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Wedliny Domowe - Meats and Sausages

Last postbydream-builder « Wed Jan 29, 2020 10:39
Replies: 2
byBob K »Sat Feb 09, 2019 15:02
First post

For those who frequent the wealth of information that is shared on the Marianski's Meats and Sausages site the banner and link are now at the bottom of each page.

Last post

Thanks for the information

2 Replies

20106 Views

Last post bydream-builder
Wed Jan 29, 2020 10:39
How to Post Pictures

Last postbyBob K « Fri Dec 14, 2018 15:52

byBob K »Fri Dec 14, 2018 15:52

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...

0 Replies

44603 Views

Last post byBob K
Fri Dec 14, 2018 15:52
32 Sausage Making Tips To Save You Grief!

Last postbyChuckwagon « Sat Jul 05, 2014 11:40
Replies: 12
byChuckwagon »Fri May 02, 2014 00:08
First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

Last post

Graham, here is the link to our MRI (Member`s Recipe Index). It`s loaded with goodies.
There are several of Kevin`s (NorCalKid) sausages. One of my favorites is his Mortadella sausage. It is amazing. You can check it out at this link:

Kevin has posted several recipes in the MRI. You really ought...

12 Replies

42315 Views

Last post byChuckwagon
Sat Jul 05, 2014 11:40

Topics

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Last post

Braunschweiger success!

Last postbyBubba « Fri Mar 01, 2013 02:31
Replies: 7
byDoug »Fri Feb 22, 2013 17:44
First post

Greetings all.

Just felt like bragging - finally a success at making something after 6-7
attempts at sausage, bacon headcheese.
I made Butterbeans Recipe and tested it with Carbonaia. He says the; texture and taste
was perfect to his taste. (might have been a little saltier though.) Carbonsia was...

Last post

Hi Doug,

I sent you a PM with my e-mail address, if you need help posting the photos just send them and I will post.

I also help Jan (Crustyo44) also known as the Clogwog :) to post photos. For some reason when they post in Australia we can't see them.

Regards

Ron

7 Replies

6724 Views

Last post byBubba
Fri Mar 01, 2013 02:31
big smoke day tomorrow

Last postbyBubba « Wed Feb 27, 2013 02:33
Replies: 2
bymarkjass »Tue Feb 26, 2013 05:45
First post

I have a big weekend for food coming up. Fortunately I am not working tomorrow. Tomorrow I have a 1.5kg boneless ham to smoke and then poach, a Kg of chorizo to smoke and bake, 1.7 kg of beef pastrami to smoke and bake and 3kg of loin bacon to smoke and bake. There has not been much room in the...

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It sounds like one awesome feast about to happen!

Take lots of photos!

2 Replies

3398 Views

Last post byBubba
Wed Feb 27, 2013 02:33
Oven Poaching Sausages

Last postbyCrankyBuzzard « Wed Feb 27, 2013 00:42
Replies: 6
bymarkjass »Tue Feb 26, 2013 01:17
First post

I have loads of tomatoes and other goodies which I want to turn into relishes. At the same I am going to make some garlic sausage in synthetic 6 cm casings. As I will be using my large water bath on the stove top I was wondering if I can poached my garlic (or any other sausage) in the oven. If so...

Last post

poach in water. It is lack of a stove top space that is the issue. My other option would be on my grill outside

The outside grill may be a bit hard to control temp wise.

When making the relishes, are you going to have water left over? Is the water bath only for canning purposes, or will it be...

6 Replies

5509 Views

Last post byCrankyBuzzard
Wed Feb 27, 2013 00:42
Anybody use a tumbler?

Last postbyredzed « Tue Feb 26, 2013 07:40
Replies: 7
byDetermined »Thu Feb 21, 2013 03:26
First post

Hello to all from the farm in Northern Saskatchewan.
I have been reading the fourms for a while and I am impressed with the knowledgeable folks on here so I hope somebody can help me out.
I have done all my own butchering/sausage making for years, and in a quest to make a good formed ham I finally...

Last post

Greetings determined!

How about posting some pics of the tumbler and ham press you constructed? Saskatchewan farmers are sure a talented bunch! Saskatchewan is my home province and I bleed green for the Riders.

7 Replies

8865 Views

Last post byredzed
Tue Feb 26, 2013 07:40
What should I do with some curing meat?

Last postbyChuckwagon « Fri Feb 22, 2013 06:52
Replies: 2
bymarkjass »Thu Feb 21, 2013 10:09
First post

I have some shoulder ham brining in the fridge. I also have some beef that I am dry curing in the fridge. Both will be ready to come out of curing soon. I have an invite to go away for a week, that is to good to say no to. What this means is that the ham and beef will be cured, but I will not be...

