Nice and cold and snowy here and hunting season is in full swing. My daughter and I harvested 3 big mule deer on the weekend. (1 buck and 2 does). I got over 110 pounds of meat off her buck alone. I'm going to use the loins to make a dried cold smoked product similar to Dutch semi dry horse meat. I...

I have some Sausion Sec and Soppis hanging with 6 Loma Tloins for Christmas gifts. What are some other sausages the group likes for Christmas, fresh, smoked, dried, potted?

OK - hunting season has arrived, and I have already harvested enough pigs and deer to keep me busy. Last year's sausage was good, but I have a couple questions, if y'all can help I'd really appreciate it.

First off - when I re-heat my (fully cooked) sausages in a pan, I have to be very careful...

Hey Guys, I am quite new to sausage making but in my short experience I have had a great time and enjoyed some good results. I haven't posted on the forum before but I have drawn a lot of knowledge and answers from it thus far.

I live in South Africa and generally it is very difficult to get...

Hey,

This might sound a bit like Inception . Anyway, I bought a mini refrigeration system for storing sausage meat, bacon, pork and whatnot. I was advised against storing it in the basement due to the presence of sneaky rats running around. At about 9:00 PM last night, I went downstairs to grab...

Thanksgiving Sausage

In celebrating Canadian Thanksgiving this weekend, I crafted a special turkey and pork sausage. Seasoned with sage, nutmeg, ginger and cinnamon it reflects the notes found in a roast turkey and pumpkin pie. I took a bit of a risk here, but the sausage turned out to be quite...

Question for you all, at what % do I add Cure #1 to my fresh sausages if I plan on cold smoking them for a hours at low temps (like 70F)

Same 0.25% (.0025 multiplier)? And is that calculated based on total meat weight only, or total weight of all ingredients (meat + spices + veggies + cheese +...

I have been using Carnation instant nonfat dry milk for recipes that call for dry milk. The ingredients show that there are approx. 96 grams of protein in a 272 gram bag. That's about 35% protein. Other ingredients are 5% sodium, 11% potassium, 4% sugar and a bunch of vitamins. The online places...

Well it's nice and cool and starting to snow. Just got back from a sheep hunt with no success. Going to make sausage this weekend now that this heat wave has broke.I have about 80+pounds of deer and elk. Going to make Weisswurst, weiners, jalapeno cheese smokies. garlic ring and jalapeno cheese...

Hi everyone! My both local supermarkets advertised pork sirloin chops and shoulder blade roast for $0.99 per # for this week. Really good deal but I am not sure if this meat can be used to make sausages (taste wise) and need your opinion on this. Also, what class of meat this relates? Thank you!...

After making the chicken feta spinach sausages last night, and still having 50 feet or more of 32-35mm hog casings from Craft Butcher Pantry, I am looking for some other tried-and-true sausage recipes to make!

Anyone care to share their top 5 most successful sausage recipes? I am adding this...

hi again having great success with fresh sausage and dry just 1 more question i have been cuting the skin off the pork fat do i need to do this for the fresh and dry thks

I had about 6 lbs cubed deer, and 4 lbs cubed wild pig in the freezer from the winter. With deer season less than a month away, I needed to do something with it. There was a touch of freezer burn on some, but I trimmed it carefully. Bought some pork fat at the local Mexican grocery. Mixed about 22%...

I'm a newbie in sausage making and just be able to find pork shoulder. It is pretty hard to find this cut here.

I have them frozen for 4 days already and readily to create a first small batch. However I just want to use 1 kg part from all 5 kg. Which is the best way to handle this

- Put all of...

So, with my folk's 50th wedding anniversary coming up, I needed to have some smoked sausage on hand for the party. We're Polaks from Chicago, so the standard is set a bit high.

It's a 75% pork, 25% beef sausage with salt, pepper garlic, mustard seeds and cure #1 since I'm going to be smoking at...

chorizo puerto ricon hi am thinking of making some of these from the recipe how long will they keep before cooking on bbq thks

Hello Folks

I'm new to sausage making, and while waiting for a grinder, I decided to use ground beef / mince from the grocery store.

