Homemade Sausage Making

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Genoa Salami

Last post by fatboyz « Thu Jan 28, 2021 01:45
Replies: 8
by Albertaed » Wed Jan 13, 2021 17:36 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

This is a American style Genoa Salami for Len poli.

Pork Shoulder 75%
Pork Back fat 25%
Salt 1.8%
Red Wine 1.2%
Dextrose 0.38%
White Pepper 0.3%
Cure #2 0.29%
Garlic Powder 0.25%

Mondostart 0.06%

Fermented at 85F 90%RH
Dried at 54F 80%RH to 20% weight loss

What is a decent PH for this 4.9ish?...

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I have some in the chamber right now aswell. I add some fennel seeds to mine as I like that licorice taste.

8 Replies

226 Views

Last post by fatboyz
Thu Jan 28, 2021 01:45
Curing times?

Last post by Butterbean « Thu Jan 28, 2021 01:09
Replies: 1
by Jimtillo » Wed Jan 27, 2021 23:59 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hi guys,

I'm new to the forum and I'm so glad I've found it, it seems to be such a font of knowledge.

I've been making cured meats and salami for a year or so now, and have a couple of questions that I can't seem to find a solid answer to, sorry if its been answered on here before, but here...

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Welcome to the forum James.

Your curing time question is a little complex but I'll try and answer it the best I can or at least how I look at it. First of all I think many people get in a rush to make things. I'm guilty of this myself but I think often its best to let the meat cure longer and by...

1 Replies

12 Views

Last post by Butterbean
Thu Jan 28, 2021 01:09
copa humidity & temperature questions

Last post by frankie007 « Wed Jan 27, 2021 19:29
Replies: 4
by frankie007 » Wed Jan 27, 2021 17:04 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello all,
I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment.
Basically after brining I washed the coppa with...

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Thank you redzed, much appreciated!

4 Replies

37 Views

Last post by frankie007
Wed Jan 27, 2021 19:29
Boneless Pork Loin - Kasseler Style

Last post by Scogar « Wed Jan 27, 2021 18:47
Replies: 15
1

2
by redzed » Sun Jan 10, 2021 19:41 » in Homemade Sausage Making » Smoked pork products

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Boneless Pork Loin - Kasseler Style

A Kasseler pork loin is a versatile and delicious way to serve a traditional meat and potatoes meal. It's an elegant comfort food and can be baked as a roast or cut into chops and grilled or fried. Siced thin and fried with eggs for breakfast is another...

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:D Thank you kindly
15 Replies

485 Views

Last post by Scogar
Wed Jan 27, 2021 18:47
Salami

Last post by Scogar « Wed Jan 27, 2021 18:26
Replies: 14
by magician176 » Fri Nov 20, 2020 05:03 » in Homemade Sausage Making » For beginners

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Salami.jpeg I made salami today, I have read so many articles on making homemade salami and I came up with a mixture of my own ingredients. I purchased 2,5kg of pork shoulder and ended up with 2,48kg after grinding and mixing. I do not own a controlled fridge for temperature and humidity, so I...

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Learning a lot here...I caught the salt issue on my own, suspected added water might not be desirable, but didn't know anything about the double grind. I hate to say this but this might have been a great fresh sausage (assuming the cure #2 was eliminated). I'm wondering if that's not where this...

14 Replies

803 Views

Last post by Scogar
Wed Jan 27, 2021 18:26
Black Spots

Last post by redzed « Wed Jan 27, 2021 17:43
Replies: 1
by Supersat » Wed Jan 27, 2021 01:04 » in Homemade Sausage Making » Microbiology of meat and products

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Does anyone know how I can remove or stop black mold on my sopresate. Made them on Jan 9 and three of them have dime to quarter size black spots under the casing. Thank you

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That does not sound good. What type of casing did you use and what is the drying environment? Can you also describe the rest of the recipe and process and post a picture of the soppressata?

1 Replies

29 Views

Last post by redzed
Wed Jan 27, 2021 17:43
Ph Question

Last post by Indaswamp « Wed Jan 27, 2021 01:23
Replies: 6
by Loco » Sun Jan 24, 2021 20:05 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I was just wondering about the ph level, if you leave sausage in fermenting chamber will the ph just continue to drop for as long as itl is is thereor does it stop at some point? how low could it go if lets just say you had 1% dextrose in the mince?
just something i was thinking about, figure...

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Very good info! Thanks for posting!

So if I wanted to make a Southern European Slow fermented salami, what combination of sugars would you recommend? And percentage of each? Dextrose and maltoderxtrin?

6 Replies

100 Views

Last post by Indaswamp
Wed Jan 27, 2021 01:23
Kielbasa Starowiejska

Last post by Butterbean « Tue Jan 26, 2021 21:20
Replies: 7
by Scogar » Sun Jan 24, 2021 21:05 » in Homemade Sausage Making » Sausages

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Another game changer from Marianski

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Those look good! I use wooden dowels and bamboo and have never had a problem.

7 Replies

105 Views

Last post by Butterbean
Tue Jan 26, 2021 21:20
Coating my finished Saucisson

Last post by so_not_rad « Tue Jan 26, 2021 06:45
Replies: 3
by so_not_rad » Fri Jan 22, 2021 08:05 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hello everyone,
I've recently made quite a big batch of saucisson cause I had the extra time. Its been cured for about 4 weeks, its all nice and packed in vacuum bags and resting for whenever i have parties at home and want to show off my skills :D .
Im having an issue when i take them out of the...

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thanks so much for the responses guys!
will try to do so.

3 Replies

381 Views

Last post by so_not_rad
Tue Jan 26, 2021 06:45
Lomo Embuchado in the cure

Last post by rgreenberg2000 « Mon Jan 25, 2021 23:36
Replies: 8
by rgreenberg2000 » Fri Dec 04, 2020 22:48 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Now that I have my Coppa going, and I feel like my curing chamber is pretty dialed in, I wanted to get a Lomo Embuchado going as well. I have a local butcher who breaks down whole Kurobota pigs, so I asked him to trim out a loin for me with about 1/2 of fat still on it. Picked that up at lunch...

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Hey, all. This project is still ongoing (15% loss after 5 weeks), but I had a question..... Since this has a decent fat cap, is my target weight loss still 35-40%, or does that change with more fat?

I expected the weight loss to be slower due to the fat, so not concerned that it'll get there...

8 Replies

277 Views

Last post by rgreenberg2000
Mon Jan 25, 2021 23:36

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