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...wash, soak, dry and vac pack them after the curing is done and then when I am able to I will smoke them. Obviously I will store them in the fridge. What do you guys out there think?
Mark, that should be just fine.

Best Wishes,
Chuckwagon

2 Replies

2686 Views

Last post byChuckwagon
Fri Feb 22, 2013 06:52
Using my Chiilli mix to flavour sausages

Last postbyel Ducko « Tue Feb 19, 2013 20:42
Replies: 7
bymarkjass »Tue Feb 19, 2013 02:48
First post

I formulate my own sausage recipes. These are based on existing recipes or suggested g per kg from 'the book'. A year or so ago I took a sausage mix that I used and used it in stew it tasted horrible with a capital H. I now want to reverse this methodology.

I make my own chilli powder mix I use...

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Vegetarian Chili (made from animals which are vegetarian)
●2# lean beef, coarse ground.
●1 onion, finely chopped ●3 large garlic cloves, finely chopped ●8 oz. can tomato sauce ●16 oz. can tomatoes
●2 tsp salt ●2 tsp paprika ●1-1/2 tsp ground comino (cumin) ●1-1/2 tsp oregano ●8 Tbsp ancho chile...

7 Replies

6253 Views

Last post byel Ducko
Tue Feb 19, 2013 20:42
Do you mix your cure with the cubed meat. .

Last postbyel Ducko « Fri Feb 15, 2013 17:14
Replies: 15
bymarkjass »Tue Feb 05, 2013 01:07
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First post

I am going to make some Mortadella di Bologna. I am going to smoke it with my brined ham tomorrow and then poach it. I have read a number of articles on making it and will use the recipe in the book (may add whole coriander seeds). I notice that some authors suggest cubing the meat and backfat then...

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...great looking paint chips, too!
:mrgreen:
15 Replies

13351 Views

Last post byel Ducko
Fri Feb 15, 2013 17:14
Checking measurements/weight of components

Last postbyJerBear « Thu Feb 14, 2013 23:38
Replies: 10
byDoug »Wed Feb 13, 2013 02:57
First post

Hello All,

I am making my 3rd attempt at dry curing bacon. First attempt was like salty roast pork (I ate it anyway), Second attempt tasted like Ronson lighter fluid (lesson learned) It was a windy day and could not light my AMNS - so I squirted Ronson lighter fluid up front near the hole. Don't...

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I had some abysmal failures when I started making bacon, lots of products that were wicked salty. My typical cure time with salt, cure #1 and honey is about 7-8 days, 1 day to dry, 1 day to smoke, 1 day to freeze, last day slice and seal. It's a long process but worth the time.

10 Replies

8798 Views

Last post byJerBear
Thu Feb 14, 2013 23:38
Browsing? Just Looking? Click Here For Information.

Last postbyChuckwagon « Mon Feb 04, 2013 02:51

byChuckwagon »Mon Feb 04, 2013 02:51

Are you new ? :grin: Browsing ? :???: Maybe you're just looking for recipes or techniques. :smile: Perhaps you're searching for technical information! :neutral: Well, we've got what you're looking for! :wink: You've come to the right place. Welcome to WD! Come on in and look us over. Don't be shy!...

0 Replies

6091 Views

Last post byChuckwagon
Mon Feb 04, 2013 02:51
Lamb Pastrami

Last postbyChuckwagon « Sat Feb 02, 2013 03:42
Replies: 24
bymarkjass »Thu Dec 27, 2012 10:14
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First post

Without a doubt venison is my favourite meat. Lamb comes in second. Over the past 2 years I have eaten little lamb as its price is astronomical (driven by the export market). With the high NZ $ the price has come down. I want to make some lamb pastrami. I have spent time searching on the web and...

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Yes Sirrrreee! That's some of the best I've ever seen. Nice job Mark.

Best Wishes,
Chuckwagon
24 Replies

22086 Views

Last post byChuckwagon
Sat Feb 02, 2013 03:42
Weight Loss Spreadsheet

Last postbyCrankyBuzzard « Sat Feb 02, 2013 02:07
Replies: 12
bytazplas »Fri Feb 01, 2013 13:44
First post

Hi People

I know lots of people here do Air Dried stuff so i have created a real basic spreadsheet that will help you keep records of what you are doing and what you have done. I haven't found any other spreadsheets so here it is.

