Meatsandsausages.com Website Review

provide information about making sausages, however, they limit the discussion to making fresh sausage, which is a very simple product to make. The goal of our website is to cover not only basic sausage making skills, but to offer instruction on making more advanced meats like fermented and dry sausages, liver sausages, head cheeses, smoked meats and fish, and making hams. In Smokehouse Plans we offer basics rules for making meat smokers and smokehouses. Meat smokers or smokehouses come in all sizes and shapes: barrel, drum, wood and paper box smokers, smokehouses made from bricks and concrete block, the design is limited by the builder's imagination. As long as smoke makes contact with meat, the meat will be smoked. Smoking meats is easy, what is harder is to maintain high temperature inside the smokehouse in order to cook the product. Wood logs, electric hot plate, or gas burner will provide sufficient heat as long as the smokehouse is well insulated. If cooking inside becomes the problem, smoked meat can be removed from the smoker and the This group covers every other sausage type regardless how it was made (smoked or not, cured or not) or what meats and ingredients were used. sausages, liver sausages, blood sausages, head cheeses, emulsified sausages (hot dog, bologna, mortadela), meat loaves and pates fit into this group. There are sausages that are smoked and air dried a few times and the finished product can be clas*ified as a semi-dry sausage (Polish Kabanosy or Mysliwska-Hunter's Sausage) with a very good shelf life. Given sufficient time and proper storage conditions they will fermentation or not. Fermentation is one of the oldest methods of preserving meats. Chopped or ground meat is mixed with spices, salt and sodium nitrite. Starter bacteria is added and the mixture is stuffed into the casing, then it is allowed to ferment and dry. The lack of moisture after drying and the developed acids inside cause pathogenic bacteria to die and the sausage can be safely eaten and