Homemade Sausage Making

Today I made 3 kilograms of chunk turkey ground chicken sausage. Fried a couple of test patties and thought they needed salt. They DID! I had slipped a decimal point and used 1.5 grams/kilogram instead of 15 grams/kilogram. I had not yet stuffed any.

Good catch!

Always good to test. I tested once and found the batch too salty. Way to salty. Discovered some nitwit - me - had poured salt in the sugar container. Am a firm believer in testing.

After numerous interruptions. It was getting late. I was tired and I need to start hot smoking 3 kg of chorizo's. I was not going to taste test them (up to then and since then I have always taste tested them). It is a good job I did as I had left out the cayenne. The colour was not a give away as they were loaded with paprika. Without the heat they would have been good, but not what I was looking for.

Here is my question. When making salami (air dried) do people taste test the mix before adding the cure #2 and culture? Part of me thinks you should another thinks that it doesn't matter.

Markjass

Mark-
I don't taste mine...the taste changes dramatically even after just fermenting so it would be hard to judge.

However because of forgetting to add spices included in the recipe in the past I now physically check off each ingredient as it is added.

Mark you could poach a small piece and check for omissions.

Since my near mess up I use my tablet. I have an excel spreadsheet that consists of four columns. Ingredients, g per kg, grams needed for this batch and a tick box. I also place all ingredients one side of the bench and shift them to the other side when used. It may seam ott, but it works for me.

Mise en place makes a world of difference.
Check, double-check and triple-check everything before starting.

http://en.wikipedia.org/wiki/Mise_en_place

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