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What's the title of a good book on sausage making?
As above, I highly recommend "Home Production of Quality Meats and Sausages" by the Marianski's. It's the best bang for the buck!!! But, you can get an excellent introduction to sausage making by reading all the good info on Len Poli's website. All the basic essentials are there...- sausageboy
- Post #6
- Forum: Sausage
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Regular vinegar vs. Cider vinegar question?
Try Bragg's Apple Cider Vinegar or make homemade! It's SO much better than Heinz and most others!!! Eden is also pretty good!- sausageboy
- Post #6
- Forum: Sauces, Rubs & Marinades
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Meat to fat ratio when grinding Sausage.
Yeah, the butcher I talked with last night wanted $1.50 a pound for fat back, which is ridiculous!!!! I won't pay that! What I'll continue to do is cut the coppa out of the butt and make cottage ham with that....and I'll make sausage with what's left of the butt, which will have a higher fat...- sausageboy
- Post #28
- Forum: Sausage
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Meat grinders
The #5 Grinder Plate measures 2-1/16” Diameter. The #8 Grinder Plate measures 2-7/16” Diameter The #10/12 Grinder Plate measures 2-3/4” Diameter. The #22 Grinder Plate measures 3-1/4” Diameter The #32 Grinder Plate measures 3-7/8” Diameter KitchenAid grinder the plates ( 1-15/16") are...- sausageboy
- Post #2
- Forum: Sausage
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Cure
My cure mix works out to about 2.5% salt for ground meat, which is perfect for me. Since the weighing has already been done when the mix was made, I don't need to do any special calculating when it's time to get busy, just measure out the appropriate amount of mix...the cure and salt are taken...- sausageboy
- Post #16
- Forum: Sausage
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Maze-type smoke generator that's expandable......
DDF got some nasty mean messages relating to this, at this point he's not letting me take pics. :icon_sad:- sausageboy
- Post #43
- Forum: Info and Practices
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Cure
156ppm sodium nitrite is the maximum.input level of sodium nitrite in raw ground meat, not a required amount. 50 ppm of sodium nitrite is accepted as the minimum . The cure mix weighs 1/2 an ounce per tablespoon (pickling salt must be used.) 24.5 ounces of cure mix X .5=49 The 24.5 ounces of...- sausageboy
- Post #12
- Forum: Sausage
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Drying Sausage in Basement?
My unheated enclosed porch stays the proper temperature this time of year. I use 120 quart Coleman coolers stood up on end as curing chambers. I use a damp dishcloth for the humidity. Open it every couple days for air exchange. Super simple, no fuss. I use a cigar humidor hydrometer...- sausageboy
- Post #8
- Forum: Sausage
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Meat to fat ratio when grinding Sausage.
Pork butts available here vary a lot in fat content, both intermuscular and cap. Many are well below 20%, which is why I got of the phone with a butcher no more than 30 minutes ago in a search for some back fat. :sausage:- sausageboy
- Post #20
- Forum: Sausage
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Cure
Tender Quick is used 1 level tablespoon per pound for whole cuts and 1/2 a level tablespoon per pound for ground meats. My Super-Easy Cure-Mix #1 is used at exactly the same rate, which makes using it super easy. 17.5 oz pickling salt 5 oz granulated sugar 2 oz cure #1 Mix well before...- sausageboy
- Post #10
- Forum: Sausage
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SQWIB'S Killian's Kraut (not too winded)
"Great Idea, will do next batch. Are you using an airlock?" No air lock, the lid with the weight on top acts as an air lock.- sausageboy
- Post #11
- Forum: Side Items
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Quick question regarding Cure and Seasoning
The A.C. Legg Cure is 6.25% Nitrite, meaning it is Cure #1. Use a 1/4 teaspoon per pound of meat.- sausageboy
- Post #2
- Forum: Making Jerky
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Forum sotfware.......
I just had a problem in another thread when I tried to post. I got this error: "Cannot connect to the server at this time. Pease try again." I had to copy my post and reload the thread to get it to submit.- sausageboy
- Post #17
- Forum: Report Issues
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Grinder
Welcome to the forum. Lots of people use the Kitchen Aid. Honestly I'm not impressed with most of the low cost grinders. Personally, I'd start with the Kitchen Aid and save up for a LEM in the future. The grizzly 5 lb, stuffer is probably the best bargain. It does have plastic gears, but...- sausageboy
- Post #2
- Forum: Sausage
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Forum sotfware.......
I've had many of the above mentioned problems, and more.- sausageboy
- Post #15
- Forum: Report Issues
