020 02:46
Replies: 2
byLoco »Sat Apr 11, 2020 16:28
First post

I just finished a batch of soppresseta. can I just wash off the mold, leave the casing on and hang it in the basement?
I dried it to @ 38% of the green weight as I like it on the dryer side. Also it is pretty arid where I live.

Will it continue to dry and become too hard?

Last post

I agree with Bob. Leaving the casing on is a recipe for an ugly looking product and leaving it to dry will lead to it becoming really hard and losing much of its good flavor.

2 Replies

2395 Views

Last post byButterbean
Wed Apr 15, 2020 02:46
Raw meat storage - Odd taste in sausage if frozen meat is used?

Last postbywasuky « Tue Mar 31, 2020 02:23
Replies: 7
bywasuky »Fri Mar 27, 2020 01:29
First post

Hi guys! I'm writing from Venezuela. Pretty hot right now (as always).

I wanted to ask you something about the meat storage because I just can't find a proper answer. So here it is:

I'm starting a home-based charcuterie with 0% experience (yes... I am that crazy) but 1000% of heart and passion...

Last post

THanks for the links. I have already seen those videos (I think the guy of the 2nd video is a genius.... he makes everything look so simple). I should get my pork tomorrow so I guess I let you know how turned out my self-harvested casings.

Thanks again!

7 Replies

4282 Views

Last post bywasuky
Tue Mar 31, 2020 02:23
Record-keeping form

Last postbyjjnurk « Tue Jan 28, 2020 16:11
Replies: 1
bySteveDenvir »Mon Jan 27, 2020 21:37
First post

I was wondering if anyone knew of a record-keeping form I could use to track my sausage making.

Thanks in advance

Steve

Last post

I don't believe there is any specific form out there. One needs to develop something for themselves what's best suited for their application. I personally use an excel spreadsheet with formulations on all the stuff I make. All I do is punch in the quantity required to make and voila, all the...

1 Replies

2596 Views

Last post byjjnurk
Tue Jan 28, 2020 16:11
Cold smoking pork what temperature

Last postbyMujo « Fri Jan 17, 2020 23:31
Replies: 7
byMujo »Thu Jan 16, 2020 00:26
First post

Hi guys tried finding it using the search function, no luck. I’m after the ideal temp to cold smoke pork at? I’ve made a dedicated cold smoker in a chest freezer so can control the temperature quite well now just after the ideal temp? Obviously I want it below 70f but if I go too cold will the meat...

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Cobb’s went into the smoker this morning after 3-4 hours will tie/net them and then wait for a month or two I’ve run out of cured meats at home so also did quick duck breasts which are small but hopefully will see me through the next week or so :(

7 Replies

5578 Views

Last post byMujo
Fri Jan 17, 2020 23:31
Fermento or Culture for Tang

Last postbyRick « Sun Jan 12, 2020 19:54
Replies: 4
byRick »Sun Jan 12, 2020 03:52
First post

I noticed in the Kutas book under the recipe for Lebanon Bologna it calls for 6 oz. of Fermento for a 10# batch. Evidently this gives the meat a little tang in its development. Unfortunately it appears one must have some way of introducing humidity control into the smokehouse at various process...

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To everyone who commented, thank you for your input. I believe I do have some ECA on my sausage shelf. Now it's a matter of searching for the amount to be added to a 10# batch of American style bologna.
Redzed, you are correct, I did post regarding an American style bologna which was the recipe I...

4 Replies

6756 Views

Last post byRick
Sun Jan 12, 2020 19:54
Meat Choice

Last postbyredzed « Sun Jan 05, 2020 18:11
Replies: 4
byRick »Sat Jan 04, 2020 13:59
First post

As most recipes call for 10# of meat, it always seems when I buy a bone in pork butt it weighs out at roughly 9 1/2 #. So to make up the shortfall can I add a pork jowl? As I have a whole case on hand. This would be for a fresh kielbasa recipe, but I was wondering if the jowl meat would give it to...

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Take Bob's advice, work in percentages and in metric. You'll be able to do most calculations in your head. Jowl is a great addition to most sausages. The fat is firm and together with the meat, the jowl has a distinct and desirable flavour and texture. You are lucky to be able to source it, because...

4 Replies

2911 Views

Last post byredzed
Sun Jan 05, 2020 18:11
Flavorless Seitan

Last postbyRick « Fri Jan 03, 2020 21:47
Replies: 2
byJP Alan »Tue Mar 05, 2019 23:29
First post

I hope I don't get shot for asking a question about Wheat Meat on a Genuine Meat site. I bought the book The Art of Making Vegetable Sausages by the Marianski brothers because I, for medical reasons, decided to go Vegan. I've tried some of the Seitan recipes in the book and I tried several recipes...

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JP, I hear your concern. I just recently did a headcheese that I felt was way too strong in the black pepper taste. I did grind whole black pepper corns which may have been the problem. I'm a firm believer in that you have to experiment with a recipe before you get a keeper, it's a trial and error...

