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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

16054 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

39148 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

36125 Views

Last post byChuckwagon
Sat Jul 05, 2014 11:40

Topics

Replies

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Last post

Clean grinder in between batches?

Last postbyJerBear « Thu Aug 23, 2012 06:43
Replies: 14
byBlackriver »Tue Aug 21, 2012 15:05
First post

I have allways made small batches of either summer sausage or brats because I have only had a manual #12 grinder. I now have a electric one and I want to make around 50lbs of summer sausage, brats, and ring bologna. I only have a 20lbs mixer so I am going to make each in 10-12lbs batches. My...

Last post

Ding ding ding, we have a winner! Modernist Cuisine it was. Great information but I'm not so sure about playing with the liquid nitro. Really doesn't make sense when you're looking at the cost benefit analysis and not even including the very real potential damage to yourself and your equipment....

14 Replies

8941 Views

Last post byJerBear
Thu Aug 23, 2012 06:43
how long to smoke

Last postbyJerBear « Tue Aug 14, 2012 06:43
Replies: 1
byursula »Tue Aug 14, 2012 06:28
First post

Hello all,
I am cold smoking some lovely slabs of pork at the moment. I notice most people smoke for a few hours, then briing it up to temperature. Is there such a thing as too much smoking? In my father's time they would hang the meat pretty much indefinitely in the smoking chamber (the attic),...

Last post

The last few bellies I've done have been in the 10-12 hr range, although I've heard of some people double smoking theirs. I've found that a lighter wood (apple and hickory blend in my case) does a good job in the 10-12 hr range and equalizes after about 2-3 days in the fridge.

Some of this...

1 Replies

2365 Views

Last post byJerBear
Tue Aug 14, 2012 06:43
my first smoked pork loin. Looks great. But SOOOOO salty. An

Last postbyChuckwagon « Wed Aug 08, 2012 08:42
Replies: 4
byursula »Fri Aug 03, 2012 09:41
First post

Hi all. Have flicked through previous posts but found little to address my problem. I brine cured a beautiful pork loin (my first) for 8 days in 60% wet brine. Soaked and washed for two hours. Cold smoked for 4 days, then cooked to IT of 152 degrees.
It looked fantastic.
But oh so salty.
I tried...

Last post

Hi Ursula,
Crusty and Butterbean are both old hands at this craft and you can depend upon their wisdom. You wrote: So much to learn!
Don't be afraid to ask any of these ol' timers around here to help you learn. I can think of a bunch of them who would jump at the chance to help you with any...

4 Replies

3807 Views

Last post byChuckwagon
Wed Aug 08, 2012 08:42
Sausages with high moisture content

Last postbytooth « Tue Aug 07, 2012 23:37
Replies: 9
byel Ducko »Sat Aug 04, 2012 19:57
First post

I just turned out a cured sausage which has, among other things, 10%+ fresh onion content. I've hot-smoked 'em, poked holes in 'em, and they're still pretty moist. Where do I go from here? Would a cheap food dehydrator be a good thing to use? Can I just leave it lying around the kitchen for a day...

Last post

I forgot about the oregano as well, that's a staple of greek seasonings.

9 Replies

7556 Views

Last post bytooth
Tue Aug 07, 2012 23:37
The right salt.

Last postbyssorllih « Mon Jul 30, 2012 00:46
Replies: 9
byMarty »Sat Jul 28, 2012 04:03
First post

This is going to sound a little silly, but I'm having some issues in my neck of the woods finding basic ingredients for curing. I have to order curing salts (Prague Powder #1 in 200g packets) online, which is fine - I think I can cope with the wait!

Link to Prague Powder TradeMe NZ search -...

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My experience suggests that I keep the salt below 1.8 % and often as low as 1 % when I start. When salting whole pieces some salt is lost. Any more I weigh all of the meat before I salt it. Experience tells me that beef will use a little more than chicken. It is much easier to add salt than to...

9 Replies

14588 Views

Last post byssorllih
Mon Jul 30, 2012 00:46
The book, 'ham' making and a question on making bacon

Last postbyssorllih « Fri Jul 27, 2012 15:05
Replies: 1
bymarkjass »Fri Jul 27, 2012 08:34
First post

A month ago the book `Home Production of Quality Meats and Sausages` arrived. Thank goodness for internet shopping and free international postage. None of the bookshops around could get hold of it. Apart from a few typo`s it is fantastic. It has given me much more knowledge than I could have...

