Homemade Sausage Making

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Mixing (big?) Mistake

Last post by Agoracritus « Tue Jun 18, 2019 23:24

by Agoracritus » Tue Jun 18, 2019 23:24 » in Homemade Sausage Making » Dry Cured Meats and Sausages

To make a long story shorter: A few weeks ago I made up a batch of Landjaegers, exactly how I usually make them, except that when I took the bowl of freshly ground meat out of the fridge to mix in the culture and dry ingredients, I didn’t notice that some of the ground meat had become partially...

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Last post by Agoracritus
Tue Jun 18, 2019 23:24
Smoking

Last post by Agoracritus « Tue Jun 18, 2019 20:59
Replies: 9
by Agoracritus » Mon Jun 10, 2019 07:09 » in Homemade Sausage Making » Smokehouses. Construction and Maintenance.

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I recently constructed a cold smoke generator that is completely “off the map”.

Rather than going with a conventional Venturi style system, I made a an enclosed and pressurized system that heats and smolders the wood chips/pellets entirely with an electric burner.

The downside of this design was...

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Looks good! What type of dry cured sausage did you smoke?

Thanks Bob. The sausages on the left of the pic I posted earlier are an experimental batch of Landjaegers (different sizes, shapes and diameters) to see how they dry differently. The sausages on the right, are a batch of Landjaegers how I...

9 Replies

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Last post by Agoracritus
Tue Jun 18, 2019 20:59
Chorizo Verde

Last post by redzed « Mon Jun 17, 2019 03:30
Replies: 2
by STICKSTRING » Fri Jun 14, 2019 07:48 » in Homemade Sausage Making » Sausages

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Hello all,
I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture....

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I have seen this sausage in Mexican supermarkets, and I remember seeing it in one where only the farce was sold. Mexican sausages are often sold as additives and flavourings, rather than standing on their own And I suspect that Marianski's version of chorizo is just that. As to the mushy and soft...

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Last post by redzed
Mon Jun 17, 2019 03:30
Weekend sausage

Last post by Bob K « Tue Jun 11, 2019 11:28
Replies: 43
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by jjnurk » Wed Dec 13, 2017 18:24 » in Homemade Sausage Making » Sausages

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Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long day but fun.

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The Original post by Grey Goat is here :

Redzeds modified metric version can be found on page 2 of the same topic.
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Last post by Bob K
Tue Jun 11, 2019 11:28
Texture problem with American style pepperoni

Last post by redzed « Sun Jun 09, 2019 19:13
Replies: 12
by Fishhead » Sun May 26, 2019 23:49 » in Homemade Sausage Making » For beginners

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I have tried making American style or fast fermented semi-dried pepperoni a couple of times. The result has been the same and it is disappointing.
The end result is sausage that is crumbly. It tastes fine but the texture is awful.

I use around 2/3 pork 1/3 beef and some added pork fat to bring the...

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Any pooling of fat points to a high smoker temp and/or uneven heating. Move the sausage around a couple of times during the process. The texture might be better to your liking if you grind using a medium plate like a 5 or 6. A 3mm is very fine. Also try adding some water to the batter and mix well...

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Last post by redzed
Sun Jun 09, 2019 19:13
New Marianski book, Spanish Sausages

Last post by redzed « Sun Jun 09, 2019 18:45
Replies: 3
by redzed » Mon Dec 17, 2018 23:58 » in Homemade Sausage Making » Books&Videos of meat processing

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Stanley Marianski and Adam Marianski just released a new book, Spanish Sausages: Authentic Recipes And Instructions. Available on Amazon:

My order is in!

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What are your impressions Dave? I think it is a great collection of recipes and it is also a great manual on sausage making in general, including dry cured sausages. My former curing chamber died last fall and I still have not reconfigured the replacement. Hope to do that soon and test out some of...

3 Replies

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Last post by redzed
Sun Jun 09, 2019 18:45
Fermentation Chambers

Last post by Agoracritus « Thu Jun 06, 2019 21:51
Replies: 11
by Kijek » Mon Feb 19, 2018 03:05 » in Homemade Sausage Making » Curing chambers and Related Equipment

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Dam it!!!!! :sad:
Just when I thought I was getting a handle on matters, you all start to come up with this new chamber thing, DAM!

I cure my stuff in refrigerator, then put in my other temp & humidity controlled chamber until done.

Now your saying there are two types of environments / chambers...

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I've seen alot of guys just buy a bakers rack and wrap it in plastic, like a greenhouse. Put a hang a lightbulb in it and plug the lightbulb into a controller. Set the controller for your fermentation temperature.

I just revisited this post and realized exactly what you were saying Lousantello....

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Last post by Agoracritus
Thu Jun 06, 2019 21:51
Quick Curing

Last post by Butterbean « Thu Jun 06, 2019 20:30
Replies: 6
by Butterbean » Sat Jan 12, 2019 17:51 » in Other Topics » Hyde Park

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Lately I've run across several recipes for whole muscle meat curing where you cover the meat in salt for 12-24 hours then remove the meat and give it a gentle rinse in white wine then season and hang to dry. This caught my interest as I've never cured meat this way and normally do equilibrium cures...

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Interesting way of curing to be honest. But for some reason I think it works on small pieces.

In the experiment I used coppa and loin so it wasn't too small.

6 Replies

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Last post by Butterbean
Thu Jun 06, 2019 20:30
SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by Ferlizh « Thu Jun 06, 2019 14:02
Replies: 858
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by atcNick » Sun Nov 28, 2010 02:36 » in Homemade Sausage Making » Sausages

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I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.

I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?

This was my first time cutting a fresh ham. Lots of lean...

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This is what I have currently. Learned how to do this from my friend, he has this technology here in his home in Bavaria. Takes sometime but the results are always worth it.
858 Replies

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Last post by Ferlizh
Thu Jun 06, 2019 14:02
FDA “hurdles”

Last post by BBQBob « Wed Jun 05, 2019 12:09
Replies: 15
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by Agoracritus » Mon May 20, 2019 10:48 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Are traditionally fermented and dry cured sausages allowed/approved (at all) by the FDA for sale on the public market without being cooked (ruined) to a minimum internal temperature at some point during production?

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Agoracritus you may want to check State, County and city regulations. Here in New Jersey you can not sell a food product unless it's made in a commercial kitchen. In my city a food handlers certificate is required. State and County require a certificate from ServSafe.
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Last post by BBQBob
Wed Jun 05, 2019 12:09

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