I think the link works.

Moderators, if this needs to go...

Last post

Weight loss? What? I come here to GAIN weight!

Oops, guess I should read first! :lol:

I haven't done any air dried sausage yet, but per the wife I will be soon and this should help!

Charlie

12 Replies

10493 Views

Last post byCrankyBuzzard
Sat Feb 02, 2013 02:07
Help - Lost my notes on boiled ham making.

Last postbyBaconologist « Thu Jan 31, 2013 06:09
Replies: 5
bymarkjass »Wed Jan 30, 2013 08:45
First post

I bought a 1.3 kg pork rump today with the plan of making a 'ham' out of it. I have brined (wet cured) a ham before out of this cut. This worked beyond my wildest dream. I have searched all over the place for my notes but cannot find them. I will brine the pork in a 60% sal for 5 days. The pork...

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With bacon I have mucked up brining, but produced the desired results using a dry cure. This has resulted in me loosing confidence in brining. Anyway I want to dispel this bogey man. I want 1/4 L of brine at 60 % Sal.

Can someone check my maths This is from the book
Water: 1 US gallon = 3.785 l =...

5 Replies

4259 Views

Last post byBaconologist
Thu Jan 31, 2013 06:09
Need help with first recipe

Last postbyBaconologist « Wed Jan 30, 2013 01:56
Replies: 3
byMark »Tue Jan 29, 2013 17:32
First post

Hi Guys...

I have finally received my cold smoker maze in, as well as a 5/lb bag of Alder dust. As I mentioned in a previous post, I have a barbeque smoker called a Stumps Stretch that I planned on using as my box for all of this.

I could use some help on what to try first. I was thinking that...

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Mark,

It's wise to include cure #1 in the brine when cold smoking salmon.
Smoking temperature should not exceed about 80 degrees F or the texture will be adversely affected.

3 Replies

3964 Views

Last post byBaconologist
Wed Jan 30, 2013 01:56
Jalapeno Cheddar Summer Sausage

Last postbyssorllih « Mon Jan 28, 2013 14:48
Replies: 12
bycat797 »Sat Jan 19, 2013 21:14
First post

Hi there,

I'm looking for a little advice on summer sausage. I am new to the world of making sausage and want to make sure that I am doing it safely.

There is always talk about botulism when using fresh ingredients in a cured smoked sausage. I am trying to figure out what I can and what I can't...

Last post

Thank you ever so much Chuckwagon.

12 Replies

10781 Views

Last post byssorllih
Mon Jan 28, 2013 14:48
Cookshack Smokette

Last postbySmokinJoeM « Tue Jan 22, 2013 01:50
Replies: 5
bySmokinJoeM »Sat Jan 19, 2013 01:18
First post

I will be smoking my first batch of hot dogs tomorrow and I have a few questions... and please let me know if I am correct... too! I am using a Cookshack Smokette smoker.

1) The dogs are stuffed into synthetic casing that has to be removed after cooking
2) I do not have sawdust, but do have...

Last post

Using artificial casing

5 Replies

5084 Views

Last post bySmokinJoeM
Tue Jan 22, 2013 01:50
Can Sausage Recipes Be Copyrighted?

Last postbyredzed « Mon Jan 21, 2013 15:36
Replies: 17
byChuckwagon »Fri Mar 09, 2012 11:06
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Can Sausage Recipes Be Copyrighted?

I`ve had a couple of books copyrighted. What a hassle! Can you copyright a sausage recipe? It`s even a bigger hassle! :roll: You may be surprised with the answer. The US government's recipe copyright page says that a list of ingredients cannot be copyrighted....
17 Replies

17163 Views

Last post byredzed
Mon Jan 21, 2013 15:36
A Bacon Question

Last postbyssorllih « Mon Jan 21, 2013 15:36
Replies: 1
bymarkjass »Mon Jan 21, 2013 14:29
First post

At the moment I am curing some pork sirloin to make eye bacon. In the past I cure (#1 and salt), then smoke and then bake the bacon at 80 degrees C until it reaches an internal temperature of 74 degrees c. This bacon is cooked and keeps for ages in my fridge. Now this bacon can be eaten without...

Last post

No.

1 Replies

2364 Views

Last post byssorllih
Mon Jan 21, 2013 15:36
Beginner Sausage Making

Last postbyDoug « Mon Jan 21, 2013 05:48
Replies: 8
byS@usage »Mon Jan 14, 2013 15:45
First post

Hi All
Nice to be apart of this forum and looking forward to learning from you'll.

