Homemade Sausage Making

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My favorite version of pastrami

Last post by Albertaed « Sun Apr 18, 2021 23:17
Replies: 1
by jcflorida » Sun Apr 18, 2021 21:56 » in Homemade Sausage Making » BBQ

First post

I love pastrami but not the salt laden leather sold in grocery stores.

Traditional pastrami (ie. Katz) is made from beef navel. I have not been able to source beef navel at a reasonable price, so I've experimented with several cuts. Many use brisket, but I find the flat too lean. The point is...

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That looks perfect. I like the searing on the BBQ idea. I have another day to go in sous vide and then I’ll try searing it like you did. I agree the flat of a brisket is a bit too lean. How does the price of chuck rib compare to brisket? For being in cattle country beef is ridiculously expensive...

1 Replies

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Last post by Albertaed
Sun Apr 18, 2021 23:17
Smoking lengths with Cure?

Last post by BocZek « Sun Apr 18, 2021 01:11
Replies: 7
by BocZek » Wed Apr 14, 2021 04:52 » in Homemade Sausage Making » For beginners

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Good Evening Smokers.

First post with a question and thank you in advance for your help!!

I want to learn to smoke bacon and sausage and I have been doing a bunch of reading on the topic before I jump in. For the most part I think I understand the need to use cure when smoking (to prevent food...

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Thank you for the recommendations. Both books on order. Waiting is the hardest part!!!!

7 Replies

142 Views

Last post by BocZek
Sun Apr 18, 2021 01:11
How NOT to make hotdogs

Last post by Albertaed « Sat Apr 17, 2021 13:16
Replies: 15
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2
by Scogar » Tue Apr 06, 2021 02:49 » in Homemade Sausage Making » Sausages

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I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...

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I’ve been trying new sausages referencing both The greatest sausages and German sausage books a lot lately.
15 Replies

175 Views

Last post by Albertaed
Sat Apr 17, 2021 13:16
Salame Calabrese

Last post by SMR « Fri Apr 16, 2021 16:39
Replies: 39
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2

3
by redzed » Sat Nov 12, 2016 05:39 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Salame Calabrese
Recipe for 1kg of meat

Meats
820g class I pork, no fat or connective tissue
180g hard back fat

Ingredients
22.5g salt
2.5g Cure#2
2g garlic
2g white pepper
2g anise
2g sweet Hungarian paprika
3g Calabrian peppers
3g dextrose
25 ml red wine
0.5 sodium erythorbate
B-LC-007...

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Right? But it actually kept growing after I rehung them to dry from 35% to 42%. You can see the mold on the cut surface on the 2nd half chub from the left.
39 Replies

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Last post by SMR
Fri Apr 16, 2021 16:39
100% beef fresh sausage?

Last post by Scogar « Fri Apr 16, 2021 12:25
Replies: 9
by LinkMeAllOver » Tue Apr 06, 2021 01:16 » in Homemade Sausage Making » Sausages

First post

Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...

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Post some pics and the recipe. Also what size plate did you use to grind? Temps of meat while grinding? Etc. I haven't done all beef but am hoping to try tomorrow myself, but I personally find with pork I like the ratio 70/30 and can even increase the fat a bit from there if I feel the sausage...

9 Replies

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Last post by Scogar
Fri Apr 16, 2021 12:25
Adding zingy brightness without acid for fresh sausages

Last post by LinkMeAllOver « Wed Apr 14, 2021 15:57
Replies: 8
by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Homemade Sausage Making » Sausages

First post

Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...

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The maximum amount that you can use is 500ppm, or 0.5g per kg. of meat. That amount will not denature the proteins of affect the bind.

Awesome. Thanks.

8 Replies

179 Views

Last post by LinkMeAllOver
Wed Apr 14, 2021 15:57
Wrong texture everytime I try fresh/smoked sausages

Last post by StefanS « Wed Apr 14, 2021 00:46
Replies: 7
by wasuky » Tue Apr 13, 2021 04:59 » in Homemade Sausage Making » For beginners

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Hello guys! Well... as the subject says.

I have made 7 batches of fresh sausages and they all have ended up dry and crumbly. Last week I wanted to try a Kielbasa recipe. After a month struggling to find the marjoram I got the meat and set everything up. Ground the meat, mixed it , stuff it, smoke...

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IMO-
1. over cooked during smoking or poaching
2.
Mix the meat using a regular bread kneeding machine at low speed for 3-5min.
-Added the ground fat (it didn't look as separate particles of fat after the grinding) which now looks as a paste)
fat in not right stage - plus can be a lot of...

7 Replies

131 Views

Last post by StefanS
Wed Apr 14, 2021 00:46
Finding Starter cultures in Australia

Last post by Bob K « Tue Apr 13, 2021 13:06
Replies: 1
by bluc » Tue Apr 13, 2021 10:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Anyone have good suppliers in Australia For starter ciltures? Having a hard time finding anthing that is mentioned here.

Is f1 suitable for small diameter american pepperoni?

Last post

You can try checking here: or here:

Is f1 suitable for small diameter american pepperoni?

Yes, it is a fast fermenting culture and can be used interchangeably in recipes calling for F-LC or LHP

1 Replies

51 Views

Last post by Bob K
Tue Apr 13, 2021 13:06
Curing pork fat for smoked sausages?

Last post by so_not_rad « Tue Apr 13, 2021 07:38
Replies: 6
by so_not_rad » Thu Apr 08, 2021 07:00 » in Homemade Sausage Making » Sausages

First post

Hi there,
this might end up being a silly question but I gotta ask!
Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for.
Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come...

Last post

Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have fat out and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.

Thanks Redzed!
Always the...

6 Replies

152 Views

Last post by so_not_rad
Tue Apr 13, 2021 07:38
Kiełbasa Krakowska -Kraków Sausage

Last post by jens49 « Mon Apr 12, 2021 11:18
Replies: 6
by redzed » Thu Apr 08, 2021 06:44 » in Homemade Sausage Making » Sausages

First post

Kiełbasa Krakowska - Kraków Sausage

Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in...

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Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.

6 Replies

169 Views

Last post by jens49
Mon Apr 12, 2021 11:18

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