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Thread: Good Fat vs Bad Fat

  1. #11
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    I am waiting as well, no bulk sausage left from Sept sale.
    Quote Originally Posted by MikePal View Post
    I got the guy making my pepperettes to drop it to 70/30..the lowest he could go. Every bit helps when it comes to battling the BMI.

    I asked at Food Basics this morning about the $0.99 lb Pork shoulders they usually have on sale at this time and they haven't got them. They do have their Boneless Pork Loin on this week however for $1.47 lb and that will work great..maybe better.
    Mark Snow, Libertarian Nepean, for 2019, Chairman - Ontario Libertarian Party

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  3. #12
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    I do 50/50 with pork tenderloin as its on sale lots and nearly fat free and use more spices for flavour but I don't use cure in my sasages as I just refreeze and thaw and cook


    Sent from my iPhone using Tapatalk

  4. #13
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    Quote Originally Posted by Pijetro View Post
    I've also made about 300lbs of dry cure salamis last week...
    As Quack states...
    Dry cured meats need all slimy fat removed (shoulders are notorious for this), and add only ham fat, or hard back fat..
    HOWEVER
    If you're making for fresh sausages, all the fat is good..But make sure to add belly fat for best taste..

    Good luck.
    Is the hind leg a better option for making dry cure salamis? Can you elaborate on the process, I might be interested in making a batch. Could you walk us through the process from start to finish.

  5. #14
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    This is just a quick write up, there is a lot to it and it could get quite lengthy so I will try to summarize as easily as possible, any questions just ask. I’m sure there will be others that do it a little different but here are some pointers for making dried sausage or salami.

    You can use the shoulder, hind, tender loin and belly. The more tenderloin you use the more bellies you’ll need for fat content
    Since we do fresh sausage and cured we use all of them and separate as we clean (sometimes we order a half or full pig)

    All good meat and good hard fat (best of the best) should be used for curing (remove all glands, blood and anything hard) All other like meat with some blood on it or some of the not as firm fat should be used for sausage. If it’s really slimy I tend to discard it but it’s up to you. Since we do it over 2 days we let the butchered meat sit and allow any extra water to drain.

    Since the ask was for cured sausage/ salami I will talk about the cured process from here on in.

    Grind it all up

    Add seasoning – What is important are your basic spices which is salt and pepper. This will make or break it. Too much salt you won’t eat it and not enough will not cure and go bad on you. We use 2.3% kosher salt and 0.3-0.4% black pepper (this is for dried only, do not use for fresh sausage, it will be too salty). We also add red wine that had fresh garlic soaking in it overnight. Do not add the fresh garlic to the mix as it could go bad on you (you can for fresh sausage) other spices you add to taste like nutmeg, cloves, allspice or hot peppers flakes etc. Now get your hands dirty and mix it really well.

    You can put it in any size casing you want, the bigger it is the longer it will take to cure. We do some in sausage size (the first to dry and ready to eat) the rest in salami size approx. 3 inches in diameter. String them up on a stick and they are ready to cure. If you want you can cold smoke them before you put them up to hang.

    Curing is another really important step that will make or break it. The temperature and humidity are important to monitor. Too much humidity they will grow bad mold and rot on you, not enough or too hot they will dry too quickly and make holes on the inside and will go bad. depending where your doing this you may need to add a heater, humidifier, access to outside air, air conditioner, a box of sand to add water too (in place of a humidifier) to help regulate the climate....Once they feel firm you can try one. Generally you can eat a sausage after one month, still doughy but good to eat. Salami (depending on size) you can try it in 3 month but will need more time to fully cure.

    Once they are fully cured we vacuum seal them and freeze them.

    This is the quick and dirty version.
    Hope this helps!

    On the next episode we will talk about curing whole chunks of meat like prosciutto or speck.

  6. #15
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    Quote Originally Posted by Quack_Kills View Post
    This is just a quick write up,
    I wonder if you could post this under a separate thread with an identifiable title so we can find it later...it's great info and we might not be able to find it later.
    Arte et marte (By Skill and by Fighting)...The RCEME motto

  7. #16
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    Quote Originally Posted by Quack_Kills View Post
    This is just a quick write up, there is a lot to it and it could get quite lengthy so I will try to summarize as easily as possible, any questions just ask. Iím sure there will be others that do it a little different but here are some pointers for making dried sausage or salami.

