Homemade Sausage Making

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Cleaver curing fridge

Last post by michi « Sun Sep 08, 2024 00:31
Replies: 6
by michi » Mon Jul 08, 2024 13:53 » in Homemade Sausage Making » Curing chambers and Related Equipment

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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...

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Mold is coming along nicely. No more risk of infection by foreign molds at this point.

Saucisson sec (2).jpeg

6 Replies

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Last post by michi
Sun Sep 08, 2024 00:31
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

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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...

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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

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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. :(...

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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

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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

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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...

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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!

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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...

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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...

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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

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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...

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

I already updated the recipe, greetings

13 Replies

24316 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

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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...

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

33041 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

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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...

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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

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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

3063 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....

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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

5377 Views

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

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