Homemade Sausage Making

Ok, my dried sausage is ready to pull from chamber.
This is the first time I used Bac600, so what do I do when I take the sausage out, clean (brush) off the mold or what?

Also, I always get the shinkage and the sausage doesn't stay round to some extent, why is that?

If you plan on vac sealing them just remove the casings. Otherwise just brush them off. No idea on the flat shape.

Yup that's is what I'm planning to do vac seal. Thanks
Also, it happens everytime when I make sausage, the shapes come out sooo irregular?
Oh well still taste good, and I got rid of about 95% of that TANG taste, super pleased.

Kijek wrote:Could it be that I put too much water in the mix to make it flow better?

You shouldn't ad water to a sausage that is dried as it adds to the time spent in the danger zone of bacterial growth.

I always wondered if the stuffers with the larger dia cylinder would make stuffing more difficult. The laws of physics would say yes.

Kijek-
You posted pics of this sausage in Lou's Italian sausage thread. What type is it and what was the fat content? Also add recipe used. Less fat = more shrinkage.
A lean sausage with added water could explain your dilema.

I do add water, but will stop doing that, and yes I do use very little fat, not sure on percentage as I eye ball it and keep the fat content low.
All this info is great and is helping me a ton in creating what I'm looking for. Thanks

Oh those pics were of my dried sausage using 42mm natural casing.

Hi Kijek,

What are your conditions during fermentation? Temp/RH and for how long. Also what are your conditions for drying? Temp/RH and for how long?



Eric

You know Cajuneric, I would love to explain what I did, but I really can't.
This was my first try in using my chamber and starter cultures and I basically tried to follow recommended temps and humidity, but ended up kind of jumping around too much as I was learning.
I was very lucky I did not loss anything and it turned out very good.

With the help of others in here and purchasing and reading the book, "The Art of Making Fermented Sausage". I now have a better understanding of what needs to be done.

So, my next batch that I'm hoping to start in a few weeks, I will apply what I learned and take careful notes on what I did, as I sure I will still need to adjust things.

My best advice, do yourself a favor and buy the book and read it and ask questions in here, and in no time at all you should be off to a safe start.
Sorry I can't offer more then that.

HERE IS THE LINK FOR THE BOOK
https://www.amazon.com/Art-Making-Ferme ... ed+sausage