Homemade Sausage Making

Recent Topics

Replies

Views

Last post

Cleaver curing fridge

Last post by michi « Sun Oct 06, 2024 06:38
Replies: 7
by michi » Mon Jul 08, 2024 13:53 » in Homemade Sausage Making » Curing chambers and Related Equipment

First post

I finally got myself a curing fridge. Made in Australia by Cleaver (small family business).

This one is suitable for salumi, cheese, and dry-aged meat. Temperature can be set between 0 ºC und 25 ºC; humidity can be set between 60 % and 85 %. For dry-aging, it maintains 80 % humidity at as low as 2...

Last post

Saucisson Sec is ready after 40% weight loss. It took a 5½ weeks to reach target weight.

Saucisson sec (3).jpeg

I am extremely happy with the way that turned out. Perfect bind, absolutely no dry ring, and really nice flavour, better than even top artisanal brands here. The mould adds some...

7 Replies

2775 Views

Last post by michi
Sun Oct 06, 2024 06:38
Kiełbasa z jeleniny - Venison sausage

Last post by bolepa « Sat Sep 07, 2024 17:28
Replies: 2
by redzed » Fri Aug 30, 2024 06:46 » in Homemade Sausage Making » Sausages

First post

Kiełbasa z jeleniny - Venison sausage
Here is another version of venison and pork Polish style sausage. There was still a pack of white tail deer meat in my freezer that needed to be processed. I mixed it with a pork butt and made very nice tasting kielbasa.
Meats
Lean venison, almost no...

Last post

Nice looking sausage and thank you for another great recipe, redzed! One quick question for you: I always was under impression that while smoking/cooking sausage the temp should not go above 170F. In your recipe the temp goes up to 185F. From what I learned so far this shoud cause fat out... Am I...

2 Replies

536 Views

Last post by bolepa
Sat Sep 07, 2024 17:28
The Practical Guide to Making Salami

Last post by michi « Fri Sep 06, 2024 23:12
Replies: 3
by jens49 » Fri Aug 30, 2024 07:23 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Just discovered that the Marianskis have produced a new book. I have many of their books and most of them are quite good.
Anyone purchased and read the new book? The Practical Guide to Making Salami .
Does it bring much new knowledge?
Being in Europe the price is a lot higher for books from US. :(...

Last post

I just received my copy. I've read only the first twenty pages or so, but it looks very comprehensive. Certainly, the table of contents looks like it's a very complete treatise.

Michi.

3 Replies

697 Views

Last post by michi
Fri Sep 06, 2024 23:12
Direct acidification with Lactic Acid in cooked salami: texture vs ferment

Last post by michi « Mon Jun 17, 2024 23:00
Replies: 7
by Dave in AZ » Tue Sep 20, 2022 00:22 » in Homemade Sausage Making » Technology basis

First post

I used the SEARCH and read 33 topics on Lactic Acid, and 15 on citric acid. All but one were discussing lactic acid producion by bacterial ferment.

My question is this: in a cooked salami, why would meat texture from direct lactic acid addition be any worse or more crumbly than that achieved by a...

Last post

Found my old thread. Follow up. I read a bunch of meat science studies. Basically, there is a limit to how fast of a pH drop meat can take without ruining the protein bonds and making it crumbly.

Great explanation, thanks!

7 Replies

18917 Views

Last post by michi
Mon Jun 17, 2024 23:00
easy simple smoked sausage ideas

Last post by sambal badjak « Sun Jun 16, 2024 13:04
Replies: 9
by sambal badjak » Wed Jun 12, 2024 17:01 » in Homemade Sausage Making » For beginners

First post

I've not been making sausages for a while due to circumstances.
I want to get back into it and it is winter now, so I can smoke at night (10-15 oC), bring back and put in the fridge during daytime (outside temp 25-30 oC).

Any good ideas?
I still got some intestines.
Got grinder, got stuffer.
Got...

Last post

Thanks all.
As said, I'm going to pick up the books again as a refresher. (esp that green one, home production etc)
I still have sodium nitrite, it just is no longer pink (and yes, it is marked properly and can't be used as salt by accident).
First step: reading
2nd step: fresh sausages, checking...

9 Replies

3449 Views

Last post by sambal badjak
Sun Jun 16, 2024 13:04
Deviled Ham

Last post by jym571 « Sun Jun 02, 2024 18:12
Replies: 13
by Chuckwagon » Tue Aug 31, 2010 06:43 » in Homemade Sausage Making » Canned meat products

First post

Hi Sausage Makers!
This board has been pretty quiet lately. Hope everyone had a nice summer. Does anyone know how to make Deviled Ham? I'm not even sure if Poland has the product. It is a grainy, fatty ham, cooked in the can, and spreadable on bread or crackers. Its a little like a pate' but more...

Last post

Thanks for the list of ingredients. Can you also post the rest of the recipe?

I already updated the recipe, greetings

13 Replies

24470 Views

Last post by jym571
Sun Jun 02, 2024 18:12
Lots of liquid loss when canning spreadable ham

Last post by jym571 « Fri May 31, 2024 08:56
Replies: 22
1

2
by wasuky » Mon Oct 12, 2020 16:57 » in Homemade Sausage Making » Canned meat products

First post

I have been trying to make a some spreadable ham. The whole process goes well except when I use the pressure cooker.

This is the result:

97f3c6e3-39a1-4ed6-ab3a-e98d304ce457.jpg
a911b505-4c84-49fd-bb96-c7247583cf7a.jpg

The recipe:

1kg Pork meat - 70/30
15gr Salt
5gr Sugar
3gr Curing salt...

