Posted: Sun Jan 31, 2016 20:21
Hi Crusty, so are you saying that you stew and then freeze the garlic, or just referring to the garlic that is used in the sausage making?
Recipes for Tasty Homemade Sausages
https://wedlinydomowe.pl/en/
Sure. I followed the 1959 process essentially.Bob K wrote:Butterbean-
Could you post your recipe as you made it with the addition of the culture?
So, just to be perfectly clear, you added 2g/kg dextrose, PLUS 2g/kg (.2%) table sugar?Butterbean wrote: 0.8% salt
0.12% black pepper - I used fresh ground semi-course
0.05% marjoram
0.2% sugar
0.05% garlic - I used fresh garlic chopped
Here is where I varied - prior to curing I checked the pH of the meat and found it to be 5.65 so using the rule of thumb Redzed posted a while back about the pH dropping a third of a point for each gram of dextrose added to a kg of meat I added enough dextrose to bring the meat down to around 5.0 and used FRM52 - and about 2 grams to each kg. (I still stuck with the original amount of sugar after much mental debate)
That was the recipe but I varied and used a culture to be sure. Here is what I did and it was using dextrose but if you use a culture I'd use the sugar the culture calls for.MatterOne wrote:So, just to be perfectly clear, you added 2g/kg dextrose, PLUS 2g/kg (.2%) table sugar?Butterbean wrote: 0.8% salt
0.12% black pepper - I used fresh ground semi-course
0.05% marjoram
0.2% sugar
0.05% garlic - I used fresh garlic chopped
Here is where I varied - prior to curing I checked the pH of the meat and found it to be 5.65 so using the rule of thumb Redzed posted a while back about the pH dropping a third of a point for each gram of dextrose added to a kg of meat I added enough dextrose to bring the meat down to around 5.0 and used FRM52 - and about 2 grams to each kg. (I still stuck with the original amount of sugar after much mental debate)
Also, did you use the same sized casings (oversized 38mm) for the second batch? What are your thoughts on using a smaller casing (roughly 32mm)?
Here is where I varied - prior to curing I checked the pH of the meat and found it to be 5.65 so using the rule of thumb Redzed posted a while back about the pH dropping a third of a point for each gram of dextrose added to a kg of meat I added enough dextrose to bring the meat down to around 5.0 and used FRM52 - and about 2 grams to each kg. (I still stuck with the original amount of sugar after much mental debate)
My mental debate came from whether or not to stay pure with the recipe or to use the culture. The recipe is relying on native bacteria and called for table sugar and my culture suggests using dextrose. I think I used both. Enough dextrose to insure proper fermentation with the culture to the safe zone and I think I added a little table sugar just for the heck of it.MatterOne wrote:Thanks, Butterbean.
So, out of curiosity, how much sugar were you considering using that caused the mental debate?