Sausage/Curing Information and Resources

[TrickyDick]

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]

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.

 

[TrickyDick]

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

 

[TrickyDick]

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]

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

 

[TrickyDick]

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]

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.