Homemade Sausage Making

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Open to recipes to clear my back log

Last post by Leesel « Sun Sep 26, 2021 19:10
Replies: 2
by Leesel » Sun Sep 26, 2021 17:16 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hey All,

I’ve got about 4kg of fatty pork mince in my freezer (in 500g bags) from a lovely Tamworth a butchered. I could do with clearing some room before the next pig. The Mince is good quality meat all sinews and silver removed but is all from the trim I deemed not good enough for salami. It’s...

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If I had that 50/50 mince I would add an equal amount of the venison I still have from last year and make smoked sausage. You could also add some beef and make a smoked sausage. Using only what you gave, I would make something emulsified (or ground a couple of times using your smallest plate). Use...

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Last post by Leesel
Sun Sep 26, 2021 19:10
New Starter Culture for Fermented Sausages -- Flavor of Italy

Last post by cajuneric « Sun Sep 26, 2021 14:10
Replies: 21
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by cajuneric » Fri Nov 08, 2019 00:15 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs:

l. Sakei
p. Acidilactici
s. Carnosus
s. Carnosus (Subs. Utilis)
Fermenting range 75f - 90F...

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Hi Smokeychris,

Very strange. Flavor of Italy (in my experience) has been an incredibly predictable starter culture. When using .2% dextrose I have found that 100% of the time it get's to 4.9ph between 18-24 hours at 76-79f. Would you mind sharing a few details about the starter culture itself....
21 Replies

7664 Views

Last post by cajuneric
Sun Sep 26, 2021 14:10
Taylor's Ham (aka Pork Roll)

Last post by redzed « Sat Sep 25, 2021 15:00
Replies: 52
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by NorCal Kid » Wed Dec 19, 2012 15:07 » in Homemade Sausage Making » Smoked pork products

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December is a crazy month for me at the church office, so between work and other obligations around the home (the Christmas Honey-Do list), I`ve had little or no time to make meats of the tubular variety.

But I had a chance this weekend to do some grinding & stuffing, so I asked the troops in my...

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Yup, Taylor ham is great to have for sandwiches. I've never made it but often make a version of a Polish kielbasa kanapkowa , that is similar. A two month RV trips sounds like like a great adventure! Beat my travel this summer by a long shot. We managed to take our travel trailer out for a single 8...
52 Replies

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Last post by redzed
Sat Sep 25, 2021 15:00
Beef Bacon

Last post by redzed « Sat Sep 25, 2021 14:52
Replies: 1
by ANNAM » Thu Sep 16, 2021 20:58 » in Homemade Sausage Making » Books&Videos of meat processing

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Last post by redzed
Sat Sep 25, 2021 14:52
sinewy coppa

Last post by Lorenzoid « Sat Sep 04, 2021 19:38
Replies: 9
by Lorenzoid » Thu Aug 12, 2021 16:35 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Since getting started in this hobby maybe six months ago I have been tweaking my drying chamber and have cured a number of coppe and bresaole, trying different combinations of spices, weight loss percentages, mold vs no mold, etc. For the coppe I have been using commodity pork from various...

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I think a fatter and larger cut would be less less stringy.

Thanks. Maybe the size is due to my butcher skills or lack thereof. What you see is the largest intact piece I have been able to get out of a whole bone-in butt. I'll try to source some heritage pork instead of this supermarket-quality...

9 Replies

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Last post by Lorenzoid
Sat Sep 04, 2021 19:38
Ham

Last post by redzed « Sat Sep 04, 2021 17:07
Replies: 3
by Albertaed » Thu Aug 26, 2021 03:37 » in Homemade Sausage Making » Smoked pork products

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Hey gang good to be back. My son is attempting to cure the back leg of a pig. He put it in a brine of 2.5 % salt 0.25% cure and isn’t sure how much brown sugar. He injected it with brine as well. The problem is he left it in for 18 days. Is it salvageable? I don’t have any experience with hams. I...

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I know that some try the equilibrium brine method but IMHO it's not safe and not effective. A 3% brine will not result in 3% salt content in the ham. Also the meat will not absorb the same amount of nitrite as is in the brine. 18 days is fine, but I'm not sure whether the ham was cure adequately....

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257 Views

Last post by redzed
Sat Sep 04, 2021 17:07
Anyone have a Mennonite Farmer sausage Recipe

Last post by redzed « Sat Sep 04, 2021 16:49
Replies: 2
by fatboyz » Wed Sep 01, 2021 14:37 » in Homemade Sausage Making » Sausages

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Hey fellas, been hankering for some Mennonite Farmer sausage to make a classic Mennonite soup I used to eat in Northern Alberta. The soup was called Summa Borscht, basically a cream of potato soup with lots of fresh dill and chunks of Farmers sausage. Red and AlbertaEd probably have had some in the...

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I don't think there is one definitive Mennonite farmer sausage . When I lived in Saskatchewan I tried a few made by Mennonite farmers and it was usually a basic smoked, pork sausage. The sausage was smoked only to colour and not fully cooked. Not sure whether anything other than salt and pepper...

2 Replies

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Last post by redzed
Sat Sep 04, 2021 16:49
WD Daily Chat - Talk about anything You Like

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by Trosky » Fri May 14, 2010 13:03 » in Other Topics » Hyde Park

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CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...

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Last night's hail storm :( . Nothing left of the garden nor any vegetation, all shredded.
Yikes! Quite the mess! I almost forgot those Regina storms.
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Last post by redzed
Sat Sep 04, 2021 16:00
Kielbasa Grillowa - Polish Style Grilling Sausage

Last post by redzed « Sat Sep 04, 2021 15:52
Replies: 3
by redzed » Tue Aug 24, 2021 15:52 » in Homemade Sausage Making » Sausages

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Kiełbasa Grillowa - Polish Style Grilling Sausage

Sorry to disappoint some of you, but this is not a hack of the Polish hot dog sold at Costco. Actually the Costco Polish sausage is not too bad, other than being on the salty side. I grab one now and then when I'm there for added energy so that...

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Sorry I missed your question Joe. I didn't add skins to this sausage, but you certainly could. Don't over do it however, and stick to no more than 5-6% of the meat block. On the same day that I made the Polish grilling sausage I made bratwurst and added skins.

3 Replies

312 Views

Last post by redzed
Sat Sep 04, 2021 15:52
Pickles!

Last post by jjnurk « Tue Aug 24, 2021 15:12
Replies: 38
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by StefanS » Thu Aug 11, 2016 16:52 » in Homemade Sausage Making » Other products

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I would like to refresh that old topic instead to start a new one. It is cucumber season right now so I have made some preparation for winter time and would like to share with you how it looks like. So old polish way (my Mather) I have prepared cucumber in brine - first picture - one week old jars,...

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rev 1.jpg

Thought I'd put my 2 pickles worth as well. Pretty much the same ole Polish recipe that every other Pole is using. 1 tbls of non-iodine salt, dill and black currant leaves. I just added a ton more of garlic - 10 cloves worth and a tps of chilli flakes for a lot of zing :twisted: !!!
38 Replies

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Last post by jjnurk
Tue Aug 24, 2021 15:12

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