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new to Sausage
I would use a 22mm sheep casing for the breakfast sausage and a 35mm hog casing for the Italian....as for a a good book, buy Great sausage recipes and meat curing by Rytek Kutas, it's a must for any sausage maker, has a ton of great info and recipes, all around a great read -
Summer Sausage How Long?
I just did 25 pounds of Summer Sausage on the weekend, 110mm casings took about 21 hours in total to bring up to 152 degrees, then again each casing held about 8 pounds or so, so it took a little longer than the average sausage, but well worth the wait :) -
How long does it take you to.....
Did some polish in the oven yesterday, took about 8 hours at 170, brushed some hickory liquid smoke on them before I put them in and put a pot of water in the bottom, they turned out awesome, really nice red color and great smell and taste, everyone that tried them thought they were smoked... -
Salami Question???
Hi all, I recently made some Calabrese Salami, but I skipped the starter culture and the fermentation stage!, I just mixed all the ingredients together and stuffed them and then hung them in a spare room that is about 8 degrees celcius and around 60% humidity, just wondering if my salami will... -
Calabrese Salami Recipes
Hey I was just wondering if anyone has made this type of sausage before and if you have any variations to the recipe I have? Here is the one I have...... 5lbs meduim ground pork butt 4 Tbsp Salt 2 tsp Fennel 1 Tbsp white pepper 3 Tbsp crushed hot red pepper 1/2 cup sweet vermouth 1/2 cup... -
Suasage smoking question!
Ok thanks for all the great tips guys, but just to clear things up when I said I boiled at 180 degrees, I just meant putting them in 180 degree water to bring them up to the right temp, I know boiling them at 212 would be a no no...ok here is another question, say one was to smoke the sausage... -
Shaun form B.C
Hey guys, New to the forum, just thought I would say Hi!. A little about myself; I am born and raised in south eastern British Columbia, I grew up hunting and fishing, my favourite way to eat fish is smoked so I bought a Bradley smoker about 5 years ago, it's not bad but I am currently making... -
Suasage smoking question!
Hi all, Just a quick question about smoking sauasge. I have made smoked elk and deer sausage a number of times, and I have got them made at a local butcher a number of times as well, the sausages I make at home always come out with a little more smoky flavour than I ilike, and the ones I get...
