Thank you Redzed, and your feedback on the Argentinian prompted me to read some past topics and search the internet.
I will make the Italian first and try to tweak the Argentinian recipe a little with a small batch to try. There is an Argentinian family living across the road in my sub division. He...

Well my question generated a bit of a discussion on the Polish Forum and then digressed into the subject of German Alpine sausages. Seems that the consensus is that the name Polish Alpine Sausage is unique to Gene's. One of the members remarked that Gene does not know his geography very well. :lol:

Your meat is already cured, so freezing should not affect it.

Here you go Bob-
Just be sure to add cure to that recipe if you are going to smoke it.
156 ppm is the correct amount use the cure calculator here:

Atomic Buffalo Sausage :

Sounds as if you are on the right track! Ask away if you have any more problems or questions.

Thank you Redzed, and the length of links was intended exactly for the Bun.

Ok I will grind the lean meat though the larger plate on the next batch, appreciate the advice. :grin:

Sorry you lost your last batch of Kabanosy to the Border Patrol, sometimes I wonder if they take the confiscated stuff...

As others have said, using FL-c will give that tang, but it's easy to overdo it too. Make sure you use some pork with a good amount of fat so as not to have too dry a sausage. I have made beef and pork summer sausage and some all beef using either bactoferm or Fermento. Results are similar in taste...

I agree that the vinegar is likely your source for crumbly texture, in fact, that's the way it's supposed to be. I personally would have added a little fat to the mix but that's my preference.

On a side note, sausagemaneric, you can keep your patty's a little more together by wrapping them in...

Hi Ant,
Welcome to the Forum. Aussies and Kiwi's have a special section in Hyde Park where there is a list of suppliers who are willing to supply us hobbyists at very reasonable prices.
We need to give them our support otherwise some might close the door on us.
Post some foto's and all other...

For those looking for a fermented/dry cured Pizza Pepperoni. This one is pretty darned good:

Pork 60%
Beef 25%
Back fat 15%

Per 1000 gram (1 kilo)

Salt 25 grams
Cure #2 2.5 gr
Dextrose 4 gr
Sugar 3 gr
Black Pepper 3 gr
Paprika 6 gr
Fennel 2.5 gr
Anise 1.5 gr
60k Cayenne 2 gr
Tspx or F-LC

Use...

Sounds tasty BriCan, are they stuffed into casings, the desc. doesn't quite say

Do in 29/32mm hog casings ... for dinner or supper or 28mm sheep casings for brecky :wink:

Thank you

For those in the Eastern (US) Price Rite-
Whole pork shoulders (picnics) .99lb
Whole Loins 1.99 lb
For the next two weeks

LOL don't worry about the pepperoni Red, I buy that cheap stuff at a restaurant bulk store. Its what you would find on your pizzas around here in town. Don't worry its not my good stuff :mrgreen:

Welcome aboard Peck!
Not a problem at all. You may get some lines on the sausage from the grill so just move them around a few times. Its just a cosmetic issue.
The most important part is to start low (130f) and gradually increase the smoker temp , do not exceed 170f in the smoker. Cook to an...

AApedro wlcome to the best home made sausage community on the internet. We have a bunch of meatheads here who are always ready and willing to to give beginners a hand. We were all there at one time! You most certainly can make a variety of fine sausages that are not smoked. Liquid smoke is an...

Thanks Gulyas I was talking about cold smoking. In the end I stayed up until 3am to finish the smoking, poaching and blooming. My original plan was to make them yesterday and then smoke and poach them today etc. Then I got asked to help a mate move house.

I found the stretch netting very good for maintaining the shape of cured dry meats such as coppa.

Good to hear different methods and rationales.

I made 4*250g batches, with slight differences with varying degrees of success. After a taste test I now think that I know what will work. My next single batch will be 500g. If that works it will be on to a version that I will smoke and cook.

I combined all the sausage mix that was remaining and...

I love cotto salami! I've made this Len Poli recipe several times and liked it quite a bit. I would recommend it to anyone who likes cotto.

Changes I made:
35g salt per 5 lbs meat (I find his recipes are usually on the low salt side for my personal tastes)
Didn't use Barbera wine - used...