Last post

This is my approach to adding smoke to my grill

1 Replies

3044 Views

Last post byssorllih
Fri Jul 27, 2012 15:05
Bone marrow in Sausage?

Last postbyJerBear « Mon Jul 23, 2012 04:57
Replies: 2
byBenjaminTaylor »Mon Jul 23, 2012 01:04
First post

Has anyone tried adding it in sausage?

Last post

I second redzed!

2 Replies

5996 Views

Last post byJerBear
Mon Jul 23, 2012 04:57
Alternatives to poach and sear

Last postbyJerBear « Mon Jul 23, 2012 04:57
Replies: 2
byBenjaminTaylor »Mon Jul 23, 2012 00:27
First post

When doing sausage to order the traditional poach, hot hold, and sear method is pretty standard.

Does anyone use a different method for cooking sausages quickly?

I worry that poaching them might leach out flavor.

Has anyone tried steaming?

Or slow roasting? (temperature control...

Last post

I agree with redzed, your options really come down to preference. My last big batch I poached, the most recently couple I pulled from the freezer were heated very very slowly on the stovetop and when firm I cranked up the heat a little to color them up.

There is some shrinkage involved in...

2 Replies

4182 Views

Last post byJerBear
Mon Jul 23, 2012 04:57
Vienna Sausage recipe question

Last postbyssorllih « Sun Jul 22, 2012 22:44
Replies: 1
byYooperDog »Sun Jul 22, 2012 22:30
First post

I have an old recipe that I am trying to update before I make it and and would like some input to make sure I am on the correct path and don't cause any issues. This is a compilation of me trying to interpret a family recipe from those who made it when I was growing up and asking questions of those...

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Be very sure to place all of the meats into the freezer for a while before grinding. The last time I ground any meat it was frozen to the stage of barely allowing a knife to slice slabs off the large piece and in cutting the slabs I could have stacked the chunks like toy building blocks. The grind...

1 Replies

5626 Views

Last post byssorllih
Sun Jul 22, 2012 22:44
The use of netting

Last postbyNorCal Kid « Fri Jul 20, 2012 17:48
Replies: 1
byDevo »Fri Jul 20, 2012 16:18
First post

Why do we use netting on salami?
Just for hanging it?
Does it help in any other way?
Just because it looks cool?

Last post

I'm going to speculate with the following:
Tradition- replete with old-world charm
Practicality- allows for hanging; good air circulation & surface exposure, maintains the shape, relatively inexpensive, keeps netting-weavers employed.
Coolness- refers back to 'tradition' but there's something...

1 Replies

2456 Views

Last post byNorCal Kid
Fri Jul 20, 2012 17:48
Soy Protein vs Powdered Milk

Last postbyChuckwagon « Wed Jul 18, 2012 07:56
Replies: 16
byKrakowska »Sat Jul 14, 2012 21:03
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First post

I have been using soy protein as a binder for My smoked kielbasa. Just ran out. Would appreciate what is the difference between using the soy vs powdered milk. The milk is so much easier to purchase. If one cannot tell the difference what is the best brand to use. Any other information would be...

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Hi Darth,
I`d swear, everyone I`ve talked to lately is diabetic. I have to shoot up 2 types of insulin, three times daily. I finally got tired of needles and started drinkin` the stuff by the bucket!

Hey ol` pal, have you tried making emulsified oil fat replacer in your sausages yet? Remember...
16 Replies

35475 Views

Last post byChuckwagon
Wed Jul 18, 2012 07:56
Salt and fat question

Last postbyChuckwagon « Wed Jul 11, 2012 06:52
Replies: 13
byYooperDog »Mon Jun 25, 2012 00:23
First post

I am planning on making some vienna, paraowka and breakfast sausages this week and I have some older recipes that request salt peter, can I use Morton Tender Quick in its place and in place of cure #1?

My other question: Is there any way to measure or quantify the fat/meat ratio?

I think my...

Last post

Hi Yooper Dog,
Well, here ya go. I hope you like 'em. If not, then I'll buy you a bushel of tomatoes to throw at me! :wink:

Viennas Veneno y Asqueroso de Vaqueros
(Cowboy`s Poison & Disgusting Vienna Sausage)
(Made With Imitation Veal )

My extended ranching family of Swiss renegades,...

