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Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinumbacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures...

Oh man that stinks. I would not take the chance. Not much of a financial loss but an excellent learning session and could make you very ill or even kill you. Make notes on what went well and what didn't. Cut it open and check to see how well it was packed in the casing, look of air pockets etc...

The main thing here is to make sure that loaf is tight and has no holes or it will fall apart when you slice it. Looks pretty good.

They sell small compressor type mini fridges at Home Depot that are perfect. The Magic Chef 2.6 CU is on sale right now less than $150 and sits on top of my micro wave. I have two. One for cheese ans one for meat.I have had various type over the years. I don't recommend the electronic ones they...

Thank you -  a bit of dry cure after the smoke and it's perfect!

When it's cool the basement or attic works in the summer I use a mini fridge and a cheap temperature controller. There mini fridges can be had fr $30 this time if year.

Salami FinocchionaGround pork (50%)Beef Chuck (50%)pork back fat  (25%)Salt  (2.5%)Cure # 2 (0.24%)Dextrose (0.2%)Sugar (0.2%)Ground WHITE pepper  (0.2%)Black Peppercorns (0.4%)whole fennel seeds   (0.3%)garlic (0.2%)red wine (Chianti) (0.25%)Bactoferm T-SXP distilled waterbeef middles  46-60...

Deejay's Pepperoni Traditionally FernmentedGround pork (70%)Ground Beef  (30%)Salt  (2.5%)Cure # 2 (0.24%)Dextrose  (1.0%)Sugar   (1.0%)Cracked black pepper  (0.3%)Smoked Paprika   (0.6%)Fennel Seeds (0.3%)Cayanne Pepper (0.15%)Calabreian Chili Pepper Hot (0.01%)Bactoferm T-SPXdistilled water 60...

Dry Cured ChorizoGround pork (1/2" Dice)pork back fat  (12%)Salt  (3%)Cure # 2 (0.24%)Dextrose  (0.2%)Sugar   (0.2%)Ground black pepper  (0.6%)Red Chili Pepper   (1.8%)Bactoferm TSPX distilled waterhogs casings Ferment at 75°F for 35 hours, 90% humidity. Check the pH of the meat – you want 5.3...

I have to special order it by the case. They come 3 or 4 to the case. Average about 50 to 60 pounds.

One of my favorite things is making sausage and dry cured is my kind of candy. Sausage hanging uncovered for the photo and then sliced.

Been a long time since I wandered into these parts and thought I post a little bacon while I was here. Well we all love bacon and this stuff goes fast. EQ cured and we got roughly 65 pounds of Maple Cured, Black Pepper, and Jalapeno, all apple, cherry, hickory and pecan smoked for 3 days with 8...

I agree that bologna CAN be made with larger particles the hotdogs and by USDA standards  hotdogs MUST be ground into fine particles. The point I was trying to make is the recipes can be used to make one or the other. If you have a good recipe you like for hotdogs you can also use it for bologna...

You can add the spices to the buttermilk if you want and mix them up and stuff it right away - just don't cook or smoke the meat for a few days. You will never get a pepperoni that tastes as tangy as the store or deli stuff with a simple lactic acid - for that you need to dry cure/ ferment...

One reason butchering and sausage making was done in the fall and early winter is because the outside temperatures are cooler making it easier to keep the meat from going bad. Outside temperatures in the fall in New England can be as low as 40 degrees at day break in the fall keeping the meat...

Fine looking dogs. There is no difference in most cases between bologna and hogdogs besides the casing size and the recipe you use. Once you find the recipe you like you can adjust it to make any flavored dog you like. Good Job Dan!

I think you will find using cultured buttermilk from a carton will actually give you MORE tang than the dry powdered buttermilk sold for baking. The liquid buttermilk has more active lactic acid. Try mixing about a half cup of cultured buttermilk to 5 pounds of meat and let it sit in the fridge...

That is a very nice sausage! One of my favorites. Well done! 

Hello stranger! Good to see you also. Yes it has been awhile. I wondered about some of the old members and saw your name a few times. I'm being lazy today and thought I'd pop in and say hello!