Homemade Sausage Making

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Reasonably Priced PH Meter

Last post by Davea « Mon Aug 08, 2022 18:31
Replies: 5
by Davea » Sun Aug 07, 2022 07:51 » in Homemade Sausage Making » Hardware

First post

Hi all- I live the UK
I realise that this subject has been brought up more than once.
However i am finding it difficult to find a PH meter for sensible cost.
Can anyone point me in the right direction.
I find it hard to justify a £100 + spend.
Many thanks
Dave

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Thanks jritto.
However as I mentioned previously, I'm gonna have to bite the bullet and cough up the cost- ouch!

5 Replies

32 Views

Last post by Davea
Mon Aug 08, 2022 18:31
Soy vs Potato vs tapioca binder for hotdog/mortadella

Last post by fordtruckbeast « Sun Aug 07, 2022 07:46
Replies: 2
by Poivrot Farci » Sat Mar 05, 2022 16:42 » in Homemade Sausage Making » Sausages

First post

Good morning,
I’ve been working furiously and more often miserably, as many already have, trying to prefect the hotdog/mortadella. A plump, firm product that slices well. I have a bowl cutter in a commercial kitchen with vacuum machine, combi oven and every else one would need for charcuterie.
I’ve...

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İ would drop the binders. increase the salt alittle to around 1.8 percent

2 Replies

364 Views

Last post by fordtruckbeast
Sun Aug 07, 2022 07:46
Too high temperature during fermentation

Last post by fordtruckbeast « Sun Aug 07, 2022 07:38
Replies: 5
by Norbi » Wed Jul 27, 2022 09:54 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hi to all!
I probably have some kind of issue, could you please help me?
I've just made a salami, but Im a bit worried about it. The temperature was around 30 C/ 86 F degrees during fermentation and after 17 hours it already hits a pH of 5.00 and it smells tangy, almost sour. I used T-SPX culture...

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Yes, the initial pH was around 5.4. I added 2.5 grams of dextrose and 6 grams of white pepper powder and thats it.
Now it's in my drying chamber at 55 F/13 C but it still has a strong smell.

Yeah i agree with above. İt was most likely the wine that dropped the pH. You are countering the flavor...

5 Replies

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Last post by fordtruckbeast
Sun Aug 07, 2022 07:38
Airflow-Constant or intermittent

Last post by fordtruckbeast « Sun Aug 07, 2022 07:33
Replies: 1
by Indaswamp » Thu Aug 04, 2022 01:07 » in Homemade Sausage Making » Curing chambers and Related Equipment

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If you could chose building a system from the ground up and could engineer the parameters...would you prefer a constant 1-4 inches per second airflow that you could raise and lower or intermittent airflow with a period of time where the air is not moving? I have seen both systems. The Stagionello...

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The airflow is suppose to be more during initial fermentation as the sausage is expelling more liquid as the meat gets closer to its isoelectric point. İ suggest you to read marianskis books on this subject. He gives exact numbers.

1 Replies

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Last post by fordtruckbeast
Sun Aug 07, 2022 07:33
Salami Polskie - Polish Salami

Last post by fordtruckbeast « Sat Aug 06, 2022 11:51
Replies: 9
by redzed » Wed May 04, 2022 07:15 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Salami Polskie - Polish Salami

Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage plants. It has been modified...

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very nice

9 Replies

742 Views

Last post by fordtruckbeast
Sat Aug 06, 2022 11:51
Hobart buffalo Chopper

Last post by fatboyz « Wed Aug 03, 2022 14:12
Replies: 3
by lc462 » Wed Jul 27, 2022 19:51 » in Homemade Sausage Making » Hardware

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Found a older Hobart chopper ( model 84141) for $225.00. Was wondering if this was a good deal. Works like new.

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Here's mine.

3 Replies

86 Views

Last post by fatboyz
Wed Aug 03, 2022 14:12
Is kielbasa healthy?

Last post by Indaswamp « Thu Jul 28, 2022 07:41
Replies: 4
by redzed » Mon May 30, 2022 17:41 » in Other Topics » Hyde Park

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Start your week by reading this article.

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I'm not knocking anyon that suffers from any of those diseases, But there is new research being done on how the microbes in your gut affect your health. Lactose intolerance can be cured...yes CURED with a gut microbiome transplant. Get the right microbes, and lactose no longer is a problem. There...

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Last post by Indaswamp
Thu Jul 28, 2022 07:41
42.5cu.ft. double door chamber build

Last post by Indaswamp « Mon Jul 25, 2022 17:50
Replies: 2
by Indaswamp » Mon Jul 25, 2022 07:10 » in Homemade Sausage Making » Curing chambers and Related Equipment

First post

I put a long build thread on another forum, but thought you guys might enjoy reading it.

I gutted the original compresssor system and went with peltier technology for the cooling system. The TEM chiller uses a 180Watt air cooled CPU heat exchanger (to cool the hot side of the peltier chip), a...

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I tried to post a picture of the cabinet, but file was too large. So here is a direct link to a picture of the finished cabinet posted in that thread:

2 Replies

118 Views

Last post by Indaswamp
Mon Jul 25, 2022 17:50
Kielbasa Nadwieprzańska – Wieprz River Sausage

Last post by michi « Mon Jul 18, 2022 00:25
Replies: 2
by redzed » Sat Jul 16, 2022 17:44 » in Homemade Sausage Making » Sausages

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Kielbasa Nadwieprzańska – Wieprz River Sausage
This is a sausage that has been on my “to do” list for quite some time. Kiełbasa Nadwieprzańska is a relatively new sausage being made only since 1968 in the town of Baranów in the Lublin Voivodship. It was first made and served in a restaurant by the...

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I imagine that this is typically eaten as is, without frying?

2 Replies

167 Views

Last post by michi
Mon Jul 18, 2022 00:25
Rice Flour as a Binder

Last post by S@usage « Sat Jul 16, 2022 11:45

by S@usage » Sat Jul 16, 2022 11:45 » in Homemade Sausage Making » Sausages

Hey all

I've been struggling with my all beef sausages leaking and crumbly that I am now looking at the one thing I decided to avoid when starting out with Sausage Making but looks like I'll have to take a walk down that road.

I've heard of using Non-Fat Dry Milk Powder but here in South Africa,...

0 Replies

85 Views

Last post by S@usage
Sat Jul 16, 2022 11:45

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