To 5 pounds hamburger, which was 73 % meat, 27 % fat, I used 1 tablespoon AmesPhos.

Now I noticed that the burger when removed from the wrapper seemed almost like...

Recently I was at my sister's house and she gave me some commercially made Maple Apple Chicken sausage to try. Surprisingly, it was good. Normally I enjoy the traditional fresh sausage recipes that I find on this site since they are much better than anything purchased in the store. She wondered if...

Made ~19lbs/9kg of those little buggers yesterday. Linked them this morning and vac-sealed for freezing. Holy mother of God, sheep casings are an incredible pain in the butt. I'm pretty sure my struggle with them added about 3 hours to the process. :shock:

At any rate, they turned out GREAT. Used...

I boned out a 10kg turkey and got almost 6kg of sausage meat and a whole stack of bones for soup. It seems that the bigger the turkey the bigger the yield of the meat. I used half the meat to make my favourite smoked turkey and pork sausage and since it's grilling season I made a turkey and sun...

So my lost in the post mincer had to be replaced - finally came on friday. Made a couple of test batches with my new gear - a 5kg tre spade sausage filler and a tre spade mincer. Absolutely over the moon with it. I made a 3kg batch of breakfast sausages and a 3.5kg batch of newmarket with bread...

Hi
Last Saturday I make some kabanosy,mybe not that professional like redzed , but kabanosy are tasty, i think next time I add little more caraway and nutmeg ,and instead himalaian salt kosher salt.
Short movie how I make Kabanosy:

Have I have possibly been adding water for no reason?

I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or...

When you have to make a sausage with meat that you already have, it is usually difficult to make a specific type of Polish sausage because of the cuts and proportions stipulated. So I made my own withot pretending it is something that it isn't. In recent months I have been too busy with other...

Slight modification from Wurst of lucky Peach

PIZZA SAUSAGE
3 lbs ground pork
.25 lb dry pepperoni (ground)
1 T kosher salt
3 oz parmesan, grated (the cheap powdered stuff)
8 oz block cream cheese (frozen and grated)
5 1/2 T tomato powder (available online)
1 t garlic powder
4 T cold water
1/2 C...

I would like to make a Canadian bacon sausage. Should i brine pork loin then grind and stuff? Should i add a binder since loin is so lean?

Hi, I've made two attempts at Kranjska Klobasa (origin for Krainerwurst) and both attempts came out crumbly. (Aroma is fabulous and flavor is on.). So I'm adjusting the recipe - somewhat more salt, not mixing white wine in moistener. I'm also trying to figure ways of keeping everything COLD cold...

Here is a new video by Scott Rea The Complete Sausage Making Masterclass, Step By Step . 25 minutes long and useful to the beginner and interesting to the more experienced. Your assignment today is to watch the entire episode.

Krainerwurst

One of the finest gentlemen I`ve ever encountered is Miroslaw Mac Stanuszek, the director of Research And Development at The Sausagemaker™. A few years ago, Mac and I came up with an authentic Slovenian Sausage when we researched the recipe for one of his customers on the...

Well it's Thanksgiving weekend in Canada so I decided to celebrate by making some turkey sausage. Searched all over for a recipe and then I stumbled on Grandfather's Pork and Turkey Sausage in Marianski's Polish Sausages , p. 260. Went through that book a countless number of times but never noticed...

Put the mixture of mold culture in my sausage mix by mistake. Thought it was my bacteria culture. Is it a problem and should I toss the mix and start over.
Thanks for comments

Original Topic deleted in error while cleaning up a spammer. :oops:

StickString Said:

Before I start making a batch of Wild Hog Italian Sausage I just want to verify with you all my math is correct and I will not ruin another batch of sausage.

For 1000g total

400 g Wild Pig
400 g Boston...

