Homemade Sausage Making

Recent Topics

Replies

Views

Last post

Salami smell

Last post by Bob K « Wed Jan 22, 2020 14:25
Replies: 1
by mobostians » Wed Jan 22, 2020 02:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hi all - new to dry curing and this website.

Had a question that I'm sure you veterans can answer.

What should fermenting (day three of three) salami smell like? There is a distinct oder - my daughter said it smelled like meaty corn chips.

Dunked them in mold 600 before fermenting. White mold is...

Last post

Welcome to the Forum Shane! A funky salami smell is normal. What recipe did you use?

1 Replies

9 Views

Last post by Bob K
Wed Jan 22, 2020 14:25
Argghh Forgot to inject the meat

Last post by Bob K « Wed Jan 22, 2020 14:19
Replies: 18
1

2
by Scogar » Fri Jan 17, 2020 16:49 » in Homemade Sausage Making » Smoked pork products

First post

I put a loin into a brine yesterday, making Chuckwagon's Canadian Bacon but I just realized that I forgot to inject it. I have no ability to do so now since I will be away. I have it submerged at 38° F and expected to do so for the 5 days. Can I simply let it rest for sufficient time and soak it in...

Last post

I can post my simple recipe for pork loin jerky/(Canadian bacon...?), if anyone is interested.

By all means post it!
18 Replies

177 Views

Last post by Bob K
Wed Jan 22, 2020 14:19
Struggling with Frankfurters

Last post by Bob K « Tue Jan 21, 2020 16:02
Replies: 1
by so_not_rad » Tue Jan 21, 2020 09:36 » in Homemade Sausage Making » Sausages

First post

Hello there!
I'm brand new to the forum, although I have been using it for the past couple years as a guide line for my own smoked meats and sausages.
Ive been recently asked to create a german version of the frankfurter (or hot dog) for a friend of mine, he requested 0 additives or preservatives....

Last post

Welcome to the Forum! You can find several Wiener - Hot Dog recipes here that contain no fillers but all will use Cure #1.....
You may be having some problems with your emulsification and there are some good tips in this string

1 Replies

46 Views

Last post by Bob K
Tue Jan 21, 2020 16:02
Smoked Sweet Cured City Ham

Last post by Butterbean « Tue Jan 21, 2020 13:17
Replies: 3
by Butterbean » Sat Dec 14, 2019 22:45 » in Homemade Sausage Making » Smoked pork products

First post

Had most of a pig to process less the wobbly bits and things got a little complicated with my mind wanting to go in so many directions so I just took a pause and went back to basics and used a method taught by my mentor and I also referred to Marianski's recipes to fill the voids in my memory. I...

Last post

Boiling helps cook the pork skin making it soft and easy to slice. It also seems to act like a sear on a steak because the hams seem to plump up and draw in moisture when they hit the boiling water. Don't know if that's the proper term but that's how it appears to me. Of course once it hits the...

3 Replies

146 Views

Last post by Butterbean
Tue Jan 21, 2020 13:17
Couldn't say no

Last post by Butterbean « Mon Jan 20, 2020 13:00
Replies: 5
by Butterbean » Sat Jan 18, 2020 17:38 » in Other Topics » Hyde Park

First post

I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no...

Last post

I have used some about ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...

5 Replies

86 Views

Last post by Butterbean
Mon Jan 20, 2020 13:00
summer sausage

Last post by redzed « Sun Jan 19, 2020 09:11
Replies: 4
by DHoltgrave » Wed Jan 15, 2020 03:52 » in Homemade Sausage Making » Sausages

First post

Hello, I was wondering if I can hang my cooked summer sausage in my curing cabinet at 58 degrees with a 65% humidity. The sausage has curing salt #1 and as been cooked in my smoker. It seems a bit soft so I was wondering if I can hang it in my curing box?

Thanks

Last post

my curing cabinet at 58 degrees with a 65% humidity.

Summer sausage is a semi-dry product, so a period of drying is usually necessary, to a weight loss of anywhere between 20-30%. 58F for a three dys or so should be fine, but if you can lower the temp to 50F it would be a bit better.

4 Replies

138 Views

Last post by redzed
Sun Jan 19, 2020 09:11
Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Last post by Butterbean « Sat Jan 18, 2020 01:21
Replies: 2
by gastronomas » Tue Jan 14, 2020 21:17 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hello guys,

El pozo fuetec sausage:

Ingredients: Iberico pork, Iberian pork bacon, LACTOSE, table salt, corn glucose syrup, corn dextrose, spices, natural pork intestine.
160g pork is used for 100g end product.

Nutritional values (per 100 g):
Calories: 430.5 Kcal / 1,815.0 kJ
Fat: 35.5 g...

Last post

Don't believe table salt in Spain is the same as it is in North America. Table salt there, I believe, is typically sea salt. It was in the news a while back as having micro-plastics in it. Plastics aside, you can read where it contains 80 other nutrients of which some are surely nitrates. If I were...