13 Replies

12566 Views

Last post byChuckwagon
Wed Jul 11, 2012 06:52
Difficulty getting Pork Liver

Last postbymarkjass « Wed Jul 04, 2012 12:54
Replies: 3
bymarkjass »Wed Jun 27, 2012 09:19
First post

For a good six weeks I have been trying to get pork livers to make Liver Sausage. It has always been difficult. We have 20+ butchers and numerous supermarkets in town. Only two of them have it very occasionally. Both have been waiting for ages to get some. I have developed and adapted my own recipe...

Last post

I have been in contact with the two best (by that I mean their pork products are to die for) pork free range farms in the South Island of New Zealand about getting hold of Pork Livers. One of them (my favourite) had this to say You will have great difficulty obtaining pork liver in New Zealand. All...

3 Replies

4111 Views

Last post bymarkjass
Wed Jul 04, 2012 12:54
Relating to Brats

Last postbyredzed « Fri Jun 29, 2012 07:10
Replies: 13
byredzed »Mon Jun 25, 2012 02:38
First post

I'm in the process of assembling the ingredients for a batch of fresh brats that I will make tomorrow. (CW's garlic walnut cake was a disaster, so I have to make something more appealing.) I have a couple of questions for the those experienced in preparing this popular sausage.

1. Some recipes...

Last post

I am wondering if the holes are not from where the fat was and not air.

That may also be a factor from the beef fat in the ground beef I added. Will certainly not do that again.

13 Replies

13412 Views

Last post byredzed
Fri Jun 29, 2012 07:10
Corned Beef Sausage?

Last postbyssorllih « Mon Jun 25, 2012 03:13
Replies: 13
byBenjaminTaylor »Fri Jun 15, 2012 02:49
First post

Was thinking about goofing around this weekend and trying to make this. Any suggestions?

Last post

It isn't pretty but the taste is pure corned beef it could use a larger percentage of mince and definitely larger casing.

13 Replies

13398 Views

Last post byssorllih
Mon Jun 25, 2012 03:13
Fresh sausage coming out too dry

Last postbyel Ducko « Wed Jun 20, 2012 04:15
Replies: 23
byeightysixCJ »Tue May 15, 2012 01:59
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First post

Hello all,

A couple of batches of fresh pork Italian and venison sausage came out a bit on the dry side. I carefully cooked them in a pan over medium-low flame until they were 150 degrees. I used a mixture of 70% lean and 30% fat. For the pork sausage I start with whole shoulder with the bone and...

Last post

My chorizo batches come out crumbly, too, but are supposed to be that way. The vinegar added (which I believe is done to mimic the slight sourness of fermentation in the Spanish real chorizo varieties) makes it crumbly. Several of our forum participants have pointed that out to me. It's okay,...
23 Replies

26666 Views

Last post byel Ducko
Wed Jun 20, 2012 04:15
Wood condition for smoking

Last postbyssorllih « Wed May 23, 2012 03:00
Replies: 24
byolek »Wed Feb 29, 2012 21:16
1
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First post

Hi, I've been trying to find information about the condition of wood for smoking but haven't found a good resource, so I wanted to ask what people here have had success with.

I've been using green maple wood. Is there much of a difference between green and seasoned wood other than green releasing...

Last post

Our babies were furry and didn't have their eyes open for a week.
24 Replies

20641 Views

Last post byssorllih
Wed May 23, 2012 03:00
Question For ChuckWagon

Last postbyChuckwagon « Sat May 19, 2012 05:39
Replies: 2
byDevo »Fri May 18, 2012 22:01
First post

So why is this little guy not taking on the mold like its big brothers? Made the same day, same batch and sprayed with Bactoferm Mold-600 at the same time. The other side has more but still not doing as well as the others.

Last post

Possibly a proteolytic microbial contaminant or heterofermentative bacteria contamination in post-processing. Clean the barren area with a dish rag dipped in a little vinegar and a bit of salt. Re-spray the area with Bactoferm™ Mold 600.

2 Replies

3362 Views

Last post byChuckwagon
Sat May 19, 2012 05:39
Tasting Food Using Your Nose

Last postbyel Ducko « Sun May 13, 2012 16:06
Replies: 12
byChuckwagon »Fri May 11, 2012 12:02
First post

Tasting Food With Your Nose

Did you know we humans experience only four fundamental tastes? Before reading much further, pause and see if you are able to name them. Some scientists allege the existence of a fifth taste called umami , which they perceive as savory . As we make distinctions with...

