Homemade Sausage Making

Recent Topics

Replies

Views

Last post

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

First post

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...

Last post

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

3 Replies

49 Views

Last post by Devo
Thu Mar 30, 2023 20:41
Spianata Romana

Last post by redzed « Thu Mar 30, 2023 04:42
Replies: 32
1

2

3
by redzed » Mon Aug 10, 2015 06:22 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Spianata Romana is a large diameter pressed and dry cured sausage. It originates from the Lazio region of Italy with Rome in the center and therefore the name. I decided to go all out with project and ended up with the largest salami I had ever made. Stuffed into a beef bung it weighed 4.6kg., 59cm...

Last post

Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it.
By the way, the correct name is spianata and not spaniata.
Cheers!!...
32 Replies

25631 Views

Last post by redzed
Thu Mar 30, 2023 04:42
Sopprasota Round II

Last post by Devo « Sun Mar 26, 2023 19:02
Replies: 11
by Bentley Meredith » Sun Feb 05, 2023 22:43 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have...

Last post

Spotty mold will not hurt the end product. I have had it happen a few times.

It should start to fill in sooner or later.

11 Replies

295 Views

Last post by Devo
Sun Mar 26, 2023 19:02
Braunschweiger

Last post by grumpbaldguy « Fri Mar 24, 2023 21:59
Replies: 2
by Rick » Sat Mar 04, 2023 20:03 » in Homemade Sausage Making » Sausages

First post

Getting ready to make some Braunschweiger. In looking over the Reytek recipe, I don't see anything in regards to a parboil of the meat and liver.

Is it imperative that the meat and liver be parboiled before grinding? If so, how long do you parboil, and can both be parboiled at the same time? Thx

Last post

I've tried both ways and scalding the liver first seems to work much better.

2 Replies

103 Views

Last post by grumpbaldguy
Fri Mar 24, 2023 21:59
Clip Rings

Last post by Butterbean « Sun Mar 12, 2023 20:37
Replies: 3
by Rick » Sat Mar 04, 2023 20:33 » in Homemade Sausage Making » Sausages

First post

Is there a trick to using the small pliers and hog rings for closing off a casing? Or a completely different option?

I inevitably end up with too large a ring that leaves a loose ring crimp, or it crimps too tight tearing into the casing. What's the secret?

Last post

I use three different sizes. 3/4 , 1/2 & 3/8 . I also have a taping machine like Scogar suggests. Probably use it more than anything. And then there is always butcher's twine. double granny knot. works for most everything.

3 Replies

120 Views

Last post by Butterbean
Sun Mar 12, 2023 20:37
Growth While Fermenting

Last post by Mencer « Mon Mar 06, 2023 07:51

by Mencer » Mon Mar 06, 2023 07:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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...

0 Replies

22 Views

Last post by Mencer
Mon Mar 06, 2023 07:51
Making Braunschweiger

Last post by michi « Sun Mar 05, 2023 07:10
Replies: 1
by Rick » Sat Mar 04, 2023 19:47 » in Homemade Sausage Making » Sausages

First post

I want to make some Braunschweiger and am wondering about the casing used. I see most suppliers offer the orange or yellow plastic casing.
Now I understand that Braunschweiger is to have an application of smoke at the end, unlike Liverwurst which does not.
My question then is when using the...

Last post

Use beef casings or cellulose casings, which will allow smoke to penetrate. Pricking a plastic casing might work—I've never tried this.

1 Replies

81 Views

Last post by michi
Sun Mar 05, 2023 07:10
Newbee with some questions

Last post by Stinnerfest « Wed Mar 01, 2023 21:46
Replies: 5
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%...

Last post

Thanks a lot…Redzed😊

I’m trying to take a logical approach to beginning to learn about fermented and dried sausages.

1) Trying to stick with one culture T-SPX (for now) and learn to use it well. So that variable isn’t variable (😂lol)

2). Trying to learn the sugar piece of the equation with the...

