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Cotechino
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...
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Last post by redzed
Sun May 19, 2024 15:45
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Kiełbasa Toruńska – Sausage from Toruń
Kiełbasa Toruńska – Sausage from Toruń
Kielbasa Toruńska is a popular and well known sausage named after the city of Toruń, the birth place of Nicholas Copernicus. It is a semi dry sausage with traditional ingredients, intended for a longer shelf life in an unrefrigerated environment. What is...
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Last post by redzed
Sat Apr 27, 2024 20:28
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Salceson Delikatesowy – Deli Style Headcheese
Salceson Delikatesowy – Deli Style Headcheese.
This is a deli style salceson (head cheese stuffed into a casing) made with 2 large ham hocks, 2 beef tongues and additional defatted pork skins. Meats were cured in an 8% brine for 7 days, rinsed with cold water, and soaked in fresh water overnight....
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Last post by redzed
Tue Dec 12, 2023 04:35
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Another Meat Mixer Question
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...
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Last post by johnmac
Thu Apr 20, 2023 03:16
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Pitina Salami Concerns
I’d like to make some Pitina Salami but have some questions on the process. Pitina Salami is a salami without casing. Usually they are round shaped like a big meatball and coated with dry roasted garlic, herbs, or grated cheese. As this salami won’t have a casing my concern is about mold forming on...
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Last post by Links
Wed Mar 01, 2023 04:29
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What bacteria smells like Ranch Dressing.
Hi folks,
Nube question.
Met a fellow that makes his own secret recipe sausages. Precooking his smells of Ranch Salad Dressing but he swears it's not what's in there.
Did say he keeps it simple; beef, salt & garlic is all he's willing to divulge. Upon inspection you can't see any flecks of any kind...
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Last post by JonB2
Wed Oct 26, 2022 00:43
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Moose Hot Links
Moose Hot Links
This is a version of spicy Texas hot links where I substituted the beef with moose meat. The links are heavily spiced so even a gamey tasting old bull will work in this recipe. Just trim of as much fat as you can from the meat. The trimmings with connective tissue will be the glue...
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Last post by redzed
Sat Oct 08, 2022 04:39
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Darker - Similar Seasonings
Hello all, I’ve made 4 small batches of small 35-38mm casing dry sausages. All have similar seasonings. What I’ve noticed is after 1 week drying, 3 appear to be darker, while the 4th (Saucisson sec au Beaufort) appears to be pink.
Any ideas? I’m still working out some issues with fridge and air...
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Last post by STICKSTRING
Sat Sep 10, 2022 19:37
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Charcutier. Salumiere. Wurstmeister. Francis Vecchio
Hey folks
Just got done reading this book. İts a quick read. Contains basicly only information on Pork. There was some interesting charts on how italians of the old school made salami. The troubleshooting section was pretty good. All in All a decent book.
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Last post by fordtruckbeast
Tue Sep 06, 2022 11:52
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VEVOR 400W Buffalo Chopper EMBG-9449
So I just purchased one of these with the intention of making hotdogs and other emulsion sausages. Anyone have any experience with this model? Any tips, processes, etc are welcome.
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Last post by pr0wlunwoofo
Tue Aug 23, 2022 01:11
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Rice Flour as a Binder
Hey all
I've been struggling with my all beef sausages leaking and crumbly that I am now looking at the one thing I decided to avoid when starting out with Sausage Making but looks like I'll have to take a walk down that road.
I've heard of using Non-Fat Dry Milk Powder but here in South Africa,...
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Last post by S@usage
Sat Jul 16, 2022 11:45
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Bbq won’t light
Trying to get grilling now that it’s summer again and grill won’t light, new propane tank, new regulator and the burner tubes don’t seem clogged, any tips on what I should be looking at to fix it? No smell of propane when it’s on
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Last post by rafaelalford
Sat May 21, 2022 03:11
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bacteria in spices
Rytek mentions in his book about spices that contain bacteria. İ mean does dry spices still contain bacteria? is this something we should be concerned about? if so should one bake the spices before use?
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Last post by fordtruckbeast
Wed Apr 20, 2022 05:30
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Two batches; roughly the same process; one with poor bind
So, I'm trying to get my head around something that happened today. I made two 30 lbs. pork sausage batches over the last few days. In both cases they were straightforward pork+salt+dried spices/herb recipes with nothing that would mess with the bind. Same cut of pork (shoulder butt), I mixed them...
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Last post by LinkMeAllOver
Sun Apr 10, 2022 00:39
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smoking vs atmospheric pressure
Interesting thing happened to me today. Smoking a batch of sausage to find out that there is a soot like deposit on all the sausage. Nothing in the process has changed except that it's overcast and on / off rain.
Has anyone noticed that differences in smoking technique to the temps and weather...
