Roll Call (Start Here First)
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Keith Roever Welcome aboard! I’d suggest you join the @Dry-Cured-Sausage group and this would be a great post to create as a question in Meat Processing section. When you go to hit submit there is a drop-down in the blue box, hit the ask question. You can just copy and past what you have above. Also, tag the Dry Cured Sausage group by typing the @ symbol and then as soon as you type out sausage after that you should see that group at the bottom.
One thing you might want to include in that post is what cure you are adding to your sausage.
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Thanks. I’ll give that a try.
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I’m an idiot. I got into Dry Cured Sausage but cannot figure out how to get to meat processing section. Normally at this stage of confusion witht he internet I get someone under 40 to help me.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by bocephus
Keith Roever You’ll get the hang of it, I still have to search every once in a while, and I have been a member for over 4 years. You are right about asking the younger generation about how to navigate sights. My nephews still laugh at me sometimes, until they need something fixed outside of the internet.
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Keith Roever
Welcome to the community! -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Keith Roever welcome aboard
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Keith Roever said in Roll Call (Start Here First):
We are having serious challenges with mold, air pockets, and non-uniform shrinkage (instead of nice round shape, think violin).
Mold 600 bactoferm or potassium sorbate will solve your mold problem.
Stuffing the casings tighter, better protein extraction, and additional liquid will fix the air pockets.
The non-uniform shrinkage is most likely due to the reasons stated above.
Welcome aboard. -
Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
Keith Roever Welcome to our community Keith!
You got questions, someone here will have answers. When we cannot answer your questions, YOU WILL be answering ours! That is how we roll. -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Keith Roever Welcome to the community
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Keith Roever Welcome aboard & welcome to the neighborhood. You will find the answers to many of your questions here & what you don’t we will all try to figure out together.
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Howdy.
From Northern California…. Near Sacramento. Processed a lot of domestic and wild game when I was younger. Still raise animals for the family and getting more time in the field. We grew up primarily making Swiss Sausage and variations of Italian… most of my mentors being from those areas, as well as Portugal. I look forward to picking up a lot of new info from everyone in here. Thanks! -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
jstacalguy Welcome, lots of info here and look forward to your input!
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jstacalguy
Welcome to the community! Ask questions if you have them and share your knowledge. Lots of information here -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
jstacalguy welcome aboard!
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
jstacalguy Welcome! You’re on the right track, lots of Wise Old Sages to learn from here.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
jstacalguy welcome aboard
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
jstacalguy welcome to the community. Great knowledge and fun are shared on here.
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