2 Replies

57 Views

Last post by Butterbean
Sat Jan 18, 2020 01:21
Cold smoking pork what temperature

Last post by Mujo « Fri Jan 17, 2020 23:31
Replies: 7
by Mujo » Thu Jan 16, 2020 00:26 » in Homemade Sausage Making » For beginners

First post

Hi guys tried finding it using the search function, no luck. I’m after the ideal temp to cold smoke pork at? I’ve made a dedicated cold smoker in a chest freezer so can control the temperature quite well now just after the ideal temp? Obviously I want it below 70f but if I go too cold will the meat...

Last post

Cobb’s went into the smoker this morning after 3-4 hours will tie/net them and then wait for a month or two I’ve run out of cured meats at home so also did quick duck breasts which are small but hopefully will see me through the next week or so :(

7 Replies

155 Views

Last post by Mujo
Fri Jan 17, 2020 23:31
White foam on bacon

Last post by DanMcG « Wed Jan 15, 2020 11:51
Replies: 1
by Butterbean » Mon Jan 13, 2020 21:25 » in Other Topics » Hyde Park

First post

I haven't eaten store bought bacon in some years now but was given 3 lbs of thick sliced bacon for Christmas from a company I do work for. The bacon was beautiful but when I went to fry it all sorts of liquid came out of it along with a white foam that looked similar to sea foam. Anyhow, I was just...

Last post

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon. :wink:

1 Replies

94 Views

Last post by DanMcG
Wed Jan 15, 2020 11:51
Stefans kielbasa

Last post by jjnurk « Mon Jan 13, 2020 14:51
Replies: 73
1

2

3

4

5
by StefanS » Tue Mar 15, 2016 00:33 » in Homemade Sausage Making » Sausages

First post

Hi All.
Just finished a lot of postings and everything despaired. Time limit!!!! so ok. again.
I understand that most of you here are trying to do nice Italian style salami, pepperoni, Spanish chorizo, or other kind of fermented sausage. Some of you doing just polish style sausage(BB - greetings)....

Last post

Very nice! I'm just impressed with the amount of wood chips you're able to get. Kinda hard for me to get something decent around here. I was fortunate to chop down an apple tree, so I'll have a little bit of saw dust and chips, till I'm able to scrounge some other favorable wood.
73 Replies

28259 Views

Last post by jjnurk
Mon Jan 13, 2020 14:51

Homemade Sausage Making

Last post

School of Domestic Meat Processing
Topics: 5, Posts: 97

Last post: Re: School.. by Knifeman, Sun Jan 28, 2018 21:13

Last post Re: School..
by Knifeman View the latest post
Sun Jan 28, 2018 21:13
For beginners
Topics: 373, Posts: 4760

Last post: Re: Cold smoking pork what te… by Mujo, Fri Jan 17, 2020 23:31

Last post Re: Cold smoking pork what te…
by Mujo View the latest post
Fri Jan 17, 2020 23:31
Dry Cured Meats and Sausages
Topics: 409, Posts: 5433

Last post: Re: Salami smell by Bob K, Wed Jan 22, 2020 14:25

Last post Re: Salami smell
by Bob K View the latest post
Wed Jan 22, 2020 14:25
Dry Curing with Tublin: Umai and Banquet Bags
Topics: 40, Posts: 699

Last post: Re: My First Coppa by jcflorida, Tue Jul 30, 2019 14:07

Last post Re: My First Coppa
by jcflorida View the latest post
Tue Jul 30, 2019 14:07
Microbiology of meat and products
Topics: 80, Posts: 922

Last post: Re: by reddal, Mon Nov 18, 2019 19:01

Last post Re:
by reddal View the latest post
Mon Nov 18, 2019 19:01
Hardware
Topics: 226, Posts: 2205

Last post: Re: grinder maintenance quest… by Agoracritus, Thu Jan 02, 2020 05:22

Last post Re: grinder maintenance quest…
by Agoracritus View the latest post
Thu Jan 02, 2020 05:22
Smokehouses. Construction and Maintenance.
Topics: 91, Posts: 1414

Last post: Re: MiniMax Smokehouse by Scogar, Fri Jan 03, 2020 13:05

Last post Re: MiniMax Smokehouse
by Scogar View the latest post
Fri Jan 03, 2020 13:05
Technology basis
Topics: 170, Posts: 1491

Last post: Re: Fibrous Casing Adhesion by Micro-Ice, Wed Jan 01, 2020 12:11

Last post Re: Fibrous Casing Adhesion
by Micro-Ice View the latest post
Wed Jan 01, 2020 12:11
Sausages
Topics: 474, Posts: 5773

Last post: Re: Struggling with Frankfurt… by Bob K, Tue Jan 21, 2020 16:02

Last post Re: Struggling with Frankfurt…
by Bob K View the latest post
Tue Jan 21, 2020 16:02
Smoked pork products
Topics: 161, Posts: 2172