Last post

I was wrong once before in my life, but that was the time I thought I was wrong. :shock:
...know what you mean. People say I'm arrogant, but what the h@&& do they know? :lol:

12 Replies

8086 Views

Last post byel Ducko
Sun May 13, 2012 16:06
Is what I did safe

Last postbyDumoine « Mon May 07, 2012 10:36
Replies: 12
bymarkjass »Sat May 05, 2012 15:06
First post

I have made these sausages before and baked them in the oven at 100 degrees C for about 5 hours. I love them and decided to smoke them rather than bake them. I did not use a cure and thought I could smoke them until they were fully cooked (say about 5 hours). I borrowed a friends smoker for the...

Last post

I was looking at the website justsmokedsalmon.com. There are dozens of brine recipes on this site and not one of them contain cure #1. By looking at this site it appears to me that most people who smoke fish do not use nitrates/nitrites. One recipe calls for smoking at 120F for 9-11 hours. The fish...

12 Replies

9461 Views

Last post byDumoine
Mon May 07, 2012 10:36
Brisket to Pastrami

Last postbytwo_MN_kids « Sat May 05, 2012 03:04
Replies: 9
bynuynai »Fri May 04, 2012 15:28
First post

The question I have is, if I buy a commercially produced corned beef brisket can I smoke it low and slow to make pastrami or is there a problem with bacteria forming. My thinking is, that it already has a cure in it and it would be safe. Thanks in advance.

Last post

The biggest complaint that I have with store bought corned brisket is shrinkage.I corned an angus brisket this spring and was pleased to find that it was just as big when i finished as when i started.

Ross, you are so right! Regrettably, that's the price for being in a hurry.

Jim

9 Replies

6500 Views

Last post bytwo_MN_kids
Sat May 05, 2012 03:04
Boild Ham questions

Last postbyNakom « Fri May 04, 2012 11:54
Replies: 37
byNakom »Sat Apr 07, 2012 14:58
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First post

If you can dry cure a ham at high temp why cant you brine cure one as long as you keep it sealed?

The reason i am asking is because I have 4 large hams to cure and not enough room to cure them in the fridhge for 30 days.

thanks

Nick

Last post

Thanks I may try that next time. I hae 2 big hams to go these were the 2 small ones.
37 Replies

24412 Views

Last post byNakom
Fri May 04, 2012 11:54
(Question About) Sopressata

Last postbyBaconologist « Wed May 02, 2012 00:45
Replies: 8
byoops1215 »Wed Feb 08, 2012 01:50
First post

My brother is married to a women from Calabria and every winter they have a Sopressata event very much like depicted on this site. I have been invited and it is a great time but my Sopressata never comes out. They don't use any cure just kosher salt and seasonings and pretty much rely on mother...

Last post

Nice looking sopy guys!

Bob

8 Replies

15041 Views

Last post byBaconologist
Wed May 02, 2012 00:45
Free wood for smoking

Last postbynuynai « Sun Apr 29, 2012 15:21
Replies: 3
byssorllih »Sun Apr 29, 2012 03:51
First post

If you live in a region where the utility company has to keep the trees cut along the right of way you can collect an abundance of fine wood when they are finished with their work. Also the local arborists are hired to remove trees from around homes and they will gladly tell you what species they...

Last post

It may be a little past prime time, but fruit orchard owners trim their trees in mid winter. A lot of fruit woods are good for smoking and they'd be happy to exchange your work cleaning up, in exchange for the wood.

3 Replies

3495 Views

Last post bynuynai
Sun Apr 29, 2012 15:21
Different textures of cooked bacon - brined vs. dry cured.

Last postbyBubba « Sun Apr 29, 2012 02:36
Replies: 31
bystory28 »Sun Apr 15, 2012 02:27
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First post

Hi everyone. I read this interesting question on a group thread on Facebook and thought it would be an interesting discussion for our board here. Take a look at the post below.

I've only done home-cured bacon a few times, and each time, the bacon wouldn't crisp up when cooked.... Am I doing...

Last post

That bacon looks good!

I have no experience on dry curing so I will try the brine cured version soon.
There are some pieces in the Freezer that I cut for bacon, and I'm going to try them similar to what Ross did.
31 Replies

19872 Views

Last post byBubba
Sun Apr 29, 2012 02:36
What to do with extra beef fat?

