I know the smart people have chimed in already and they are definitely the ones to pay attention as there is some really valuable experience on this board. But I haven't had an issue at all with emulsification. Maybe I don't get as smooth a farce as I could. Even with a buffalo chopper I get more gr...

Yes Lorenzoid, I used the Buffalo chopper. I let everything go for quite some time. I wasn't worried about reaching emulsification break and stopped mostly because for some reason my chopper seems to allow a lot of the meat mix to move up the side of the bowl and get strewn all over the floor. I fig...

This has been a tough year for me to find the time for sausage. But I finally got something done that I have been wanting to make for years - Münchner Weisswurst. Not a particularly hard recipe, but one I appreciate incredibly when I am in Munich and kind of tough to find the real stuff on this side...

As a lover of black licorice, I take the opposite view...I think it looks amazing. Quite intriguing at the very least I must say

I haven't been able to get any deals to speak of this year (meaning past 4 or so months). But I did get access to Restaurant Depot through a friend, so I am hopeful that I can get some of the bigger cuts at reasonable prices. I do have somewhere between 6 and 10 pork butts frozen since last spring/s...

Top notch as always. Looking forward to hear how new chamber works...pros and cons

Still looks good regardless of coarseness

2022 Braunschweiger...I typically make the same Marianski recipe as Ed. This time I used 46% venison liver and 54% soft fat. The reason was because that's how the weights worked out and saving the small amount of fat for something else didn't seem worth it. Scalded liver for 3 minutes and cooled in ...

I have a similar cooler, anything you added or are you going manual? Looks like you are using a cup of water for humidity. I'm planning on adding switched heat and humidity, but haven't kicked the project off yet. Getting real tired of work and wondering if I too should join the Great Resignation :m...

https://www.sausagemaker.com/

Presuming the free shipping is today CYBER MON only. I know they do not make a habit of free shipping. This may only be good for the 48 contiguous US States, but wanted to sound the alert for those it may help anyway

I like that. I have been making my andouille in the same casings and like how each link has substance when sliced up into etouffee or gumbo

Alright, you win! That looks fantastic. Are those 35-38 mm casings or is it just perspective making them look even bigger and more delicious?

Thanks both, and good catch re: the ferment. I spoke incorrectly by referring to anaerobic. More accurately I should have said open container or water sealed container. You get rot if you ferment above brine...that's my compost pile

Looks great and I appreciate the detail

Thanks Chris, should have asked you as well...open bucket or anaerobic? If open, how long do you ferment and at what temp? In looking back through this post I suspect Stefan's mixing/poking would help prevent or at least break up the formation of yeasts and would also minimize mold. I know that poki...