If you give me the recipe you are trying to follow or you know the percentages you want to follow, I can create a spreadsheet for you where all you have to do is input the total meat in grams that you want to make, and it will automatically give you all the ingredient measurements Thank you very mu...

Bob K wrote:Nick-
This may help: https://vimeo.com/90169552

More: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5743

Thank you Bob K, when I get home tonight, I will grab a note pad and a pen, and see if I can figure this out! Thank you very much!

Hello all, and thank you ahead of time for your time and knowledge! I have been having a tough time wrapping my head around the actual mathematical equation in regards to creating a dry cure mix. Please see example below. Meat - 2000 grams Cure #1, % Nitrite - 6.25% Salt % Desired - 2% Sugar % Desir...

Bob K wrote:Never had that happen. I would try peeling, vac seal, and refrigerate. Maybe its just the casing.

Thank You Bob,
Nick

LOUSANTELLO wrote:Is it really a dirty sock smell or a cheesy smell?

Yes, possibly a bit of both.its a smell I've never encountered before making these. I have heard many people compare dirty socks to certain cheese's, so yes, I guess you could describe it as a very strong stinky cheese smell.

Thanks

Hello all, A family member and I have a large 60lb batch of Venison Salametti currently hanging. They are almost done, maybe another week to week and half to go, although we have noticed a strong smell of "dirty socks" within the last few days. A few of the sticks are slightly closer to being done t...

Thanks guys! great start. I was lucky enough to harvest a hog this past weekend while deer hunting. so I will have to put a little of the meat towards boudin!
Thanks again,

Hey guys! I was just informed my wife has eaten boudin once and had a poor experience with it! I am trying to explain to her how good Cajun boudin truly is but she is hesitant to even give it a second thought! Does anyone have a tried and true recipe I can make for my wife and prove to her how good ...

Thanks Redzed! I have made so many disappointing sausages in the past (learning curve), from poor texture, to dry to no flavor. Others on this site have helped me with texture and moisture and I have found with their expertise and knowledge that adding more fat to wild game seemed to take care of th...

Before I start making a batch of Wild Hog Italian Sausage I just want to verify with you all my math is correct and I will not ruin another batch of sausage. For 1000g total 400 g Wild Pig 400 g Boston Butt 200 g Back Fat Should put me at about: 720 g Lean 280 g fat which should give me a total of a...

Thank you sir, I should have done a little more research before asking the question. Thank you again,
Nick

Hello all, a old friend of the family has given me a recipe for a cold smoked raw chourico. I have typed out the process below although he wrote to use 9 grams of cure#2 for this sausage. I would think this sausage would need Cure#1. Am i correct? and if so, how much Cure #1 for 6 lbs of meat. I kno...

Thank you for the response. after some more reading, I need to stick with "white" meats for sausages along the lines of Italian and such. and smoked sausages and stronger spiced sausages for red meats like venison. would you agree? I always have plenty of wild pig in the freezer I can use up for thi...

Thank you Redzed. Like i said, I have learned from previous posts and have the meat to fat ratio down. my wife and I are both very happy with texture and moisture of sausages. in terms of ingredients, We can start simple and use "Italian Sausage - by Stan Marianski". This is one of my wifes favorite...

Ok guys, before I start I just wanted to thank everyone for the help on this thread as I am now making venison sausages with great texture and mouth feel. So i really appreciate all of the help thus far. With that said, I now have another question. I have multiple recipes that have been absolutely f...