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.
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
SORRY A typo. By adding the dry ingredients including SALT, LACTO-BACTERIA, DEXTROSE [GLUCOSE] and NITRATES/NITRATES [the usual recommendation for NITRATES/NITRATES is between 0.08 and 0.1 percent.and SALT 2.5%] BEFORE grinding makes the mixing process that much easier and cuts out the need for a MIXING machine -in fact I've never used one. I also notice that some sausages are TOUCHING in the maturation chamber THIS IS NOT GOOD PRACTICE. It's quite easy to make the basic cure 100-120 gms of unadulterated SEA SALT ground fine plus ONE gramme SODIUM NITRATE/NITRITE or a combination of the two. If using POTASSIUM NITRATE KNO3 [my preference and easier to access than SODIUM Salts because SODIUM SALTS have obtained a reputation for SUICIDE] use alone especially for AIR DRIED PRODUCTS In ssome EUROPEAN JURISDICTIONS KNO3 is mandatory.
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
You can keep sausage out indefinitely once it's cured (smoked or not) but, it will keep drying and eventually become inedible because it's over dried. That's why I suggest vacuum sealing the cured meats. Cure #2 will help preserve the sausage longer than just using salt alone. But again, it will keep drying so vacuum seal it.
YOU mmost certainly can. This video is a SMALL SCALE COMMERCIAL ENTERPRISE it seems to me _NOBODY eats that much salami by themselves. Aim for a HUMIDITY of AT LEAST 80% and a temp of less that about 12C and a weight loss of around 30%.
velebit prvi put koristijo curing salts 2 i primjetio sam posle mjesanja da mi smjesa zamjeni boju iz crvenila u sivu dali je to ok. a stavio sam omjer 1 teaspoon na 5 pounds pozz.
@@VelebitMountainMan to je ta boja bas gledam na tvom snimku 2 :15 prvo ti je bilo crveno meso a kad stavljas u sausage stuffer 3:29 sivkasta boja ko kod mene malo neobicno uvjek kad napravim sudzuke crvene mi se a sad sivkasti pozz sve naljepse za bozicnje praznike
Kad mješaš meso duže vremena, meso pušta protine, u tom trenutku meso izgleda bjelo ili sivo, koda si umiša mast. Te protine je što lipi meso skupa u kobasice, kao lipilo. Što više mišaš bolje ti je kobasica, kad se kobasice osuše boja se opet vrati na crveno. U podpuno normalno. Sretan ti Božić, i nova godina, samo da nije kao 2020! 🍷🍾👍
So, these sausages are made in the "likeness" of Slavonski Kulen, and Lička Kobasica. Obviously since neither are made in those two regions of Croatia we can't really call them kulen or Lička kobasica. (You'd be surprised how defensive people are of their region!) Honestly, I just call them kulen and kobasica.
For this sausage I used two different bacteria, the first was T-SPX and the second was Bactoferm Flavor of Italia. I'm pretty sure on the garlic/kulen sausage I used the T-SPX and on the other sausage with the fat chunks I used the Flavor of Italia because it was reported to enhance the red color of the natural sausage. Either one is good, the Flavor of Italia is about double the cost of T-SPX. Here are a few sites you can get good bacteria: www.butcher-packer.com/index.php?main_page=index&cPath=207 Butcher and Packer is my favorite site for supplies, the site isn't fancy and pretty but their pricing is better and products like casings are better quality in my opinion. Sausage Maker also sells good stuff but its more expensive: www.sausagemaker.com/product/bactoferm-flavor-of-italy/ www.sausagemaker.com/product/bactoferm-t-spx/
I always buy from Butcherpacker. Sausagemaker is unnecessarily expensive and that “flavor of Italy” starter culture is nothing but a different label of a version already in the market by the same lab, just more expensive. There’s some guy in UA-cam that’s always peddling stuff from the sausagemaker and he’s always mentioning it.
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.
thanks! would like to see the prep of the intestines for casings too!
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
SORRY A typo. By adding the dry ingredients including SALT, LACTO-BACTERIA, DEXTROSE [GLUCOSE] and NITRATES/NITRATES [the usual recommendation for NITRATES/NITRATES is between 0.08 and 0.1 percent.and SALT 2.5%] BEFORE grinding makes the mixing process that much easier and cuts out the need for a MIXING machine -in fact I've never used one. I also notice that some sausages are TOUCHING in the maturation chamber THIS IS NOT GOOD PRACTICE.
It's quite easy to make the basic cure 100-120 gms of unadulterated SEA SALT ground fine plus ONE gramme SODIUM NITRATE/NITRITE or a combination of the two. If using POTASSIUM NITRATE KNO3 [my preference and easier to access than SODIUM Salts because SODIUM SALTS have obtained a reputation for SUICIDE] use alone especially for AIR DRIED PRODUCTS In ssome EUROPEAN JURISDICTIONS KNO3 is mandatory.
