Homemade Sausage Making

Recent Topics

Replies

Views

Last post

Semi Dry Cured Pepperoni

Last post by redzed « Sun Apr 21, 2019 16:03
Replies: 3
by jcflorida » Sat Apr 20, 2019 18:54 » in Homemade Sausage Making » Sausages

First post

It's kind of sad that there has been no new activity on this GREAT site in over 10 days :(
So I decided to post the pepperoni we made over the last week or so. Nothing spectacular, but at least it lights up the board :D
Here's the recipe:

We've tried many dry cured and semi dry cured pepperoni...

Last post

Hi jc and thanks for posting the pepperoni recipe and pics. You did a good job, looks good all around, nice bind and fat and meat distribution. That is a lot of sugar! There is a good lesson here with the amount of sugar you used to ferment. 10g/kg will almost always take the pH to 4.6. Your...

3 Replies

44 Views

Last post by redzed
Sun Apr 21, 2019 16:03
Smoking a beef roast

Last post by Herrybraun « Tue Apr 09, 2019 18:23
Replies: 4
by Blackriver » Wed Nov 23, 2016 01:03 » in Homemade Sausage Making » BBQ

First post

Hi I have a older Traeger pellet smoker a friend of mine gave me. I am going to smoke a 4 lb beef roast on it for shredded beef. On the setting they suggest for temp the traeger for smoking tends to bounce from 165-200. It will go up to 200 then drop to 165 then back up to 200. My question is at...

Last post

I love smoky roasted beef recipes all the time.

4 Replies

3151 Views

Last post by Herrybraun
Tue Apr 09, 2019 18:23
Cured air dry bacon

Last post by Butterbean « Mon Apr 08, 2019 18:25
Replies: 1
by tdh10 » Mon Apr 08, 2019 08:44 » in Other Topics » Hyde Park

First post

I cured a 1kg piece of pork shoulder in the fridge for 18 days. I am planning to use it as bacon. It had 2.5 grams of cure number 1 and 28 grams of salt. It has been in my curing in my garage and then into my curing chamber which is set at 12 degrees C. The humidity in the chamber has drifted up to...

Last post

Rarely do I use a chamber to cure meat but prefer to work the seasons and its been my experience when the humidity gets high - around 80%+ there seems to be an influx of native molds that attempt to colonize in spite of a heavy white mold population. Most of this mold seems to be isolated spots of...

1 Replies

142 Views

Last post by Butterbean
Mon Apr 08, 2019 18:25
Why use Cure #2 in UMAi Dry aging.

Last post by Devo « Thu Apr 04, 2019 13:00
Replies: 10
by Thewitt » Sat Feb 02, 2019 23:10 » in Homemade Sausage Making » Dry Curing with Tublin: Umai and Banquet Bags

First post

I have made several dry aged products now with the UMAi Dry process, and I really enjoy the results. Everything has worked very well, but the more I do it, the more this one question bothers me.

The UMAi Dry recipes use Cure #2.

Cure #2 includes both Sodium Nitrite (at the same level as Cure #1)...

Last post

Baglady-
Great to hear from the folks a UMAi !
Could you also comment why you recommend a culture like T-SPX which is designed to be used for a long production traditional fermented sausage? A fast fermenting culture, formulated for shorter production time may be a better choice.

The UMAi Dry...

10 Replies

713 Views

Last post by Devo
Thu Apr 04, 2019 13:00
Almost There

Last post by BBQBob « Sun Mar 31, 2019 16:13
Replies: 2
by BBQBob » Sun Mar 31, 2019 14:09 » in Other Topics » Hyde Park

First post

Hey gang!
Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow.
As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have...

Last post

Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃
I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van...

2 Replies

175 Views

Last post by BBQBob
Sun Mar 31, 2019 16:13
Kaszanka - Polish Blood Sausage

Last post by jjnurk « Fri Mar 29, 2019 17:44
Replies: 23
1

2
by redzed » Fri Aug 07, 2015 06:59 » in Homemade Sausage Making » Offal products

First post

Once in a while I am overcome with a desire for something that I haven't eaten in a while and for some reason I have been wanting a bit of kaszanka (also known as Kiszka Kaszana ). My dad used to make it at home now and then and it usually resulted in a traffic jam on our street with his Polish and...

Last post

Yea I did, none of them have it. They figure in about 3 weeks, lots of beef blood though. I was also going to try to make some liverwurst but there are no middles around here either. Maybe next week. I guess weekend off :lol: .
23 Replies

11489 Views

Last post by jjnurk
Fri Mar 29, 2019 17:44
Fermentation

Last post by jrittvo « Thu Mar 28, 2019 04:22
Replies: 10
by LOUSANTELLO » Thu Mar 21, 2019 04:06 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Ok, so here’s a question. I made the one batch without using culture and it came out quite good, but I never feremented it to the fullest due to paranoia after 72 hours. If I was to do it again, would you:

1-add more dextrose to get get the ph to drop?