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Last post by jjnurk
Sat Apr 09, 2022 17:11
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Kiełbasa Dobra – Good Sausage
Kiełbasa Dobra – Good Sausage
This is a basic and easy to make kiełbasa. If you have never made a smoked Polish style sausage before, it's an ideal starter kielbasa. All you you need is a pork butt and a small amount of pork belly. No need to classify the meat or grind it using three different...
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Last post by redzed
Wed Mar 09, 2022 17:17
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Last post by Indaswamp
Fri Dec 24, 2021 18:04
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SausageMaker Free Shipping
Presuming the free shipping is today CYBER MON only. I know they do not make a habit of free shipping. This may only be good for the 48 contiguous US States, but wanted to sound the alert for those it may help anyway
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Last post by Scogar
Mon Nov 29, 2021 19:49
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Some whole muscle drying questions...
I was reading a pdf of the products produced by Mossimo Spigaroli at his salumeri in Italy. He states that Culatello, must undergo 2 autumns of fog and one summer of fermentation.
So my question is this: what average temperature would he be referring to in the summer? Can this be duplicated in a...
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Last post by Indaswamp
Fri Nov 26, 2021 20:37
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Hotdog Meat
I was wondering if a pork/ chicken meat combination was a common usage rather than all beef or a beef/pork combination?
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Last post by Rick
Sun Oct 03, 2021 03:14
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How to store nduja or similar in jars
Hello guys,
so I made my first big non-traditional nduja (non-traditional because I can't find de right ingredients so I use what I can find here) and now I'm wondering how can I put it in mason jars to storage it for months, maybe years (in case I forget about it, but I doubt that since I can't...
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Last post by wasuky
Sat Mar 20, 2021 00:05
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Humidifier Suggestions Uk
Hey All,
Hope we are well. I’m looking for a new humidifier, I currently have the pro breeze 3.8L large, it’s been alright. To be honest its my third one, they don’t seem to last very long! A recurring fault seems to be when you refill the tank it doesn’t register there’s water or when the tank has...
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Last post by Leesel
Sun Feb 28, 2021 20:03
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Question about microbes and salt concentration
So when looking at the salt concentration microbes can handle, Is this salt concentration of the meat or is it salt in water concentration?
For example, staphylococcus aureus can tolerate salt down to 15% according to table in Marianski 'The Art of Fermented Sausages'. Is that a salt in water...
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Last post by Indaswamp
Sat Jan 16, 2021 23:57
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Pepperoni
This one is a Italian pepperoni. It is good but a little too much fennel at .25% for my taste. It’s at around 32% but I think I’m going to let it go closer to 40% and try again.
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Last post by Albertaed
Tue Jan 05, 2021 23:46
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Last post by LinkMeAllOver
Sat Jan 02, 2021 03:53
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New Year's Smoked Cheesecake
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So I thought about having some fun today. Instead of preparing some meat products, let's make dessert. Wifey and I made a coconut cheese cake, which I then threw into the smoker for about 2 hrs, smoked it on cherry wood and let me tell...
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Last post by jjnurk
Thu Dec 31, 2020 21:51
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Commercial type smoker build
I have a bread proofer that is 6x4x8. Can anyone give me ideas on the best way to heat. It has 2 doors and sits on the floor. I don't want anything on the bottom so I can roll my racks directly into the smoker. I think it needs to be gas because I'm not sure I have the available circuits to run 3...
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Last post by Tunasmoker
Thu Dec 10, 2020 06:39
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Pork Loin Sausage - Kiełbasa Polędwicowa
Kiełbasa Polędwicowa - Pork Loin Sausage
These days commodity pork loins regularly go on sale at supermarkets providing excellent raw material for a variety of applications. Many believe pork loin meat is too lean or lacking in flavour to be used in making sausage. Nothing could be further from...
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Last post by redzed
Tue Dec 08, 2020 08:25
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Chorizo - Culture or not?
I'm going to put up some Spanish Chorizo this weekend, so I've been researching recipes. I want to do a fermented, then dried version, but I'm curious why some recipes call for fermentation, but no culture. It seems to me that is maybe not quite as safe or predictable as using a culture, which,...
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Last post by rgreenberg2000
Sat Dec 05, 2020 19:03
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Update for Canadian members
I recently updated the list of member recommended sausage making supply outlets in Canada. The main changes are that there are now two retailers of Bactoferm/SafePro starter cultures and Malabar Superspice no longer sells to individual hobbyists. It is really too bad, because they carry the Danisco...
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Last post by redzed
Mon Oct 26, 2020 16:22
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Hard times and opportunities
With the closure of Smithfield and other large processing facilities we will probably see meat prices go up however the system works like a slinky toy and there are a lot of pigs in the system that do not have a place to go. We have a local producer here who is in this very situation and is trying...
