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 ...

So are you saying his recipe is 2% salt plus salt in cure?

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

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

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...