2- let it ferment longer?

3- add more wine...

Last post

Thank you both. I picked up meat today and will start rolling tomorrow. I'm going to pull aside a little and do it without culture and a longer, warmer fermentation as I saw in Italy, to find out what happens. The bulk of it I will do with the BLC-007 because I know that will work.

10 Replies

447 Views

Last post by jrittvo
Thu Mar 28, 2019 04:22
Using Vacmaster Chamber Machine

Last post by udaman « Sun Mar 24, 2019 15:32
Replies: 29
1

2
by Rich » Thu Jul 07, 2016 06:34 » in Homemade Sausage Making » Hardware

First post

RedZed, I'm back like a bad penny ! I pulled the trigger and bought a VP215 chamber vacuum machine...any suggestions on the vacuum time/seal time/cool time...you mentioned you thought that may have been an issue on a different batch ?

Still here, and Still Learnin' :mrgreen:

cheers,

Rich

Last post

thank you i will look at their site.
i really like the sealer , works a lot
better then my old bag sealer.
29 Replies

12427 Views

Last post by udaman
Sun Mar 24, 2019 15:32
Cured, dried and fermented by StefanS

Last post by StefanS « Thu Mar 21, 2019 18:08
Replies: 73
1

2

3

4

5
by StefanS » Sun Apr 23, 2017 18:36 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

Last post

find it hard to believe that what I see in the last pic can be entirely attributed to the collagen casings.
mainly there is discoloration that I'm blaming for collagen casing -
Then cross cut by double- walled collagen end- section of salami ( it was little loose packed than regular part ) -...
73 Replies

15078 Views

Last post by StefanS
Thu Mar 21, 2019 18:08
[USA] Chuckwagon's Canadian Bacon

Last post by Butterbean « Wed Mar 20, 2019 18:53
Replies: 36
1

2

3
by Gray Goat » Mon Jan 24, 2011 20:17 » in Homemade Sausage Making » Smoked pork products

First post

I am making canadian bacon for the first time with the following recipe. The amount of cure #1 seems like it's way too much but I wanted to get some answers from those with more experience. I don't know if the amount is so high because it's a wet cure?
Thanks,
Wayne

Last post

It was a handy smoker and near about foolproof. I liked the design and think its similar to yours. The smoke box came in handy. Duel smokers like this were rare around here but I'm beginning to see more of them.
36 Replies

24611 Views

Last post by Butterbean
Wed Mar 20, 2019 18:53

Homemade Sausage Making

Last post

School of Domestic Meat Processing
Topics: 5, Posts: 97

Last post: Re: School.. by Knifeman, Sun Jan 28, 2018 21:13

Last post Re: School..
by Knifeman View the latest post
Sun Jan 28, 2018 21:13
For beginners
Topics: 351, Posts: 4641

Last post: Re: Flavorless Seitan by redzed, Thu Mar 07, 2019 00:03

Last post Re: Flavorless Seitan
by redzed View the latest post
Thu Mar 07, 2019 00:03
Dry Cured Meats and Sausages
Topics: 385, Posts: 5212

Last post: Re: Fermentation by jrittvo, Thu Mar 28, 2019 04:22

Last post Re: Fermentation
by jrittvo View the latest post
Thu Mar 28, 2019 04:22
Dry Curing with Tublin: Umai and Banquet Bags
Topics: 37, Posts: 682

Last post: Re: Why use Cure #2 in UMAi D… by Devo, Thu Apr 04, 2019 13:00

Last post Re: Why use Cure #2 in UMAi D…
by Devo View the latest post
Thu Apr 04, 2019 13:00
Microbiology of meat and products
Topics: 80, Posts: 913

Last post: Re: Rowu Ferm/Rowu Star by Chickenthief, Sun Feb 10, 2019 15:05

Last post Re: Rowu Ferm/Rowu Star
by Chickenthief View the latest post
Sun Feb 10, 2019 15:05
Hardware
Topics: 221, Posts: 2174

Last post: Re: Using Vacmaster Chamber M… by udaman, Sun Mar 24, 2019 15:32

Last post Re: Using Vacmaster Chamber M…
by udaman View the latest post
Sun Mar 24, 2019 15:32
Smokehouses. Construction and Maintenance.
Topics: 88, Posts: 1387

Last post: Re: upright freezer into a sm… by spud, Sun Feb 24, 2019 09:27

Last post Re: upright freezer into a sm…
by spud View the latest post
Sun Feb 24, 2019 09:27
Technology basis
Topics: 166, Posts: 1471

Last post: Re: Red pepper by harleykids, Thu Oct 19, 2017 22:09

Last post Re: Red pepper
by harleykids View the latest post
Thu Oct 19, 2017 22:09
Sausages
Topics: 452, Posts: 5622