Last postbyBaconologist « Thu Apr 26, 2012 22:43
Replies: 24
byJerBear »Wed Feb 08, 2012 20:49
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First post

When I made my pastrami I started with a 12.5 lb brisket and lost about 2.5-3 lbs in trim loss before brining. It just about broke my heart to toss the fat trim but didn't know what to do with it.

Any suggestions?

Last post

I forgot two of the most obvious, all-beef franks and summer sausage.

Bob
24 Replies

18424 Views

Last post byBaconologist
Thu Apr 26, 2012 22:43
Add Your Pin To The WD Map.

Last postbyChuckwagon « Sat Apr 21, 2012 08:15

byChuckwagon »Sat Apr 21, 2012 08:15

Hi smoke sniffers and sausage addicts!
Don`t forget to put your pin in the WD map! Want to know where your fellow members live? Find them on the map page. We ask new members to post their pins but many ol` timers haven`t done it yet. It`s simple. Here`s how to do it: At the top of the page in the...

0 Replies

2866 Views

Last post byChuckwagon
Sat Apr 21, 2012 08:15
chorizo turned out too salty

Last postbyssorllih « Sun Apr 08, 2012 22:31
Replies: 1
bykristje »Sun Apr 08, 2012 19:23
First post

I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.

Last post

If you dried it to a 30% weight loss you would finish with about 4.7% total salt. Certainly within edibility but very salty. Perhaps it is formulated to be consumed in small portions with good cheeses, crusty breads and good wine. I doubt that it was eaten like fresh sausage.

1 Replies

3197 Views

Last post byssorllih
Sun Apr 08, 2012 22:31
confused about how much water to add to rzeszowska kielbasa

Last postbyBaconologist « Fri Apr 06, 2012 03:01
Replies: 5
byking kabanos »Thu Apr 05, 2012 06:37
First post

i just bought the book polish sausages recipe and instructions and i have a big question . iam going to smoke 10 lbs of rzeszowka kielbasa and the recipe says to emulsify the kielbasa 30-35% water.. i don't understand that at all can some please help me out!!!! how many cups of water would i add to...

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baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its...

5 Replies

6148 Views

Last post byBaconologist
Fri Apr 06, 2012 03:01
HOW To Post A Photo On Wedliny Domowe

Last postbyChuckwagon « Thu Apr 05, 2012 05:59
Replies: 3
byChuckwagon »Mon Nov 21, 2011 23:03
First post

Here's a short video on how to post a photo on the forum:

Make sure your speakers are turned up then click on this link:

If you still have trouble posting a photo, contact us for some help. We'd like to share your photos of some great looking sausages!

Photobucket has changed since the...

Last post

Yup Randall! I can vouch for the help that Bubba has given folks in posting photos on the forum. Ol' Bubba is a most patient man and has his heart exactly in the right spot when it comes to helping others. Don't hesitate to contact him for help in posting photos - he's sort of our resident photo...

3 Replies

9250 Views

Last post byChuckwagon
Thu Apr 05, 2012 05:59
1st timer needing some really simple directions and help

Last postbyHamnCheese « Tue Apr 03, 2012 00:01
Replies: 3
byVermonter »Mon Apr 02, 2012 12:22
First post

I have three pigs I am slaughtering on Friday this week. I am wondering if there is a thread on here that would help an idiot like me take all the extra stuff not going to the butcher to make sausage? I will have all the offals plus the heads. I could really use some very simple instructions and...

Last post

Welcome Jay. I think you'll find that the people on this forum are more than willing to share their collective wisdom and experience. Ask lots of questions and you'll get lots of answers!!!

Lynn

3 Replies

3863 Views

Last post byHamnCheese
Tue Apr 03, 2012 00:01
Casing management?

Last postbyIdaKraut « Thu Mar 29, 2012 16:28
Replies: 14
byeightysixCJ »Mon Mar 19, 2012 02:07
First post

Hello all,

I finally made my first batch, a whole lot of fun. Organizing/separating the hank of hog casings was a learning experience. I figured out spreading them out on a 6-foot folding table was the way to go. Rinsing had some more learning. A couple of questions;

How much rinsing of the...

Last post

How long will casings stay fresh if they are rinsed and soaked in fresh water in the fridge?