Last post: Re: Argghh Forgot to inject t… by Bob K, Wed Jan 22, 2020 14:19

Last post Re: Argghh Forgot to inject t…
by Bob K View the latest post
Wed Jan 22, 2020 14:19
Offal products
Topics: 47, Posts: 650

Last post: Re: Head Cheese by Cabonaia, Sun Dec 22, 2019 01:52

Last post Re: Head Cheese
by Cabonaia View the latest post
Sun Dec 22, 2019 01:52
Products in blocks
Topics: 13, Posts: 113

Last post: Re: Salceson Śląski by Kijek, Wed Apr 25, 2018 22:46

Last post Re: Salceson Śląski
by Kijek View the latest post
Wed Apr 25, 2018 22:46
Canned meat products
Topics: 14, Posts: 130

Last post: Re: Canned meat by StefanS by redzed, Fri Mar 30, 2018 14:25

Last post Re: Canned meat by StefanS
by redzed View the latest post
Fri Mar 30, 2018 14:25
Fishes
Topics: 41, Posts: 331

Last post: Re: Gravlax by AndyPandy, Mon Dec 24, 2018 12:56

Last post Re: Gravlax
by AndyPandy View the latest post
Mon Dec 24, 2018 12:56
Venison and Other Game
Topics: 56, Posts: 565

Last post: Re: Venison Sausages by Butterbean, Sat Jan 04, 2020 01:21

Last post Re: Venison Sausages
by Butterbean View the latest post
Sat Jan 04, 2020 01:21
BBQ
Topics: 67, Posts: 540

Last post: Re: Smoking a beef roast by Herrybraun, Tue Apr 09, 2019 18:23

Last post Re: Smoking a beef roast
by Herrybraun View the latest post
Tue Apr 09, 2019 18:23
Other products
Topics: 158, Posts: 2198

Last post: Re: "Sun" Dried Tomatoes by Butterbean, Mon Aug 26, 2019 23:14

Last post Re: "Sun" Dried Tomatoes
by Butterbean View the latest post
Mon Aug 26, 2019 23:14
Recipes from around the world
Topics: 112, Posts: 1046

Last post: Re: picanha by redzed, Tue Jul 24, 2018 19:19

Last post Re: picanha
by redzed View the latest post
Tue Jul 24, 2018 19:19
Curing chambers and Related Equipment
Topics: 82, Posts: 975

Last post: Re: Mold 600 chamber inoculat… by Kijek, Thu Nov 14, 2019 20:40

Last post Re: Mold 600 chamber inoculat…
by Kijek View the latest post
Thu Nov 14, 2019 20:40
Books&Videos of meat processing
Topics: 54, Posts: 255
Subforum:

Stanley & Adam Marianski author's corner
Last post: Re: New Marianski book, Spani… by redzed, Sun Jun 09, 2019 18:45
Last post Re: New Marianski book, Spani…
by redzed View the latest post
Sun Jun 09, 2019 18:45

Other Topics

Last post

Hyde Park
Talk about anything here as long as it is not against the rules.

Topics: 620, Posts: 8538

Last post: Re: Couldn't say no by Butterbean, Mon Jan 20, 2020 13:00

Last post Re: Couldn't say no
by Butterbean View the latest post
Mon Jan 20, 2020 13:00
Announcements
All important news and announcements will be posted here.

Topics: 23, Posts: 241

Last post: Deli Meat Specialist by Meat Capitalist, Tue Dec 03, 2019 20:21

Last post Deli Meat Specialist
by Meat Capitalist View the latest post
Tue Dec 03, 2019 20:21
Suggestions & Feedback
Something you do or don't like? Let us know. This is also the place for questions regarding this forum.

Topics: 22, Posts: 109

Last post: Re: logging in issue by Bob K, Mon Dec 16, 2019 13:37

Last post Re: logging in issue
by Bob K View the latest post
Mon Dec 16, 2019 13:37

Who is online

In total there are 20 users online :: 1 registered, 0 hidden and 19 guests (based on users active over the past 5 minutes)
Most users ever online was 241 on Sun Mar 10, 2019 21:36

Statistics

Total posts 40787 • Total topics 3350 • Total members 1966 • Our newest member mobostians

Activity over the last 24 hours

New posts 9 • New topics 1 • New users 1
In total there were 130 users :: 13 registered, 0 hidden, 3 bots and 114 guests active over the last 24 hours
Registered users: Agoracritus, bandit69, Bob K, ChrisSmolinski, DanMcG, jcflorida, jrittvo, MDMallard, mobostians, NorthFork, Scogar, StefanS, Winterchrome
Bots: Bing [Bot], Google [Bot], Google Adsense [Bot]

Login • Register

Who is online

Statistics

Activity over the last 24 hours