meat II

[2thDoc]

i had a fella but cant find his digits. spoke at length about sausage making. I get mixes from waltons, Leggs, etc. x amount per 25lbs yada yada. its good. not enough spice to me. i tweak it every time. no real pattern/recipe. some batches better than others.

anyone have a pattern they use? anyone use an onion vs onion powder etc. how does that hold up to freezing? i have a lot of fresh jalapenos at home i could get rid of. do they grind worth a shit? any reason to use them? where do people get casings if i wanted to try a link sausage?

i am grinding this weekend. got a butcher that saves me pork and beef trim. got 100lbs of venison ready to grind. I want to branch out on ground products a tad.

also ready to remember glenn's pastrami recipe. i plan to cut out some roasts off the next deer. got a FREE slicer from some yahoo on here who keeps forgetting to get paid but hey, i tried.

GO

[willk]

Making sausage is easy. Making really good sausage is hard.

[Southernduck]

I bet old times meat market will have casings.

[FEETDOWN]

I like breakfast sausage, I've never felt the need to church it up with jalapenos or cheese or anything else. I use Legg's #10, some coriander, and cayenne for a little heat. I usually do around a 70/30 or 60/40 deer to pork trimmings ratio depending on what I have on hand. I made a batch of 65/35 last week and it's phenomenal.

PS - Also, the Legg's packet will season 25# so I try to end up with around 22-23#'s per batch so I'm getting a little more seasoning


ETA: I too, only do bulk but I've been thinking on trying some linked. Will be interested to see what these yahoos have to contribute as far as that goes....

Also, I need a cuber. Who makes a hand cranked one that won't cost me an arm and a leg?

[willk]

You can order casings on Amazon. You probably dont need a hank. Soak them and rinse them well. Don't get collagen casings. I haven't made sausage since I left the restaurant back in the spring but that was quickly becoming one of my favorite things to do. I'm looking for a grinder and stuffer.

[willk]

I think I'll check with old timey before I don't think they have them but you can check.

[JOHNSON]

https://a.co/d/7fAx1ws


Sent from my iPhone using Tapatalk

[centurian]

Making sausage is easy. Making really good sausage is hard.

Yep

It is better without MSG if you can find a seasoning without it. Don't put anything in you sausage or ground meat you would eat by itself

[FEETDOWN]

You can order casings on Amazon. You probably dont need a hank. Soak them and rinse them well. Don't get collagen casings. I haven't made sausage since I left the restaurant back in the spring but that was quickly becoming one of my favorite things to do. I'm looking for a grinder and stuffer.

I've had one of these for 4-5 years and its been great for what I do, which granted, isn't much. I usually grind 5-6 25# batches a year https://www.northerntool.com/product...Kz_ABBRYCQxICn

When it croaks I will probably replace it with this one.... https://www.northerntool.com/product...1301-w-4738192

[centurian]

I saw this last week and going to try in next batch.

Hot Breakfast sausage
You’ll Need:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more, depending on how hot you want it!)
1/4 teaspoon rubbed sage
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coriander
1/4 teaspoon msg (*Optional, but this is what they use)

Maple breakfast sausage
You’ll Need:
16 ounces ground pork
3 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon msg (*Optional, but this is what they use)
1/4 teaspoon coriander
1/4 teaspoon Black Pepper

Regular (Plain)
You’ll Need:
16 ounces ground pork
3/4 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/2 teaspoon MSG (such as Accent Flavor Enhancer)

[willk]

Yep

It is better without MSG if you can find a seasoning without it. Don't put anything in you sausage or ground meat you would eat by itself

The only time I used a premade mix was for summer sausage. I made a pile of it with brisket scraps and did 150lbs of venison for a buddy. There is a wealth of knowledge on the internet. YouTube is your friend. Getting the lean to fat ratio right for what you're looking for as well as the grind/mix is key. Salt should be around 2%+/-. I always mixed by hand.

[2thDoc]

I like breakfast sausage, I've never felt the need to church it up with jalapenos or cheese or anything else. I use Legg's #10, some coriander, and cayenne for a little heat. I usually do around a 70/30 or 60/40 deer to pork trimmings ratio depending on what I have on hand. I made a batch of 65/35 last week and it's phenomenal.

PS - Also, the Legg's packet will season 25# so I try to end up with around 22-23#'s per batch so I'm getting a little more seasoning


ETA: I too, only do bulk but I've been thinking on trying some linked. Will be interested to see what these yahoos have to contribute as far as that goes....

Also, I need a cuber. Who makes a hand cranked one that won't cost me an arm and a leg?

agree on all that.
i'll let you know what I experience with the links...
you can cube for me in trade....

and youtube is not my friend. for whatever reason, it just doesnt work for me. unless someone sent me ONE video that said it all.

[Duracraft]

Determining the correct ratio of pork fat to venison is hard to figure out. I tried 20% last time and it was not enough, so I would recommend more than that. Not sure what that number is.

[FEETDOWN]

60/40 if you like it fatty, 75/25 if you like it on the lean side. 65/35 is the sweet spot for me

[Highstrung]

Twss

[CurLee]

Natural casings. I clean and save from sheep and hogs that ive killed, but Ive also used store bought, salted. Just make sure they come from the US. Rinse them thoroughly inside and out and keep a bowl of water handy while stuffing.

[charlie horse]

Caughmans has casings, we hang ours for about a week so it can dry out, keeps them from getting chewy/rubbery.

[charlie horse]

And fresh sweet onions work good, grind twice and stuff.

[flockbuster]

Put that mushroom you sent me the picture of in it. Bound to be good.

[BOOMSTICK069]

60/40 on the ratio
Soak your casings the day before, sheep casings for a smaller link and hog for regular size link
Legg's #10 seasoning and I make sure that I don't go over 20lbs total so I get a good sausage flavor
I also add garlic and onion powder along with a 12oz bottle of your favorite hot sauce, this helps with moisture content when you cook
Pepper flakes are a must especially if you want a little bite, I use Flat Iron Pepper Flakes as they give a much better heat and flavor
www.flatironpepper.com
The 4 pepper blend has some real bite to it but it works well in sausage in my opinion
I also let my sausage rest after I package it in the fridge for about 2 days before I freeze it, I found you get a stronger flavor by doing so