Good info, I wanted to make some sausage this year but it's already late March and I think I'm out of time. I will give your method a try in the fall.
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
Oh, that's a great idea, thank you!
This channel is awesome. I would love to do this one day. Subbed!!
Браво !
Good job, 😊
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?
You can keep sausage out indefinitely once it's cured (smoked or not) but, it will keep drying and eventually become inedible because it's over dried. That's why I suggest vacuum sealing the cured meats. Cure #2 will help preserve the sausage longer than just using salt alone. But again, it will keep drying so vacuum seal it.
Do you know what the PH of the sausage was at ferment stage ?
No I didn't test it
Do you take orders to shipp to canada ?
Sorry man, I don't, I just make it for myself. Maybe one day when I have more time. But if your ever in Chicago let me know, možemo malo mezit!
@@VelebitMountainMan love to
Iako si ti kada u Canadi Edmonton let me know .
Love your stuff ❤ 🍻
How did you store them after you vacuum pack them thanks
I put them in the fridge for a month then put them into the freezer for the long haul. With a good vacuum pack seal they can last over a year.
To bad winter for me is still 70-80 degrees. I guess I can maybe just do small batches in a fridge or something.......
Yes you can, I need to do a video on that. The only issue is the size of the batch you can do.
YOU mmost certainly can. This video is a SMALL SCALE COMMERCIAL ENTERPRISE it seems to me _NOBODY eats that much salami by themselves. Aim for a HUMIDITY of AT LEAST 80% and a temp of less that about 12C and a weight loss of around 30%.
velebit prvi put koristijo curing salts 2 i primjetio sam posle mjesanja da mi
smjesa zamjeni boju iz crvenila u sivu dali je to ok. a stavio sam
omjer 1 teaspoon na 5 pounds pozz.
To nikad nisam vidije prije, ne znaci da je se pokvarilo, ali to nije ikad meni prije bilo.
@@VelebitMountainMan to je ta boja bas gledam na tvom snimku 2 :15 prvo ti je bilo crveno meso a kad stavljas u sausage stuffer 3:29 sivkasta boja ko kod mene malo neobicno uvjek kad napravim sudzuke crvene mi se a sad sivkasti pozz sve naljepse za bozicnje praznike
Kad mješaš meso duže vremena, meso pušta protine, u tom trenutku meso izgleda bjelo ili sivo, koda si umiša mast. Te protine je što lipi meso skupa u kobasice, kao lipilo. Što više mišaš bolje ti je kobasica, kad se kobasice osuše boja se opet vrati na crveno. U podpuno normalno. Sretan ti Božić, i nova godina, samo da nije kao 2020! 🍷🍾👍
@@VelebitMountainMan hvala takodje, i sto kazes neponovila se 2020
@@SP-mx7ec where did you get your experience from
Where did you get that humidity meter from please?
Amazon:
www.amazon.com/AcuRite-Humidity-Thermometer-Hygrometer-Indicator/dp/B0013BKDO8/ref=mp_s_a_1_6?_encoding=UTF8&c=ts&dchild=1&keywords=Weather+Hygrometers&qid=1604240016&s=lawn-garden&sr=1-6&ts_id=13825071
very nice. looks awesome. could u type out the two names of the sausages for me?
So, these sausages are made in the "likeness" of Slavonski Kulen, and Lička Kobasica. Obviously since neither are made in those two regions of Croatia we can't really call them kulen or Lička kobasica. (You'd be surprised how defensive people are of their region!) Honestly, I just call them kulen and kobasica.
What kind of culture did you use?
For this sausage I used two different bacteria, the first was T-SPX and the second was Bactoferm Flavor of Italia. I'm pretty sure on the garlic/kulen sausage I used the T-SPX and on the other sausage with the fat chunks I used the Flavor of Italia because it was reported to enhance the red color of the natural sausage. Either one is good, the Flavor of Italia is about double the cost of T-SPX. Here are a few sites you can get good bacteria:
www.butcher-packer.com/index.php?main_page=index&cPath=207
Butcher and Packer is my favorite site for supplies, the site isn't fancy and pretty but their pricing is better and products like casings are better quality in my opinion.
Sausage Maker also sells good stuff but its more expensive:
www.sausagemaker.com/product/bactoferm-flavor-of-italy/
www.sausagemaker.com/product/bactoferm-t-spx/
I always buy from Butcherpacker. Sausagemaker is unnecessarily expensive and that “flavor of Italy” starter culture is nothing but a different label of a version already in the market by the same lab, just more expensive. There’s some guy in UA-cam that’s always peddling stuff from the sausagemaker and he’s always mentioning it.
Agreed 👍
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.
Paprrrrrrrrrrika LoL
@@VelebitMountainMan hahaha, I say it just the same. My heritage is from Belarus (White Russia)
I'll show you my sausage, and its not fermented