chefunk

100% positve? No. But I am fairly sure that I am OK on other aspects of production. I am producing it in a commercial kitchen, am a trained chef, etc. etc. I have a nagging feeling that there is something simple I am missing but I know not what. I'll try it with the potassium sorbate and see what happens. Any other advice gratefully accepted.

Casing off, Chris! Removed it prior to eating......

I've been studying through the forums and have not found any comment on this - perhaps I missed it. My first batch of sausage turned into land fill due to wild molds and yeast. Thereafter I immersed the sausage after stuffing in a M-Ek bath. Beautiful snow white cover, beautiful red center, right consitancy, etc. etc. Except they taste moldy, or musty. so much so, for my palate that I can't enjoy them. I used T-SPx as the starter. I am going to try immersing the naxt batch and in potassium sorbate to see if I can get the flavor i want without the musty taste. I wouldmuch prefer molded casings but........ any thoughts?

Hey Rob - the whole pig sounds dramatic BUT I have had spectacular success using skin on pork belly wrapped and tied around a center cut boneless pork loin. Butterfly the belly so it will wrap all the way around the loin, season with lemon zest, fennel pollen, fresh italian parsley, sage and thyme, pleanty of S&P, I DON'T use garlic. Tie it skin side out, season with plenty more S&P, slap it on your rotisserie and cook until the skin shatters like glass! I put a small sheet panunder the pork and cook some fingerling potatoes in the drippings from raw. So good people will forget to breath. Takes about 2.5 hours to cook on my rotisserie.....

← thanks so much for your reply! soundslike I'm on the right track! Very good news!

I have several batchs of fermented sausages going. Everything seemed fine, all covered with pennicilin mold, losing weight on schedule. Over the last few days I have noticed a strong odor of ammonia when I open my curing cabinet. What's up with that?

I've been using my Hobart stand mixer to stuff sausages with but would love to hear the pros and cons of a hand crank sausage stuffer like the F. Dick models I've been looking at. Is the main advantage better control?