    You can use the shoulder, hind, tender loin and belly. The more tenderloin you use the more bellies youíll need for fat content
    Since we do fresh sausage and cured we use all of them and separate as we clean (sometimes we order a half or full pig)

    All good meat and good hard fat (best of the best) should be used for curing (remove all glands, blood and anything hard) All other like meat with some blood on it or some of the not as firm fat should be used for sausage. If itís really slimy I tend to discard it but itís up to you. Since we do it over 2 days we let the butchered meat sit and allow any extra water to drain.

    Since the ask was for cured sausage/ salami I will talk about the cured process from here on in.

    Grind it all up

    Add seasoning Ė What is important are your basic spices which is salt and pepper. This will make or break it. Too much salt you wonít eat it and not enough will not cure and go bad on you. We use 2.3% kosher salt and 0.3-0.4% black pepper (this is for dried only, do not use for fresh sausage, it will be too salty). We also add red wine that had fresh garlic soaking in it overnight. Do not add the fresh garlic to the mix as it could go bad on you (you can for fresh sausage) other spices you add to taste like nutmeg, cloves, allspice or hot peppers flakes etc. Now get your hands dirty and mix it really well.

    You can put it in any size casing you want, the bigger it is the longer it will take to cure. We do some in sausage size (the first to dry and ready to eat) the rest in salami size approx. 3 inches in diameter. String them up on a stick and they are ready to cure. If you want you can cold smoke them before you put them up to hang.

    Curing is another really important step that will make or break it. The temperature and humidity are important to monitor. Too much humidity they will grow bad mold and rot on you, not enough or too hot they will dry too quickly and make holes on the inside and will go bad. depending where your doing this you may need to add a heater, humidifier, access to outside air, air conditioner, a box of sand to add water too (in place of a humidifier) to help regulate the climate....Once they feel firm you can try one. Generally you can eat a sausage after one month, still doughy but good to eat. Salami (depending on size) you can try it in 3 month but will need more time to fully cure.

    Once they are fully cured we vacuum seal them and freeze them.

    This is the quick and dirty version.
    Hope this helps!

    On the next episode we will talk about curing whole chunks of meat like prosciutto or speck.
    You must be Italian. Pretty much do exactly the same thing. Only difference I use a hand mixer in small batches to reduce the manual mixing, the curing room I use a small heater and humidifier to keep it around 5-8'C and 75-80%humdity. Instead of freezing we store them in the downstairs beer fridge. Only thing discarded are the glands as meaty bones are saved for the minestrone pot and the pigskin and other really slimy stuff is made into something like head cheese also for the minestrone pot.
    Time in the outdoors is never wasted

  8. #17
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    Be careful everyone.
    Do not follow Quack Kills recipe because it is missing some very important food safety steps.
    Dried cured salami needs to jump over several hurdles to be safe to eat.

    1) The quoted amount of salt is too low. 2.5-3.0% salt is the Standard. That should suppress growth of E. coli.
    2) To suppress Clostridium botulinum some nitrites need to be added. For a dried Salami, that will be a product called Cure #2 which contain both sodium nitrite and sodium nitrate plus plain salt. Available at all sausage making suppliers
    3) To suppress the potential for Staph. aureus toxin food poisoning, salami needs to ferment to a pH less than 5.3 within a certain number of hours depending on the temperature it ferments. To do this, a package of Lactic Acid bacteria plus some dextrose must be added to the meat. Then the pH must be verified by a reputable measuring devise within the degree-hour-limitation graphs available from CFIA in Canada.
    Failure to follow these steps could results in catastrophic food poisoning.
    I've been making salami for 17 years and follow the steps I've described above with no problem.


    Quote Originally Posted by Quack_Kills View Post
    This is just a quick write up, there is a lot to it and it could get quite lengthy so I will try to summarize as easily as possible, any questions just ask. I’m sure there will be others that do it a little different but here are some pointers for making dried sausage or salami.

