Still, I was a bit nervous for consumption, fresh herbs and garlic are guaranteed sources of Clostr

Mr. Wateetons is a daredevil and has been on this forum often spoke of his dried sausage products. I am more cautious and my scientific background brought me to an almost compulsive study in the sausage theory. mincers
What I have learned from many sausage mincers works is actually quite simple: The sausage mincers needs some acidify by bacterial fermentation and there should also nitrite or nitrate. Both help to prevent the growth of Clostridia mincers the causes of the potentially deadly botulism.
That was the main problem because where we find these conditions in a terraced house? A wine refrigerator seemed ideal. Licking his lips I read about models that you can set temperature and humidity. Purchase of such an expensive and large model would, however, have yielded me a divorce and that weather was not worth it to me now.
I made a variation on my old world sausage attorney with 2.5 kg, 1 kg pork belly, 5 U.S. tablespoons salt, a bulb of garlic, four tablespoons fennel seeds, many savory, a few sprigs of rue and a lot of pepper.
The meat a day in advance and salted along with the herbs rotated through the mincer. If nitrate source I have a bunch of celery squeezed into the juicer, this gave me a pint of moisture which I kneaded by the meat mixture.
The case filled into casings and most frozen or eaten immediately. The sausages I left for drying at room temperature overnight ahead of the fermentation and then I hung them in the wine fridge.
After 8 days of drying they looked good, yet slightly creamy on the inside and with a nice anise scent. The taste was fine although the savory mincers and rue make was entirely supplanted by the pepper and fennel seeds. I also feel that the humidity is still a little mincers too low, the edge of the sausage is hard and I think she does not go dry. The next time I put a bowl of salt water in the fridge. mincers
Still, I was a bit nervous for consumption, fresh herbs and garlic are guaranteed sources of Clostridium spores. 24 hours after consumption, I still no paralysis mincers so it will not be so bad with the sausage poisoning.
You got a real American tablespoons, dude? But it is in any case wosrt without starch. mincers Worst in my heart. Or all that seldery be so good I do not know. At least not so allergy free. But I would dare do. Should not you be effe short boil? Herbs
The tablespoon of the U.S. has again a measure other than those from NL, hence. Herbs can boil but then again I'm afraid of loss of flavor. Also, you actually freeze the meat two weeks against Trichinosis and hear it in for a good starter culture fermentation ... Selderijsap is indeed surprisingly tasteless, hence it is used in organic sausage I think.
Ok?!, So it was a recipe from the U.S.. Loss of taste by boiling herbs is true. I know from my experiments with cheese making. Trichinosis mincers ... You do that for security? As far as I know, EN meat-free. So why? Can not you get a starter culture or do you just can not? About celery had indeed written the others here.
Ho ho! A recipe from me on the basis of a Roman original that I got from Lizet. I have no other meat frozen against trichinosis, if you make wild boar sausage it is necessary I think. This starter culture you through intwerweb do get and I'll go buy, ever ...
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The wine fridge cost me 50 euros including VAT on sligroruimtop website. He is black with a glass door, four rows of three wine bottles fit in it. I have a similar but uglier thing seen in the BCC, which was a real fridge and perhaps too powerful in terms of cooling but also not as expensive.
If you spend more 30-40 times you have one that at too low a temperature can still keep the temp at 15 degrees and with which you can control the humidity. Then there also fits a whole ham ...
Dear Jurgen, excellent idea on wijkoelkaste use. A I go yourself looking. I just started (again) sausage making and look forward to the dried sausage. I definitely want to work without starter culture (giving some sour 'stegeman'smaak). If anyone has any good ideas is to have a smoke cold then I'll recommend me. I think from an improvised rokton with a kind of loose smoke tray next to it (in an iron box) but wonder how the 'pull' get it. Someone ideas?
For cold smoking, I figured the next cheap solution. Marketplace on such an old metal locker, locker, bought. At the top of holes drilled on opposite sides, both plasticized steel clothesline strung through the holes plus the sausages