Homemade Sausage Making

Hi All.

I wondered if anyone had a basic salami/sausicon recipe, sort of tried and tested. The first salami I made was Rhulman’s sausison sec last year, turned out great. I haven’t been able to recreate that first success. I wondered whether it was just luck, so started experimenting with that recipe. His recipe didn’t have a starter culture so I added that using TPSX and swapped the sugar content for dextrose, I was aiming to get a bit more consistency. It still has not been a success, so I’m reaching out for a little help from you veterans as I’m at a loss. The salami has turned out too tangy, too sweet, too soft or completely flavourless.

My aim was to have a basic recipe I could add to containing just pork/salt/garlic/black pepper as the basic flavours in hog skins my family and I could take on picnics in summer but I seem to be stumbling at the first hurdle.
Many thanks for your time
A very frustrated Lee

Welcome to the Forum!
Here you Go : viewtopic.php?f=5&t=8347&start=15

Thanks Bob K!!!!
Can I just add a started culture to this recipe to make it a fermented variety?

Certainly. If using TSPX try 2grm sugar and 2grm Dextrose per kilo

There is also a vast number of reputable recipes for your future use here https://www.meatsandsausages.com/sausage-recipes and also many posted on the Forum

Make sure to keep good notes. Too tangy might be too long fermenting. Ph meter sure helps. I’m pretty new so I’ll write down the smallest stuff that might not even be a problem like if I felt maybe I didn’t mix properly etc. A month or more later is a long time to remember exactly what you did. You’ll dial it in

Bob K wrote: ↑

Sat Feb 06, 2021 17:14

Certainly. If using TSPX try 2grm sugar and 2grm Dextrose per kilo

There is also a vast number of reputable recipes for your future use here https://www.meatsandsausages.com/sausage-recipes and also many posted on the Forum

Great thanks! I’ll have a look over them, my wife will be so pleased

Albertaed wrote: ↑

Sat Feb 06, 2021 17:32

Make sure to keep good notes. Too tangy might be too long fermenting. Ph meter sure helps. I’m pretty new so I’ll write down the smallest stuff that might not even be a problem like if I felt maybe I didn’t mix properly etc. A month or more later is a long time to remember exactly what you did. You’ll dial it in

Thanks buddy