Homemade Sausage Making

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Kielbasa - Emulsion Problems

Last post by jym571 « Fri Jun 09, 2023 17:43
Replies: 8
by S@usage » Thu Jan 13, 2022 08:23 » in Homemade Sausage Making » For beginners

First post

Hello Everyone

I've been struggling with emulsified sausage for far too long - in all my attempts, I only managed to get it right once.

I'm here begging for some help - what am I doing wrong?

Here's my process. I'm using a commercial spice from Crown National

Ground Beef 60/40 - 1kg
Iced Water...

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I have been making emulsified sausage for over a year in a food processor with no problems with the emulsion breaking. My process is to have the meat almost frozen and grind in a 3mm chuck. The fat is frozen and ground with a 3mm chuck twice. the proportion is 80/20 plus 150ml of water at 0 C....

8 Replies

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Last post by jym571
Fri Jun 09, 2023 17:43
Frankfurts - never again

Last post by michi « Mon Jun 05, 2023 07:24
Replies: 14
by snagman » Fri May 26, 2023 09:50 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

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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The shaft on my Chinese bowl cutter seized up and it was out of commission for over a year. I finally found someone who was able to replace the bearings and it's working again. Have to make some wieners soon as it's grillin' season!

Let us know how that goes please! :)

14 Replies

172 Views

Last post by michi
Mon Jun 05, 2023 07:24
Lonzino & Breasola

Last post by redzed « Sun Jun 04, 2023 15:51
Replies: 1
by Devo » Sat Jun 03, 2023 20:32 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Breasola is done. Came out with 39.98 weight lose. A little case hardening but not to bad. They are vac packed and in the fridge for two to three weeks to equalize. Should settle out nicely. Taste is creamy. just waiting on the Lonzino. Its taking its time. Its only at 27.4% weight lose.

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Lookin' good! The case hardening is negligible.

1 Replies

40 Views

Last post by redzed
Sun Jun 04, 2023 15:51
Salame Calabrese with Cannabis

Last post by Devo « Sat Jun 03, 2023 20:20
Replies: 7
by redzed » Sat Mar 13, 2021 20:51 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Salame Calabrese with Cannabis

Over the past few years I've been making marijuana infused salami and usually have some on hand. Five years ago, I described some of my earlier efforts in this thread It's always a hit at gatherings and since we might once again be able to serve charcuterie to our...

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I'm Ukrainian, my grand Parents came to Canada after the first world war. My Grandmother always had a large mason jar full of Cannabis for spices. It was used almost like basil. Never tried to smoke it but I am pretty sure it was not a strong strain back then. Must be why Ukraine is kicking Russian...

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2306 Views

Last post by Devo
Sat Jun 03, 2023 20:20
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

637 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
1

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

41556 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

First post

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

351 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
1

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

35927 Views

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

389 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

First post

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

10555 Views

Last post by Devo
Wed Apr 05, 2023 18:45

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