Tom

Tom, if you have any leftover casings after they have been rinsed in water to remove salt, you could simply let the casings dry enough so they're not dripping wet and then pack them in a zip-lock...

14 Replies

12367 Views

Last post byIdaKraut
Thu Mar 29, 2012 16:28
Beginning Slaughtering & Butchering Technique

Last postbyButterbean « Tue Mar 27, 2012 15:13
Replies: 31
bysendin »Mon Mar 12, 2012 21:00
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First post

I have a small potato farm about 60 miles north of San Francisco not too far from the coast. I work full time and in Nov I got 2 Tamworth and 2 Berkshire feeder hogs to raise for meat and to help me take out a huge stand of blackberries; I take out the vines and they take out the roots. They are...

Last post

That's a bell scraper. Pretty handy taking the hair off without cutting the flesh. The pig was fed peanuts, corn and a 12% ration along with some out of date tortilla bread. He was a plump bugger. A little moreso than I wanted cause he was hard to pick up by hand.
31 Replies

21845 Views

Last post byButterbean
Tue Mar 27, 2012 15:13
Pastrami

Last postbyHamnCheese « Mon Mar 26, 2012 23:21
Replies: 3
byDLFL »Thu Mar 22, 2012 16:57
First post

I smoked the pastrami yesterday after soaking it in water for 12 hours. The corned beef was salty and I had to change the water about half way to being done. This fixed it. I wanted to fix the pastrami before smoking. This turned out great . I used a chuck roast and reapplied peppercorns before...

Last post

Hey Dick, that looks great! So you would recommend a 12 hour water soak after the wet cure?

3 Replies

3201 Views

Last post byHamnCheese
Mon Mar 26, 2012 23:21
First grind

Last postbyeightysixCJ « Wed Mar 21, 2012 04:15
Replies: 13
byeightysixCJ »Mon Mar 19, 2012 02:40
First post

Hello all,

Finally getting started. Made about 10-pounds of various fresh Italian sausage in hog casing. Lots of fun mixing, tasting, stuffing, and eating!

Today, Italian sausage with sage, cheese, fresh garlic and parsley, and white wine.

With lentils and fried potatoes.

Tom

Last post

...I completely missed using the stomper as a pusher. Will do that next time...
I'm just curious - and this is a serious question - how DID you use the stomper or what did you think it was for? I ask because it might be worth updating the handout for my introduction to sausage making workshop to...

13 Replies

9980 Views

Last post byeightysixCJ
Wed Mar 21, 2012 04:15
Confused about cold smoking

Last postbyssorllih « Tue Mar 20, 2012 17:31
Replies: 13
bykozulich »Tue Mar 13, 2012 12:06
First post

New here to the forum, but I've got a batch of Polish sausage going. I made it yesterday, and my intention was to cold smoke it, according to the Marianski book. But I'm thinking myself in circles here. So the book says the maximum temp for cold smoking is 86 degrees F. But the book also says this...

Last post

This is the recipe and method that I would trust.
As to your local sausage maker there may be things that he isn't telling. Like, how thick is the smoke? How hot is the smoke? Does he monitor the IT?

13 Replies

26214 Views

Last post byssorllih
Tue Mar 20, 2012 17:31
Black liquid inside smoker

Last postbyssorllih « Tue Mar 20, 2012 01:50
Replies: 16
byolek »Tue Jan 10, 2012 03:13
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First post

Hi, I recently build a smoker (picture attached) and I'm using it for the first time to smoke bacon. The inside of the smoker is coated in a black liquid. I'm just wondering if this is normal (smoke condensing?) and safe or if it's a sign that something is wrong?

Thanks.

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remember that wood is cellolose and as such when it burns it oxidizes carbon and hydrogen. That yields large volumes of H2O and CO2 plus heat. This water vapor also contributes to the condensate. Typically wood can loose fifty percent of its freshly cut green weight when it dries. When it is cut...
16 Replies

17485 Views

Last post byssorllih
Tue Mar 20, 2012 01:50
Learning in small batches

Last postbyssorllih « Mon Mar 12, 2012 20:35
Replies: 15
byssorllih »Thu Feb 09, 2012 23:03
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First post

Meat is somewhat expensive and not to be used carelessly. My first piece of smoked meat was a turkey thigh that turned out well. My salami A. was a crop failure but one also learns from failure. This week I am curing two (count em) chicken thighs to smoke over pear wood. The chicken was only 49...

