Thanks guys I really appreciate all the help and input. I will keep you all updated on how it turns out using different methods of obtaining "heat"

Hello all, I have recently made a few variations of a venison jalapeno sausage, and although I am very happy with the results the heat level is just not where I want it. We are not "HOT" food eaters by no means but do enjoy a little heat. For 5 lbs of meat we added 9 diced and ran though grinder jal...

With these being raised on a farm is the risk of Trichinella any less then say one that is out in the wild? That is a good question and one that I have been giving some thought to. While this boar was raised on a farm, they run around on around 20 acres and are quite wild and cautious of humans. My...

Awesome, thanks guys. That's what I will do then. Now to find a "great" Keilbasa recipe

Hello all, I plan on trying to "copy" a Jalapeno and Cheddar Keilbasa recipe that one of our local butchers produces using wild game and it is a top notch sausage. Everyone that tries it ends up spending the rediculous amount of money they charge to stock up on some for themselves. My question is, I...

Thanks redzed,
Have you noticed a problem with the sugar in the wine? Do you adjust your sugar levels accordingly? Or do you just stick with your normal sugar amounts per recipe and add the wine on top of that?
Thanks

Thank you bob. I will have too do some research and figure out how much per kg. seems like less sugar is better with wine. Will have to keep that in mind. Makes sense.

Hello all, For those that have added wine to their small casing dry cured sausages, I have a few questions. How does wine affect the outcome, process, and results? Obviously wine is a liquid and adding too much would defeat the idea of a dry cured sausage. How much is enough, too little, and not eno...

Redzed, thank you for your post

Bob, Thank you. I have learned a lot today. I do plan on trying some tested known good recipes, but just like anything, someone can do all my homework for me, but come test day I will surely fail if I don't understand why and how each ingredient affects the outcome. Measuring ingredients and mixing ...

Bob, Yes I am equipped and ready to go. http://www.meatsandsausages.com/sausage-recipes/salami-milano http://www.meatsandsausages.com/sausage-recipes/cacciatore These two recipes contain the exact same amount of T-spx, everything seems to be the same except for the amount of sugar (and obviously spi...

Thank you bob, I guess this leads me to my (hopefully) last question. What makes someone choose .3% or .5% or .7% for a particular dry sausage? For instance, I read in Stans book that .3% sucrose with tspx is suffice for a traditional italian style salami. I also understand adding dextrose and sucro...

Thank you redzed, I do have Stans book, infact I have all of his books, and have read it, and although I do understand u guess it still raised questions. The sugar ratio you suggested above (correct me if I'm wrong for learning purposes) is at .4%, .2 percent dextrose for fast acidification and ph d...

Hello to all, I have been reading and learning day in and day out trying to gather as much information on how to assemble my own ingredients for dry cured sausages. The sugars are where I get confused. I know how sugar will help drop the PH levels during fermentation to a stable and safe sausage. Bu...

Bob k,
Thanks for your help. By looking at the recipe, how do you guys feel about it? Does it sound good enough to try?