Firstly, before i continue further, I am a total beginner at Sausage Making. I've never ever made sausages before but i have tasted a fair amount of store bought sausages, some good, some bad and some just...

Last post

I like your idea best.

8 Replies

9071 Views

Last post byDoug
Mon Jan 21, 2013 05:48
Question about oven temp - Canadian Bacon

Last postbytazplas « Wed Jan 16, 2013 14:46
Replies: 8
byTom J »Sat Jan 12, 2013 18:23
First post

Canadian Bacon:
In Stanley, Adam and Robert Marianski book/Meat Smoking and Smokehouse Design. It says to increase temperature to 150 ° F and stop when internal temp. gets to 142 ° F there in is my question. How many hours, days or weeks should this take?

Butt Bacon:
Should it be debone and cut...

Last post

I regularly make 'Canadian' bacon.
I use a Hark electric smoker and have it running at about 110 C. No probs with fat rendering and all works ok.
I pull it out when the internal temp is 65 or 67C
Tastes great as well.
BTW, most of my recipes are based on the Charcuterie book (Ruhlman & Polcyn) with...

8 Replies

9298 Views

Last post bytazplas
Wed Jan 16, 2013 14:46
I cannot get #2 in New Zealand

Last postbyssorllih « Sun Jan 13, 2013 22:17
Replies: 17
bymarkjass »Thu Dec 27, 2012 03:00
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2
First post

I understand the difference between cure #1 and #2. As I cannot get #2 in New Zealand does that mean that I cannot cure and air dry the meats and salami's that use cure #2. I am very conscious of food and hygiene standards and so I follow the NZ guidelines. These state that all uncooked comminuted...

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Pure sodium nitrate is also a powerful oxiderizer when mixed with sulfer and powdered charcoal forms black gun powder.
17 Replies

18672 Views

Last post byssorllih
Sun Jan 13, 2013 22:17
Newbie questions (MTQ and sausage texture)

Last postbyChuckwagon « Mon Dec 31, 2012 11:16
Replies: 23
bylaripu »Thu Aug 02, 2012 03:08
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First post

I've been told that there are no stupid questions...so I'm taking you up on that:

1. I have Morton's Tenderquick. Is it interchangeable with Prague powder, or is there a formula that converts so many grams of one to the other?

2. I've only made four 5-lb batches of different sausage. They taste...

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I'm glad it is smoothing out for you Laripu. It's funny how quickly you can learn by doing when you get your hands into this hobby. Hey that Merquez takes a little.... uhhh... gettin' used to eh? :lol: It was a popular sausage in the county I grew up in. Some of those old timers made a great...
23 Replies

22375 Views

Last post byChuckwagon
Mon Dec 31, 2012 11:16
Where Do I Find Supplies?

Last postbyssorllih « Sun Dec 30, 2012 18:28
Replies: 1
byTC »Sun Dec 30, 2012 17:13
First post

I recieved a meat grinder/sausage maker for my Kitchenaid mixer. I'm really excited to get started in making sausage's. Where on line is the best place to buy casings? What size should i buy for my tubes? one is 3/8 - 1 cm and the other one is 5/8 - 1.6 cm.
Thanks for you help

Last post

We have many recommended vendors listed on this site:

1 Replies

2454 Views

Last post byssorllih
Sun Dec 30, 2012 18:28
Can you tell I am on holiday?

Last postbymarkjass « Fri Dec 28, 2012 10:07
Replies: 1
bymarkjass »Thu Dec 27, 2012 10:23
First post

Another project that I am working on is a sauce for my venison sausages. I was given 2kg of diced venison. On the scoffometer I gave them a 4 out of 10. Friends were much kinder. The second batch I gave myself 9 out of 10. Anyway I am working on a barbecue type sauce for them. The theme is beetroot...

Last post

I have got myself thinking. A pork sausage with ancho and chipotle chilies and beetroot. Or chipotle chile in adobo ??????

1 Replies

2727 Views

Last post bymarkjass
Fri Dec 28, 2012 10:07
Brining Turkey

Last postbyChuckwagon « Sat Dec 08, 2012 05:33
Replies: 11
bytomwal »Wed Dec 05, 2012 20:29
First post

Hi everyone, this is my first post on the site, I have just bought some very large Turkey legs, can anyone help with a recipe for the brine.

Thanks

Wal

Last post

Topic Split 12.07.12@21:32 by CW - See: Deep Frying Turkey in the Beginners forum.

