Homemade Sausage Making

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White Mold during fermentation please help

Last post by Butterbean « Tue May 26, 2020 14:28
Replies: 1
by Mujo » Tue May 26, 2020 12:39 » in Homemade Sausage Making » For beginners

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Hi guys just after reassurance I’ve just taken my salami out of my fermentation chamber and have noticed white specs of Mold starting, is that normal to occur during the fermentation? It’s been 72hours at 20c as per starter culture instructions. They were slightly sticky aswell? I know it’s...

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Sounds to me like your humidity is too low. I'd check the pH and if you are on target I'd just pull them and start drying because that's what it sounds like you are beginning to do anyway.

1 Replies

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Last post by Butterbean
Tue May 26, 2020 14:28
Pastrami

Last post by Butterbean « Tue May 26, 2020 14:26
Replies: 6
by Butterbean » Fri May 22, 2020 21:23 » in Homemade Sausage Making » Other products

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Started out making some corned beef using an EQ dry cure for 20 days then sous vide'd the brisket for 2.5 days then since I had the smoker going I thought I'd go ahead and make use of the smoke so I put pastrami spices on the corned beef and hot smoked it for a little less than an hour just to bake...

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Fantastic! Many thanks!!!!!
What temperature did you sous vide at?

Thanks again!

Ken

140F. This seems the best for this product since it is not hot enough to render the fat so your slices are tender and juicy yet still have a lot of structure.

6 Replies

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Last post by Butterbean
Tue May 26, 2020 14:26
Beef salami: need a substitute for beef short rib.

Last post by Butterbean « Tue May 26, 2020 14:21
Replies: 1
by wkw » Mon May 25, 2020 15:51 » in Homemade Sausage Making » Sausages

First post

Hi everyone,
I am planning to make a kosher style beef salami from a cookbook titled The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen .
I can post the recipe if anyone is interested.

The recipe calls for even weights of fatty brisket and beef short rib. I have the...

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I'd use plate and if I couldn't find that I'd just use more brisket.

1 Replies

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Last post by Butterbean
Tue May 26, 2020 14:21
Difficulty with non-culture PH drop

Last post by LOUSANTELLO « Sun May 24, 2020 11:53

by LOUSANTELLO » Sun May 24, 2020 11:53 » in Homemade Sausage Making » Sausages

This is now my 2nd batch of ground pork 40mm casings, using cure #2 along with 2.5% salt and 0.3% dextrose. Original PH of pork was anywhere from 5.61-5.7. I am now at 60 hours at 70F, 88% humidity with little to no PH drop. In fact, one batch I'm getting readings 0.5 higher than the original...

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Last post by LOUSANTELLO
Sun May 24, 2020 11:53
Brisket burgers

Last post by wkw « Sat May 23, 2020 11:49
Replies: 2
by wkw » Fri May 22, 2020 23:25 » in Homemade Sausage Making » BBQ

First post

Hi everyone,
I hope I am posting in the right forum.

I recently bought three whole briskets on sale. I want to smoke one, do a Montreal smoked meat and make burger patties with one.

My question is so I grind the brisket or should I trim the fat prior to grinding and if so how much.

Thanks
Ken

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Thanks. I am inclined to go that way. I am not looking for a lean pattie.

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Last post by wkw
Sat May 23, 2020 11:49
Struggling with Frankfurters

Last post by Butterbean « Fri May 22, 2020 21:02
Replies: 15
1

2
by so_not_rad » Tue Jan 21, 2020 09:36 » in Homemade Sausage Making » Sausages

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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....

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Thank You
I Live in Connecticut , and last week I check five small farms in here , so most of them wants 4-5$ for lb fresh pork , they call organic that’s way you have to pay that’s much . Maybe I will try call more farmers , I know some people driving to PA from CT to get fresh hog from farmers...
15 Replies

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Last post by Butterbean
Fri May 22, 2020 21:02
Pork Pepperoni (fast fermented, semi dry, cooked)

Last post by so_not_rad « Thu May 21, 2020 02:47
Replies: 8
by so_not_rad » Sat Apr 25, 2020 09:38 » in Homemade Sausage Making » Sausages

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Hello Everyone!
I've been messing around lately with making fast fermented American style pepperoni!
Here's the recipe that i've been using, it's basically straight out of Marianski's book :

Pork 900 Gr
Pork Fat 100 Gr
Salt 27 Gr
Cure #1 2.5 Gr
Dextrose 10 Gr
Sugar 10 Gr
Black Pepper 3 Gr
Smoked...

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Its really not the paprika that causes the deep rich red color but the color/flavor forming Staphylococcus bacteria found in a slower fermenting culture. Beef also contributes. Yours looks just fine for the fast fermented American style as Stefan has previous mentioned!
If it is available to you...

8 Replies

617 Views

Last post by so_not_rad
Thu May 21, 2020 02:47
Sausage recipe for large diameter casing

Last post by reddal « Wed May 20, 2020 10:57
Replies: 4
by bolepa » Tue May 19, 2020 16:20 » in Homemade Sausage Making » Sausages

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Hi everyone! I hope you are all well and stay healthy....
I need an advice from you if possible - could you please help me with a Sausage recipe for large casing diameter 70-75 mm? I had this recipe before and used it for sausage approximately two years ago but cannot find it now... I am not...

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I've learned its best to be patient and cure the meats separately to extract the max amount of myosin to glue things together well.
I agree - curing the meat for at least 24hrs before adding spices and grinding definitely seems to improve the bind of dry cured sausages. A lot of recipes I see...

4 Replies

121 Views

Last post by reddal
Wed May 20, 2020 10:57
Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?

Last post by Butterbean « Tue May 19, 2020 19:17
Replies: 5
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...

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The 'spices' could include celery salt - which is a common way 'nitrate free' producers get nitrate into the product without admitting it.

Personally I predict the whole trend towards nitrate free charcuterie will end abruptly after there is a serious outbreak of botulism and a bunch of people...

5 Replies

678 Views

Last post by Butterbean
Tue May 19, 2020 19:17
Good green mold

Last post by redzed « Sun May 17, 2020 18:51
Replies: 2
by IFB » Wed Apr 08, 2020 16:04 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

I thought I'd share a cool example of good green mold,

which I am 99% sure is Penicillium nalgiovense, given these examples here:

I've never seen this kind of mold before but then again, this is the first time I am maturing salami at 80-86% RH. Below 80% it's usually snow-white in color.

Last post

Yes P. nalgiovense can have hues of green/grey/turquoise in the later stages of development, but for the most part it's white, sometimes slightly off white or light beige. As to Victor's first post, it might be P. Salami, but without microscopic testing who knows? And there is never only one mould...

2 Replies

516 Views

Last post by redzed
Sun May 17, 2020 18:51

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