Homemade Sausage Making

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Frankfurts - never again

Last post by snagman « Sun May 28, 2023 06:51
Replies: 3
by snagman » Fri May 26, 2023 09:50 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Decided to make some pork frankfurts, what a pain they are to make !! The sheep casing is soooo delicate (especially for big fingers ☹️), the processing of the meat, the smoking to a precise temp, then the water temp to cook, just ain't worth the work !
I can buy not too bad frankfurts from a...

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Well, emulsified sausage always is a fair amount of work. To make it worthwhile, I make a larger batch, so I have to deal with all the clean-up only once.

Here in Brisbane, good Frankfurter/Wiener are as rare as hens' teeth, so it's worth my while making them myself.

Michi.

Four kilos is a...

3 Replies

31 Views

Last post by snagman
Sun May 28, 2023 06:51
Newbee with some questions

Last post by Indaswamp « Tue May 16, 2023 02:44
Replies: 9
by Stinnerfest » Sat Feb 11, 2023 18:03 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

I am quite new to fermented sausage making and am willing to learn from all of the members. I am a rookie. I have made Two batches with T-SPX. Hungarian Salami and Chorizo. Both fermented and dried (drying). Both recipes came from Eric @ Two Guys and a cooler. (Using Umai)

The Hungarian used .2%...

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I will also add that both hungarian salami and chorizo tend to use quite a bit of paprika powder. Paprika powder contains about 10% sugars so if you use 10 g./kg. you are adding 1g. of fermentable sugar to your salami paste. In which you probably only need about 1.5g/kg. of added sugars total to...

9 Replies

622 Views

Last post by Indaswamp
Tue May 16, 2023 02:44
Nitrite and Bacon

Last post by michi « Sun May 14, 2023 03:00
Replies: 43
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2

3
by redzed » Sun Nov 02, 2014 19:27 » in Homemade Sausage Making » Smoked pork products

First post

In my post above I provided a link to Stan's recipe for dry cured bacon:

Ingredients per 1000g (1 kg) of meat
salt 150 g (3%) 4.8 oz.
sugar 68 g (1.5%) 2.4 oz.
Cure #1 7.8 g 0.02 oz.

One of of our members has noted in a PM to me that the amount of nitrite (Cure #1) in the above formulation...

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What will happen if eat it?

The Nitrate in the cure #2 will break down into nitrite over time. Cure #1 contains about 6.25% nitrite, and cure #2 contains 6.25% nitrite and 4% nitrate. So, your bacon is somewhat overdosed and contains a little over 1.6 times as much nitrate/nitrite.

It won't...
43 Replies

41515 Views

Last post by michi
Sun May 14, 2023 03:00
Starter Cultures - New member

Last post by JP85 « Fri May 12, 2023 16:27
Replies: 2
by JP85 » Thu Apr 27, 2023 22:18 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hello,

I am new a new member (spent lot’s of time reading posts as a guest) and I am about to try fermented sausage for the first time. I am from Saskatchewan, Canada. I am looking to start by making the Thuringer sausage from Home Production of Quality Meats and Sausages by Stanley Marianski.
I...

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Ok thanks a lot. I have since purchased the T-SPX so I am going to use that with the stated temperature for T-SPX.

2 Replies

339 Views

Last post by JP85
Fri May 12, 2023 16:27
Sourcing starter cultures in Canada

Last post by Devo « Thu May 04, 2023 20:41
Replies: 28
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2
by Shuswap » Fri Dec 05, 2014 05:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Great point Bob. I used the T-SPX culture and the center was a bit soft even after a weight loss of 38%. I will try the F-RM-52 if I make more pepperoni
Interesting! I've only seen the T-SPX culture on the Umai site, which means finding a different suppier for the F-RM-52 which would be hard to...

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I have not made any Salami but I do have Lonzino and Breasola in the chamber. Mixed up the Lallemand Meat Surface PS521and applied like Mold 600. It took 6 days before the mold started showing on the Lonzino and very little showing on the Breasola. I'm sure it will get going but seems slower then...
28 Replies

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Last post by Devo
Thu May 04, 2023 20:41
Another Meat Mixer Question

Last post by johnmac « Thu Apr 20, 2023 03:16

by johnmac » Thu Apr 20, 2023 03:16 » in Homemade Sausage Making » Hardware

I've got a 1 HP Volrath grinder and it has a square drive output (the end of the auger / worm gear that fits into the grinder is square). I just picked up a meat mixer from Sausage Maker and it's got a splined crank handle / power attachment. Apparently it's designed to work with their line of...

0 Replies

377 Views

Last post by johnmac
Thu Apr 20, 2023 03:16
Sausage Making Spread Sheet

Last post by Devo « Wed Apr 05, 2023 18:45
Replies: 6
by el Ducko » Mon Sep 09, 2013 16:13 » in Homemade Sausage Making » Sausages

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This topic was SPLIT from: Bacon Sausage what is its Polish name in the Sausages forum.

The Polish recipe is by Maxell and I will translate it next week when I get back...

I find particularly useful in Maxell's recipe, the form in which he presents and stores the information. Confession: I'm a...

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I don't have that one put I do have this one I have used in the past.

6 Replies

10541 Views

Last post by Devo
Wed Apr 05, 2023 18:45
Case hardening in a dry ager - air flow control

Last post by Devo « Tue Apr 04, 2023 15:58
Replies: 4
by Itay » Mon Apr 03, 2023 10:41 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hello friends, I need your professional help. I have a dry ager fridge. I completely control its humidity and temperature through its sensors and through external controllers I added. Still, my salami dries out too quickly, creating case hardening. After several attempts and analyxing all the data...

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Not knowing the dryager I had to look it up. They are pretty darn expensive units. It also seemed to me they are sold mostly for aging meat rather then dry curing meats. At least that was impression from visiting the web page. I agree it could be to much air flow causing large swings in the...

4 Replies

495 Views

Last post by Devo
Tue Apr 04, 2023 15:58
Growth While Fermenting

Last post by Indaswamp « Fri Mar 31, 2023 02:59
Replies: 1
by Mencer » Mon Mar 06, 2023 07:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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PXL_20230306_054543142.MP.jpg

PXL_20230306_054537001.MP.jpg

Hello team!

Great to finally make an account. I've been lurking and learning here for quite a while. I've read a couple Marianski books as well as watched every 2 Guys and a Cooler video, but I still wasn't prepared to see a sheet of...

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From my experience, with 0.5% dextrose and TSPX, your pH should have dropped lower than 5.24 in 60 hours. One reason for the inconsistent pH reading could be insufficient mixing to blend the dextrose evenly throughout the mince. Though mold growth will tend to raise the pH in a salami, it won't...

1 Replies

352 Views

Last post by Indaswamp
Fri Mar 31, 2023 02:59
Time to get things going again

Last post by Devo « Thu Mar 30, 2023 20:41
Replies: 3
by Devo » Sun Mar 26, 2023 20:05 » in Homemade Sausage Making » Curing chambers and Related Equipment

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Well its been over 4 years since I made any Dry Cured products. Many other interests just took over but since I still have all my equipment it was time to clean up and fine tune the curing chamber. Had to reread the instructions on my auber pid controllers LOL
Did a couple of test runs at keeping...

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What brand of PID controller are you using on your Chamber Red?

3 Replies

436 Views

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Thu Mar 30, 2023 20:41

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Last post: Re: Frankfurts - never again by snagman, Sun May 28, 2023 06:51

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