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Old 12-13-2010, 06:11 PM   #1
Edcculus
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Ok, now that this forum is up and going, lets get some info here.

I've never cured meat or made sausage (aside from fresh sausage) before. What do I need to make some good sausages?

I've been reading a lot at Wedlinydomowe.com. It seems like for some sausage curing, the time, attention to detail and equipment can be almost equal to brewing. I find it really interesting that most sausages that I assumed were just dried, are actually fermented (then dried). It never really entered my thoughts that most varieties aren't cooked either, but rely on specific bacteria, salts and nitrites to break it down, or ferment it so its safe and can be dried for later consumption.

Are there any of the fermented sausages that can be accomplished in a regular refrigerator? My limitations are that I live in an apartment. Therefore, I don't have a room that is a constant 65 degrees with an acceptable level of humidity.

In short - what is the easiest way to make some good cured meat products?



 
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Old 12-13-2010, 06:24 PM   #2
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The best book that I have found that I highly reccomend is Charcuterie. It covers quite a few things from curing, brining, smoking preserving etc, but about 2/3 of the book is about sausage.

But in all actuality there really isn't any easy way to make cured products especially sausage. Some things like bacon can just be done in a fridge in a bag btu sausages usually need to hang.


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Old 12-13-2010, 06:28 PM   #3
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I think like beer making if you don't have an acceptable space in your normal living quarters you can build something like a ferm chamber, only with slightly different parameters.
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Old 12-13-2010, 06:33 PM   #4
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Good thread starter Ed....I have only made fresh sausage as well.

The whole grinder, fresh case/synthetic casings hurdles are in my way.

I actually have a deal to take my seasonings to a local butcher and he makes the sausages with them, and charges me the same as what he charges for his fresh bratwurst.

Pretty good deal, especially since I have 3 kids, full time work and limited time.

I would love to make my own sausages though, especially pepperoni and salami.

 
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Old 12-13-2010, 06:44 PM   #5
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Quote:
Originally Posted by HexKrak View Post
I think like beer making if you don't have an acceptable space in your normal living quarters you can build something like a ferm chamber, only with slightly different parameters.
Thats kind of what I'm thinking. I actually think more and more that I'll have to team up with my inlaws for the time being. They have a lot of space, and could dedicate a converted fridge or freezer to do it. I actually gave them my freezer because there was no room for it in my apartment. I still have the temp controller. The only other issue is humidity. I know in the beginning it needs to be near 90% or something like that. I'm assuming it needs to stay high so the outside doesn't dry out too much before the inside has a chance to?

 
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Old 12-13-2010, 06:51 PM   #6
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Once I'm done reading how to brew, I'll pick up charcuterie, and have a better answer for you

Michael Ruhlman is to cured meats as Papazian is to brewing
http://www.amazon.com/Charcuterie-Cr.../dp/0393058298
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Old 12-13-2010, 07:43 PM   #7
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Quote:
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Michael Ruhlman is to cured meats as Papazian is to brewing
I have to disagree, Ruhlman differs from Papizan immensely. First, Ruhlman is a great writer. Second, Ruhlman does not have nifty illustrations like Papizan.



Maybe Ruhlman:Cured meat as Palmer:brewing would be more fitting?

Great read regardless.
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Old 12-13-2010, 07:51 PM   #8
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Here is the book I use...

http://www.amazon.com/Great-Sausage-...2269748&sr=8-1

I have a dorm fridge with a LOVE controller I use for starters and random stuff. I plan to use it, along with some humidity beads, to start curing sausages in the new year.

I am especially interested in landjaegers... mmmmmm

 
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Old 12-13-2010, 08:00 PM   #9
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Quote:
Originally Posted by Boerderij_Kabouter View Post
Here is the book I use...

http://www.amazon.com/Great-Sausage-...2269748&sr=8-1

I have a dorm fridge with a LOVE controller I use for starters and random stuff. I plan to use it, along with some humidity beads, to start curing sausages in the new year.

I am especially interested in landjaegers... mmmmmm
Those heartfelt beads are great. I have them in my humidifier. I have been looking for something like them that can do around 50% for dry aging beef.
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Old 12-13-2010, 08:03 PM   #10
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Every year my brother-in-law makes 50 lbs of Cacciatore salami, it is a relatively simple cured sausage to make, I will get the details from him, maybe see if he has pics from the process.


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