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Last post by Butterbean
Tue Apr 14, 2020 15:28
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Last post by redzed
Mon Mar 02, 2020 05:33
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Last post by Kijek
Mon Dec 30, 2019 21:54
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Casings
I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?
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Last post by Rick
Sat Dec 14, 2019 20:17
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Deli Meat Specialist
Deli Meat Specialist sought for helping with establishment of new commercial operation.
Want to earn money implementing traditional recipes?
We are looking to rebuild know-how and processes around traditional cured products (mainly sausages like products, both cooked and fermented). New US facility...
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Last post by Meat Capitalist
Tue Dec 03, 2019 20:21
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Members that Joined Prior to 2/5/19
Be sure to update your bookmark for this site to the Secure address at . This will allow you to fully enjoy the features and benefits of the new Software
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Last post by Bob K
Fri Feb 22, 2019 14:53
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Sad ending I'm afraid
After over 100 years this iconic establishment may be nearing its end. I can't see penciling out a profit because you'd have to sell a lot of sausage. Shame to see places like this go.
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Last post by Butterbean
Wed Feb 13, 2019 00:13
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MERRY CHRISTMAS!
Merry Christmas and Happy New Year! May this message find you in good health, and may your Christmas bring good memories of peace and harmony.
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Last post by redzed
Tue Dec 25, 2018 07:43
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How to Post Pictures
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
Two free and easy sites to use are IMGUR
How to use:
Or Postimage
Just upload your photo and include the...
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Last post by Bob K
Fri Dec 14, 2018 15:52
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How to Post Pictures
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
A free and easy sites to use - IMGUR
How to use:
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Last post by Bob K
Fri Dec 14, 2018 15:48
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Inkbird 15% discount
Hi folks, I ran across this and just passing it on. Hope it helps!!
Black Friday is coming, Inkbird has a 15% discount.
ITC-608T: 15% coupon code: FNZN9GZI (code works for three version).
With Temperature and Humidity Sensor:
With Temperature Sensor:
With Humidity Sensor:
CODE START...
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Last post by RadRob
Fri Nov 16, 2018 15:21
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Free shipping weekend
Free Shipping All Weekend Long with no minimum order until 10/22/18. No codes, no BS, just shop!
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Last post by Bob K
Fri Oct 19, 2018 23:16
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Chorizo Fresco
This is another great tasting summertime grilling sausage. It is a basic Spanish style fresh chorizo, with a good load of garlic and paprika. Based on ingredients in Jeffrey Weiss' Charcuteria: The Soul of Spain . Simple and quick to make and absolutely delicious.
Using a combination of lean...
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Last post by redzed
Sun Jul 29, 2018 16:52
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Anyone use Hatch green chili in their sausage?
I want to use up some of my frozen Hatch green chili before the new harvest comes in next month. I've made some sausage before using a basic recipe and just tossing in chopped chili, but I'm wondering if anyone has a tried and true recipe for a good juicy Hatch green chili link sausage.
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Last post by Seadog92
Tue Jul 03, 2018 20:29
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Credit cards
Hey my friends I'm starting to get back into the game after my total knee replacement surgery.
Had something on my mind about credit and credit cards, and though WTF ... I'd ask some old friends on what their thoughts may be, then we'll put it to rest and get on with the meat stuff.
Ok they say...
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Last post by Kijek
Tue Jun 26, 2018 08:21
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Starter cultures in the Philippines?
Does anyone know if starter cultures can be sourced in Philippines? I am currently in Manila and the subject came up in a conversation with someone who would like to start a small commercial production.
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Last post by redzed
Sat Jun 02, 2018 04:15
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Sourdough Starter
Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.
Thanks. charlie
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Last post by muxmun
Sat Mar 24, 2018 17:21
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Spring loaded Ham Press
I found this ham press to be a very simple affair.
Very light weight and can be placed vertically or horizontally for cooking.
I have just received it. But it requires the meat to be in steamer bags and I have ordered them too.
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Last post by joe_indi
Fri Mar 02, 2018 05:06
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Meat Processing Technology
Hello All !
I came across these on the web, not sure if it has been posted before or not . Have not read it through but it seems to contain useful information.
Let me know your thoughts
Knifeman
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Last post by Knifeman
Thu Feb 15, 2018 21:54
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Controlling Listeria - Bio Cultures
For all those interested in using Bio cultures, the faster the culture starts working, or the shorter the lag phase, the faster the culture will reduce the Ph and produce pediocin and bavaricin (kind of antibiotics ), and that keeps Listeria monocytogenes at safe levels.
Lag phase can be reduced...
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Last post by Bob K
Mon Feb 05, 2018 20:55