Standard practice is to remove the glands. However, that's not always possible because there are so many scattered throughout the jowl. And yes, some cure the jowl glands and all. When adding to sausage it's recommended to trim out all the glands. Thanks! Spoke to a fellow Italian chef, he said app...

So here is something that i've been wondering about for a long time. When I buy jowl cheek from my butcher, it always has a bit of the glands and sweetbreads attached. I always trim the outside parts of the glands but sometimes inside the layer of fat theres more of them. From looking at pictures on...

Hello bud. I'm fairly new here as well but let me try to help you. First of all please send us your whole recipe + procedure. Curing times, grinding temps, smoking temperatures. Otherwise we will be shooting in the dark. If we don't know which steps you took we won't be able to help you. Whos recipe...

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 tr...

Scott is right. When making smoked sausages you don't need to add nitrite to the fat, but you do need to add salt. You can also cut back on the amount of the curing salt you use if the sausage has a high percentage of fat. When Polish sausage makers pre-cure meat prepared for sausage, and the fat i...

These guys here have taught me fat doesn't cure or doesn't take up the nitrite. However you can firm it up with white salt. That may help you. Take a look at my Serbian sausage link https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9365&p=44532&hilit=serbian#p44532 . I detail that I "cured" the fat b...

That looks absolutely stunning! I cannot wait to try this myself.

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 wi...

I also think that the issue here is fat rendering out of the sausage. Normally fat starts to render at around 77C, and the Kabanosy were smoked at 70C so it shouldn't be an issue. But smoking the Kabasosy is a bit problematic because the are a thin diameter sausage and usually the smoking time is n...

Hello all! I've been living away from Poland for about 17 years now, and I've very much missed Kabanosy. I've been quite successful with making Kielbasa, but the little glorious sticks of meat have been haunting my dreams. So i based myself on the meat and sausages website and this is my recipe: Por...

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

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 ba...

wasuky wrote: ↑

Wed Oct 14, 2020 21:26

Just curious. Did you mix the whole meat and spices, then separated into 2 pieces for each sausage, add the truffel paste to one, stuffed each and put them in the chamber ?

Yup,
That is exactly what I did!

Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper. Recipe is fairly straight forward Normal : 80% pork shoulder 20% pork back fat 2.5% salt .25% curing salt #2 .2% dextrose 1% fresh garlic .5% black pep...

How much are you making at one time? What cuts of meat are you using? What is the percentage of fat in the "pork"? What type of fat are you using? What type of smoker do you have? Electric, gas, wood?What amount of salt are you using? And what type of casings are you using? Thanks so much for your ...