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...

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?

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...

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...

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...

Hi guys,
This is my first batch of dried sausage, so I'm really not sure if this is what it's supposed to look like or if I missed something somewhere.

I followed the Spanish Fuet Recipe from Marianski:

Pork 100.000%
Salt 2.800%
Cure #2 0.240%
Dextrose 0.300%
Pepper 0.300%
Paprika 0.400%
Garlic...

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...

Well it looks like we've been doing it wrong all this time. :? :shock:

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...

Hello, I'm looking to make this recipe: It calls for 800g of Wheat Gluten and also 50g of Vital Wheat Gluten. What is the difference between these 2 high protein Gluten powders?? I have used Vital Wheat Gluten, is the Wheat Gluten the same product?? Thank you in advance for any help!