11 Replies

9896 Views

Last post byChuckwagon
Sat Dec 08, 2012 05:33
Fibrous Casing Questions

Last postbyworkingpoor « Fri Dec 07, 2012 14:47
Replies: 3
byworkingpoor »Fri Dec 07, 2012 04:56
First post

I am posting this question because this is the first time that I have used this type of casing.

I purchased a synthetic fibrous casing to make some pepperoni. (
I typically use beef middle but I wanted to try these. After fermenting and a week of hanging I am noticing that the casing is not...

Last post

Thanks guys.

3 Replies

4137 Views

Last post byworkingpoor
Fri Dec 07, 2012 14:47
frankfurters

Last postbycrustyo44 « Tue Dec 04, 2012 20:17
Replies: 60
byursula »Wed Sep 26, 2012 07:14
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First post

Okay, I've read the recipe in Stan's book. It is in the emulsified section, but the recipe says to grind and regrind the meats a few times. This presumably will produce a fine texture.
Would I get a similar result or even finer by emulsifying instead?
I just feel the traditional German style...

Last post

Huck,
I have made virtually the same fresh green onion sausage with addition of cheddar cheese chopped in very small cubes. They were great.
Make your frankfurters next time with the addition of some liquid or powdered smoke but If you like them as they are, Why change!!!!
They look great to me....
60 Replies

48644 Views

Last post bycrustyo44
Tue Dec 04, 2012 20:17
Thanksgiving Turkey

Last postbyel Ducko « Wed Nov 21, 2012 20:35
Replies: 9
byChuckwagon »Mon Nov 19, 2012 09:30
First post

I was just pm'ing my buddy grasshopper and thought I'd share the recipe I sent to him. It never fails to astound me how many housewives serve up a dry, over-cooked bird for Thanksgiving dinner. If you'd like a bird that your family or guests will never forget, try the brining method below, and then...

Last post

...Are you going to brine your turkey this year? ...If you really want to kick it up a notch, add a litre of 7-Up or Sprite to the brine. ...Your guests will rave about the moist meat and texture. Your local newspaper may turn you into some kind of culinary genius once the word gets out! :roll:...

9 Replies

8225 Views

Last post byel Ducko
Wed Nov 21, 2012 20:35
What's a preferable breed of hog?

Last postbyJerBear « Mon Nov 19, 2012 20:44
Replies: 36
byatcNick »Sat Sep 15, 2012 18:08
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First post

A coworker and I may end up buying a couple piglets soon to raise for slaughter. What's a preferable breed for charcuterie?

Last post

Bob, from your post a few back that talks about fat hardness in US vs. CA pork I have noticed a difference but didn't know why. I had a lot more fat render out from my last batch of bellies but the batch before this rendered very little fat. I recently changed suppliers and switched from berkshire...
36 Replies

25225 Views

Last post byJerBear
Mon Nov 19, 2012 20:44
What is prosciuttini?

Last postbyatcNick « Fri Nov 09, 2012 06:04
Replies: 5
byatcNick »Fri Nov 09, 2012 03:28
First post

I've seen in mentioned but cant find a defenition for it online. Thanks.

Last post

Thanks gulyas. The yahoo link is wrong though.

5 Replies

7217 Views

Last post byatcNick
Fri Nov 09, 2012 06:04
sausage texture

Last postbyredzed « Tue Nov 06, 2012 07:16
Replies: 7
byursula »Thu Nov 01, 2012 07:46
First post

Hi all,
Just wondering.
Today I fried up the most wonderful Italian sausage I have ever tasted. It was plump, juicy and delicious.
Why is this sausage (fresh ) so juicy, while those I cold smoke and poach to the required IT so dry?
I stick to the required fat content.
Must be something else I...

Last post

I did the same thing this summer. Made some Hungarian style sausage which was to be cold smoked and then cooked on the grill. Well I loaded up my A-Mazen smoker tray and went to bed. The sausages cold smoked for 11 or 12 hours. They ended up way too dry and did not grill well. Live and learn.

7 Replies

6883 Views

Last post byredzed
Tue Nov 06, 2012 07:16
Which Stockinettes To Use

Last postbysawhorseray « Sat Nov 03, 2012 18:15
Replies: 2
byRick »Fri Nov 02, 2012 01:15
First post

Redzed,

Talk to me about those stockinettes your using in the photo. It looks like a different size for the ham and another for the picnics. I'm interested in getting some for small hams, picnics, and some 10# chubs of headcheese for support. I've been searching the net and there is a lot of stuff...

