Homemade Sausage Making

jjnurk wrote: ↑

Wed Nov 11, 2020 18:25

Thx Chris. There is definitely a tang but certainly not sour. If fact, apart from the store bought, visual is slightly different but the taste is almost bang on. So I guess what's confusing me, and that's because I don't know enough about this stuff yet, is in an earlier post you stated to add 6-8 gm sugars. By "sugars" I meant all sugars, including dextrose (which is glucose made from corn), sucrose, fructose, maltose, lactose etc. As Butterbean pointed out, the sweetness indicator is not relevant. It's how efficiently the different carbohydrates (sugars) are metabolized by the lactic bacteria in producing lactic acid Dextrose is 20% less sweet so therefore 7.2 - 9.6 gm. Actually both glucose, fructose and sucrose will achieve the lowest pH with very close results, except that glucose and fructose will get there a bit faster. Maltose will be about one third less and lactose about half. From what I understand, if the culture has eaten up its food source, then the "sourness" would stop. Yes, but the lactic bacteria stops producing acid once it reaches a level where the environment is too acidic. In meat meat products it is usually around 4.6 If there is more sweetener and the fermentation stops then the left over sugars don't get used up as a food source and that just becomes a waste. Some of the sugars may also be metabolized by non-fermentative bacteria and the rest will be there as residual sugar which may come through in the flavour.There should be different levels of tanginess if I ferment 24 vs 48 vs 72 hrs. I should be able to control the palatable tang with the length of fermentation time and stop it regardless of the amount of sweetener? Yes if you are going to smoke and heat treat the sausage you can stop the fermentation anytime and put it into the smoker. But the way it works is that the amount of carbohydrate determines the final acidity and the temperature affects the speed of the acidification. Obviously, if there isnt enough sweetener, nothing happens.

redzed wrote: ↑

Wed Sep 16, 2020 16:21

If so, you can use just about any culture, where you will utilize only the fermentative bacteria and not the gram positive bacteria. Ferment at 30C, adding 6-8g of sugar per kg

jjnurk wrote: ↑

Mon Jan 17, 2022 14:56

After making a pile of my regular sausage before Christmas (300 lbs), thought I would give liverwurst a try. I used 40% pork liver, 40% pork trimmings and 20% pork. There were so many different spice variations out there, so I created my own. After the liver scalding for 3 minutes and the pork slightly cooking, I ground everything through 3 mm and mixed in 2% salt, 0.05% cure, 0.1% allspice, 0.2% marjoram both ground and rubbed, white and black pepper, nutmeg and mace, 10% fried onions in homemade bacon grease and ginger. Put in a pot of 85C for about 45 min however the temp got away from me and went above 100C for a small amount of time but didn't really affect anything. Cooled it in water and hung overnight. I was not disappointed in the flavour one bit. Turned out fantastic !! The only thing I would change is that I would mix it a lot more to get a creamy style vs a chunkier one.1.png

Butterbean wrote: ↑

Tue Jan 18, 2022 20:44

Daughter's boyfriend wanted to learn how to make sausages and stuff from the deer we've been harvesting so he helped put together this batch the other day. Smoked ham, snack sticks, a tweak of Kielbasa krakowska, smoked bratwurst and smoked jalapeño and Monterey Jack cheese sausage. All but the ham was a mix of venison and pork.

fatboyz wrote: ↑

Wed Jan 19, 2022 02:20

What are the great big sausages? and what kind of casing did you use?