Homemade Sausage Making

Today is a good day , weighed my drying meats today , have excel sheet going ,all show 30-35 % loss so could not take it any more sliced 1 open and WOW ! Very pleased !! Smells good , Taste great , no softness inside ,

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Very nice.

Toolhawk
Nice work, looks professionally done!

Absolutely Toolhawk! Very nicely done. Is this your first go at fermented sausage? That stuff looks good enough to eat! Now, if you'll just give us directions to your house...

Best Wishes,
Chuckwagon

Wow that looks great. Nice job

Toolhawk,
Please, just don't call yourself a beginner. These salamis look absolutely wonderful and professionally done. I am jealous!!!!!!
Sometimes I wish I lived in a cooler climate.
Regards,
Jan.
Brisbane.

yes this is my 1st attempt at fermented dry sausage , I have been making summer sausage & brat style sausages for awhile but was always scared to try this but this stuff was always my goal !!!! I made a new batch yesterday , Peperone and Spanish Chorizo

Hi Toolhawk, the Salami looks superb!

I'm also interested in the Spanish Chorizo you made, what recipe did you use if I may ask?

I used the recipe right out of the book as I am still a newby l Charcuterie by Ruhlman & Polcyn pg. 190, I think the culture amount is a bit excessive but I stuck with it !! , I will post all
ingredients if needed , Thanks

Toolhawk
Yeah right, this is not your first rodeo or you are one of those folks that follow directions right to the T
Hey did you build another curing cabinet? That one does not look like the other one you had earlier, with the see through glass?
Wally

I took a fridge and wired the thermostat to be able to control temp during drying , wired a 4inch computer style fan wired with an inline dimmer switch to control fan speed and have 2 temp /humidity sensors I can read from outside so I don't have to open door if not needed , My Large cabinet has 6 sugar/salt cured hams in it right now 36 degrees 85%humidity soits booked for a while.

Toolhawk,
You wrote:

I think the culture amount is a bit excessive but I stuck with it !!

Each 25-gram packet of Bactoferm™ F-RM-52 will treat 220 pounds (100 kilo) of meat. Chr. Hansen (the manufacturer) has stated that when treating 100 or more pounds of meat, the entire packet may be used; or just half the packet while freezing the remainder if so desired.

Ruhlman & Polsyn would have you add 1/4 cup to merely 5 pounds of meat! For goodness sakes! For TWICE that many pounds of meat you only need to use 1/4 tspn. (just over half a gram)!

This is another reason I say Ruhlman and Polsyn are great cooks. Leave the calculation of cures, chemicals, and cultures to professionals like Stan Marianski. It`s plainly evident that Ruhlman and Polsyn don`t have a clue! In another one of their recipes, they have you add "pink salt". They don't even specify which cure... being #1 or #2. Total recklessness in my opinion.

Toolhawk, take an ol` cowkicker`s advice and go get your money back for that book. Then go purchase a copy of Stan and Adam Marianski`s, "Home Production Of Quality Meats And Sausages".

Best Wishes,
Chuckwagon

Thanks CW , I do have that book !! will use it more.