/ck/ - Food & Cooking

For typical pork sausages whole pork shoulder has a perfect lean/fat ratio of 70/30 - 80/20. I make my own italian fennel, bratwurst, kielbasa, andouille. Made a thai fermented sausage with whole fresh birdseye chilis that was interesting. I also like to make semi-dry fermented pepperoni and summer sausage which don't require the special curing chamber. This is a great website with tons of legit recipes if you haven't seen it before.

https://www.meatsandsausages.com/sausage-recipes

>>10681982
There are 2 types of pepperoni, semi-dry and dry, both are fermented. Semi-dry is the amerilard style and fermented for 24 hours (unless it's the megacorporate pig slop injected and tumbled).

https://www.meatsandsausages.com/sausage-recipes/pepperoni-semi-dry

https://www.meatsandsausages.com/sausage-recipes/pepperoni-dry

>>10498563
The mass produced megacorporate shit isn't fermented but neither is the summer sausage, yet both are fermented semidry sausages innoculated with an F-LC bacteria culture which produces lactic acid and held @ 86F for 24 hours when made properly. Make your own or stop bitching.

I do it myself, niggah, because I'm one of the handful of self reliant amerimutts not a corporate cocksucker.

Good quality pepperoni is excellent on pizza or even in a sandwich. The mass produced garbage deserves a bad rap because it's poor quality with an excess of fat. If made properly, it's a sem-dry, fermented sausage (70/30 lean/fat ratio) with primary spices being fennel, anise, paprika and cayenne. I enjoy it enough to where I make my own.

>>9032214
Yeah, homemade sausage.

>>8967734
Relax, have a homebrew. True Pepperoni is a fermented semi-dry salume in the US. A far cry from the corporate mass produced chemically injected crap that you get in restaurants and groceries. Stop being a butthurt bitch and accept the fact that some americans make salume (pic related top).

http://www.meatsandsausages.com/sausage-recipes/pepperoni-semi-dry

>>8939480
When you make it yourself, yes.

>>8878210
Wow! Thanks for the comments. But the mushrooms were fresh that I sauteed briefly in olive oil and the pepperonni was homemade (pic related). The jalepenos I admit were some we froze from the garden last summer.

>>8617352
>That actually also implies that today's meat industry produces sausages just because there is demand for it. It's not even necessary anymore.

That could be said about all meat, numbnuts. And what the corporate meat industry produces in the US under the moniker "sausage" is a far cry from real sausages. For one thing, fresh sausage needs no preservatives, yet they add a shit ton. The US corporate "smoked" sausages have never been near a smoker. US corporate doesn't even attempt dry cured sausages. If you want decent sausage in the US and you don't live in a major metropolitan area, you have to make it yourself.

>>8578317
Interesting. As a sausage maker (pic related) I've given this some thought. In the first place, chicken is too lean for sausage unless you grind some extra chicken skin or pork fat into the meat. Secondly, grind the peanuts to a powder because it's probable that the sharp edges from the broken peanuts will pierce the casings. Thirdly, why, just why, do you want to do this when there are a myriad of tested sausage recipes on meatsandsausages.com that it will take you a lifetime to work through?

>>8558829
After I started making my own, I'd never buy from a store. Well worth it, my man.

>>8535585
Unless you have a controlled temperature and humidity environment, dry curing sausages is risky business indeed. Next time get a 5lb LEM manual stuffer like I have in the pic.

I made some hot Italian Sausage and a semi-dry Pepperoni that will ferment @ 90F for 24 hours.

What thinks thee? Anyone make their own sausage?