Homemade Sausage Making

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First attempt at Spanish Chorizo/Salami Milano are too salty?

Last post by adrian078 « Sun Oct 13, 2019 22:47
Replies: 7
by ewanspeirs » Thu Oct 10, 2019 17:39 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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All,

My first attempt at fermented, dried sausage has turned out way too salty, almost too salty to eat.

I followed these recipes in the Art of Making Fermented Sausages by Stan/Adam Marianski.

Milano
Salt 3%
Cure #2 0.24%
Dextrose 0.2%
Sugar 0.3%
white pepper 0.3%
Garlic 0.2%
Fennel 0.4%
Chili...

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yes - salt + bottle-cap - that's the method i used, worked well.

Adrian-
The Inkbird should have instructions on how to change the offset.

To Calibrate:

Thanks! Looks like mine is 2 points out. Pretty close.

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79 Views

Last post by adrian078
Sun Oct 13, 2019 22:47
Can my salami be saved?

Last post by adrian078 « Thu Oct 10, 2019 20:44
Replies: 5
by adrian078 » Wed Oct 09, 2019 01:10 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi from Australia.

So this is my first batch of salami. It's something I've been wanting to do forever. Not too long ago a neighbor moved out and left a full sized fridge in their driveway with a free sign on it. I took that as a sign that the time was right to build my cabinet :)

Fast forward a...

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It's settled then. Next batch I won't use the fan.

Thanks for the tips.

5 Replies

70 Views

Last post by adrian078
Thu Oct 10, 2019 20:44
Champion Juicer for emulsifying hotdogs

Last post by Bob K « Wed Oct 09, 2019 12:58
Replies: 7
by Thewitt » Mon Jan 28, 2019 16:26 » in Homemade Sausage Making » Sausages

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I saw this on YouTube, where the Champion Juicer used with the blank plate is used to emulsify meat for hotdogs, and I tried it this weekend.

It works brilliantly!

I ground 50/50 beef and pork through a 1/4 plate, seasoned, then fed through the 1/8 plate, then through the Champion.

The result...

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Bob-
Its pretty hard to tell if it would work, the champion has a strong 1/3 horse motor and an optional blank plate.
Best way is to just try it

7 Replies

881 Views

Last post by Bob K
Wed Oct 09, 2019 12:58
Garlic and Onion Choices for Smoked Sausage

Last post by forestridgefarm « Sat Oct 05, 2019 14:58
Replies: 2
by forestridgefarm » Thu Oct 03, 2019 16:54 » in Homemade Sausage Making » For beginners

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I am new to the Smoked Sausage arena. As I look at numerous recipes for Smoked Sausage that call for garlic and onions which is the best choice for dried seasoning: chopped onion, granulated onion, onion powder or minced onion? For garlic which would be recommended: granulated garlic, garlic powder...

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Yes, thank you so much for the info!

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Last post by forestridgefarm
Sat Oct 05, 2019 14:58
Bauernwurst Recipe

Last post by Bob K « Sat Oct 05, 2019 14:27
Replies: 5
by johnmac » Thu Oct 03, 2019 19:19 » in Homemade Sausage Making » Sausages

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Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.

Mac

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John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.

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Last post by Bob K
Sat Oct 05, 2019 14:27
Greetings from Germany

Last post by hamschta « Fri Oct 04, 2019 21:13
Replies: 5
by hamschta » Mon Sep 30, 2019 20:30 » in Homemade Sausage Making » For beginners

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Hello Everybody,

as I just joint the forum, I‘ll to take opportunity for a brief introduction of myself.

I‘m Marko, a 40 years old guy living more or less in the middle of Germany. I found the reommendation for your side on the cover of “Home Production of Quality Meats and Sausages“.
I‘m doing...

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Hi Folks,

thank you for your warm welcome.

@ Dan
Sorry but with Nürnberger I cant help you that much - so far I never did them home made. The would fall through my bbq-grill.

Cheers
Marko

5 Replies

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Last post by hamschta
Fri Oct 04, 2019 21:13
# 32 Grinder Plates - 3mm (1/8")

Last post by DanMcG « Mon Sep 23, 2019 18:47
Replies: 8
by Scogar » Sat Sep 14, 2019 16:24 » in Homemade Sausage Making » Hardware

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Been waiting for things to cool off here in North Georgia and prepping for hopefully a lot of sausage this Fall, including hot dogs. So my question is, I was able to score a commercial Buffalo Chopper late last winter and it took awhile to clean it up. It will be ready for this season's sausage....

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Nice gesture Butterbean!

8 Replies

706 Views

Last post by DanMcG
Mon Sep 23, 2019 18:47
Odd grinder

Last post by Butterbean « Wed Sep 11, 2019 19:45
Replies: 4
by Butterbean » Sun Aug 25, 2019 21:30 » in Homemade Sausage Making » Hardware

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A friend picked up a bunch of old grinders and knowing I'm into that type stuff he gave me this one. I've never seen one like this before and only took it because it is unique in that it doesn't use a knife. Instead, the worm pushes the ingredients out to the plate and the plate turns and does the...

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The mold should grow fine in normal drying conditions. Whats your humidity and temp?

4 Replies

501 Views

Last post by Butterbean
Wed Sep 11, 2019 19:45
Green onion sausage

Last post by Gatorgar « Sun Sep 08, 2019 02:24
Replies: 4
by Gatorgar » Mon Aug 26, 2019 13:36 » in Homemade Sausage Making » Sausages

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I've utilized the search bar to see what I can find on the amount of green onion that should go in to a batch of sausage. I didn't find anything. So, in your professional opinions, can you give me weight of green onions that will go into, lets say, 10# of Sausage?? I'll take it from there and then...

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10g to 1kg will not really make it a green onion sausage. Add a lot more onion. Cajun chaurice recipes usually ask for 100g/kg.

That's what I came up with, off the other site I was on. Comes out to 4.04 ounces per 25 pound of meat. Talked to a man that runs a slaughter house and deer processing...

4 Replies

509 Views

Last post by Gatorgar
Sun Sep 08, 2019 02:24
Using Cultures in Curing Whole Muscle Cuts

Last post by StefanS « Sat Sep 07, 2019 01:46
Replies: 25
1

2
by Bob K » Sun Oct 27, 2013 14:26 » in Homemade Sausage Making » Microbiology of meat and products

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Has anyone used or even know if they are available in the US (in small quantities) any of the whole muscle cultures manufactured by CHR Hansen?

They sound interesting to try to enhance the flavor of commercially raised pork.

Here is some info from the CHR Hansen Product Info sheet:

C-P-77...

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Here is different description from AU -
(there is wrong picture of starter).
Also that starter contain P. Acidilactici - strict producer of LAB.
On other hand - that starter wont be harmful - just IMO do not make good impact on product.
25 Replies

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Last post by StefanS
Sat Sep 07, 2019 01:46

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