Last post

We must also keep in mind that if we went into a sausage shop in Naples and asked for a kilo of Italian sausage they would ask what kind.
15 Replies

12571 Views

Last post byssorllih
Mon Mar 12, 2012 20:35
Can't Locate Mapeline

Last postbyBig Guy « Fri Feb 24, 2012 16:04
Replies: 16
byrevid »Sun Jan 29, 2012 02:05
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First post

This is a split topic from: Topic Split 2.23.12 by CW @ 21:09

Mapeline (artificial flavoring)

Can't buy this in Canada,not even wally world.If someone can but it near them I would send money down to them to buy and ship to me.I know I maybe sticky my neck out here but hoping for some trust...

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exactly , 1 tsp of Mapleine has the maple flavour equivalent of 5 cups of maple syrup, with out the sugar content
16 Replies

12267 Views

Last post byBig Guy
Fri Feb 24, 2012 16:04
Mortadella water content

Last postbyNorCal Kid « Sun Feb 05, 2012 02:28
Replies: 4
byDumoine »Mon Jan 30, 2012 21:23
First post

I am confused on how much water to add when making Mortadella. I looked at the recipe for Polish Mortadella in the book, Polish Sausages, Authentic Recipes and Instructions. It calls for 30-40% water. I take this to mean 300-400ml of water per 1000g of meat. The recipe for Polish Mortadella on this...

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Hi Dumoine

I'm sorry the texture wasn't what you wanted, but it sure does look good!

Per CW's note: after doing several 'emulsified batches' of meat using a mixer (processor, actually), I had similar results. The meat tended to be 'rubbery (too elastic from too much 'processing'). The last few...

4 Replies

7757 Views

Last post byNorCal Kid
Sun Feb 05, 2012 02:28
cryovacked fat back

Last postbyKeymaster « Mon Jan 30, 2012 14:06
Replies: 8
byoops1215 »Sat Jan 21, 2012 22:50
First post

Hello,
I have seen in my local market pieces of cryocaked fatback in the meat section of the refrigerator. Do you think it is safe to use in a cured sausage?
Thanks
Brian

Last post

besides trichinellosis concerns, that the fat needs to be from certified pork?
I admit, I did not know trichinellosis did not live in fat of the pork. Thanks for pointing that out Vagreys. But if you got your fat from certified pork you would :
1) Know that your fat came from a certified hog that...

8 Replies

9620 Views

Last post byKeymaster
Mon Jan 30, 2012 14:06
Happy To Help If I Can

Last postbystory28 « Wed Jan 18, 2012 00:44
Replies: 39
byChuckwagon »Sat Apr 10, 2010 06:12
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First post

Hi everyone,
Its so nice to see this forum take shape. Perhaps we can grow together and help others. I'd like to introduce myself and offer any help that I may, to beginners - the best folks in the world!
I am Chuckwagon and have a wagon load of experience making sausage, hams, bacons, and dried...

Last post

I knew you were going to bust my chops for that one. I see what you are saying though. It is all coming out of the book Meat and Science Applications . It says ...nitrite can form nitrosamines by reacting with secondary amines in cooked cured meat..

I guess my only interest is understanding what...
39 Replies

40936 Views

Last post bystory28
Wed Jan 18, 2012 00:44
stuffing tubes.

Last postbycrustyo44 « Mon Jan 16, 2012 23:34
Replies: 14
bymking5 »Thu Apr 21, 2011 19:56
First post

What kind of stuffing tubes are the best? Plastic, stainless steel, aluminum, straight, tapered? I used a tapered plastic tube last week making some hot italian sausage and had a very hard time getting the hog casing onto the tube.

Last post

Hi,
This subject seem to have a lot of good answers, my way of slipping on the skins is easy, just have some sausagemeat protruding from the nozzle end, this opens the skins completely, making it much easier for the skins to slide on the tube as well as greasing the tube a bit at the same time....

14 Replies

13543 Views

Last post bycrustyo44
Mon Jan 16, 2012 23:34
New USDA Guidelines

Last postbyNinkasi « Wed Jan 11, 2012 19:52
Replies: 3
byNinkasi »Mon Jan 09, 2012 07:02
First post

With the USDA now saying pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit .... can /should we adjust some of our finishing temperatures of sausage?

Or is the reason many sausages shoot for a desired temperature is to kill/avoid a specific bacteria. All...

Last post

Thanks for the insight!

