Homemade Sausage Making

From my favorite sausage book Charcuterie an all beef lean sausage with not quite enough heat,more next time.

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Very nice ! Spices almost always have to be adjusted. You could also try using anise instead of allspice and drop the NFDM . Did you use the FRM 52 culture?

" Did you use the FRM 52 culture?"

I used Mondostat 2m for the starter culture and mondostart surface culture for the white mold. They're readily available here.

I have a question re storing the peperone. Vacuum packing means removing the white mold and as they're stuffed in hog casings this is difficult and still leaves some mold behind.What's the best option for wrapping for storage in the fridge?

Nice job Cat, I also like your choice in books, charcuterie was one of the first books I ever bought.

You can put them in a paper bag in the fridge ,the mold will be fine, but they will continue to dry. You can also peel the casings off and vac seal...
Lou has done that (peeled)with dried Italian and hog casings but is now trying washing off the mold, drying, coating with oil and vac sealing- casing on.

Beef Middles are thicker and easier to remove...

Nice looking salami there BobK, I see you enjoyed eating them on my 55th birthday.

Well there's always this April hint hint!

I like to use this recipe, used it a few times and it works out very well.

Pepperoni:

Ingredients

●
● 5 lbs pork shoulder (frozen for at least 2 weeks) trimmed and ground fine
● 1/4 Cup kosher salt
● 1 tsp. insta cure #2
● 1 Tbsp. Dextrose
● 1 Tbsp. Bactoferm F-RM-52
● 2 Tbsp. Paprika
● 1 Tbsp. Chili powder
● 1 1/2 tsp. hot cayenne pepper
● 1 tsp. fennel, toasted and cracked
● 1 Tbsp. Minced garlic
● 2 Tbsp. Dry red wine
● 1/4 cup distilled ice water
●


Directions

Dissolve bactoferm in water. Add remaining ingredients (except meat) and mix to create a slurry. Pour slurry over ground meat and mix well.
Stuff tightly into casings and prick to remove air pockets.
Optional: cold smoke the sausage below 90 F. Up to 12 hours.
Hang sausage to dry at 50-60 degrees Fahrenheit, 60-75% humidity, until 35% weight loss is achieved. Or sausages are firm throughout. Wipe mold off as it develops with a 50% vinegar solution

What was your ferment target pH? Looking to make pepperoni from Stanley's book but was curious about the pH.

Eric-
Which culture do you plan to use?

The Marianski recipe using T_SPX the target would be between 5.1 - 5.3

Rhuhlman with F-MR52 asks for 4.9 or below

Here's what's crazy. When I was shopping for starter cultures I didn't know much about any of them so I bought one of each from Butcher's Pantry. I have BLC-007, FLC, FRM-52. The only one I've played with so far is the blc007

Which one would you recommend?

Eric

If you are using the Marianski recipe and fermenting temps you can use either the FLC or 007 the FRm requires a higher temp and will not ferment sugar - should be used only with dextrose.

Have you made both recipes?

I have modified the Marianski recipe and use this:

Pizza Pepperoni.


Pork 60%
Beef 25%
Back fat 15%

Per 1000 gram (1 kilo)

Salt 25 grams
Cure #2 2.5 gr
Dextrose 4 gr
Sugar 3 gr
Black Pepper 3 gr
White Pepper 1 gr
Paprika 8 gr
Fennel 3.0 gr
Anise 2.0 gr
60k Cayenne 2 gr
Tspx or F-LC

Use the directions on the Marianski site https://www.meatsandsausages.com/sausag ... peroni-dry

Personally I like the Tang.

That looks tasty. I like the anise and cayenne action you have going there!!

The link is broken BTW

Eric