Last post

You need to use potato starch or cassava starch so that the emulsion can be made and the ham is spreadable
22 Replies

33192 Views

Last post by jym571
Fri May 31, 2024 08:56
Kiełbasa Chłopska (Peasant Sausage)

Last post by Scogar « Fri May 31, 2024 00:37
Replies: 4
by redzed » Sun Apr 21, 2024 07:16 » in Homemade Sausage Making » Sausages

First post

Kiełbasa Chłopska (Peasant Sausage)
Kielbasa Chlopska is a classic Polish kielbasa which defines what many Americans imagine a “kiełbasa” should taste like. In Poland the term “kielbasa” translates to “sausage” and is simply an unmodified noun because there are hundreds of different types and...

Last post

Hi Red, I thought it was the nitrate that we don't want to bring up too hot, that's why bacon only uses nitrite...is it really both that we need to watch? And if so, does that cause me a problem with nitrosamines if I cook my bacon (commercial or homemade) at 400°F (200C) in oven?

4 Replies

5119 Views

Last post by Scogar
Fri May 31, 2024 00:37
Cotechino

Last post by redzed « Sun May 19, 2024 15:45

by redzed » Sun May 19, 2024 15:45 » in Homemade Sausage Making » Sausages

Cotechino
A few years have passed since I made this somewhat unique Italian sausage. Not exactly something which I was pining for, but I had a growing collection of pork skins in the freezer it was time to do something with them. Because of the skin content Cotechino has that distinctive porky...

0 Replies

3132 Views

Last post by redzed
Sun May 19, 2024 15:45
Sodium Ascorbate

Last post by redzed « Sat May 18, 2024 17:12
Replies: 5
by Leesel » Sun Jul 04, 2021 10:55 » in Homemade Sausage Making » Dry Cured Meats and Sausages

First post

Hey All
After reading various threads here and further reading I thought I’d try adding sodium ascorbate to my next batch of salami.
I’d like to see how it effects the colour brightness and helps hold it for longer.

I’ve had a scout round the internet looking for uk suppliers for small quantities....

Last post

Hi everyone. Sorry to reply to an old thread but I just wanted to make sure that in salami making you can use sodium ascorbate interchangeably with sodium erythorbate. It is almost impossible to find the latter in South Africa but I can find the former much easier. Thank you!!

You can use S....

5 Replies

5455 Views

Last post by redzed
Sat May 18, 2024 17:12

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: 456, Posts: 5333

Last post: Re: easy simple smoked sausag… by sambal badjak, Sun Jun 16, 2024 13:04

Last post Re: easy simple smoked sausag…
by sambal badjak View the latest post
Sun Jun 16, 2024 13:04
Dry Cured Meats and Sausages
Topics: 536, Posts: 6494

Last post: Re: The Practical Guide to Ma… by michi, Fri Sep 06, 2024 23:12

Last post Re: The Practical Guide to Ma…
by michi View the latest post
Fri Sep 06, 2024 23:12
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: 246, Posts: 2327

Last post: Re: Planetary/Stand Mixer Cap… by salami dom, Fri Jun 30, 2023 22:34

Last post Re: Planetary/Stand Mixer Cap…
by salami dom View the latest post
Fri Jun 30, 2023 22:34
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: 1516

Last post: Re: Direct acidification with… by michi, Mon Jun 17, 2024 23:00

Last post Re: Direct acidification with…
by michi View the latest post
Mon Jun 17, 2024 23:00
Sausages
Topics: 584, Posts: 6541

Last post: Re: Kiełbasa z jeleniny - Ven… by bolepa, Sat Sep 07, 2024 17:28

Last post Re: Kiełbasa z jeleniny - Ven…
by bolepa View the latest post
Sat Sep 07, 2024 17:28
Smoked pork products
Topics: 174, Posts: 2293

Last post: Re: Wędzonki by StefanS, Tue Sep 05, 2023 02:29

Last post Re: Wędzonki
by StefanS View the latest post
Tue Sep 05, 2023 02:29
Offal products
Topics: 51, Posts: 694

Last post: Salceson Delikatesowy – Deli … by redzed, Tue Dec 12, 2023 04:35

Last post Salceson Delikatesowy – Deli …
by redzed View the latest post
Tue Dec 12, 2023 04:35
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: 163

Last post: Re: Deviled Ham by jym571, Sun Jun 02, 2024 18:12

Last post Re: Deviled Ham
by jym571 View the latest post
Sun Jun 02, 2024 18:12
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: 1065

Last post: Re: Recipe Section vs Polish … by spud, Mon Nov 06, 2023 09:53

Last post Re: Recipe Section vs Polish …
by spud View the latest post
Mon Nov 06, 2023 09:53
Curing chambers and Related Equipment
Topics: 96, Posts: 1073

Last post: Re: Cleaver curing fridge by michi, Sun Oct 06, 2024 06:38

Last post Re: Cleaver curing fridge
by michi View the latest post
Sun Oct 06, 2024 06:38
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: 639, Posts: 8757

Last post: Re: Sausagemaking supply sour… by michi, Sat Dec 16, 2023 00:59

Last post Re: Sausagemaking supply sour…
by michi View the latest post
Sat Dec 16, 2023 00:59
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 36 users online :: 2 registered, 0 hidden and 34 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 44077 • Total topics 3721 • Total members 2593 • Our newest member polietilen_wwkt

Activity over the last 24 hours

New posts 0 • New topics 0 • New users 0
In total there were 131 users :: 4 registered, 0 hidden, 4 bots and 123 guests active over the last 24 hours
Registered users: bolepa, jens49, michi, SixShooter
Bots: AdsBot [Google], Bing [Bot], Google [Bot], Google Adsense [Bot]

Login • Register

Who is online

Statistics

Activity over the last 24 hours