Homemade Sausage Making

Keep in mind this is for a double batch, 10lbs instead of 5. Even at that, the 5lb batch called for 30g or 3 Tbsp...It was a site called Taste of Artisan. Another reason why i do not like getting recipes off the internet. But I went about the process backwards and hopefully going forward will get a little better direction.

I realize this is not a real popular thread, but has anyone here made Fuet? I have decided that is my next project! If one uses a hog casing, is it required (or strongly suggested to use) something like mold 600?

And I guess to be more specific about help, is there a specific culture I should use for this salami? And is there a guide on things like amounts of dextrose to use?

Bentley Meredith wrote: ↑

Sun Oct 23, 2022 14:27

Keep in mind this is for a double batch, 10lbs instead of 5. Even at that, the 5lb batch called for 30g or 3 Tbsp...It was a site called Taste of Artisan. Another reason why i do not like getting recipes off the internet. But I went about the process backwards and hopefully going forward will get a little better direction.

Still does not sound right. That's 5 times the sugar you need for that type of product. No water is used in dry cured products, and neither is milk powder. And why no curing salt?

Bentley Meredith wrote: ↑

Sun Oct 23, 2022 14:31

I realize this is not a real popular thread, but has anyone here made Fuet? I have decided that is my next project! If one uses a hog casing, is it required (or strongly suggested to use) something like mold 600?

Fuet is made in small diameter casings because it's meant to resemble a whip. If you make it in a large casing it will be a whatever but not fuet. http://www.wedlinydomowe.pl/en/viewtopi ... 99fc279a86 Mould starter is recommended because it will grow a strain that is desired rather than unknown wild strains. But that is a moot question if you are using Umai method.

And I guess to be more specific about help, is there a specific culture I should use for this salami? And is there a guide on things like amounts of dextrose to use?
Use a culture that is designed for a mild tasting Southern European sausages. https://www.meatsandsausages.com/sausag ... e/cultures

I strongly advise that you purchase and read Stanley Marianski, The Art of Making Fermented Sausages before embarking on further projects.

There was cure #2 in this, I think for 4900g of meat it came out to 12g. I was under the impression that the T-SPX starter culture was to be mixed with water to activate, and it was not 120ml, it was 4 Tbsp. or roughly a 1/4 cup which I think is about 55ml. The dry milk & amount of dextrose, well that is on me for picking that recipe.

I plan on making the Fuet in hog casings I have for fresh sausage. Thanks for the confirmation on the mold starter and the advice on the culture.

Would you be able to make something like Fuet using a natural casing in the fridge? Or is low temperature, low humidity curing just for the UAMi bags?

After 10 days 30.3oz., loss of 4.5oz. or 13%. Starting to get frim like I would expect a hard salami to get. Really not sure if it is gonna come out, but I am encouraged.

Well, in Victor's defense (A Taste of Artisan) his soppressata post was one of his first. We all have to learn through trial and error about sugar percentages......if you look at some of his more recent posts, he backs way off the amounts of sugars.

Thanks. Can I expect a very sugary salami?

Very tangy....

16 days.

27.8=5.4oz or 16.4%
26.9=5.6oz or 17.6%
27.7=6.1oz or 18.3%
29.3=6.9oz or 19.1%
28.6=6.2oz or 17.8%



Starting weights.
#1 33.2oz
#2 32.5oz
#3 33.8oz
#4 36.2oz
#5 34.8oz

A little more data for the future.

21 days.


26.1-7.1 22.3%
25.3-7.2 22.5%
26.2-7.6 22.8%
28.0-8.2 23.0%
26.9-7.9 22.8%

Is it normal for moisture loss to stay constant across the entire drying time? if so, i am thinking these might be done in 6 weeks.

I'm looking forward to you tasting these, they are moving along quickly. Nice that you're posting weight loss, neat to see how it's going. They sure look like they'll be done before long!

I am curious about taste myself. I am not sure what a tangy salami would taste like!

Bentley wrote: 10/15/2022

Starting weights.
#1 33.2oz
#2 32.5oz
#3 33.8oz
#4 36.2oz
#5 34.8oz

Bentley wrote: 16 days.

27.8=5.4oz or 16.4%
26.9=5.6oz or 17.6%
27.7=6.1oz or 18.3%
29.3=6.9oz or 19.1%
28.6=6.2oz or 17.8%

Bentley wrote:

28 days.

#1 24.9 25%
#2 24.1 26%
#3 24.9 26.5%
#4 26.8 26%
#5 25.5 26.5%