I want to try my hand at making snack sticks and I’ve been looking around at a lot of recipes. Some use sheep casings and some use collagen casings. Which do you all prefer? Are there any pros or cons for either of them? I’ve never used either so I am interested in knowing what will produce the best product with the least headache.
I’m interested in making my own snack sticks. I’m pretty well versed in making sausage over all but I am new to fermenting and dry curing and I have never made a sausage smaller than hog casing size (32 ish mm). If anyone could share their go to recipe that would be great. Also wondering if I need any plates smaller than 6mm.
I’m interested in making my own snack sticks. I’m pretty well versed in making sausage over all but I am new to fermenting and dry curing and I have never made a sausage smaller than hog casing size (32 ish mm). If anyone could share their go to recipe that would be great. Also wondering if I need any plates smaller than 6mm.
Attempting to dial in the temp and humidity of my diy fermentation chamber. I am planning on making some pepperoni and summer sausage using F-LC starter culture. What is the low end humidity I should be looking for. Is it only 90 or above or is there any wiggle room if it is at 88?
I’m going to try my hand at making fermented sausage (pepperoni and/or summer sausage) for the first time this week. I’m looking at my Nuwave Bravo XL toaster oven as an option since it can hold temps as low as 50 degrees. Has anyone ever tried this? Obviously this would be for a small batch (around 1kg).