Search found 102 matches

by STICKSTRING
Wed Mar 02, 2016 20:59
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

butterbean, Thank you again. This was my logic behind my ratio's... for a 10 lb batch Wild - 5 lbs Back Fat - 1 lb Shoulder - 4 lbs I figured because venison has 0% fat, the 1 pound back fat would turn the total 6 lbs of venison / fat ratio to 16.7% fat. Then the added pork shoulder (4 lbs) with an ...
by STICKSTRING
Wed Mar 02, 2016 18:55
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Bob K,
Thank you very much! I am looking forward to trying this recipe. My wife and I are both avid hunters and always have plenty of Venison and Wild Hog in the freezer waiting to be turned into something!
by STICKSTRING
Wed Mar 02, 2016 18:54
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Butterbean,
Thank you very much for your explanation. When do you find it best to add back fat? Smoked Venison Sausage? Venison Dry Cured Sausage? Or should I make it a point to stick with pork shoulder when making any meat products with venison?
Thank you!
by STICKSTRING
Wed Mar 02, 2016 04:41
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Thank you all! Why is back fat bad for fresh sausage? So just to verify I fully understand, you recommend removing the coppa muscle from the shoulder, setting that aside, and using the remaining shoulder for sausage WITHOUT adding back fat. Only using 50% venison, and 50% Pork Shoulder? BobK, thank ...
by STICKSTRING
Tue Mar 01, 2016 05:45
Forum: Sausages
Topic: Venison Sausage Ratio's
Replies: 26
Views: 11279

Venison Sausage Ratio's

Hey guys, so I have been making a ton of sausage and my ratio for venison sausage are as follows : Venison 50% Pork Shoulder 40% Pork back fat 10% I use http://www.meatsandsausages.com/sausage-recipes/italian-sausage as one of my favorite Italian sausages, although when I make it with the 50% veniso...
by STICKSTRING
Thu Aug 06, 2015 06:50
Forum: Sausages
Topic: Portuguese Chourico Recipe Help
Replies: 10
Views: 5963

Portuguese Chourico Recipe Help

Hello all, I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage. Is there anybody out there with a authentic recipe that you would be willing to share w...
by STICKSTRING
Wed Jun 17, 2015 17:27
Forum: Smoked pork products
Topic: City Ham help
Replies: 5
Views: 5825

Redzed,
Thanks for the reply, I am looking for a "holiday ham". Just like you would buy in the store to take home for Xmas dinner. Maybe even a glaze.
Thanks
by STICKSTRING
Tue Jun 16, 2015 19:05
Forum: Smoked pork products
Topic: City Ham help
Replies: 5
Views: 5825

City Ham help

Hello all, I harvest many wild hogs each year in my neck of the woods and the majority of my sausages, wet and dry, are all from wild meat. With that said, I harvested a nice 200 lb sow last weekend and have decided to make a city ham. My family LOVES our xmas hams and I would love to try making one...
by STICKSTRING
Fri Apr 17, 2015 07:15
Forum: Sausages
Topic: Help! Summer Sausage
Replies: 9
Views: 6571

Ok guys, thank you for all the help this far... This is what my plan is. Use the recipe above, only use 50% of the sugar and dextrose per Bob k's advise. Will be using T-spx, ferment at 80-86f for 24hrs. Smoke at 110-120f for 4 hours. Hot water bath (165f) until internal temp of summer sausage reach...
by STICKSTRING
Thu Apr 16, 2015 04:52
Forum: Sausages
Topic: Help! Summer Sausage
Replies: 9
Views: 6571

Thanks guys, I really appreciate the help. Another question, why do I see so many recipes, if not most recipes on the web for summer sausage using nothing but cure? No starter culture? There is also no fermentation time, just simply a overnight rest in the fridge for the meat to properly cure? My un...
by STICKSTRING
Wed Apr 15, 2015 19:20
Forum: Sausages
Topic: Help! Summer Sausage
Replies: 9
Views: 6571

Bob, thank you for your help. I read the recipe and it says to ferment at 80 for 24hrs. If I do not have the means of doing so, can I ferment at 70 for 3 days with t-spx like I do my Salametti's?
by STICKSTRING
Wed Apr 15, 2015 06:58
Forum: Sausages
Topic: Help! Summer Sausage
Replies: 9
Views: 6571

Help! Summer Sausage

Hello all, First off, thank you to everyone whom has helped me in the past understanding and creating dry cured sausages! I truly appreciate all of the help. On to my problem! I have been making my own sausage for a few years now and love it! I have never made a Summer Sausage though. Well, my wife ...
by STICKSTRING
Sat Apr 11, 2015 18:46
Forum: Dry Cured Meats and Sausages
Topic: Salt amount
Replies: 12
Views: 8651

So are you saying his recipe is 2% salt plus salt in cure?
by STICKSTRING
Sat Apr 11, 2015 17:37
Forum: Dry Cured Meats and Sausages
Topic: Salt amount
Replies: 12
Views: 8651

Thank you bob for your response. Here is a recipe from Len Poli. This recipe also calls for a much lower salt content. Can someone explain why this recipe has so much less salt?

http://lpoli.50webs.com/index_files/Salami%20Hot.pdf

Thank you
by STICKSTRING
Sat Apr 11, 2015 01:14
Forum: Dry Cured Meats and Sausages
Topic: Salt amount
Replies: 12
Views: 8651

Salt amount

Hello all, I have read many books and 2-2.5% salt seems to be the norm for dry cured sausage (salametti). Although many if not most of the recipes I have come across call for 1.5% salt. I deff do not want a overly salty salametti. What is the minimum safe salt percentage in your opinions?
Thank you