Last post

Hi Rick, hope this helps a bit. The size I used on these pork loins was a #20 and it was a perfect fit. They are about 3&12 - 4 flat and stretch to maybe 7 wide at most. I used them for chickens once and it was a very tight fit, tough on the hands.

The second time I did chickens I used these 36...

2 Replies

5651 Views

Last post bysawhorseray
Sat Nov 03, 2012 18:15
Water amount issue

Last postbyChuckwagon « Thu Nov 01, 2012 08:45
Replies: 6
byYooperDog »Tue Oct 30, 2012 12:52
First post

No matter what recipe I use it seems that the prescribed amount of water is not enough and I end up adding more than then listed. I have moved from using my grinder to a dedicated stuffer and that seems to have helped a little. I made Vienna sausages recently and had to add much more water again to...

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Ursula and Yooper, when you use your processor, remember that the blades need to be sharp, sharp, sharp! They need to slice through the meat cutting it rather than ripping or tearing it with even slightly dull blades. By ripping and tearing the meat cells open, you are going to make the texture...

6 Replies

6627 Views

Last post byChuckwagon
Thu Nov 01, 2012 08:45
covered or not in fridge

Last postbyJerBear « Mon Oct 22, 2012 05:59
Replies: 8
byorf »Sat Oct 20, 2012 22:18
First post

I just finished stuffing my keilbasa stix and am going to smoke them tomorow. should I leave them covered or uncovered in the fridge overnite.
? thanks orf...

Last post

I had a similar problem when I stored about 20 lbs of smoked pork bellies in a covered container in the same fridge as my daughter's birthday cake (thankfully after the party). The next day my wife got a piece of cake and commented that it tasty smoky. I got all excited and she said, Calm down, not...

8 Replies

8561 Views

Last post byJerBear
Mon Oct 22, 2012 05:59
salt in old recipe

Last postbyorf « Sat Oct 20, 2012 16:27
Replies: 2
byorf »Sat Oct 20, 2012 13:14
First post

I use an old recipe that was handed down to me but it has no cure in it. I use cure and wondered should I adjust the amount of salt? I've been making it without decreasing the salt and it tastes fine to me. Just a thought. orf...

Last post

thanks for the quick reply as always.orf...

2 Replies

2952 Views

Last post byorf
Sat Oct 20, 2012 16:27
Bodacious Burgers

Last postbyssorllih « Thu Oct 18, 2012 02:06
Replies: 6
byNorCal Kid »Tue Sep 18, 2012 17:53
First post

BIG Burger fan here, as well as the rest of the family.
I tend to make HUGE patties that dwarf the buns; cooked with a good outer crust and slight pink in the middle. usually ground chuck seasoned only with kosher salt & fresh, coarse-ground black tellicherry pepper. that's it.

Although this...

Last post

Stan Marianski states early in his book Quality Production of meats and sausage that any sausage recipe not stuffed but made as a patty and fried can be a sandwich burger. I have tried this and it can be used as a starting point for making new and different burgers.

6 Replies

6958 Views

Last post byssorllih
Thu Oct 18, 2012 02:06
Small Business Clean-Up

Last postbyhuckelberry « Mon Oct 15, 2012 01:13
Replies: 13
byhuckelberry »Thu Oct 11, 2012 06:28
First post

This topic was split from, The Small Shop In Today's Economy in the Beginners Forum. 10.14.12@20:55 ~CW~

They all have some really good looking stuff and please don't misunderstand but none of those places would make it where I live. When I say small I mean micro... I don't have the population...

Last post

Well that would definitely make sense :shock: Thanks Ursula. She and my grandfather were very serious about the cleanliness of their place. Almost to the point of O.C.D. :mrgreen:

13 Replies

8776 Views

Last post byhuckelberry
Mon Oct 15, 2012 01:13
Refrigeration overnight before stuffing?

Last postbyorf « Thu Oct 04, 2012 15:48
Replies: 2
byorf »Thu Oct 04, 2012 13:39
First post

can I grind and mix seasonings,then let it sit refridgerated of course, for a day or two before stuffing and smoking, and about what % of fat to meat does an average butt have? thanks,orf...

Last post

I've only just started making sausages and thought the butts looked like about 15 to 20% so I didn't add any fat and they came out very good imo.again thanks for the replies and I'm sure I'll be asking more ?'s. I always try to make it harder than it is. If you'se have any ?'s on carpentry,make...

