In my post above I provided a link to Stan's recipe for dry cured bacon:

Ingredients per 1000g (1 kg) of meat
salt 150 g (3%) 4.8 oz.
sugar 68 g (1.5%) 2.4 oz.
Cure #1 7.8 g 0.02 oz.

One of of our members has noted in a PM to me that the amount of nitrite (Cure #1) in the above formulation...

In Hyde Park, we chat about everything. Here in Sausage Chat we also talk about everything... providing it pertains to sausage . :lol: This is the place to ramble on and pose more simple questions or answers about sausage. Whether it is meat selection, grinding, mixing, casing, or any other...

There are no silly questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have to...

Am not a meat scientist so please bare this in mind when you read this but I have been trying to get my head around water activity and meat shrink an charted this relationship and thought someone might find this informative. Granted, there are many factors influencing the binding of water but I...

(USA) Homemade Sauerkraut

With all this talk about franks and hotdogs on the site lately, it made me think sauerkraut :razz:
Anyone here venture into homemade sauerkraut? Just made a batch this evening and thought I would share this recipe. Yup it`s a stinky proposition but the end result, sure...

I would like to refresh that old topic instead to start a new one. It is cucumber season right now so I have made some preparation for winter time and would like to share with you how it looks like. So old polish way (my Mather) I have prepared cucumber in brine - first picture - one week old jars,...

This is my first attempt at making dried sausage. I prepared the mince following Len Poli's Favorite Salami recipe except using B-LC-007 culture. I fermented at 21°C and 90% humidity for about 28 hours. The pH dropped from about 5.8 to a little less than 5.2. I then reduced the temperature to 13°...

Hello All

Okay what manual vertical stuffer do you have and do you like it ? Tell me about it as in features or just the Brand model number and I can Google it .I want to purchase one !
Idealy I would go with an F.Dick but way too much money !

Would be nice if it was stainless.

Metal gears

I...

STAWIANY'S MEAT SMOKERS

Hobby2 Smoking chamber is used for smoking fish, meat and meat products.
Perfect for small bars and catering. Can be used outdoors
The cabinet is made of stainless steel. Sheathing made of sheet steel. Fasteners are made of stainless steel.
Structural elements have a...

I have had some pepperoni drying now for 5 weeks and it seems to be slow in harding. Any suggestions?

We have been experimenting with venturi smoke generators and found them reliable and working well. A new section Smoke Generators has been added to our site. We hope you will find the information useful.

Speaking of tough casings on smoked sausages, what are some things you can do to prevent this?

I don't think my smoked sausages have tough skins - in my opinion - but I have a lady who loves my smoked sausages but complains about the tough casings. I'd like to satisfy her in this area but I don't...

USDA REGS

Calculating Legal Amounts Of Sodium Nitrite

During the mid 1970`s, I became interested in a congressional hearing that took place to define safe limits on the amount of nitrates and nitrites introduced into our meat products. It was determined by a panel of doctors that the...

Hi All.
As promised - today will start posting my photo report building my smoker.

Foundation - leveled and compacted, crushed stone, double layer of weedblocker, and 2 sand.

Most of us here are aware of the vast number of traditional sausage recipes found on our sister site, Stanley Marianski's but many may not know that a dozens of fish and seafood recipes have also been added to the collection. They can be found here If you would like a hard copy of the recipes and a...

Spent the last 4 days killing , butchering and preparation. Today was salami making day. With the help of my partners Italian boss we mixed all the ingredients together this morning. Left it to rest until this afternoon and with the help of a couple of others stuffed into casings and covered with...

Testing pH Using Litmus Paper

U.S. Government FSIS meat inspectors and professional commercial sausage makers use battery powered devices for measuring the acidity (pH) in meat as well as Water Activity (Aw) during dehydration. The PawKit (for testing Aw) is a quality-made product by Decagon...

Project KB
(Our third fresh-type sausages project for beginners)

Registered Participants as of Aug 7th, 2014

1. Sambal Badjak
2. Shuswap
3. El DuckO
4. Grasshopper
5. Graybeard
6. Rgauthier20420
7. Spud
8. Oops1215
9. dabrjn
10. psykobillys
11. 2MnKids
12. SalP
13. Trucktramp...

hi everybody i have about 500-800 bucks to buy a new grinder. right now i have a lem .35 horsepower electric grinder and i want something with more power thinking of 1 horse or more. now i was looking at a hand grinder and getting a electric motor from harbor freight for 150 bucks which is 1 horse...

I was wondering if we had any pierogi makers on the forum? The wife and I have made them where we cut the dough out with a glass and fill and seal each one by hand. Time consuming yes, but a labor of love.
Well I was watching a video on YouTube on making pierogi with a pierogi maker. Kind of a...

Today I was thinking. (Yes I do that sometimes too.) :mrgreen:

If the yeast is killed at baking the bread, than what makes/starts the fermentation ?
Because it works with potatoes too.
One friend of mine told me, it ferments because of the proteins, part of amino acids.

Cranky Buzzard's Barbecue Workbook

Hey gang,
I'd like to introduce Cranky Buzzard and his Cranky Buzzard's BBQ Workbook . The Big Bird has lots of tricks n' recipes for everybody. Be sure to check out his website at CrankyBuzzard.com
Cranky Buzzard wrote:
I drafted this for people that are new...

There are two basic methods of canning:

1. The well known traditional boiling water method. At sea level, water always boils in the open container at 212 F (100 C). This method is ideally suited for acidic foods as Clostridium Botulinum bacteria will not develop into toxins under such conditions....

7/31/13 Update:
Food Preservation Methods by Stan Marianski (A New Website - A New Book) - Click on the following link:
(Don't miss the many subfiles. For example, Sauerkraut has 10 subfiles.)
Can Sealers:
___________________________

My goodness! Does Stan Marianski ever sleep? :shock: With...

I was just curious what kind of meat grinders other members have? Is it a electric or a manual and what size is it? How do you like it? I have a #12 Torrey M-12-FS. Other than some problems when I first purchased it, it works ok. I started sausage making with a #12 Chop rite manual that was slow...

Woods Used For Smoking

Acacia is similar to mesquite but not as strong. Acacia should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Alder is the traditional choice for smoking Salmon.
Almond is similar to pecan and...

Hole-In-The-Wall Whole Hog
(Barbecued Whole Hog)

I don`t know if Butch Cassidy ever roasted a pig on his barbeque spit at Hole-In-The-Wall... but he should have! Have you ever been asked to cook for a very large party? Most folks freak out and decline if the guest list gets to be much more...

How Salt Is Measured In Brine

If the salt in the sea could be removed and spread evenly over the Earth's land surface, it would form a layer more than 500 feet thick. Seawater averages 3.5% salt. When a cubic foot of seawater evaporates, it yields about 2.2 pounds of salt. In contrast, the fresh...

1. Commercially made hams look as if they were made from a solid piece of meat but they are actually made from many smaller cuts. These cuts can come from the same or different animals. Keep in mind that these cuts will have different colors so if you aim to produce a product of uniform color you...

Hello Everybody,

I do have a request to all of our forum members. Please use certain prefix in the name to the topics posted here.
Adding before topic, will faciliate search engine of the forum, to find recipies.

Example: Topic Name

Typing just in the search engine, will return all recipies...

O.K. here we go with Shashlik's.
First, lets explain what it is.

Shashlik or shashlyk (Russian: Шашлык, from Turkic 'Shish,' or skewing meat and -lik, a noun-making suffix' [1][2]) is a form of Shish kebab popular throughout the former Soviet...