PDA

View Full Version : Sausage/Curing Information and Resources



Big Poppa
10-18-2010, 06:22 AM
Nepas...You do such amazing sausage and stuff.....Could you give us some basics?....casing supply, essential seasonings, fat/meat balance?...I would love to make some of this stuff and maybe make some originals

Just the Sausage for dummies cliff notes....thanks!

Deb?

Deb
10-19-2010, 03:09 AM
Here are some good links for basic info on ingredients:

binders, cures, flavor http://www.deejayssmokepit.net/SausageDownloads_files/SausageCharts.pdf
sausage ingredient substitution http://www.deejayssmokepit.net/SausageDownloads_files/SausageSubstitutions.pdf

If you find yourself using these links pop into the forum and thank Debi - she has spent an incredible amount of time building a website with tons of helpful info all about food

Deb
10-19-2010, 03:15 AM
I'll start a source post (hopefully Nepas will help finish it up)

The Sausage Maker, Inc. - Sausage Making Equipment & Supplies (http://www.sausagemaker.com/)
Allied Kenco (http://www.alliedkenco.com/catalog/index.php)
Butcher & Packer (http://butcherpacker.com/)

I have ordered from all three

One of them (I think sausagemaker) has just come out with vegetarian collagen casings . This is great for someone that wants to do a vegetarian or poultry only sausage.

Deb
10-19-2010, 03:23 AM
Books (I don't think Nepas will help finish this post - He is a book;)):

Great sausage Making and Meat Curing - Rytek Kutas - Amazon.com: Great Sausage Recipes and Meat Curing (9780025668607): Rytek Kutas: Books (http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/ref=sr_1_1?ie=UTF8&s=books&qid=1287483420&sr=8-1) If I had to give up all my sausage books but one, this is the one I would keep as it is the most comprehensive

Charcuterie, The craft of salting smoking & curing - Michael Rulhman Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books (http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=pd_sim_b_2)

Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker - Amazon.com: Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker (9781580081597): Bruce Aidells, Denis Kelly: Books (http://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592/ref=sr_1_2?s=books&ie=UTF8&qid=1287483610&sr=1-2) I have this and it has some good looking recipes but I haven't done anything from it yet

Big Poppa
10-19-2010, 05:29 AM
wow thanks Deb! You are a welcome addition here! BOught the great sausage book to get started

Big Poppa
10-19-2010, 05:33 AM
Ok I bought all three....This is going to be fun...Bob where is my sausage hanger?

Deb
10-19-2010, 10:26 AM
couple more resources - not just sausage related

My favorite places to buy spices:

The Spice House - Merchants of Exquisite Spices, Herbs and Seasonings | Chicago | Milwaukee | Evanston | Geneva (http://www.thespicehouse.com/)

Penzeys Spices Home Page (http://www.penzeys.com/)

both are good, I think the spice house has more variety including Cure #1

Deb
10-19-2010, 10:29 AM
Now we just need Nepas to jump in, he is the one with all the knowledge (& where the little I have came from :) )

Ask him about his secret receipts;)

nepas
10-19-2010, 01:55 PM
Now we just need Nepas to jump in, he is the one with all the knowledge (& where the little I have came from :) )

Ask him about his secret receipts;)

Secret receipts HAHA

Secret receipts

I have found if your going to use GB, use 80/20 or 73/27.

Casings i use for summer sausage are non edible synthetic & protein lined sizes are from 1 1/2 to 4" around and from 12 to 20" long. Tied at one end and you hog ring the open after stuffing. You can use natural hog, collagen or beef casing in this application also.

For slim jims i use 17 - 20mm collagen or 23mm natural or sheep casings.

Deb has you a couple good links here.

If your just starting out you can get some really good pre mixed kits from the links below. Just make sure you follow the directions or shoot me a message and i will be happy to help. Soon you will be doing your own mix.

