Dry Cured Fermented Sausage, the whole process! 

Oh, that's a great idea, thank you!

SORRY A typo. By adding the dry ingredients including SALT, LACTO-BACTERIA, DEXTROSE [GLUCOSE] and NITRATES/NITRATES [the usual recommendation for NITRATES/NITRATES is between 0.08 and 0.1 percent.and SALT 2.5%] BEFORE grinding makes the mixing process that much easier and cuts out the need for a MIXING machine -in fact I've never used one. I also notice that some sausages are TOUCHING in the maturation chamber THIS IS NOT GOOD PRACTICE. It's quite easy to make the basic cure 100-120 gms of unadulterated SEA SALT ground fine plus ONE gramme SODIUM NITRATE/NITRITE or a combination of the two. If using POTASSIUM NITRATE KNO3 [my preference and easier to access than SODIUM Salts because SODIUM SALTS have obtained a reputation for SUICIDE] use alone especially for AIR DRIED PRODUCTS In ssome EUROPEAN JURISDICTIONS KNO3 is mandatory.

Good info, I wanted to make some sausage this year but it's already late March and I think I'm out of time. I will give your method a try in the fall.

You can keep sausage out indefinitely once it's cured (smoked or not) but, it will keep drying and eventually become inedible because it's over dried. That's why I suggest vacuum sealing the cured meats. Cure #2 will help preserve the sausage longer than just using salt alone. But again, it will keep drying so vacuum seal it.

No I didn't test it

I put them in the fridge for a month then put them into the freezer for the long haul. With a good vacuum pack seal they can last over a year.

So, these sausages are made in the "likeness" of Slavonski Kulen, and Lička Kobasica. Obviously since neither are made in those two regions of Croatia we can't really call them kulen or Lička kobasica. (You'd be surprised how defensive people are of their region!) Honestly, I just call them kulen and kobasica.

Yes you can, I need to do a video on that. The only issue is the size of the batch you can do.

YOU mmost certainly can. This video is a SMALL SCALE COMMERCIAL ENTERPRISE it seems to me _NOBODY eats that much salami by themselves. Aim for a HUMIDITY of AT LEAST 80% and a temp of less that about 12C and a weight loss of around 30%.

Amazon: www.amazon.com/AcuRite-Humidity-Thermometer-Hygrometer-Indicator/dp/B0013BKDO8/ref=mp_s_a_1_6?_encoding=UTF8&c=ts&dchild=1&keywords=Weather+Hygrometers&qid=1604240016&s=lawn-garden&sr=1-6&ts_id=13825071

To nikad nisam vidije prije, ne znaci da je se pokvarilo, ali to nije ikad meni prije bilo.

@@VelebitMountainMan to je ta boja bas gledam na tvom snimku 2 :15 prvo ti je bilo crveno meso a kad stavljas u sausage stuffer 3:29 sivkasta boja ko kod mene malo neobicno uvjek kad napravim sudzuke crvene mi se a sad sivkasti pozz sve naljepse za bozicnje praznike

Kad mješaš meso duže vremena, meso pušta protine, u tom trenutku meso izgleda bjelo ili sivo, koda si umiša mast. Te protine je što lipi meso skupa u kobasice, kao lipilo. Što više mišaš bolje ti je kobasica, kad se kobasice osuše boja se opet vrati na crveno. U podpuno normalno. Sretan ti Božić, i nova godina, samo da nije kao 2020! 🍷🍾👍

@@VelebitMountainMan hvala takodje, i sto kazes neponovila se 2020

@@SP-mx7ec where did you get your experience from

For this sausage I used two different bacteria, the first was T-SPX and the second was Bactoferm Flavor of Italia. I'm pretty sure on the garlic/kulen sausage I used the T-SPX and on the other sausage with the fat chunks I used the Flavor of Italia because it was reported to enhance the red color of the natural sausage. Either one is good, the Flavor of Italia is about double the cost of T-SPX. Here are a few sites you can get good bacteria: www.butcher-packer.com/index.php?main_page=index&cPath=207 Butcher and Packer is my favorite site for supplies, the site isn't fancy and pretty but their pricing is better and products like casings are better quality in my opinion. Sausage Maker also sells good stuff but its more expensive: www.sausagemaker.com/product/bactoferm-flavor-of-italy/ www.sausagemaker.com/product/bactoferm-t-spx/

I always buy from Butcherpacker. Sausagemaker is unnecessarily expensive and that “flavor of Italy” starter culture is nothing but a different label of a version already in the market by the same lab, just more expensive. There’s some guy in RU-vid that’s always peddling stuff from the sausagemaker and he’s always mentioning it.

Agreed 👍

Sorry man, I don't, I just make it for myself. Maybe one day when I have more time. But if your ever in Chicago let me know, možemo malo mezit!

@@VelebitMountainMan love to Iako si ti kada u Canadi Edmonton let me know . Love your stuff ❤ 🍻

Paprrrrrrrrrrika LoL

@@VelebitMountainMan hahaha, I say it just the same. My heritage is from Belarus (White Russia)