I used mold last year and I closed the foil pack and put it in the freezer do you thin it is still good or do I need to order more for my next batch?

Thanks

I've been craving bologna lately and thought I'd quench this by making some Mortadella. I decided to use Marianski's recipe for Mortadella Bologna found on page 138 of his new book The Greatest Sausage Recipes. As he points out this product is protected by the EU's PGI regulations and I'm sure the...

Made up a batch of Jalapeno salami and a batch with home smoked cheese. Fifteen pounds of each (5 chubs of each).

Hi
Just prep some pork shoulder for fresh sausage. Try this time make low salt , so usually I put 17-18 grams per kilo, this time I want add 14 g .
My question is : is this amount of salt is ok for fresh sausage and don't make my sausage untasty?

I'm posting a message from our member nuynai

Hi Red. I'm trying to load a message to the site but am having problems accepting it. I'll write the message and maybe you could figure it out and post it. Thanks.

Last week and this week a program on PBS called A Chef's Life featured a dry cured...

I've been wanting to do this for a while now. The first sausage that I made turned out really good, but it was a fresh sausage and unfit for low temp smoking. For that you need to add Cure #1, and I also wanted to tweak garlic levels and add some mustard seeds. Stanley Marianski says in his book...

Another weekend, another sausage. I'm making some of the cold smoked polish sausage that was referenced by Red in that other thread going on. I have had the chunks curing since yesterday and will make the sausage tomorrow. I will also make the landjaeger tomorrow using the recipe from the recipe...

I live in Adelaide South Australia. Am reading The Art of Making Vegetarian Sausages by Stanley and Adam Marianski. Would like to buy some vegan sausage casings but can only find overseas sources (USA and UK). Long term plan is wholesale but happy to start with small quantity as I practice. Would...

French Style Ham Sausage
The French have rather narrow definitions in their extensive list of charcuterie products. Ham sausage is a specialty from eastern France made with finely textured forcemeat and cubes of ham. The sausage is stuffed into large casings (75mm and larger) and can be lightly...

I have 50 pounds of pork and venison almost thawed and ready to grind. The list for today includes garlic sausage, cheese Kubi burgers, maple breakfast sausage, Jalapeno cheese smokies and some bratwurst! not sure if I'll have time but would like to start some Genoa as well. It's -30 here today so...

Well I did a real boner!! Making the cold smoked polish I added surface mold to the meat block instead of starter culture!!!! I'm not sure what to do? I added some starter culture and am going to stuff it anyway. Do I throw it out? smoke it without fermenting and freeze it or continue as normal....

Originally posted in Contact Marianski thread

Understand that; maybe you can help me with this Redzed:

I'm using the Marianski Home Production of Quality Meats and Sausages recipe, (copyright 2010) page 431 for Polish Cold Smoked Sausage.

You see where it calls for an initial 1-2 day hanging...

Hi
I tried couple of times copying kiełbasa chłopska wich i bought in polish store ,without success.
This sausage is very common and popular in polish stores , I spoke with my firend, whose is owner one polish grocery store.His told me ,that he order sausages, cold cuts and other stuff from big...

I've asked questions about fat-smearing, temps, etc..on here before, and I've improved my sausage making a bunch, thanks to y'all advice. This fat-melting problem has me frustrated to no end sometimes so -

I stopped by the sausage place in Tulsa yesterday - I bought three brats, just to compare....

I just made a batch of cheddar/jalapeno summer sausage and I am having a problem with the casings being loose. I used 2 1/2 pre pricked fibrous casings and smoked the sausage to an I.T. of 130 and then finished in a water poach to a finish I.T of 152. I watched temps closely both in the smoker and...

Is there a rule of thumb for when to use fermento or ECA? I am getting ready to make a bunch of venison summer sausage with some friends and am wondering the best method to add a little tanginess. I hear more about fermento but then I noticed ECA - and it is quite a bit cheaper. Thanks guys - I...