2 Replies

2341 Views

Last post byRick
Fri Jan 03, 2020 21:47
Head Cheese and How much Hot Jelly

Last postbyRick « Mon Dec 23, 2019 21:23
Replies: 2
byRick »Sun Dec 22, 2019 18:18
First post

My project today is Wolsztyn Head Cheese

The question is on the amount of hot jelly (gelatin) poured into the casing? I've put together enough ingredients to make a 7# chub. Although the recipe doesn't call for gelatin or hot jelly, I know that it has to be added to the casing when stuffing in...

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Butterbean, thank you for the reply. That 10% is a good secret to jot down in my sausage book under Head Cheese production. Another tip I might add is when you remove the chub from the heated water after it has reached the 155F mark, I put it into a tall pitcher when going into the fridge. This...

2 Replies

2481 Views

Last post byRick
Mon Dec 23, 2019 21:23
Pork Tongue Preparation

Last postbyRick « Sun Dec 22, 2019 18:03
Replies: 2
byRick »Sat Dec 14, 2019 20:29
First post

When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're...

Last post

Thank you Cabonaia for your reply.

2 Replies

7792 Views

Last post byRick
Sun Dec 22, 2019 18:03
Navigating the Site for Recipe Lists

Last postbyRick « Sat Dec 14, 2019 20:21
Replies: 3
byRick »Fri Dec 13, 2019 21:09
First post

I ran across a thread of recipes that had various headings such as Fresh Sausage, and under that heading it listed a large number of sausages one could pick the sausage title and see the recipe. The next heading was Cooked Sausage and that list of sausages. I ran across a heading of Blood Sausage...

Last post

Thanks Bob, that's good to know.

3 Replies

2548 Views

Last post byRick
Sat Dec 14, 2019 20:21
Casings

Last postbyRick « Sat Dec 14, 2019 20:17

byRick »Sat Dec 14, 2019 20:17

I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?

0 Replies

26073 Views

Last post byRick
Sat Dec 14, 2019 20:17
Preserving Pig Casings

Last postbyWilliam O Young « Tue Dec 10, 2019 07:13
Replies: 3
byWilliam O Young »Tue Dec 10, 2019 03:10
First post

After the salt is washed off inside and out, what is the best way to keep the leftover ones .I am guessing in a jar covered with water in the fridge but does salt have to be added as a preservative ? ?

Last post

Thanks for those replies guys .

3 Replies

2049 Views

Last post byWilliam O Young
Tue Dec 10, 2019 07:13
New To Sausage Making

Last postbyButterbean « Sun Dec 01, 2019 17:00
Replies: 5
byWilliam O Young »Sat Nov 30, 2019 02:37
First post

Joined this site half an hour ago .This is my first post and because I have only made one batch of bratwurst so far , that qualifies me as a beginner even though I am a young faller of 83 8) .I am sure sausage making is going to become another one of my hobbies.Looking forward to checking out the...

Last post

Welcome to the board.

5 Replies

4324 Views

Last post byButterbean
Sun Dec 01, 2019 17:00
Proper Use of Cure #1

Last postbyredzed « Sat Nov 30, 2019 17:42
Replies: 8
byRick »Fri Nov 29, 2019 18:13
First post

I'm trying to refresh my memory on the use of cure #1. If you could double check my thinking below, that'd be great.

For adding directly to ground meat, it is 1 teaspoon (level) per 5# of ground meat.

Now to brine meat, it is 1/2 cup of cure per 1 gallon of water. Now the next question is the...

Last post

OOPS! :oops: Thanks jc for catching that. I corrected my earlier post. I'm currently in Vegas and wrote that last night after a crazy day of Black Friday shopping. :D

8 Replies

5903 Views

Last post byredzed
Sat Nov 30, 2019 17:42
Dewlap

Last postbyredzed « Thu Nov 28, 2019 07:10
Replies: 1
byRick »Wed Nov 27, 2019 21:41
First post

Here is a partial copy of the recipe for Tongue Head Cheese.

tongues at 185º F (85º C).
skins at 203º F, (95º C).
jowls at 185º F (85º C).

Cut boiled skinless dewlap into 5 mm (¼”) cubes

What is skinless dewlap, is it the skinless jowl meat?

Last post

Yes, dewlap and jowl are the same thing. Also referred to as the cheek in some places.

1 Replies

1561 Views

Last post byredzed
Thu Nov 28, 2019 07:10
Waterproof Casing

Last postbyredzed « Thu Nov 28, 2019 06:56
Replies: 1
byRick »Wed Nov 27, 2019 22:54
First post

I'm about to make this Tongue Head Cheese which calls for the following;

Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings.
Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches...

Last post

If you are referring to using hog middle casings, I would avoid using them for this purpose. They are quite fragile and can be very thin in places. Your head cheese could burst or the broth can leak out during poaching. Bladders on the other hand will work well. They are very strong and you won't...

1 Replies

1760 Views

Last post byredzed
Thu Nov 28, 2019 06:56

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