Ask The Meatman - Beef, Pork, Deer, Recipes, Cooking Tips. (http://www.askthemeatman.com/)
Jerky making sausage making seasonings meat curing supplies (http://www.eldonsausage.com/) Eldon & Karen Cutlip are master sausage makers
Meat Grinder | Meat Processing Supplies | Jerky and Sausage Making | LEM Products (http://www.lemproducts.com/) Allot of Bass Pro Shops and Gander Mountain carry the LEM seasoning for 5 pound batches.
PS Seasoning and Spices (http://www.psseasoning.com/) PS Seasonings is a good place to buy kits with casings included. FYI PS Makes and packages the Cabelas Smokehouse kits. I found 6-7 Tbs of mix is good for a 5 pound batch. Always use 1 level tsp of cure per every 5 lbs of meat when smoking.
Con Yeager Spice Company (http://www.conyeagerspice.com/) Another good place for pre mixed. Their Trail Bologna is great.
The Sausage Source - Sausage Making Supplies & Equipment (http://www.sausagesource.com) Good folks

Please dont hesitate to ask me for info or help.

Big Poppa
10-19-2010, 03:51 PM
That's great. Thanks!

Deb
12-12-2010, 04:19 AM
bringing to the top because there has been alot of sausage/curing going on & questions

Hey BP - is it possible to change the name of the thread - I had a hard time finding it and I knew it was out there

Big Poppa
12-12-2010, 07:03 AM
Yeah Let me know what you want it to be! Grerat Idea Deb

Deb
12-12-2010, 07:06 AM
Maybe sausage/curing info & resource links ?

Big Poppa
12-12-2010, 07:27 AM
Done thanks!

jimsbarbecue
12-12-2010, 09:15 AM
I am following this.I have ordered and received some equipment. The LEM 5 pound sausage stuffer. Have some seasoning and a jerky cannon coming. Next is a meat grinder. Any suggestions on the grinder. Looking at the LEM .35 or .75 horsepower models (or).Going to start this after the first. We make most of our ground meat. The kitchenaid attachment housing cracked and can be slow which leads me to putting off grinding meat. To say the least I subscribed to this thread.

TentHunter
05-01-2013, 01:32 AM
Here's a couple recommendations:

"Polish Sausages - Authentic Recipes and Instructions." - Stanley Mirianski

This book contains the actual Polish Government regulated recipes that made Poland famous as a sausage exporter after World War II. It contains recipes not on the Wedliny Domowe website, and other recipes besides just Polish. The $13 price is cheap for what it contains.



Wedliny Domowe website: Making homemade sausage (http://www.meatsandsausages.com/)

The site/forum was started by Miroslaw Gebarowski and was soon joined by Stanley Mirianski (both of them are Polish). The site has a lot of very good in depth info ranging from sausage making to smokehouse design.

scott6049
05-01-2013, 09:13 AM
Thank you Deb and TentHunter for all of your help and your postings. I really want to start making my own sausage and the information you all have provided will have me on my way to making my first batch of sausage . Thank you again so much. And thanks BP for having this forum were people can share their knowledge about BBQ , sausage making, smoking ect... ect

jimsbarbecue
05-02-2013, 06:17 AM
Since my post above. We have a LEM 35 (weight was a factor in purchase) and a LEM 5 lb stuffer. Both work well. I recommend using Pretubed Natural Hog Casings. Google search will bring up suppliers. Start with a premade sausage seasoning and maybe add to it' before trying to make your own. Cook a small patty to taste before you stuff any so you can adjust the seasoning before you do a bunch. I also use Fat replacer in our sausage.

TrickyDick
05-02-2013, 07:47 AM
I am shocked!! I feel like I did the day I learned the truth about Santa!

There is no such thing as pepperoni in Italy! The word is the equivalent of their word for a bell pepper!

Well I'm still making it no matter what its called!

TD

TentHunter
05-02-2013, 10:21 AM
I am shocked!! I feel like I did the day I learned the truth about Santa!

There is no such thing as pepperoni in Italy!

Yep, peperoni is actually an Italian American, variation of salami (Salami Picante). In Italy if you ask for peperoni, you're likely to get yellow peppers (peperoncini).

TrickyDick
05-02-2013, 10:29 AM
I started reading the salumi book. I'm barely into and and thinking, hey yeah, I could get a whole pig and butcher it myself.
What have I gotten myself into! I think I'm just going to read it for the fun of it and see where that takes me.
TD

Salmonsmoker
05-03-2013, 07:45 AM
I started reading the salumi book. I'm barely into and and thinking, hey yeah, I could get a whole pig and butcher it myself.
What have I gotten myself into! I think I'm just going to read it for the fun of it and see where that takes me.
TD

I see a dangerous curve with a sheer drop just ahead and the steering has failed TD.:eek::eek:

TrickyDick
05-03-2013, 08:37 AM
I see a dangerous curve with a sheer drop just ahead and the steering has failed TD.:eek::eek:

LOL!

