Homemade Sausage Making

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Made some salceson

Last post by redzed « Sat Aug 24, 2019 06:04
Replies: 76
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by redzed » Mon Oct 01, 2012 20:18 » in Homemade Sausage Making » Offal products

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Made my frst salceson. Ended up with 5 lbs of finished product. No snouts or head meat here. Used pork feet, hock, a couple of tongues and some pork trimmings. Semi froze the skins and then chopped them fine since I did not want to wash the grinder after using it for such a small amount. Cured...

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Is there a taste difference is you use a beef bung vs synthetic?
I

I think so. My dad always made salceson in pigs' stomachs, and there I am positive that the flavour was ratcheted up a couple of notches. With a beef bung (kątnica) maybe not so much, but there is some difference. But importantly,...
76 Replies

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Last post by redzed
Sat Aug 24, 2019 06:04
Formed ham

Last post by Bob K « Tue Aug 20, 2019 17:00
Replies: 1
by Hankus » Tue Aug 20, 2019 15:44 » in Homemade Sausage Making » Smoked pork products

First post

Just trying preformed ham with press mold. Using 2.5% salt 0.25% prague 1.mould is 120x120x330. Packing 2800 gr leg 25 mm cubes 30% grind. Seasonal and tumbled twice for 10 minutes Should I use absorbing acid Vitamin C. Any suggestions Am I doing anything wrong
Thanks
Hankus

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Your kind of vague in your procedure and recipe, care to elaborate?

1 Replies

67 Views

Last post by Bob K
Tue Aug 20, 2019 17:00
Taylor's Ham (aka Pork Roll)

Last post by Hankus « Tue Aug 20, 2019 15:56
Replies: 50
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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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Looks great will try this in time.
Thanks for posting with perfect directions
Thanks
Hankus :D
50 Replies

63822 Views

Last post by Hankus
Tue Aug 20, 2019 15:56
Drying fast fermented sausages?

Last post by Agoracritus « Tue Aug 20, 2019 02:17
Replies: 21
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by Agoracritus » Thu Jul 04, 2019 22:44 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hey charcutiers!

I have a question about combining fast fermented “American style” semi-dry sausages with dry curing.

Basically, I’m wondering if taking smaller (35mm) natural hog cased pepperoni/summer sausage from the fermentation chamber to a dry curing room/chamber with a relatively low...

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And thanks Bob K, (et al)
For all of your helpful tips and specific advice.
21 Replies

1192 Views

Last post by Agoracritus
Tue Aug 20, 2019 02:17
Starting School Sept 3 BUTCHERY

Last post by LOEBER74 « Mon Aug 19, 2019 21:53
Replies: 3
by LOEBER74 » Tue Aug 13, 2019 21:20 » in Other Topics » Hyde Park

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I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books,...

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Red. The stuff here is better than most made by professionals . Big part of why I'm going back. I want to MAKE SALUMI GREAT AGAIN

3 Replies

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Last post by LOEBER74
Mon Aug 19, 2019 21:53
bacon

Last post by northener « Mon Aug 19, 2019 07:28
Replies: 2
by northener » Sun Aug 18, 2019 02:30 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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hi everyone just wondering if it is all right to slice the bacon when it is cured and then fry it instead of putting it in the oven or water and bringing it up to temp first seemed to go to hard for my taste what does this do to the nitrate :?

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thanks

2 Replies

157 Views

Last post by northener
Mon Aug 19, 2019 07:28
Greetings

Last post by Mick « Thu Aug 15, 2019 06:10
Replies: 11
by Mick » Mon Aug 12, 2019 02:56 » in Homemade Sausage Making » For beginners

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Hi,

Just wanted to introduce myself to the forum.
This is something i have been interested in for a while and this forum looks like a great resource!
Also it looks like i have a lot of reading ahead of me.

Just built my first chamber and have a Pancetta Tesa hanging to test it out.
Will stick...

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Thanks Bob.
Yeah i am not expecting to get the same weight loss of a leaner muscle.
It will be pulled semi dry also as i plan to use it in cooking.

11 Replies

333 Views

Last post by Mick
Thu Aug 15, 2019 06:10
Moist and Tender Jerky Experiment

Last post by LOEBER74 « Tue Aug 13, 2019 20:16
Replies: 8
by Butterbean » Thu Nov 01, 2018 17:39 » in Homemade Sausage Making » Other products

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Wanted to attempt to make a very tender and moist jerky. I know this sounds contradictory but I'd read where you could reduce the shrink in jerky to only 20% if you bind the available water with both sugar and salt. Think jelly. Its got very little available water.

With that thought in mind I made...

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Thanks Butter! I was thinking Jack Links but don't like naming . I will give it a go.

8 Replies

892 Views

Last post by LOEBER74
Tue Aug 13, 2019 20:16
TRANSLATING SAUSAGE RECIPES

Last post by Agoracritus « Wed Aug 07, 2019 06:31
Replies: 6
by polka » Sun Aug 04, 2019 13:02 » in Homemade Sausage Making » Sausages

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Hello All, especially RedZed

When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?

Rex

Last post

Incidentally, the fact that internet recipes are all over the place never surprises me, but when a recipe has thousands of views and hundreds of likes and comments without a single person pointing out a glaring error, like WAY too much salt...it always blows my mind a bit. That’s what I like about...

6 Replies

471 Views

Last post by Agoracritus
Wed Aug 07, 2019 06:31
How warm is too warm for fermenting?

Last post by Butterbean « Tue Aug 06, 2019 01:14
Replies: 5
by Woylie » Mon Aug 05, 2019 11:39 » in Homemade Sausage Making » For beginners

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Disaster! Salami fermenting in my oven (turned off), 48 hours on, and I forgot they were there. Turned on oven to cook! Arrgghh!
Pulled them out and rushed to my wine fridge.
Is there any chance they are worth keeping?

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If it was 20 minutes I think I'd just poach like Redzed suggested. I was thinking it was one of those oh crap moments.

5 Replies

370 Views

Last post by Butterbean
Tue Aug 06, 2019 01:14

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Last post: Re: Made some salceson by redzed, Sat Aug 24, 2019 06:04

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