5 Replies

242 Views

Last post by Stinnerfest
Wed Mar 01, 2023 21:46
Kiełbasa Śląska - Silesian Sausage

Last post by bolepa « Wed Mar 01, 2023 04:38
Replies: 4
by redzed » Sun Feb 12, 2023 05:07 » in Homemade Sausage Making » Sausages

First post

Kiełbasa Śląska - Silesian Sausage

Kielbasa Sląska is a very well known and established Polish sausage. It's very popular and available from large and small producers in Poland and abroad. Śląska is a smaller diameter sausage, lightly smoked, and with a mild and delicate flavour. It's delicious...

Last post

Thanks for sharing, redzed.... Another great sausage recipe to try....

4 Replies

221 Views

Last post by bolepa
Wed Mar 01, 2023 04:38
Pitina Salami Concerns

Last post by Links « Wed Mar 01, 2023 04:29

by Links » Wed Mar 01, 2023 04:29 » in Homemade Sausage Making » Dry Cured Meats and Sausages

I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on...

0 Replies

61 Views

Last post by Links
Wed Mar 01, 2023 04:29

Homemade Sausage Making

Last post

School of Domestic Meat Processing
Topics: 6, Posts: 106

Last post: Re: Question about odd casings by wasuky, Fri Mar 18, 2022 17:57

Last post Re: Question about odd casings
by wasuky View the latest post
Fri Mar 18, 2022 17:57
For beginners
Topics: 454, Posts: 5319

Last post: Re: Looking forward to learni… by Bentley Meredith, Tue Jan 24, 2023 22:12

Last post Re: Looking forward to learni…
by Bentley Meredith View the latest post
Tue Jan 24, 2023 22:12
Dry Cured Meats and Sausages
Topics: 528, Posts: 6436

Last post: Re: Spaniata Romana by redzed, Thu Mar 30, 2023 04:42

Last post Re: Spaniata Romana
by redzed View the latest post
Thu Mar 30, 2023 04:42
Dry Curing with Tublin: Umai and Banquet Bags
Topics: 43, Posts: 713

Last post: Re: Mondostart by redzed, Sun Oct 31, 2021 17:33

Last post Re: Mondostart
by redzed View the latest post
Sun Oct 31, 2021 17:33
Microbiology of meat and products
Topics: 89, Posts: 967

Last post: Re: prep cooking by michi, Tue Jul 05, 2022 08:01

Last post Re: prep cooking
by michi View the latest post
Tue Jul 05, 2022 08:01
Hardware
Topics: 244, Posts: 2323

Last post: VEVOR 400W Buffalo Chopper EM… by pr0wlunwoofo, Tue Aug 23, 2022 01:11

Last post VEVOR 400W Buffalo Chopper EM…
by pr0wlunwoofo View the latest post
Tue Aug 23, 2022 01:11
Smokehouses. Construction and Maintenance.
Topics: 93, Posts: 1436

Last post: Re: Smoke house with central … by howdycameron21, Fri Oct 01, 2021 11:12

Last post Re: Smoke house with central …
by howdycameron21 View the latest post
Fri Oct 01, 2021 11:12
Technology basis
Topics: 173, Posts: 1513

Last post: Re: Direct acidification with… by Dave in AZ, Fri Sep 23, 2022 21:33

Last post Re: Direct acidification with…
by Dave in AZ View the latest post
Fri Sep 23, 2022 21:33
Sausages
Topics: 574, Posts: 6492

Last post: Re: Braunschweiger by grumpbaldguy, Fri Mar 24, 2023 21:59

Last post Re: Braunschweiger
by grumpbaldguy View the latest post
Fri Mar 24, 2023 21:59
Smoked pork products
Topics: 173, Posts: 2284

Last post: Re: My Bologna has a 1st name… by Bentley Meredith, Wed Feb 15, 2023 17:14

Last post Re: My Bologna has a 1st name…
by Bentley Meredith View the latest post
Wed Feb 15, 2023 17:14
Offal products
Topics: 50, Posts: 693

Last post: Re: Frozen pork liver- can I… by wkw, Tue Mar 15, 2022 17:08

Last post Re: Frozen pork liver- can I…
by wkw View the latest post
Tue Mar 15, 2022 17:08
Products in blocks
Topics: 15, Posts: 124