2 Replies

3610 Views

Last post byorf
Thu Oct 04, 2012 15:48
Pork back fat vs shoulder trimmings

Last postbyredzed « Tue Oct 02, 2012 06:16
Replies: 7
byatcNick »Mon Oct 01, 2012 20:58
First post

Some recipes for salami I've seen call for fat back OR pork trimmings. Is there a big difference between back fat and fat from the shoulder in terms of quality and finished product? Is it worth going out of my way for back fat if I can get it?

Last post

Well I just called and found a local butcher, the more reputable one in town, and he sells backfat in 5lb bags at $1.79/lb and bone in raw, uncured hams at $1.79/lb. Bone in pork buts are about a dime/lb cheaper. I guess with this source of hams and backfat I have no need for butts if Im making...

7 Replies

7885 Views

Last post byredzed
Tue Oct 02, 2012 06:16
Pork Shoulders

Last postbyssorllih « Sun Sep 30, 2012 22:29
Replies: 14
byNorthFork »Sat Sep 29, 2012 22:53
First post

I need some sound advice from those of you who have been making quality sausage for some time.

Today I picked up a 14.4 lb pkg of pork shoulder at COSTCO, I have found the COSTCO meats to be pretty good in most respects. I got down to some detail in preparing the shoulder for grinding-in the past...

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When I cut soft frozen meat I can slice it a neatly as slicing apples or onions. I freeze it in about 4 inch rounds made by stuffing that much meat into a bag and rolling it up. Then I slice it like a roast and cross cut the slices into cubes. It is usually fast enough to proceed to grinding right...

14 Replies

12697 Views

Last post byssorllih
Sun Sep 30, 2012 22:29
Cuts Of Meats To Use And Cost

Last postbyssorllih « Wed Sep 19, 2012 20:34
Replies: 10
bytoolhawk1 »Wed Sep 19, 2012 02:42
First post

Just got back from Meijer (grocrey store) picked up 4 ,12 pound Pork picnic roast for $1.09 per pound , vacuum pack , what cuts do you guys use for your sausage making .

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An online search for slaughter houses shows them rather few and far between and almost all of them have learned the value added benefit of making sausage and smoking meat. We may have to go with the fat replacer and use vegetable oil or rendered poultry fat.

10 Replies

8655 Views

Last post byssorllih
Wed Sep 19, 2012 20:34
Bacon far to salty.

Last postbyChuckwagon « Tue Sep 18, 2012 17:38
Replies: 20
bymarkjass »Fri Aug 03, 2012 01:16
1
2
First post

I bought a 2 pound piece of pork belly with skin on. Using the suggestions I used a 60% SAL cure (rind on for bacon). I wet cured it for five days. Washed and soaked the pork for an hour. Dried it at 50 degrees C for 1 1/2 hours and then cold smoked it for 3 hours. I then baked it in the oven at 55...

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Good goin' ol' pal! :wink: Keep it up.
20 Replies

14596 Views

Last post byChuckwagon
Tue Sep 18, 2012 17:38
Salt Pork

Last postbyChuckwagon « Tue Sep 18, 2012 17:29
Replies: 5
bymarkjass »Thu Aug 30, 2012 13:36
First post

I have a recipe that asks for cubes of salt pork. It is not available locally so I thought that I could make it. The recipes that I have found online consist of heavily salted green bacon (made with pork belly) which has not been smoked. No boiling or cooking or cure is used. Is that it?

Last post

Whew! It must be something in his water supply. :roll:

5 Replies

4401 Views

Last post byChuckwagon
Tue Sep 18, 2012 17:29
Skin on of off when creating smoked Chicken

Last postbyChuckwagon « Tue Sep 18, 2012 17:00
Replies: 5
bymarkjass »Tue Sep 18, 2012 11:46
First post

I want to smoke some chicken. I have been reading around the subject on-line and the book and have a couple of things to check out. the book (Home Production of Quality . . . ) suggests 18 hours of curing ant then after poaching and drying to smoke the chicken. Ok. Now am I right to assume that the...

Last post

Nuynai you're right on the mark with that recipe. For those who haven't tried it, you've got a treat headed your way. You can't believe what a half a can of beer will do to that chicken. The science behind it is marvelous and the taste of the bird is sensational and if done correctly, just plain...

5 Replies

4115 Views

Last post byChuckwagon
Tue Sep 18, 2012 17:00
cooking cure #2

Last postbytoolhawk1 « Mon Sep 17, 2012 00:17
Replies: 1
bytoolhawk1 »Sun Sep 16, 2012 19:12
First post

Ok I have a little project going , my ? is ,I used cure 2 as I am making dry sausage, project is fermenting but wondering is there any reason I can't take some of the product and hot smoke it to temp . after fermenting is done and turn it into a semi dry to finish it sooner ?