    You can use the shoulder, hind, tender loin and belly. The more tenderloin you use the more bellies you’ll need for fat content
    Since we do fresh sausage and cured we use all of them and separate as we clean (sometimes we order a half or full pig)

    All good meat and good hard fat (best of the best) should be used for curing (remove all glands, blood and anything hard) All other like meat with some blood on it or some of the not as firm fat should be used for sausage. If it’s really slimy I tend to discard it but it’s up to you. Since we do it over 2 days we let the butchered meat sit and allow any extra water to drain.

    Since the ask was for cured sausage/ salami I will talk about the cured process from here on in.

    Grind it all up

    Add seasoning – What is important are your basic spices which is salt and pepper. This will make or break it. Too much salt you won’t eat it and not enough will not cure and go bad on you. We use 2.3% kosher salt and 0.3-0.4% black pepper (this is for dried only, do not use for fresh sausage, it will be too salty). We also add red wine that had fresh garlic soaking in it overnight. Do not add the fresh garlic to the mix as it could go bad on you (you can for fresh sausage) other spices you add to taste like nutmeg, cloves, allspice or hot peppers flakes etc. Now get your hands dirty and mix it really well.

    You can put it in any size casing you want, the bigger it is the longer it will take to cure. We do some in sausage size (the first to dry and ready to eat) the rest in salami size approx. 3 inches in diameter. String them up on a stick and they are ready to cure. If you want you can cold smoke them before you put them up to hang.

    Curing is another really important step that will make or break it. The temperature and humidity are important to monitor. Too much humidity they will grow bad mold and rot on you, not enough or too hot they will dry too quickly and make holes on the inside and will go bad. depending where your doing this you may need to add a heater, humidifier, access to outside air, air conditioner, a box of sand to add water too (in place of a humidifier) to help regulate the climate....Once they feel firm you can try one. Generally you can eat a sausage after one month, still doughy but good to eat. Salami (depending on size) you can try it in 3 month but will need more time to fully cure.

    Once they are fully cured we vacuum seal them and freeze them.

    This is the quick and dirty version.
    Hope this helps!

    On the next episode we will talk about curing whole chunks of meat like prosciutto or speck.

  9. #18
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    Quote Originally Posted by johny View Post
    Be careful everyone.
    Do not follow Quack Kills recipe because it is missing some very important food safety steps.
    Dried cured salami needs to jump over several hurdles to be safe to eat.

    1) The quoted amount of salt is too low. 2.5-3.0% salt is the Standard. That should suppress growth of E. coli.
    2) To suppress Clostridium botulinum some nitrites need to be added. For a dried Salami, that will be a product called Cure #2 which contain both sodium nitrite and sodium nitrate plus plain salt. Available at all sausage making suppliers
    3) To suppress the potential for Staph. aureus toxin food poisoning, salami needs to ferment to a pH less than 5.3 within a certain number of hours depending on the temperature it ferments. To do this, a package of Lactic Acid bacteria plus some dextrose must be added to the meat. Then the pH must be verified by a reputable measuring devise within the degree-hour-limitation graphs available from CFIA in Canada.
    Failure to follow these steps could results in catastrophic food poisoning.
    I've been making salami for 17 years and follow the steps I've described above with no problem.
    People have been making sausage for 100's of years following quack's or similar rules.
    Some of the CFIA and OMFRA rules make making a traditional german sausage impossible.
    Go up the valley where 10 years ago there were many very good traditional sausage makers.
    Today, none of licenced shops makes a decent german sausage - only the blackmarket makers can - they make and sell their products - almost operating like drug dealers. And the black-market traditional sausage goes for almost twice the price per pound of the junk made following OMFRA's silly rules.

    ...and if you're worried about health - you should probably look into what nitrates do.

  10. #19
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    Quote Originally Posted by Quack_Kills View Post
    This is just a quick write up, there is a lot to it and it could get quite lengthy so I will try to summarize as easily as possible, any questions just ask. I’m sure there will be others that do it a little different but here are some pointers for making dried sausage or salami.

