Sausage/Curing Information and Resources
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Sausage/Curing Information and Resources
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Thread: Sausage/Curing Information and Resources

  1. #21
    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

  2. #22
    Senior Member
    Join Date
    Jan 2012
    Location
    Lake Stevens, WA
    Posts
    560
    Quote Originally Posted by TrickyDick View Post
    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.

  3. #23
    Quote Originally Posted by Salmonsmoker View Post
    I see a dangerous curve with a sheer drop just ahead and the steering has failed TD.
    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

  4. #24
    Quote Originally Posted by TrickyDick View Post
    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.

  5. #25
    Quote Originally Posted by Salmonsmoker View Post
    I see a dangerous curve with a sheer drop just ahead and the steering has failed TD.
    HA HA HA HA!!!! I think you're right!



    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)!

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

    Cliff
    Last edited by TentHunter; 05-03-2013 at 01:48 PM.
    <><
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    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  6. #26
    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

  7. #27
    Senior Member
    Join Date
    Jan 2012
    Location
    Lake Stevens, WA
    Posts
    560
    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.

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