Last post

Nitrates are somewhat toxic. When combined with protein and heat they form nitrosamines and those are carcinogenic.

1 Replies

3176 Views

Last post bytoolhawk1
Mon Sep 17, 2012 00:17
Cure 1 or 2

Last postbyursula « Sun Sep 16, 2012 01:53
Replies: 4
byursula »Sat Sep 15, 2012 05:17
First post

Hello all,
Just a question that's been bugging me:
In the olden days, people would hang their meat in the smoking room, attic etc and just let it get more and more smoked.
If cure number 1 were used, at what point would it no longer protect the meat from the botulism risk?
Or should cure number 2...

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Baconologist,
Thank you! That makes it all really clear. I think I should have been using Cure 2 for my last loins as they have been smoking/hanging a couple of weeks now. Will get them in the vac bags today.
And great question Ross.
Thanks again
Ursula

4 Replies

3715 Views

Last post byursula
Sun Sep 16, 2012 01:53
isolate and concentrate

Last postbyursula « Sun Sep 16, 2012 01:51
Replies: 5
byursula »Sat Sep 15, 2012 06:33
First post

Does anyone know whether,if you use soy protein isolate instead of concentrate is the amount used interchangeable?
Would this produce a more juicy sausage? Any disadvantage to using this one instead?
Regards Ursula

Last post

Thanks Jan,
I'll do the same. How terrific to have someone do the homework for me!
Let me know if you see a difference in the results after you have tried both.
Warm regards Ursula

5 Replies

4459 Views

Last post byursula
Sun Sep 16, 2012 01:51
shipping Kabanosy?

Last postbyGulyás « Tue Sep 11, 2012 12:01
Replies: 5
byatcNick »Mon Sep 10, 2012 14:02
First post

I plan on making some kabanosy around Christmas and shipping it to some family, any recommendations on shipping and packing methods?

Last post

If you dry the sausage good, you can kill an elephant with it, but don't need ice anymore. :grin:

5 Replies

4733 Views

Last post byGulyás
Tue Sep 11, 2012 12:01
cold curing sausages

Last postbycrustyo44 « Mon Sep 10, 2012 20:53
Replies: 10
byursula »Sat Sep 08, 2012 07:09
First post

Hi Charcuterians,
I have a question about the sausage making process.
My smokehouse setup only allows cold smoking.
I notice most of the recipes for smoking sausages are warm or hot smoking.
Then they are cooled etc.
If I were to cold smoke cured sausages once they had been hanged would I be taking...

Last post

I fully agree with JerBear, cold smoking first and then cooking the sausages after. Smoke penetration, I find, is better this way.
Better still is to put the smoked sausages in a plastic bag in the fridge for a couple of days and then cook them.
You will experience a more pronounced smoke flavour...

10 Replies

11263 Views

Last post bycrustyo44
Mon Sep 10, 2012 20:53
stong cure taste

Last postbyssorllih « Sat Sep 01, 2012 05:19
Replies: 11
byursula »Fri Aug 31, 2012 05:46
First post

Just cooked my third pork loin. This one was smoked for nearly two weeks in a cold smoke around 80 degrees. Now, I do love the taste, but the cure taste somewhat overpowers the smoke taste. It was brined for 6 days in 60% brine.
My question is: does the taste dissipate over time? Should I hang it...

Last post

Why not split that loin lengthwise and dry cure it then roll it back up and tie it. Then you can completely control the salt/cure content. It only makes sense to smoke for long periods if you must preserve the meat by drying and with our refrigeration systems that is rarely needed

11 Replies

8398 Views

Last post byssorllih
Sat Sep 01, 2012 05:19
to peel or not to peel

Last postbyursula « Thu Aug 30, 2012 07:49
Replies: 18
byursula »Tue Aug 14, 2012 06:19
1
2
First post

Hi all,
Just a basic question. On my property I have hickory, apple, maple, cherry, beech, birch - you name it.
I seem to remember someone in one of the threads suggesting that you shouldn't use the bark, as it deposits black sticky stuff on the meat. (I have had this happen to me.)
Does this mean...

Last post

Hi Chuckwagon,
Thank you for your lovely wishes. My dad is well, except for a bad case of sciatica. We just celebrated mum's 80th birthday, so have been pretty tied up with that. He is loving the smoked meat, and is really looking forward to me making some traditional sausages. His particular...
18 Replies

11538 Views

Last post byursula
Thu Aug 30, 2012 07:49

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