I am enjoying browsing this forum. It is one thing to read books on sausage making but another to put that information to use. I am new to the world of sausage making and it is wonderful to find a nice mix of experienced and novice members with the same passion.

Cheers!

3 Replies

3164 Views

Last post byNinkasi
Wed Jan 11, 2012 19:52
grinder plates

Last postbyjbk101 « Tue Jan 10, 2012 18:08
Replies: 11
bymking5 »Tue Apr 19, 2011 19:10
First post

Is there a front and back to the grinder plates that the knife rests against?

Last post

Hello
it looks to me that you have the Harbor Freight Electric Meat grinder

The grinder that I have is actually from Gander Mountain but The manual link shows an Identical manual to the one that I was able to receive (Hard Copy) from Gander Mountain. The only difference that I observed was the...

11 Replies

11859 Views

Last post byjbk101
Tue Jan 10, 2012 18:08
WHERE To Post A Message On Wedliny Domowe.

Last postbyChuckwagon « Wed Dec 21, 2011 12:51

byChuckwagon »Wed Dec 21, 2011 12:51

Not sure which forum to post your message in? Don't worry about inadvertently posting in a wrong forum. That's what moderators are here to do. We re-route if necessary. However, we do really appreciate people thinking about where to post a topic before they hit the enter button. Here's a rough...

0 Replies

6717 Views

Last post byChuckwagon
Wed Dec 21, 2011 12:51
What two years of making summer sausage can do

Last postbyssorllih « Thu Nov 24, 2011 05:30
Replies: 6
byBlackriver »Mon Oct 17, 2011 00:52
First post

Just wanted to post a picture of the summer sausage I made last weekend, I also posted my very 1st attempt at summer sausage two years ago. I just want to thank Chuckwagon for all of his help to get me to where I am with sausage making. Without the forum and people like Chuckwagon who bend over...

Last post

We must learn from the mistakes of others . We can't live long enough to make them all for ourselves.

6 Replies

6315 Views

Last post byssorllih
Thu Nov 24, 2011 05:30
Salt Content in Sausage

Last postbyssorllih « Thu Nov 10, 2011 01:25
Replies: 8
byDumoine »Mon Nov 07, 2011 00:00
First post

Hi, I just joined today and this is my first post on this wonderful site. As I read and learn, I see from the sausage making guidelines that the recommended amount of salt for fresh sausage is 1.8%. I wanted to try the Hickory Hill Hot Italian Sausage recipe, but the it calls for 42 grams of kosher...

Last post

I have a friend that will salt country ham.

8 Replies

14839 Views

Last post byssorllih
Thu Nov 10, 2011 01:25
coppa recipe question

Last postbyChuckwagon « Wed Jul 13, 2011 02:15
Replies: 9
byandrejwout »Tue Jul 12, 2011 13:32
First post

Hi, Im just looking at doing coppa from the marianski book and its a touch confusing.

boneless pork butt/shoulder metric 1000g(1 kg) - 2.20 lb
then uderneath that it says butt will weigh about 2.2kg(5 lbs)!!!

That makes no logical sense as surely the final product weighs less after losing water...

Last post

Hi Andrejwout,
I've just received a reply from Stan Marianski (Seminole). He wrote:

Hi Chuckwagon,
The sentence Pork butt will weigh about 2.2 kg (5 lbs) is confusing and will be replaced in the second edition of the book with : A small pork butt weighs about 2.2 kg (5-6 lbs).
The recipe is...

9 Replies

7764 Views

Last post byChuckwagon
Wed Jul 13, 2011 02:15
Chicken & his fat /skin

Last postbycrustyo44 « Wed Jun 22, 2011 23:14
Replies: 17
byspud »Sat Apr 17, 2010 02:43
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First post

Hi
Have had what I would explain as reasonable success making fresh Sausages from Beef, Pork but every time I tried to make something with chicken the taste is strange. I have followed recipes from Books of notable authors but the taste is strange. The moisture in them all was a problem but that...

Last post

Hi Spud,
I couldn't care less what you call me Mate, I am now a banana bender and being Dutch born I am also called a Clogwog. Big Deal.
Butcher at Home are good people. Join their mailing list and you can buy specials every month.
Check their recipes?
Have a look at www.redbacktrading.com.au,...
17 Replies

19675 Views

Last post bycrustyo44
Wed Jun 22, 2011 23:14

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