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Home Production Of Quality Meats And Sausages

At that time Stanley Marianski lived in the USA and one day at a party he was arguing with his friends over some Polish sausage recipes. He jumped on the Internet and started to look for more information but the information he got in English was far from satisfactory. Finally in desperation he formed the question in Polish and imagine the surprise when he found his answer on the newly created forum. That started the relationship that continues to this day. The Forum became so popular that in February 2005 its web presence was established (Polish version) and the English site was created in July, 2005.

Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more...

One doesn't need a huge meat factory to make excellent meat. "Home Production of Quality Meats and Sausages" is a guide for the do-it-yourself individual who wants to make their own sausages and other quality meats to put their own spin on these classics. From making good cures to smoking meat and living up the USDA standards, "Home Production of Quality Meats and Sausages" is a top pick for anyone who likes making their own food.

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times. Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions.

Founded in 1981, Patak Meat Products has been a manufacturer of fine European meats and sausages offering wholesale as well as providing a retail deli where the public can purchase meat on a daily basis.

Patak Meats only uses the best materials available on the market and we never use fillers or additives that might reduce the quality of our meats. Try our sausages and fresh, smoked, and dry cured products today and taste the Patak difference.

Making pepperoni sausage at home is extremely rewarding and is very similar to the making of Summer sausage. I made it once many years ago and it has become a staple at our home. This is not your typical store-bought pepperoni - this one has better texture, much better flavor, and it tastes like high quality sausage. This sausage is outstanding. You can even make sandwiches with it, it's that good. Smoked pepperoni is to die for. Your pizzas will taste better than ever. Smoke greatly improves flavor and increases shelf life of sausage due to its antibacterial properties. In this article I will talk about how to make pepperoni sausage at home and share my experience.

As the typical pepperoni sausage is a fermented semi-dry sausage, a meat culture such as Bactoferm FL-C is used. Bactoferm F-LC meat culture with bioprotective properties is used for the production of fermented sausages with short or traditional production times. During fermentation pH of the meat drops to 5.3 which helps inhibit growth of pathogenic bacteria and gives the sausage its tangy taste. FL-C culture can be purchased from or

This is the ultimate option. If you want a taste of traditional smoked sausage, smoke in a smokehouse. I don't know what it is, the air flow, the humidity or something else, but sausages smoked in a smokehouse feel and taste a little different. I recently built a smokehouse and use it for smoking sausage. If you are a DIY type, check out Stanley Marianski's excellent book called Meat Smoking And Smokehouse Design that talks about different smoker designs that you can build at home.

For monitoring, you can get a hygrometer with a probe like the Extech here which I own and like for certain uses, or the Inkbird hygrometer with a data logger paired with a smartphone. But honestly, I checked the temperature once or twice in my oven and it was about 85F and ever since then I've never checked again. I don't worry about humidity when fermenting this type of sausage, it will be perfectly fine for making this type of sausage, even with some deviation. Humidity is far more critical when making dry-cured meats and sausages.

Yes, there was a time when poor quality meats and spices were added to make a cheap product for mass consumption, but nowadays lovers of authentic food are searching out quality artisan small-batch sausages and eschewing the industrially processed supermarket offerings. To this day, many cheaper sausages contain meat slurry or mechanically recovered meat, which by law must be declared on the packaging.

Of course, using the right quality of meat gives a serious advantage. We are talking about artisan sausages here, not the dumping ground for off-cuts and stale spices used in cheap industrial sausage making.

Making your own sausages at home gives you the freedom to experiment with flavors. Anything goes, but be sure to work scrupulously clean and keep the temperature of ingredients very low. Freeze meat and equipment for half an hour before you begin and use iced water where required.

MeatCrafters salamis, cured meats, and sausages are made for charcuterie lovers everywhere. Our collection will satisfy the most discerning palate. We use high quality meats, many locally sourced and produced in small batches. We use the freshest spices, herbs, and seasonal blends designed to bring out unique and complex, yet subtle flavors.

We only use REAL natural ingredients. Our meats are free of antibiotics and growth hormones. If you can pronounce all of the ingredients on the labels, then you know its healthy! So enjoy our sausages worry free!

"Ridgewells loves the quality and passion that MeatCraftershas for their sausages and charcuterie. Ridgewells iscommitted to sourcing from local companies such asMeatCrafters. Ridgewells even uses Meatcrafters for ourcorporate gift program."

"As operators of shared and ghost kitchen facilities andconsultants to food manufacturers, we always recommendMeatCrafters sausages and charcuterie to our clients.MeatCrafters quality is consistently outstanding as is theirservice."

"We are cattle farmers raising rare breed, Randall Linebacks.It is critical that we find the top quality company to produceour sausages and charcuterie and MeatCrafters fits the billperfectly with everything they do."

Grocery and foodservice providers across the country have been relying on Schwarz and Home products for decades to deliver gourmet sausages and hot dogs to their customers. We continue the tradition of European recipes developed by our founders, using only the highest-quality meat and ingredients.

Commercially, nitrate is no longer allowed for use in curing of smoked and cooked meats, non-smoked and cooked meats, or sausages (US FDA 1999). However, nitrate is still allowed in small amounts in the making of dry cured uncooked products. Home food preservers should avoid the direct use of this chemical and opt for the mixtures described above.

The finished product is only as good as the ingredients it contains. Meat should be fresh, high quality, have the proper lean-to-fat ratio, and have good binding qualities. The meat should be clean and not contaminated with bacteria or other microorganisms. In other words, the meat used in sausage production should be safe. Selecting spices and seasonings and combining them in proper amounts is important. They must complement each other to create a satisfying product. At the same time, there are many non-meat ingredients that are essential to the sausage-making process. These non-meat ingredients stabilize the mixture and add specific characteristics and flavors to the final product. Ingredients used in fresh sausage include water, salt, and antioxidants, along with traditional spices, seasonings, and flavorings. And The amount of non-meat ingredients, such as spices, is determined by the overall weight of the product mixture.

The second step in sausage production is grinding the ingredients by meat grinding machine efficiently. The grinding stage reduces the meat ingredients into small, uniformly sized particles. Ground meat is the primary ingredient in a sausage formulation. The characteristics of the meat ingredients used to create the sausage define the type of sausage such as the overall taste, texture, aroma, along with the protein and fat content. Generally, grinding processes will vary according to the manufacturer and the nature of the product. Some sausage products use coarsely ground meats, others use more finely ground meat ingredients. Some manufacturers grind the lean and fat trimmings separately, grinding the lean trimmings to a finer consistency than the fat meats.

The distribution of sausages in tropical and subtropical regions should followprinciples essentially similar to those applicable in temperate climates but practicaldetails have to be modified according to local conditions. The complexity of thesausage nutritional and flavouring picture causes special relationships betweencustomers and their sausage suppliers. The most successful marketing of sausages hasnow become a mutual effort between customer and sausage manufacturer. Thecustomer needs to know what effects the sausages have for his health and what price heis obliged to pay. The sausage manufacturers have to know how to produce thedesired products, requiring knowledge of meat and nonmeat sausage raw materials,their quality profiles, processing operations, required methods of storage and,increasingly so, the complex picture of supply. 041b061a72


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