Posts Tagged ‘fermented sausages’

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Additional Equipment for Making Salami and Other Fermented Sausages

In Dried sausage,Equipment,Fermented sausage,Fermented Sausage Equipment on August 18, 2010 by fred Tagged: , , , ,

Fermentation Box

Inside the drying chamber

What I use:

The key to dry curing meat is controlling the fermentation process and the drying process.  As you can see from the list above, it doesn’t take much more equipment to ferment sausages than to make fresh ones.   There are some big ticket items in here, a drying chamber and hygrostat are the most expensive on the list, but there are cheap alternatives to most of the items (I’ve listed them below).  It really depends on your environment and what kind of controls (or lack of) you are comfortable with.

Cheap Alternatives:

The only way you’ll know if these cheaper alternatives will work in your environment is to test them out.   I would only try them if I had both hydrometer and thermometer so you can see if they are viable solutions.  Test all of your equipment solutions before you start a batch of meat and take the time to dial it in before so you don’t lose a batch like I did.

Coming soon:  how to assemble everything

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When making salami at home goes horribly wrong (in other words, do not promise your first batch to your father-in-law for Christmas)

In Dried sausage,Fermented sausage,Fermented Sausage Equipment,Lessons learned,Salami on July 21, 2010 by fred Tagged: , , ,

This was a video Christmas card I made for my father-in-law to tell him that he will get some of my first batch of salami.  See how smug and self-satisfied I am in  my naivete?  Of course, everything went horribly wrong after I shot this video, and I ended up having to throw away the meat AND the converted freezer.

embedded by Embedded Video

So what happened?  Through some troubleshooting and testing, I found out:

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