    You can use the shoulder, hind, tender loin and belly. The more tenderloin you use the more bellies you’ll need for fat content
    Since we do fresh sausage and cured we use all of them and separate as we clean (sometimes we order a half or full pig)

    All good meat and good hard fat (best of the best) should be used for curing (remove all glands, blood and anything hard) All other like meat with some blood on it or some of the not as firm fat should be used for sausage. If it’s really slimy I tend to discard it but it’s up to you. Since we do it over 2 days we let the butchered meat sit and allow any extra water to drain.

    Since the ask was for cured sausage/ salami I will talk about the cured process from here on in.

    Grind it all up

    Add seasoning – What is important are your basic spices which is salt and pepper. This will make or break it. Too much salt you won’t eat it and not enough will not cure and go bad on you. We use 2.3% kosher salt and 0.3-0.4% black pepper (this is for dried only, do not use for fresh sausage, it will be too salty). We also add red wine that had fresh garlic soaking in it overnight. Do not add the fresh garlic to the mix as it could go bad on you (you can for fresh sausage) other spices you add to taste like nutmeg, cloves, allspice or hot peppers flakes etc. Now get your hands dirty and mix it really well.

    You can put it in any size casing you want, the bigger it is the longer it will take to cure. We do some in sausage size (the first to dry and ready to eat) the rest in salami size approx. 3 inches in diameter. String them up on a stick and they are ready to cure. If you want you can cold smoke them before you put them up to hang.

    Curing is another really important step that will make or break it. The temperature and humidity are important to monitor. Too much humidity they will grow bad mold and rot on you, not enough or too hot they will dry too quickly and make holes on the inside and will go bad. depending where your doing this you may need to add a heater, humidifier, access to outside air, air conditioner, a box of sand to add water too (in place of a humidifier) to help regulate the climate....Once they feel firm you can try one. Generally you can eat a sausage after one month, still doughy but good to eat. Salami (depending on size) you can try it in 3 month but will need more time to fully cure.

    Once they are fully cured we vacuum seal them and freeze them.

    This is the quick and dirty version.
    Hope this helps!

    On the next episode we will talk about curing whole chunks of meat like prosciutto or speck.
    Interesting, thanks for the write up. You mention humidity and temperature can make or break it, can you be more specific, what temp and humidity is ideal? You also mention spices in your write up, can you elaborate i.e. how much per pound. Keep it coming, can't wait for your write up on prosciutto and speck. Thanks

  11. #20
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    Quote Originally Posted by johny View Post
    Be careful everyone.
    Do not follow Quack Kills recipe because it is missing some very important food safety steps.
    Dried cured salami needs to jump over several hurdles to be safe to eat.

    1) The quoted amount of salt is too low. 2.5-3.0% salt is the Standard. That should suppress growth of E. coli.
    2) To suppress Clostridium botulinum some nitrites need to be added. For a dried Salami, that will be a product called Cure #2 which contain both sodium nitrite and sodium nitrate plus plain salt. Available at all sausage making suppliers
    3) To suppress the potential for Staph. aureus toxin food poisoning, salami needs to ferment to a pH less than 5.3 within a certain number of hours depending on the temperature it ferments. To do this, a package of Lactic Acid bacteria plus some dextrose must be added to the meat. Then the pH must be verified by a reputable measuring devise within the degree-hour-limitation graphs available from CFIA in Canada.
    Failure to follow these steps could results in catastrophic food poisoning.
    I've been making salami for 17 years and follow the steps I've described above with no problem.

    Like i said, others will do things differently, to each their own. I personally don't and will never add the above chemicals to my natural products. For commercial purposes you may have to follow the above but for home use no way i would. We have used it before but found out that those additives aren't good and to me they make the meat taste funny compared to the natural ones. i cannot get myself to eat store bought salami because of the nitrates and additives they add. They didn't use it years ago and feel they are not needed now other than for mass production. This is the basic recipe my grandfather used and what my dad and myself use, The family has been producing salami this way for over 60 years with out an issue, stating not to follow it is a bit much. making people aware of possible issues is good. if you like it that's great, keep doing it!

    You won't have the perfect recipe right off the bat, If you want to add 0.2% more salt go for it, try different methods over the years, different mixes, it will be a hit and miss, but you will learn what works best for you, its all a fun learning experience....until you have "catastrophic food poisoning"

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