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Summer Sausage Question

fished

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I was looking at Lpoli recipes and found a German style summer sausage that sounded good. It says to incubate it at 80F(27C) for 48 hours. Could this be accomplished by just hanging it a room temp for 48 hours or is it even required?

Thanks Ed
 

DanMcG

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Can you link the recipe so we have more info?
 

fished

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I don’t think I’m allowed to post links. His recipes are all copyrighted. The recipe can be found on his site under the smoked sausage section. Sorry
 

tx smoker

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Len Poli is a master sausage maker, no question about that. I've made several of his recipes but found all of them to be lacking in flavor. That seems to be a pretty common observation from a lot of folks I've read responses from.

Insofar as his technique, it is spot on. Yes, you can "incubate" it at room temp for 2 or 3 days. For that to work though you must use a starter culture such as T-SPX and Cure #2. There are several cultures available that will work but I found this one and it's worked fine for me over numerous batches of cured and dry aged sausages. I have a massive closet that is mine and mine alone (wife has her own closet) and I just hang the sausage on a lower closet rod with a large bowl of water beneath it and let it hang for 3 days. This allows the culture to start working it's magic. From there I just hang it in a fridge and weigh each week to monitor the weight loss. Point to clarify though: you MUST weigh each link and attach a post-it with the weight (grams is best because it's more accurate) immediately upon stuffing into casings. This is critical so you can monitor weight loss as it's curing. Some folks call it done at 30% weight loss and some go much further. The greater the weight loss, the greater the "aged" flavor you'll get. I like to call mine done at about 40% loss. I've seen some go as high as 50% loss. The greater the weight loss, the lower the pH factor, thus the higher the acidity which lends the "aged" flavor you're looking for. I know this may seem like a lot to digest but it's actually very simple. If you need further clarification please feel free to shoot me a PM and I'll try to dial it in closer for you.

Probably confused you,
Robert
 

fished

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TX Smoker, you didn't confuse me at all. I've read about what you are talking about. His recipe doesn't have a starter culture nor does it use cure #2. His recipe that I'm looking at doing is a German Farmer Style summer sausage. I didn't know why he said to incubate it for 48 hours when it doesn't involve any of what you mentioned.

Thanks Ed
 

chopsaw

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Ed , looks like he's using the 48 hour " incubation " to dry then apply smoke . Then he moves to the cook temps after the 48 hours .
He's not fermenting , that's why no starter culture . He's doing it all in the smoker / smoke house .
Also ,,, He is using a large casing , 100 mm . I'm guessing he's using the 48 hours at low temp to get the sausage up to temp before cranking the heat . To keep the outside from cooking faster , or drying out before the inside is done , but that's just a guess .
So , if you're using a smaller casing , I would think you could cut back on that 48 hour time .
 

DanMcG

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Is this the recipe you're referring too Ed?
I'm pretty sure posting a link to his page isn't a copyright infringement, but just directing people to his site.
This is a fermented sausage in the traditional sense, in that it uses the natural bacteria in the meat to ferment and it has added dextrose to help it along. you could hang at room temp but it won't work as well as the warmer high humidity he recommends. You could skip all of the fermenting stage and just use some fermento from TSM, or add some cultured buttermilk to get some tang.
 

fished

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DanMcG, that's the site I was referring to. I wasn't sure if it was alright to post the link or not. I might have the fermento, I'll have to check. Thanks, if not I'll try it without it.
 

daveomak

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LEN POLI and COPYRIGHT

6/7/17 at 7:26pm
⦁ /u/41160/nepas /u/41160/nepas
nepas
⦁ /classifieds/feedback/index/user_id/41160/classifieds/feedback/index/user_id/41160
⦁ OTBS Member #242

