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pre-mixed spices
I make a salami using a modification of an old Mortons tenderquick recipe. It is for 1lb I 50 times the recipe weigh it then devide by 50. This mix will last me for some time. My question is, is it ok to leave the cure stored with the dry spices over time or will it effect the cure? -
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game breakfast sausage
I make a game salami that popular locally, using 2/3 game 1/3 fatty pork, But I have never been able to find a breakfast sausage using game that I or friends liked. Would someone be so kind to share a favorite? -
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Sausage Makers grinder plate and knife sharpening system ? thoughts?
Has anyone used the Sausage Makers grinder plate and knife sharpening system ? Thoughts ? -
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4 1/2in casing
I have a request from a family member to make elk salami in 4 1/2 in. casings. What would be the best way to stuff them. Ideas please. -
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ECA/fermento
A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too? -
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ECA/fermento question
A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too? -
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The art of making fermented sausages
I just finished reading Marianski's book. Wow, now trying to get my head wrapped around all the info. -
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root cellar
Another question, I have a 12'x12' root cellar for my garden vegies. This morning 11/27/20 the temp is 43 degrees with a RH of 41%. If I wrap in brown paper will this work for drying sausages? -
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making a dry sausage with a semi dry recipe
After reading about AJ's dry salami I am wondering if I can modify my favorite semi dry 10lb recipe which calls for 11/2 cups dry buttermilk and 2 tsp cure#1 to 1tsp cure#1 + 1tsp cure# then drying chamber till it achieves necessary weight loss?