I think I'll start small. I might try some salami from commercial pork from the supermarket first. I have first to tackle where to dry cure. Summer may be a bad time to start. I'm in Florida. I have a walk out storage basement of sorts, which has its own temp zone. Jacking that down to 55-65 would be costly in the summer though. It has exposed metal beam Rafter-like supports (from which to hang meat!!) I found a digital humidifier that can be set at a specific humidity, but usually in FL we have 70% most of the year. In a refrigerated space this might not be the case so i may need a humidity source. I think I might wait until next winter when the weather cools and see if I can source some primal cuts of quality pork that hasn't been raised for mega mart mass production. I have an acquaintance who captures wild boar and then gets them check out by a vet, then feeds to fatten up for a few months and then sells them. I suspect these naturally foraging pigs, once fattened up, would make a good pace to start, but alas, I'd need to buy them whole, and find a few families to split with. Finding a good source for primal cuts would be the ideal but may not be any available.

I need to put the book down obviously and just go buy some quality salami from the deli instead!

TD

TrickyDick
05-03-2013, 12:34 PM
LOL!

I think I'll start small. I might try some salami from commercial pork from the supermarket first. I have first to tackle where to dry cure. Summer may be a bad time to start. I'm in Florida. I have a walk out storage basement of sorts, which has its own temp zone. Jacking that down to 55-65 would be costly in the summer though. It has exposed metal beam Rafter-like supports (from which to hang meat!!) I found a digital humidifier that can be set at a specific humidity, but usually in FL we have 70% most of the year. In a refrigerated space this might not be the case so i may need a humidity source. I think I might wait until next winter when the weather cools and see if I can source some primal cuts of quality pork that hasn't been raised for mega mart mass production. I have an acquaintance who captures wild boar and then gets them check out by a vet, then feeds to fatten up for a few months and then sells them. I suspect these naturally foraging pigs, once fattened up, would make a good pace to start, but alas, I'd need to buy them whole, and find a few families to split with. Finding a good source for primal cuts would be the ideal but may not be any available.

I need to put the book down obviously and just go buy some quality salami from the deli instead!

TD

Edit
Almost finished reading the salumi book. I think again, that my best course will be to source some whole primal cuts of boutique/Non-factory produced pork from a local meat market, and start small. I should be able to fashion a dry cure cabinet with my temperature controlled upright gutted freezer I use for making lager beer. Though eventually I will need a dedicated refrigeration space, since I am not going to permanently give up the freezer for salami alone. I will need to acquire a humidity controller and humidifier, which I found a good source for already.

TentHunter
05-03-2013, 01:33 PM
I see a dangerous curve with a sheer drop just ahead and the steering has failed TD.:eek:

HA HA HA HA!!!! I think you're right! :D

https://lh5.googleusercontent.com/-onDyBcFGGkY/T-VGBlBFAdI/AAAAAAAADmk/ofKcu2j9IRg/s730/HR.JPG

TD, You are starting on a great adventure that you will enjoy, and you're family will love tasting the results!

Just a suggestion: Try starting off with some fresh sausages (bulk breakfast then stuffed Brats, Italian,etc.). Then move on to some cured & hot-smoked sausages (kielbasa, summer sausages...). Then move on to the dry-cured stuff. Each subsequent step builds upon your skills and equipment needs in a progressive (and tasty) manner.

That's my 2 worth (and you probably want change back)! :p

Either way, be sure to share the journey with us! :)

Cliff

TrickyDick
05-03-2013, 03:02 PM
I think you're right.

It seems dry-cured sausage is the most time consuming and difficult of all. I didn't know that when I started reading the Salumi book, but I do now.

With summer coming, simpler sausage making I think is in order. I believe your advice to be good. I finished the book and I can now move on to the next on my list.

I've dabbled with making un-cured fresh ground sausage for breakfast patties, and home ground beef for burgers, but its time to do some smoked sausage I think.

Not sure I'll get a chance this weekend, but if I do anything, I'll post it.

TD

Salmonsmoker
05-05-2013, 08:40 AM
TD,
Good plan to wait for winter to start your dry curing and good advice from TH on building your sausage making and curing skills. There's a lot more involved in the dry cure game.