Homemade Sausage Making

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Salami pH testing

Last post by redzed « Sun Nov 01, 2020 00:25
Replies: 1
by magician176 » Sat Oct 31, 2020 23:32 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello everyone, I am new to making salami as such. I would like to know how to test the pH of salami while it is in the drying/aging process. I have made my first salami according to the Steve Lamb method and recipe. Your advice will be greatly appreciated
Kind regards

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Hey magician welcome to the forum. Steve Lamb method can be risky especially for beginners, but if you have all your ducks in a row it can work. Did you check the pH of the salami before fermentation? Do you have pH tester for meat?

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4 Views

Last post by redzed
Sun Nov 01, 2020 00:25
country ham

Last post by redzed « Sat Oct 31, 2020 03:53
Replies: 2
by bluc » Tue Oct 27, 2020 05:19 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I pick up two picnic hams in couple days one will be prosciutto as seen here the other a country ham. For the country ham I am following the university of kentucky video in wich he says
8lb salt
2lb brown sugar
black pepper red pepper paprika
10lb will do 100lb

doing the math on that its 8%...

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Spalla cruda looks great! And I wish I had one of those presses! To answer you earlier question, the paper wrapping won't make much difference , but won't hurt. The paper is used to slow down the drying in the early stages, so that a hard crust won't form preventing moisture evaporation from the...

2 Replies

84 Views

Last post by redzed
Sat Oct 31, 2020 03:53
New member.

Last post by bluc « Sat Oct 31, 2020 03:43
Replies: 32
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by bluc » Thu Jul 30, 2020 05:41 » in Homemade Sausage Making » For beginners

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Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing...

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I did it just to try. After 4ish hours it has a nice amount of smoke flavour very tasty.
32 Replies

2468 Views

Last post by bluc
Sat Oct 31, 2020 03:43
Grinder Upgrade

Last post by redzed « Sat Oct 31, 2020 03:42
Replies: 4
by Scogar » Mon Oct 26, 2020 20:20 » in Homemade Sausage Making » Hardware

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I have a manually operated Porkert #32 grinder that I motorized. I am running it on an old washer machine motor that I dropped down to around 90ish rpm with two belts and the respective pulleys. However it slips a lot more than I find acceptable at the moment. Since I invested in a used buffalo...

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If it fits the Hobart it's a great deal.

4 Replies

118 Views

Last post by redzed
Sat Oct 31, 2020 03:42
Update for Canadian members

Last post by redzed « Mon Oct 26, 2020 16:22

by redzed » Mon Oct 26, 2020 16:22 » in Other Topics » Hyde Park

I recently updated the list of member recommended sausage making supply outlets in Canada. The main changes are that there are now two retailers of Bactoferm/SafePro starter cultures and Malabar Superspice no longer sells to individual hobbyists. It is really too bad, because they carry the Danisco...

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72 Views

Last post by redzed
Mon Oct 26, 2020 16:22
Making 2 types of emulsified sausages from the same mass

Last post by Butterbean « Sun Oct 25, 2020 17:21
Replies: 7
by wasuky » Fri Oct 23, 2020 22:00 » in Homemade Sausage Making » For beginners

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Hello guys,

I was just reading the Emulsified Sausages section in and I ended up with 2 questions.

1 - The text says Often more than one sausage type is produced at the same time. In such a case the emulsified mixture becomes a sausage mass that becomes a base for different sausages. Of course...

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I was thinking about your thoughts on making a fermented mortadella yesterday and I came up with a strange thought. Granted this is a bit outside the box so take it for what its worth.

Have you ever made Naem moo? If not, its a fermented Thai pork sausage that is fermented with rice and pork skins...

7 Replies

103 Views

Last post by Butterbean
Sun Oct 25, 2020 17:21
Weekend sausage

Last post by redzed « Sat Oct 24, 2020 16:01
Replies: 56
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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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Geez, you must be going into business with the volume of sausages you are cranking out! Turkey meat with pork makes excellent sausage. It seems to soften the overall flavour and texture. I didn't have time this thanksgiving to debone a few turkeys for sausage, but will make a point of it to get a...
56 Replies

18532 Views

Last post by redzed
Sat Oct 24, 2020 16:01
Types of culture

Last post by redzed « Thu Oct 22, 2020 05:53
Replies: 8
by jjnurk » Tue Sep 15, 2020 19:33 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the...

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I doubt if any fermentation would actually occur if you applied the culture B-LC-78 only to the surface. But please post the results of your experiments here. It will help others in deciding whether to use surface cultures or not. The jury is still out on this practice, :D

8 Replies

945 Views

Last post by redzed
Thu Oct 22, 2020 05:53
Vienna sausage

Last post by Butterbean « Tue Oct 20, 2020 17:12
Replies: 2
by Butterbean » Mon Oct 19, 2020 18:16 » in Homemade Sausage Making » Sausages

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I've had this on my bucket list for some time but have been hesitant about making it because I didn't want something that tasted like those tinned Vienna sausages you find in the store. However, the ingredient list in the recipes I've seen has alway made me think real Vienna sausages would taste...

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I did use sheep casings. In fact this was an epic adventure in itself as I had a hank of sheep casings which were mis-labeled I assume and thinking nothing of it I dropped the whole hank in a bucket of water only to learn when I was ready to stuff they were not sheep casings or if they were they...

2 Replies

109 Views

Last post by Butterbean
Tue Oct 20, 2020 17:12
Precuring Meats for Polska Kielbasa Wedzona

Last post by Scogar « Tue Oct 20, 2020 16:49
Replies: 5
by oneills » Tue Aug 25, 2020 05:15 » in Homemade Sausage Making » Sausages

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Intend to make some Polska Kielbasa Wedzona this weekend using recipe from this site as below. I would like to know if there is an advantage when hot smoking the sausages whether it is worth the effort to pre cure the meats, and if so, do you dispose of the liquid that comes out of the meat, or mix...

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Oneills - any updates on how these turned out? Did you like/appreciate the cure? Pics? Now that the weather is cooling down I'm getting ready to kick back into sausage making

5 Replies

350 Views

Last post by Scogar
Tue Oct 20, 2020 16:49

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