Homemade Sausage Making

Rather than starting multiple threads, I will just ask all of my questions in one. I made soppressata 5 weeks ago. I had a concern because my pork never reached 5.1. Yesterday I made some dried Italian sausage. I cubed the meat the night before and I did NOT mix any ingredients. Prior to adding ingredients, I measured the PH of the raw meat and it read 6.1. I was under the impression is should be in the high 5`s. This could be the reason the fermentation never reaches a 5.1 target. Any thoughts on this? Also, on another note,,, I hate the idea of having to tie the ends of each soppressata or twisting the links of the sausage. Do Hog Rings work for this purpose? Every video I have seen was using hog rings on plastic,,but I thought I remember seeing hog rings on production made product? Thanks

The hog rings can be used, there is a string on using a machine here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334

You really need the clip machine to save any time

Usually pork will fall between 5.7 and 6.0. And yes you can add add more sugar to drop it if its on the high side.

Redzed can help out with how much to add

What starter culture did you use?

Bob, the hog rings will work on natural beef middles? That would be a life saver. Butchers and Packers told me it wouldn`t work and they will puncture too easily. This is why I never bought one. If you think it works, let me know a link somewhere in the USA on what I need. I`m ready

LOu-
Beef middles are what Redall is is using them on, the post is here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334

Not sure of a source other than the one listed

Google Sausage clipping machine lots turn up. Same one as Reddal on Amazon and Ebay


Reddal???

cajuneric wrote:What starter culture did you use?

Lou uses BL-C-007

Bob K wrote:LOu-
Beef middles are what Redall is is using them on, the post is here: http://wedlinydomowe.pl/en/viewtopic.php?t=8334

Not sure of a source other than the one listed

Google Sausage clipping machine lots turn up


Reddal???

Hi,

I started out tying ends with string - but it was fiddly and not very reliable (they often fell off). Then I tried hog-rings using normal hog ring pliers - but I didn't find this worked at all for me.

I could only see really expensive clipping machines available (thousands of $), but finally I found the machine here - https://www.expondo.co.uk/royal-caterin ... clips-1324 . It has been really great - massive time saver when making lots of sausages - and the clip holds really well.

I've used it with various beef middle casings (50, 55, 65mm) and its ideal for them. It has also worked fine on hog casings. I've even used it for a beef bung and sheep casings and it was fine with those too.

Its not a super heavy duty type machine - but its not very expensive - and I would definitely recommend it if you find tying string painful.

- reddal

Hi Lou, I have used the clips with the pliers for clips, I used it on beef bungs and large hog casings larger then 45mm, I like them for the ends of the sausage, pain in the butt to use for linking, for that I prefer just using string, I have never used a machine.

What starter culture did you use?

Cajun Asked

Cajun, if I'm not mistaken, I think you are looking for a mild tasting product, if that's correct, Starter Culture T-SPX is the one to use.

I'm considering a sausage clipping machine and it comes with 8000 rings. I asked what the rings were made out of and he replied back they were aluminum. Is this correct?

That's what the literature on the replacement clips says they are made from

OK, so no issues with exposure to salt, humidity, meat etc?

Good question for Redall

Bob K wrote:Good question for Redall

I believe the clips I'm using are Aluminium.

I haven't had any issues with them - and given they are on the outside of the casing they don't directly contact the meat.

The more industrial size clipping machines also seem to use Aluminium clips - so I guess its ok?

- reddal