Howdy from far North Texas

[charlieL]

I have been smoking and cooking for years. I have learned a lot from lurking on this forum. I enjoy making fresh and cured sausages. I want to learn more about making dry and fermented sausages.

I have been using a UDS for a while now, it is my goto smoker.

I am glad I finally got off of my rear and signed up, and quit lurking. Happy to be here.

 

[tx smoker]

I want to learn more about making dry and fermented sausages.

Welcome from Central Texas. You need to hook up with our good friend Keith ( indaswamp ) to glean some really good info. He's one of our resident experts on fermenting sausage....and other goodies.

Robert

 

[02ebz06]

Howdy Charlie, welcome to the community from New Mexico.

 

[JLeonard]

Welcome from Mississippi! Glad you came in from the dark. Look forward to your post and pics.

Jim

 

[indaswamp]

Thanks for the mention tx smoker ,

And welcome to SMF charlieL. While I don't consider myself an expert on dried and fermented meats, I do have a very solid foundation on how to do it safely and properly. The absolute BEST advice I can give you i to order this book:

https://www.amazon.com/Art-Making-F...t+of+making+fermented+sausages,aps,195&sr=8-1

Order it now and start reading. Read that book at least twice, but 4-5 times over the course of a year is better. Take notes. Understand the 4 major safety hurdles and how they work together for safety.
Understand how much sugar is actually necessary for fermentation to pH below 5.3...

 

[charlieL]

Thanks for the mention tx smoker ,

And welcome to SMF charlieL. While I don't consider myself an expert on dried and fermented meats, I do have a very solid foundation on how to do it safely and properly. The absolute BEST advice I can give you i to order this book:

https://www.amazon.com/Art-Making-Fermented-Sausages/dp/0982426712/ref=sr_1_1?crid=OVPHD1EAM7BA&keywords=The+art+of+making+fermented+sausages&qid=1687190386&sprefix=the+art+of+making+fermented+sausages,aps,195&sr=8-1

Order it now and start reading. Read that book at least twice, but 4-5 times over the course of a year is better. Take notes. Understand the 4 major safety hurdles and how they work together for safety.
Understand how much sugar is actually necessary for fermentation to pH below 5.3...

Thank you very much for the book recommendation. I have had the "The Art of Making Fermented Sausages" book for a few years. The first time I tried to read it I did not get very far. The book then stayed on the shelf for a while. The second time I made it a bit further and so on. I have slowly read and reread it. It is starting to come into focus or my understanding is getting better.

 

[912smoker]

Welcome to SMF from SE GA!

Keith

 

[Brokenhandle]

Welcome from Iowa! Glad you decided to join us!

Ryan

 

[BrianGSDTexoma]

Hi from Sherman Tx

 

[uncle eddie]

Welcome to SMF from Central Missouri.

 

[DougE]

Welcome from Kentucky!

 

[Redicans]

Welcome from a Newbie to a Newbie. Same here been lurking for a while and have got some great info from this site!!