⦁ offline
⦁ 7,586 Posts. Joined 12/2010
⦁ Location: Ft Pierce Florida. Treasure Coast.
⦁ Points: 637
⦁ \l "
⦁ Quote:
Originally Posted by DaveOmak /t/255662/best-practices-for-sausage-making/40#post_1704080 /t/255662/best-practices-for-sausage-making/40#post_1704080


The question is more of a moral standard issue, other than a legal one, among us folks here on this forum... Len Poli, through years of work, put together his recipe collection and a few from others that he gave credit to.. He requests you not publish same... He notes they are copyright and below is the standard to which copyrights are held...
Do as you wish... We attempt to respect the man and his works...
Copyright Protection: What it Is, How it Works
Frequently asked questions to help you protect your creative work and avoid infringing the rights of others.
Contents
1 What role does a copyright notice play?
2 What is a valid copyright notice?
2.0.1 International Copyright Protection
3 When can I use a work without the author’s permission?
3.0.1 If You Want to Use Material on the Internet
⦁ What role does a copyright notice play?
⦁ Until 1989, a published work had to contain a valid copyright notice to receive protection under the copyright laws. But this requirement is no longer in force — works first published after March 1, 1989 need not include a copyright notice to gain protection under the law.
But even though a copyright notice is not required, it’s still important to include one. When a work contains a valid notice, an infringer cannot claim in court that he or she didn’t know it was copyrighted. This makes it much easier to win a copyright infringement case and perhaps collect enough damages to make the cost of the case worthwhile. And the very existence of a notice might discourage infringement.
Finally, including a copyright notice may make it easier for a potential infringer to track down a copyright owner and legitimately obtain permission to use the work.
What is a valid copyright notice?
A copyright notice should contain:
⦁ the word “copyright”
⦁ a “c” in a circle (©)
⦁ the date of publication, and
⦁ the name of either the author or the owner of all the copyright rights in the published work.
For example, the correct copyright for the ninth edition of The Copyright Handbook, by Stephen Fishman (Nolo) isCopyright © 2006 by Stephen Fishman.
In the United States, a copyright owner can significantly enhance the protection afforded by a basic copyright. This is done by registering the copyright with the U.S. Copyright office. See Copyright Registration and Enforcement.
International Copyright Protection
Copyright protection rules are fairly similar worldwide, due to several international copyright treaties, the most important of which is the Berne Convention. Under this treaty, all member countries — and there are more than 100, including virtually all industrialized nations — must afford copyright protection to authors who are nationals of any member country. This protection must last for at least the life of the author plus 50 years, and must be automatic without the need for the author to take any legal steps to preserve the copyright.
In addition to the Berne Convention, the GATT (General Agreement on Tariffs and Trade) treaty contains a number of provisions that affect copyright protection in signatory countries. Together, the Berne Copyright Convention and the GATT treaty allow U.S. authors to enforce their copyrights in most industrialized nations, and allow the nationals of those nations to enforce their copyrights in the U.S.
When can I use a work without the author’s permission?
When a work becomes available for use without permission from a copyright owner, it is said to be “in the public domain.” Most works enter the public domain because their copyrights have expired.
To determine whether a work is in the public domain and available for use without the author’s permission, you first have to find out when it was published. Then apply the following rules to see if the copyright has expired:
⦁ All works published in the United States before 1923 are in the public domain.
⦁ Works published after 1922, but before 1978 are protected for 95 years from the date of publication. If the work was created, but not published, before 1978, the copyright lasts for the life of the author plus 70 years. However, even if the author died over 70 years ago, the copyright in an unpublished work lasts until December 31, 2002.
⦁ For works published after 1977, the copyright lasts for the life of the author plus 70 years. However, if the work is a work for hire (that is, the work is done in the course of employment or has been specifically commissioned) or is published anonymously or under a pseudonym, the copyright lasts between 95 and 120 years, depending on the date the work is published.
⦁ Lastly, if the work was published between 1923 and 1963, you must check with the U.S. Copyright Office to see whether the copyright was properly renewed. If the author failed to renew the copyright, the work has fallen into the public domain and you may use it.
