Homemade Sausage Making

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Cured, dried and fermented by StefanS

Last post by SMR « Wed Dec 11, 2019 05:08
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by StefanS » Sun Apr 23, 2017 18:36 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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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...

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Those are 3.25 inch casings. They are not going to dry quickly. Maybe C#2 is a better choice, but I like your inventiveness!. And the natural cooler looks open for business!
93 Replies

18869 Views

Last post by SMR
Wed Dec 11, 2019 05:08
Hot Italian Today

Last post by Butterbean « Wed Dec 11, 2019 00:37
Replies: 1
by William O Young » Wed Dec 11, 2019 00:34 » in Homemade Sausage Making » For beginners

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Playing around with one of my latest hobbies again today .
Made a eight pound batch of hot Italian sausage and they taste awesome. The patties are from cleaning out the bottom of the stuffer and the tube. .

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Those look terrific. I love Italian sausages. Very nice flavor and useful in so many dishes.

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Last post by Butterbean
Wed Dec 11, 2019 00:37
Biltong

Last post by Butterbean « Wed Dec 11, 2019 00:35
Replies: 10
by Butterbean » Tue Dec 05, 2017 14:32 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Have heard a lot about Biltong but never tasted it or made any so I thought I'd give it a go. Seems to be a hit with everyone and its very easy to make.

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I also made Dry Wors which is beef with 20% lamb fat and spices and malt vinegar stuffed into sheep casings.

Interesting. I love malt vinegar and am curious how its flavor is reflected in the end.

10 Replies

1634 Views

Last post by Butterbean
Wed Dec 11, 2019 00:35
Cure #2 with different percent of sodium nitrate

Last post by Winterchrome « Tue Dec 10, 2019 18:17
Replies: 7
by Winterchrome » Mon Dec 09, 2019 04:45 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium...

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redzed,
Thanks for the very helpful and useful info.

7 Replies

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Last post by Winterchrome
Tue Dec 10, 2019 18:17
Fibrous Casing Adhesion

Last post by Micro-Ice « Tue Dec 10, 2019 11:37
Replies: 5
by Micro-Ice » Thu Nov 28, 2019 14:06 » in Homemade Sausage Making » Technology basis

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Greeting Everyone!
I stumbled upon this site a while ago, very awesome compilation of information.
I enjoy making summer sausage and feel as though it is perfect (at least for my taste), with one exception. The casings seem to become loose during the cooking process and sometimes has undesirable...

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Thank you for your advice. I gave it a go this past weekend.

Soaked casings in warm water for 20 minutes (inside & out)
Tightly stuffed and tied
Heavy smoke for one hour, never above 150 degrees
Poached in water-internal temp 155-158 degrees, water never went over 171 degrees
Ice bath 5 mins

The...

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Last post by Micro-Ice
Tue Dec 10, 2019 11:37
Preserving Pig Casings

Last post by William O Young « Tue Dec 10, 2019 07:13
Replies: 3
by William O Young » Tue Dec 10, 2019 03:10 » in Homemade Sausage Making » For beginners

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After the salt is washed off inside and out, what is the best way to keep the leftover ones .I am guessing in a jar covered with water in the fridge but does salt have to be added as a preservative ? ?

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Thanks for those replies guys .

3 Replies

31 Views

Last post by William O Young
Tue Dec 10, 2019 07:13
Smoked breakfast sausage

Last post by Butterbean « Tue Dec 10, 2019 06:57
Replies: 7
by sausagemaneric » Thu Dec 05, 2019 16:37 » in Homemade Sausage Making » Sausages

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So,
Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth...

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Yeah, from what I've tasted there is a big difference in the saltiness between a Kentucky ham and one made right across the border in Tennessee.

7 Replies

101 Views

Last post by Butterbean
Tue Dec 10, 2019 06:57
First Liverwurst

Last post by fatboyz « Tue Dec 10, 2019 05:56
Replies: 9
by Agoracritus » Thu Dec 05, 2019 04:33 » in Homemade Sausage Making » Sausages

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I just made a few pounds of Braunschweiger (Leberwurst) for the first time. (Not really sure why I haven’t tried making it before, but probably because even though I’ve always liked Liverwurst, I don’t eat it very frequently.)

I followed the recipe (Marianski’s?) on the sister site, except I...

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I only use the liver from a young buck or a doe. I posted the recipe last year in the sausages forum

9 Replies

126 Views

Last post by fatboyz
Tue Dec 10, 2019 05:56
Much Better than Ruhlman's

Last post by Butterbean « Mon Dec 09, 2019 22:17
Replies: 6
by Scogar » Fri Dec 06, 2019 14:45 » in Homemade Sausage Making » Smoked pork products

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Now I started with the Charcuterie book and I'm not one to put down my first mentor. In fact I still like the book even with the errors, I just doublecheck things before I make them. But I never have been happy with the bacon recipe in it. Each time I made the bacon I found it very difficult if not...

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Butterbean I realize I'm the last to give you advice, but it didn't burn at all. Have to admit, each time I baked it at anywhere from 350 to 400 in the oven - so I haven't panfried it, but cane sugar in the 1.5% range wasn't burning at all. Give it a whirl

Scogar, you have convinced me to give...

6 Replies

86 Views

Last post by Butterbean
Mon Dec 09, 2019 22:17
[USA] Braunschweiger - Liver Sausage

Last post by Butterbean « Mon Dec 09, 2019 03:33
Replies: 34
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by Butterbean » Tue Mar 27, 2012 15:58 » in Homemade Sausage Making » Offal products

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Since I have recently been slaughtering some hogs I ended up with a lot of offal meats that needed a home. Thankfully, Debi at Deejay's Smoke Pit shared this recipe with me and I found it delicious and is a perfect sausage for those who don't like too strong a liver taste. I can't really describe...

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Here is what the grind looks like and as you can see from the throat the meats are nearly frozen.
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Last post by Butterbean
Mon Dec 09, 2019 03:33

Homemade Sausage Making

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