Homemade Sausage Making

Hello everyone new member. Also new to susauges and charcuterie.
I have done few batchs of fresh sausages. Just got my curing chamber done and have two coppa's and two bresaola's hanging. Looking forward to diving into salami. First question small dry cured sausages in natural casing should casing be stripped or eaten? Things like small pepperoni chorizo,etc in 32mm casing. Plan on using mould 600 .

First batch

Welcome Bluc!
Hog casing are edible but usually get chewy when dry cured. Beef casing should always be removed.

Bob K wrote: ↑

Thu Jul 30, 2020 16:33

Welcome Bluc!
Hog casing are edible but usually get chewy when dry cured. Beef casing should always be removed.

Thanks

Welcome to the forum Bluc, can't wait to see your finished bresaola, that's one of my favorites.

The mould 600 I sprayed on has not yet bloomed. As of now day 5 Is this ok or should I re apply the mould?

Butterbean wrote: ↑

Sat Aug 01, 2020 21:01

Welcome to the forum Bluc, can't wait to see your finished bresaola, that's one of my favorites.

Will be sure to post pics

Hi bluc and welcome aboard! If you are using 32mm casings for dried sausage, you might be able to remove the casings. If they adhere firmly to the salami, brush off the mould and slice. If you have only a light coat of noble mold, you can serve it with the mould on. But do a taste test first.

Thanks @redzed. My mould 600 is now covering. Noticed start on day 6 now day 8

At two weeks in my coppa and bresaola have gained weight not sure what happening there.

First piece of salumi from chamber(first piece of anything really). Spicy Coppa Dried to 35% weight loss love it. Used Eric from youtube" 2 guys and and a cooler recipe".
Meat slicer works a treat also.

Looks great! Congrats! What did you use for casing the coppa?

Collagen sheet.

First lot salami. Pork meat from green ham, backfat and beef eye of round for pepperoni chorizo and cajun erics buffulo wings.

Looks good!Looking forward to seeing the results.

Moved my salami over to drying fridge. I couldnt get a readingbwith ph strips using homer brew narrow range 3-5.4 range. So made a slurry with ro water and meat. 1 part meat 2 part water. Used my homebrewing ph bulb type meter got a reading 5.1 after 72 hours. Pretty confident the samples of meat were like rubber def texture and colour change and they are firming up. Although the buffulo wings one was a bit softer but I think is just because i used a bit more water when re hydrating starter.
I need to get a second rack made and re arrange stuff to fit more in I want to get started on some hams. So much for only doing a bit and only needing a small fridge . Will grab decent ph meter asap.