Homemade Sausage Making

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We are back!

Last post by sawhorseray « Sat Sep 23, 2023 19:11
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by redzed » Fri Jul 21, 2023 06:11 » in Other Topics » Hyde Park

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Apologies for the lengthy period of time that the forum was offline. The Polish language forum has now been transferred to a different platform and there were issues with the changes in bringing the English language forum as an adjunct to to the main forum. We are now back in business and want to...

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Great to see you guys are back up and running Red, I was wondering why the site has disappeared from my favorites. I still miss CW.

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Last post by sawhorseray
Sat Sep 23, 2023 19:11
Frankfurts - never again

Last post by jym571 « Tue Sep 19, 2023 16:42
Replies: 19
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by snagman » Fri May 26, 2023 09:50 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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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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I was not on the lookout for the care of the family pet, a Labrador retriever,

Sorry, you lost me there…

According to your comment, the high speed of the drill causes the emulsion to break even if the temperature in the emulsion does not rise. The speed of the drill is 2800 RPM. As I told you,...
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Last post by jym571
Tue Sep 19, 2023 16:42
Kielbasa Wisniowa Recipe

Last post by Maxell « Fri Sep 08, 2023 08:19
Replies: 1
by johnmac » Thu Sep 07, 2023 05:20 » in Homemade Sausage Making » Sausages

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I found a Polish market not too far from work that sells some fantastic sausages. Now I'm looking to make my own Kielbasa Wisniowa, which I think translates to Cherry Smoked Sausage. I've been looking in the Marianski's book of authentic Polish recipes, but haven't found a good starting point. Any...

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It's probably because the sausage was smoked with cherry wood, the smoke of which gives it a specific aroma. There is no such sausage in Polish recipes. This must have been a good advertisement.

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Last post by Maxell
Fri Sep 08, 2023 08:19
Wędzonki

Last post by StefanS « Tue Sep 05, 2023 02:29
Replies: 58
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by redzed » Wed Feb 19, 2014 19:31 » in Homemade Sausage Making » Smoked pork products

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Wędzonki is a Polish word encompassing smoked meats other than sausage. And that is what I made yesterday: ham, back bacon (aka in the US as Canadian bacon), St. Louis cut ribs, and ham bones. Todays menu will feature ham sandwiches for lunch and a rich thick bean soup on a ham bone for dinner. To...

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Long time i didn't show my 'wedzonki so it doesn't mean that I do nothing. My weekend play with them.
Around two weeks ago i put some meat to cure. equilibrium curing under vacuum - pork loins, hams, pork bellies - 18 g/kg of meat. Keep in mind that my salt mix contain 100 grams Cure #1 and 900...
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Last post by StefanS
Tue Sep 05, 2023 02:29
Salted, smoked and cooked pork loin.

Last post by jens49 « Tue Aug 29, 2023 15:05
Replies: 5
by jens49 » Thu Aug 24, 2023 20:17 » in Homemade Sausage Making » Smoked pork products

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I need help on this one.
Making smoked cooked pork loin/kasseler or whatever.
Pork loin trimmed to filet. EQ salted at 1.8 % for around two weeks. Temperature < 5° C.
Dried a few days in the fridge before smoking for 90 minutes at approx. 45° C. Rested overnight and sous vide at 62° C for 2 hours....

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Michi, you may be right. But there were no labels that said it was injected. Redzed recommended I inject some brine. S0?
It was bargain meat. But maybe a bad bargain...

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Last post by jens49
Tue Aug 29, 2023 15:05
Špekáček

Last post by michi « Mon Aug 14, 2023 09:39
Replies: 4
by michi » Sun Jul 30, 2023 07:03 » in Homemade Sausage Making » Sausages

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Hi,

does anyone have a recipe for Špekáček? I've also seen it spelled as Špekáčky. (I don't know which is correct.) I tried searches here with different spellings, but came up empty.

I'd like to give this a try. Any recommendations from anyone?

Thanks,

Michi.

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Sorry for the late reply, but if you are still searching for Špekáček I cans send you a few, but they are all in Czech.

Hi Redzed, that would be great, thank you! I can put them through deepl.com and probably get enough of a translation to get by.

Thank you!

Michi.

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Last post by michi
Mon Aug 14, 2023 09:39
Planetary/Stand Mixer Capacity

Last post by salami dom « Fri Jun 30, 2023 22:34
Replies: 2
by salami dom » Fri Jun 30, 2023 05:01 » in Homemade Sausage Making » Hardware

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Hi guys

For those who use a stand/planetary mixer (like a kitchenaid) for mixing your meat, how far can you fill the bowl before the machine struggles?

I have a 30L planetary mixer with a paddle attachment. I'm guessing it could do about 10kg comfortably. Maybe 15kg. But would be good to hear...

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Certainly won't deny its a first world problem!

Thanks michi 🙂

2 Replies

428 Views

Last post by salami dom
Fri Jun 30, 2023 22:34
Fermentation in plastic containers

Last post by jcflorida « Fri Jun 30, 2023 04:00
Replies: 3
by salami dom » Wed Jun 28, 2023 23:36 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Hi All

Having experienced some difficulty using my salami cabinet for both fermentation and drying, I am looking to adapt my process to avoid using my cabinet for fermentation. This will enable me to leave my cabinet set to drying setting throughout the year enabling me to dry different batches 9g...

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Its not high tech, but I just wrap my salami tightly in saran wrap (clingy plastic film) to ferment. That keeps the humidly at essentially 100%. I use B-LC-007 culture and like to ferment at 18º (64ºF), so since the house is typically kept at 80º, I use a small used mini fridge with temperature...

3 Replies

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Last post by jcflorida
Fri Jun 30, 2023 04:00
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

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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....

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3637 Views

Last post by jym571
Fri Jun 09, 2023 17:43
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

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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

413 Views

Last post by redzed
Sun Jun 04, 2023 15:51

Homemade Sausage Making

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