Last post: Re: Mielonka Tyrolska - Polis… by redzed, Sat Mar 20, 2021 09:04

Last post Re: Mielonka Tyrolska - Polis…
by redzed View the latest post
Sat Mar 20, 2021 09:04
Canned meat products
Topics: 15, Posts: 158

Last post: Re: Lots of liquid loss when … by wasuky, Mon Apr 26, 2021 16:17

Last post Re: Lots of liquid loss when …
by wasuky View the latest post
Mon Apr 26, 2021 16:17
Fishes
Topics: 43, Posts: 339

Last post: Re: Salmon Snack Sticks by Scogar, Fri Feb 07, 2020 17:05

Last post Re: Salmon Snack Sticks
by Scogar View the latest post
Fri Feb 07, 2020 17:05
Venison and Other Game
Topics: 63, Posts: 675

Last post: Re: Venison Lunch Meat by Butterbean, Sat Feb 11, 2023 16:25

Last post Re: Venison Lunch Meat
by Butterbean View the latest post
Sat Feb 11, 2023 16:25
BBQ
Topics: 70, Posts: 557

Last post: Bbq won’t light by rafaelalford, Sat May 21, 2022 03:11

Last post Bbq won’t light
by rafaelalford View the latest post
Sat May 21, 2022 03:11
Other products
Topics: 161, Posts: 2239

Last post: Re: Sauerkraut (Home Made) by Scogar, Mon Nov 22, 2021 01:16

Last post Re: Sauerkraut (Home Made)
by Scogar View the latest post
Mon Nov 22, 2021 01:16
Recipes from around the world
Topics: 115, Posts: 1062

Last post: Re: Hotdog , pork/chicken rec… by redzed, Thu Oct 14, 2021 04:02

Last post Re: Hotdog , pork/chicken rec…
by redzed View the latest post
Thu Oct 14, 2021 04:02
Curing chambers and Related Equipment
Topics: 95, Posts: 1065

Last post: Re: Time to get things going … by Devo, Thu Mar 30, 2023 20:41

Last post Re: Time to get things going …
by Devo View the latest post
Thu Mar 30, 2023 20:41
Books&Videos of meat processing
Topics: 59, Posts: 272
Subforum:

Stanley & Adam Marianski author's corner
Last post: Re: Salami Practical Science … by Dave in AZ, Sat Dec 10, 2022 04:05
Last post Re: Salami Practical Science …
by Dave in AZ View the latest post
Sat Dec 10, 2022 04:05

Other Topics

Last post

Hyde Park
Talk about anything here as long as it is not against the rules.

Topics: 638, Posts: 8749

Last post: Sausagemaking supply source i… by Links, Fri Oct 21, 2022 02:09

Last post Sausagemaking supply source i…
by Links View the latest post
Fri Oct 21, 2022 02:09
Announcements
All important news and announcements will be posted here.

Topics: 24, Posts: 242

Last post: SausageMaker Free Shipping by Scogar, Mon Nov 29, 2021 19:49

Last post SausageMaker Free Shipping
by Scogar View the latest post
Mon Nov 29, 2021 19:49
Suggestions & Feedback
Something you do or don't like? Let us know. This is also the place for questions regarding this forum.

Topics: 23, Posts: 112

Last post: Re: meatsandsausages website … by sambal badjak, Sun Jan 26, 2020 07:25

Last post Re: meatsandsausages website …
by sambal badjak View the latest post
Sun Jan 26, 2020 07:25

Who is online

In total there are 28 users online :: 3 registered, 0 hidden and 25 guests (based on users active over the past 5 minutes)
Most users ever online was 1348 on Tue Jun 01, 2021 17:14

Statistics

Total posts 43919 • Total topics 3696 • Total members 2540 • Our newest member Coops

Activity over the last 24 hours

New posts 5 • New topics 0 • New users 1
In total there were 120 users :: 10 registered, 0 hidden, 3 bots and 107 guests active over the last 24 hours
Registered users: bobrap, Coops, Devo, grumpbaldguy, jcflorida, jens49, jrittvo, michi, Porka, redzed
Bots: Bing [Bot], Google [Bot], Google Adsense [Bot]

Login • Register

Who is online

Statistics

Activity over the last 24 hours