Homemade Sausage Making

https://imgur.com/a/YoUoPg2

During a busy couple of months hunting and butchering a couple of pigs I was able finally start making a few salamis again.I haven’t made anything other than smoked sausages for the past few years so I’ve had to basically start over. Here are a few early attempts at Moose Mettwurst, Ländjager and Saucisdon sec. I have refined some of my cutting and grinding since these pics. For me now it’s all about learning a bit more about the how and why instead of just following recipes.

Hey it looks like I earned my first sausage!

Sorry Moose Thuringer. Moose Mettwurst starts tomorrow

All look good Ed. Maybe dry the landjaeger a bit longer. Next time also press it, not only because that's a characteristic of that sausage, but you also would not have the air pockets that we see in the pic. How does the Thuringer taste?

Thx.The Thuringer is spot on with PH at 4.8
The other 2 were taken out at just 35%. I still have more which I will dry down to 40ish and take another look.I’ve been thinking of making a press for the ländjager. I see that many press their sopressata as well.

I’m wondering if sodium erythorbate would help the color in my Thuringer?

I used Mondostart classic upping the temp and dextrose but it still took 30hrs to get to 4.8. I think I may try mondostart 2m or Sp and see if that helps with the color. I’ve ordered Bactoferm TSP and FLC (pricey) . The good thing is I get to eat my experiments.
Although the color doesn’t bother me I give away as much as I eat and I would like it to be presentable. Picky picky