The Copyright Office will check renewal information for you, at a charge of $150 per hour. (Call the Reference & Bibliography Section at 202-707-6850.) You can also hire a private copyright search firm to see if a renewal was filed. Finally, you may be able to conduct a renewal search yourself. The renewal records for works published from 1950 to the present are available online at www.copyright.gov. Renewal searches for earlier works can be conducted at the Copyright Office in Washington D.C. or by visiting one of the many government depository libraries throughout the country. Call the Copyright Office for more information.
With one important exception, you should assume that every work is protected by copyright unless you can establish that it is not. As mentioned above, you can’t rely on the presence or absence of a copyright notice (©) to make this determination, because a notice is not required for works published after March 1, 1989. And even for works published before 1989, the absence of a copyright notice may not affect the validity of the copyright — for example, if the author made diligent attempts to correct the situation.
The exception is for materials put to work under the “fair use rule.” This rule recognizes that society can often benefit from the unauthorized use of copyrighted materials when the purpose of the use serves the ends of scholarship, education or an informed public. For example, scholars must be free to quote from their research resources in order to comment on the material. To strike a balance between the needs of a public to be well-informed and the rights of copyright owners to profit from their creativity, Congress passed a law authorizing the use of copyrighted materials in certain circumstances deemed to be “fair” — even if the copyright owner doesn’t give permission.
Often, it’s difficult to know whether a court will consider a proposed use to be fair. The fair use statute requires the courts to consider the following questions in deciding this issue:
⦁ Is it a competitive use? (In other words, if the use potentially affects the sales of the copied material, it’s usually not fair.)
⦁ How much material was taken compared to the entire work of which the material was a part? (The more someone takes, the less likely it is that the use is fair.)
⦁ How was the material used? Is it a transformative use? (If the material was used to help create something new it is more likely to be considered a fair use that if it is merely copied verbatim into another work. Criticism, comment, news reporting, research, scholarship and non-profit educational uses are most likely to be judged fair uses. Uses motivated primarily by a desire for a commercial gain are less likely to be fair use).
As a general rule, if you are using a small portion of somebody else’s work in a non-competitive way and the purpose for your use is to benefit the public, you’re on pretty safe ground. On the other hand, if you take large portions of someone else’s expression for your own purely commercial reasons, the rule usually won’t apply.
If You Want to Use Material on the Internet
Each day, people post vast quantities of creative material on the Internet — material that is available for downloading by anyone who has the right computer equipment. Because the information is stored somewhere on an Internet server, it is fixed in a tangible medium and potentially qualifies for copyright protection. Whether it does, in fact, qualify depends on other factors that you would have no way of knowing about, such as when the work was first published (which affects the need for a copyright notice), whether the copyright in the work has been renewed (for works published before 1978), whether the work is a work made for hire (which affects the length of the copyright) and whether the copyright owner intends to dedicate the work to the public domain. If you want to download the material for use in your own work, you should be cautious. It’s best to track down the author of the material and ask for permission. Generally, you can claim a fair use right for using a very small portion of text for commentary, scholarship or similar purposes.

Right Dave.
I know Len via emailing
Let me say this.
If you post his recipes i bet he will shut his site down and I for one would not be happy. If i see his recipes posted here i will lock the post and discuss with Brian about banning the member from the forum.
So like Dave noted. Do as you wish.
So be considerate of the owner of those recipes, he has them on his site for ALL of use to use.
 

DanMcG

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I agree with respecting the copyright, but posting a link to a web page that has a recipe on it is not the same as copying the recipe and publishing it. Correct?
 

tx smoker

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Thanks for information. I wasn't sure if it was allowed.
That's completely understandable. The most important thing is that you showed the respect...both for the integrity of forum and for the copyrighted information. Great call across the board on your decisions and actions.

He did it right,
Robert
 

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