Last post: Re: Semi Dry Cured Pepperoni by redzed, Sun Apr 21, 2019 16:03

Last post Re: Semi Dry Cured Pepperoni
by redzed View the latest post
Sun Apr 21, 2019 16:03
Smoked pork products
Topics: 156, Posts: 2128

Last post: Re: [USA] Chuckwagon's Canadi… by Butterbean, Wed Mar 20, 2019 18:53

Last post Re: [USA] Chuckwagon's Canadi…
by Butterbean View the latest post
Wed Mar 20, 2019 18:53
Offal products
Topics: 43, Posts: 608

Last post: Re: Kaszanka - Polish Blood S… by jjnurk, Fri Mar 29, 2019 17:44

Last post Re: Kaszanka - Polish Blood S…
by jjnurk View the latest post
Fri Mar 29, 2019 17:44
Products in blocks
Topics: 13, Posts: 113

Last post: Re: Salceson Śląski by Kijek, Wed Apr 25, 2018 22:46

Last post Re: Salceson Śląski
by Kijek View the latest post
Wed Apr 25, 2018 22:46
Canned meat products
Topics: 14, Posts: 130

Last post: Re: Canned meat by StefanS by redzed, Fri Mar 30, 2018 14:25

Last post Re: Canned meat by StefanS
by redzed View the latest post
Fri Mar 30, 2018 14:25
Fishes
Topics: 41, Posts: 331

Last post: Re: Gravlax by AndyPandy, Mon Dec 24, 2018 12:56

Last post Re: Gravlax
by AndyPandy View the latest post
Mon Dec 24, 2018 12:56
Venison and Other Game
Topics: 56, Posts: 541

Last post: Re: Venison question by polka, Wed Mar 06, 2019 12:41

Last post Re: Venison question
by polka View the latest post
Wed Mar 06, 2019 12:41
BBQ
Topics: 67, Posts: 540

Last post: Re: Smoking a beef roast by Herrybraun, Tue Apr 09, 2019 18:23

Last post Re: Smoking a beef roast
by Herrybraun View the latest post
Tue Apr 09, 2019 18:23
Other products
Topics: 156, Posts: 2185

Last post: Re: Pemmican by Butterbean, Thu Feb 28, 2019 00:18

Last post Re: Pemmican
by Butterbean View the latest post
Thu Feb 28, 2019 00:18
Recipes from around the world
Topics: 112, Posts: 1046

Last post: Re: picanha by redzed, Tue Jul 24, 2018 19:19

Last post Re: picanha
by redzed View the latest post
Tue Jul 24, 2018 19:19
Curing chambers and Related Equipment
Topics: 80, Posts: 954

Last post: Re: Humidity / Temperature Co… by LOUSANTELLO, Wed Feb 27, 2019 12:38

Last post Re: Humidity / Temperature Co…
by LOUSANTELLO View the latest post
Wed Feb 27, 2019 12:38
Books&Videos of meat processing
Topics: 54, Posts: 253
Subforum:

Stanley & Adam Marianski author's corner
Last post: Re: New Marianski book, Spani… by Butterbean, Tue Dec 18, 2018 04:18
Last post Re: New Marianski book, Spani…
by Butterbean View the latest post
Tue Dec 18, 2018 04:18

Other Topics

Last post

Hyde Park
Talk about anything here as long as it is not against the rules.

Topics: 612, Posts: 8485

Last post: Re: Cured air dry bacon by Butterbean, Mon Apr 08, 2019 18:25

Last post Re: Cured air dry bacon
by Butterbean View the latest post
Mon Apr 08, 2019 18:25
Announcements
All important news and announcements will be posted here.

Topics: 22, Posts: 240

Last post: Re: Forum Software Upgrade by jens49, Mon Mar 11, 2019 21:56

Last post Re: Forum Software Upgrade
by jens49 View the latest post
Mon Mar 11, 2019 21:56
Suggestions & Feedback
Something you do or don't like? Let us know. This is also the place for questions regarding this forum.

Topics: 21, Posts: 107

Last post: Re: Web Site flickering by Kijek, Sat Jan 20, 2018 16:23

Last post Re: Web Site flickering
by Kijek View the latest post
Sat Jan 20, 2018 16:23

Who is online

In total there are 33 users online :: 2 registered, 0 hidden and 31 guests (based on users active over the past 5 minutes)
Most users ever online was 241 on Sun Mar 10, 2019 21:36

Statistics

Total posts 40009 • Total topics 3265 • Total members 1818 • Our newest member bennieStare

Activity over the last 24 hours

New posts 4 • New topics 1 • New users 4
In total there were 162 users :: 12 registered, 0 hidden, 4 bots and 146 guests active over the last 24 hours
Registered users: bandit69, bennieStare, Bob K, DanMcG, G pop, jcflorida, jrittvo, mollytaylor1965, NorthFork, redzed, vtec, Zork150
Bots: Bing [Bot], Google [Bot], Google Adsense [Bot], Majestic-12 [Bot]

Login • Register

Who is online

Statistics

Activity over the last 24 hours