Thanks guys I really appreciate all the help and input. I will keep you all updated on how it turns out using different methods of obtaining heat

In some places we can still buy sulfur candles for use in all of the above products. Used extensively for dried apples.

I have never had this issue. What about a little powdered milk to act as a binder and retain some moisture when being cooked? Others may have comments on this.

The casings are mahogany fiber casing. Smoked over oak and finished in the oven.

Barry, thanks for bringing the subject of Richmond sausages up for discussion. Richmond sausages are not a distinct type of sausage like Cumberland or other British or heritage sausages. Richmond is the name of the manufacturer who concocted their own version of a British sausage. And in looking at...

Dumoine that is a good point. Definately a reason to read the ingredients in any of the crayovac products. Some contain phosphates or protein . The protein is actually vegetable protein that is pumped into the meat to increase profit.

Thanks sausageman!

Thanks Chris for giving another proof that things are not always as black or white as one has sometimes thought. I must admit that I was a bit off track in believing that the term Corn Syrop Solids was analogue with the technical designation Maltodextrin . But in fact Corn Syrop Solids is one step...

I had the taste test tonight and I a not impressed. The first thing I noticed when I took the casings off was a wet slime all over the sausages and NO smoke smell whatsoever. I dried the sausages and tasted them. They were good but no smoke flavor. I'm thinking the smoke lining inside the casing...

Snakeoil, you didn't ask what is the best casing for making sausages? but after messing round with natural casings for years I found the Collagen casings.

They require no refrigeration, last for several years and come out of the packet compressed to about 6 or 7 long. That casing fills to make a...

Here is Kirbys mixer, works very well at emulsification.

I checked out their site about two years ago and would have placed an order if Paypal was an option at checkout :wink:

Yeah that's pretty fatty. The way I like it! :razz:

thanks nick they were good and eaten wayyyy to quick

Awesome, thanks guys. That's what I will do then. Now to find a great Keilbasa recipe

When I get my curing salt, I usually get enough to fill a one gallon glass pickle jar. I keep it well sealed in a dark cabinet and have never had it turn yellow after keeping it two years. Since the stuff is relatively inexpensive and the consequences of bad curing salt is pretty...

my tablet is paper but after that small detail we work the same way.

Great looking sausage!

Thanks Wurstastrophe! Welcome to the forum. And that's a great handle! Are you a seasoned wurst meister or just embarking on this great hobby?

Thanks for the welcome. I'm no expert...just a long time enthusiast. :smile:

Have had an interesting few days searching the net, the local library and chatting to two butchers (one via facebook) that make good sausages about British sausages. Like all good sausages they are simple. I have just made some rusk and will incorporate it in the two types of sausages that I am...

Aaron, lets rather buy some Roo and make the sausages. Much cleaner than roadkill... i may have a source for petfood !
Jan

Thanks Redzed, I'm not so much on being a purist as I am looking for flavor.

As for video's, where would we look for them, You Tube? When are they due out and what is the subject matter?

In English I hope!

From what I understand, the videos have been completed and are in the editing stages....

Hey Nick, nice to have you back here! I think that particular sausage is usually eaten off the grill or frying pan, so it would be OK to finish it to 140, since it would fall into the category of a prep-cooked sausage. And I think with the brisket meat you are intending to use, it would probably...

That looks good. I remember all the kielbasa I ate from Hillshire farm. Btw, did you smoke your kielbasa?

yum as usual! :grin:

Oh yes, about the beer. Why lager over pilsner? It`s all about fermenting. Most non-lager beers undergo a process called top fermentation , whereby yeast floats on top of the wort (grain mashed in hot water), which is exposed to oxygen and kept warm. Oxygen and warmth persuade yeast to produce...

Thanks Chris - I didn't know that about moisture-proof collagen casings not being able to take smoke. I like that site you sent me, but I sure wish it was cheaper to ship from Canada to the US. It's got a great sale on 55mm x 28cm fibrous casings, but $4 worth would cost me $30 shipping! :shock:...

I have stored vac sealed salami/pepperoni in the fridge for 5-6 months and if anything it evened out the moisture and the flavor improved...but that requires refrigeration.

The Marianski book stated that they can be stored at 50-59f if you have an area that cool.

That's what got me thinking. I...