Home sausage making
I have been attempting to make home beef sausages.
I have pretty much did everything according to the playbook. (Cure, spices salt, casing, etc.). However due to climate I cannot dry them outside (I am close to equator and it is 30 degrees year around) so I hang them in the fridge. I lower down my fridge temperature to the lowest setting, inside is about 7 degrees Celsius.
What I notice is that the sausages are pushing out a lot of oil. I guess the fat is liquefying and coming out of casing. Is this normal?
Also the sausages didn’t dry. (So far it has been 2 weeks). They are still soft. No foul smell or anything but I am worried they are spoiled.
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How do you make sausage at home?
Just like beef shoulder is the best cut of beef for sausages, pork shoulder is the best cut of pork for sausages. Pork shoulder is also called pork butt or Boston butt and is very affordable. It has a fat content of about 20-30%, which is perfect for making sausages.What is the best meat for homemade sausage?
Making your own sausage is simple, and it's an excellent way to cut food costs and provide your guests with a fresher and tastier dish. So, next time you come up with a recipe that uses sausage, consider making your own.Is it worth making homemade sausage?
Making sausage at home is one of those lost arts that really is not so difficult as it sounds. At its core, a sausage is simply ground meat and fat, salt, and flavorings. It really is not much more involved than grinding your own hamburger; you don't even have to stuff it into links if you don't want to.How To Make Your Own Sausage
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