Dry Cured Fermented Sausage, the whole process!
Dry cured, fermented and smoked sausage made with two different recipes and two different sizes. This video takes you from the grinding of the meat, mixing, stuffing, fermenting, smoking, curing and packing of the sausage. A all in one video to get you started on making dried sausages. Hope you enjoy, feel free to ask any questions you may have!
LEM Stainless Steel Scale
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Winco Cutting Board
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Food Grade Plastic Bins
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The Sausage Maker Bacon Hooks
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Heavy Duty Meat Hooks
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Small Black Hooks
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Boning Knife
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Пікірлер: 43
Nice. I am just getting into dry curing meats. I have wet cured for years, but only dabbled a few times with dry, which were failures. My missing piece was the humidity. I have an in ground cellar and the temps are perfect, but humidity is low. I really don't want to add a humidifier because I use the cellar primarily for storing canned (jarred) goods. Now I am considering building another cellar with the sole purpose of curing and storing root crops, which need higher humidity. Thank you for showing your set up and process, it has given me lots of ideas.
This channel is awesome. I would love to do this one day. Subbed!!
thanks! would like to see the prep of the intestines for casings too!
Good job, 😊
Great channel. As for the sausages touching each other. I use a cedar shim probably 3/4 inch wide and slide the shim between the sausages. Zivio hrvatska
Браво !
I've been making sausages since I was a kid and I'm now 84 and whilst theres sense in this vid I ALWAYS precut the meat into around 2cm cubes or there abouts ADD all the diy ingedients and allow to stand in the FRIDGE over night and then grind. I do this for both COOKING sausages and for the dried [salami] versions
How long can i keep the sausages outside without using the fridge if i dont smoke them?And when you used the curing no 2 does it help to last longer?
How did you store them after you vacuum pack them thanks
very nice. looks awesome. could u type out the two names of the sausages for me?
Where did you get that humidity meter from please?
Do you know what the PH of the sausage was at ferment stage ?
To bad winter for me is still 70-80 degrees. I guess I can maybe just do small batches in a fridge or something.......
velebit prvi put koristijo curing salts 2 i primjetio sam posle mjesanja da mi
Do you take orders to shipp to canada ?
What kind of culture did you use?
Meat shouldn’t touch while drying
Idk where you come from but the way you say keilbasa and paprika drive me insane lol Good video though.
I'll show you my sausage, and its not fermented