Shrimp-Gulf

  • Peel the shrimp from their shells.
  • Wash the shrimp and place into 10% (40° salinometer) brine for 10 minutes. Stir the shrimp after 5 minutes. To make brine dissolve 1 lb of salt in 1 gallon of water.
  • Remove shrimp and drop them into a fresh boiling 10% brine for 6 minutes. Drain and place on the screen until the surface moisture evaporates away, then pack into containers without a delay.

Glass Jars

  • Pack shrimp into into glass jars to within 1-1/4 from the top. About 5 ounces of shrimp are put into 8 oz (1/2 pint) jar.
  • Fill glass jars with a hot 1% brine. To make brine dissolve 0.70 oz (20 g = 3 teaspoons) salt in 1 gallon of water.
  • Leave 1 inch headspace. Seal and process at once.

Cans

  • Pack shrimp into cans to within 1/2 inch from the top.
  • Fill glass jars with a hot 1% brine. Leave 1/4 inch headsets. To make brine dissolve 0.35 oz (10 g) salt in 1 gallon of water. Seal and process at once.
Style of Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Jar-1/2 Pints 25 min 11 lb 10 lb
Jar-1 Pint 35 min 11 lb 10 lb
Can-307x200.25 20 min 11 lb 10 lb
Can-No.2 30 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish