Search found 106 matches
- Wed Apr 15, 2015 06:58
- Forum: Sausages
- Topic: Help! Summer Sausage
- Replies: 9
- Views: 8398
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 ...
- Sat Apr 11, 2015 18:46
- Forum: Dry Cured Meats and Sausages
- Topic: Salt amount
- Replies: 12
- Views: 12235
- Sat Apr 11, 2015 17:37
- Forum: Dry Cured Meats and Sausages
- Topic: Salt amount
- Replies: 12
- Views: 12235
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
http://lpoli.50webs.com/index_files/Salami%20Hot.pdf
Thank you
- Sat Apr 11, 2015 01:14
- Forum: Dry Cured Meats and Sausages
- Topic: Salt amount
- Replies: 12
- Views: 12235
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
Thank you
- Sat Dec 13, 2014 05:45
- Forum: Sausages
- Topic: Increasing the "heat" in a Jalapeno Sausage
- Replies: 5
- Views: 6224
- Fri Dec 05, 2014 20:01
- Forum: Sausages
- Topic: Increasing the "heat" in a Jalapeno Sausage
- Replies: 5
- Views: 6224
Increasing the "heat" in a Jalapeno Sausage
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...
- Tue Nov 11, 2014 19:24
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 24257
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...
- Tue Nov 04, 2014 23:52
- Forum: Sausages
- Topic: Smoking Keilbasa Technique
- Replies: 3
- Views: 3677
- Tue Nov 04, 2014 21:04
- Forum: Sausages
- Topic: Smoking Keilbasa Technique
- Replies: 3
- Views: 3677
Smoking Keilbasa Technique
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...
- Fri Oct 31, 2014 18:52
- Forum: Dry Cured Meats and Sausages
- Topic: Adding wine to dry cured sausages
- Replies: 6
- Views: 7603
- Fri Oct 31, 2014 08:40
- Forum: Dry Cured Meats and Sausages
- Topic: Adding wine to dry cured sausages
- Replies: 6
- Views: 7603
- Thu Oct 30, 2014 22:05
- Forum: Dry Cured Meats and Sausages
- Topic: Adding wine to dry cured sausages
- Replies: 6
- Views: 7603
Adding wine to dry cured sausages
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...
- Thu Oct 30, 2014 17:15
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 14591
- Wed Oct 29, 2014 21:53
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 14591
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 ...
- Wed Oct 29, 2014 20:09
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 14591
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...