Homemade Sausage Making

Here’s a closeup pic of my slow cured pepperoni snack stick fail. Unfortunately, I can’t even use them as doggy treats, because my 13 year old cocker pup doesn’t need that much sodium.

On a happier note, here’s a couple pics of some summer sausages (kind of a hybrid of summer sausage and semi-dry pepperoni) hanging in my newest curing chamber (for just a few days to firm up a bit). I’ll be using the chamber to slow cure dry salamis very soon (now that it’s had a couple weeks of operating within my performance expectations).

The main reason I’m sharing this particular post is to show that even the humble summer sausage doesn’t have to be as unexciting as the stuff you buy in stores (which I don’t even like, by the way).

The nice thing about making a fast fermented, semi-dry sausage, is that you can tweet your formula/recipe without waiting 6 weeks or more to see how it turns out. This particular batch is a test to see if I like Spanish paprika and a little more roasted garlic powder than I typically use in my favorite slow cured sausage recipe. (These will be finished in less than 5 days total time, start to finish.)

They are WAY better than the logs people gift at Christmas (if I do say so myself), and I’d be happy to tell you exactly how I make them (the recipe/method is basically only a slight deviation from the recipe for summer sausage on this site).

I meant these last two posts to be part of my responses to a particular post regarding fast vs slow fermented, dry vs semi-dry sausages. I totally understand/appreciate why they got moved to this section of the forum, but just to be clear, I’m not trying to make a general statement about the subject...

That being said, it’s all good, but I kinda wish I’d noticed the “tweet” (autocorrect) before I posted them. I meant to say “tweak/adjust”, just in case that isn’t an obvious typo.

This is what I have currently. Learned how to do this from my friend, he has this technology here in his home in Bavaria. Takes sometime but the results are always worth it.

My New Year’s resolution was to include more vegetables in my diet.

Mission accomplished!

Looks great...assuming spinach or maybe leek? So what is it since I too must add more veg

Looks good! But what the heck is it?