Sausage Making for Hobbyists

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Announcement

Executive Decision ! (?)

There has been renewed interest in Dry Cured Meats. Maybe we should reconsider having a project in that area. What do you think? 

You can see a possible course outline at this link and, if interested, drop us a note at Sausages.by.Chuck.n.Duck@gmail.com

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  • Badjak on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Glad you like the site. Plenty of Duck recipes on there as well ;) Anyway, I decided to go for beech. Mainly because the juniper flavoured bacon falls more or less in the Northern European flavour profile and popular woods for smoking there are beech and oak. The description of...
  • el Ducko on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Looks like a great recipe. I gotta try that!. The whole website looks interesting, too - https://honest-food.net/ I think I'll jump on that Hungarian paprika sausage recipe before it gets too hot here to do cold smoking. Thanks.
  • Badjak on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Thanks! For the szechuan bacon, I roughly used this recipe: https://honest-food.net/sichuan-bacon/ I didn't really use his amounts. Just went by my own calculations, 2% salt, 110 ppm sodium nitrite, about 0.7% sugar and the rest more or less in the amounts as suggested. I have made it before and it...
  • el Ducko on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Good move. The cure is water soluble, so it tends to concentrate in the lean portions and not the fat. As to woods, I've used apple and alder for smoke, and liked both. I used mesquite once, but it was too strong. Oak is probably that way. No experience with...
  • Badjak on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Thanks mr Duck :) Good to be back.... I'd been browsing, checking etc etc and eventually found the Canadian website, stating more or less the same. Since my bacon was quite thin and had the skin on, I went for 110 ppm (also on the advice of some other knowledgable...
  • el Ducko on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Great to hear from you again. Hope it's going well. I looked up what our FDA folks have to say. They've rearranged their website, breaking most of our links into it. AARRGGHH! At any rate, I had a look at their post, https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index and found the following How much nitrite...
  • Badjak on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Heya, remember me? Been away for a bit (well, maybe a bit longer....). Looking at getting back into making bacon and sausages, if I can find the time. Thing is, I got some pork belly ready to go into the cure. This is skin-on bacon. It's thin, so won't be...
  • el Ducko on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Son-in-law stood in line several times, and finally got some. It's good. ...too much fame for me. Buy his book! Next time you visit, we'll go over there and stand in line, just for fun. BTW they had a bad fire last fall, but re-built and re-opened in late November....
  • Shuswap on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Hey Duk letting vegetables near the meat is a sin! Now that you have moved to Austin have you been to Franklin's?
  • el Ducko on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)That ought to help. That's how they fry darn near everything in the southern US- - dip it in egg, then in flour or corn meal. It's sure worth a try. Of course, ol' CW would probably recommend bear grease, but there's just no tellin' these days. I looked on...
  • Shuswap on 4 – HAM-BACON-WHOLE MUSCLES (Preserving Entire “Cuts”)Been a while stuck in the rut of always making the same items. But DW wants a Canadian Bacon so I’ve been reviewing various recipes including CW’s. Just read Marianski’s Smoked Pork Loin recipe where he says: “Then you can rub the dry loin all over with the yolk of...
  • el Ducko on 7 – SAUSAGE RECIPES INDEX…….. (Best Collection Anywhere!)Sausage/Potato/Fennel Casserole - It’s been a tough winter so far. We’ve even had snow, from Texas to the east coast. The best thing to do when that happens is to make something hearty, containing (of course) sausages. Here’s what the doctor ordered, at least here at the Duck’s Beak Ranch....
  • el Ducko on 2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)Sous vide seems like something to work with for a bit, Ray. I tried a salmon recipe. You cook it for a bit, then you take it out and sear it. Why not just sear it from the git-go? Maybe it's better for things like cooking meat to rare or...
  • sawhorseray on 2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)Do how'd it work Duk, did you take the new toy for a ride yet? I'm smokin' up 16lbs of Canadian bacon come this Wednesday using the fool-proof recipe handed down by CW himself. I'm planning on making a 20lb batch of breakfast sausage according to the recipe in Rytec's...
  • el Ducko on The Earliest Risin’ Wrangler (TECHNICAL CORNER)Sous Vide Sausage Technique Here’s a neat way to produce properly-cooked sausages without risking rendering the fat by exceeding 170 degF. The technique uses sous vide (water bath) equipment to maintain enough time at temperature to kill trichinae. 1. Set your precision cooker to the desired temperature between 140ºF /...