Can never learn enough! Sausage!

Discussion in 'Sausage Makers' started by chef jimmyj, Nov 9, 2011.

  1. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Not always Good for the Arteries...BUT...OOOHHH THE TASTE!  Thanks for the Start-up Gerry!...JJ

    Lookin' for the Balance between Taste and Nutrition...JJ
     
    Last edited: Nov 10, 2011
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    That is a hard balance. I think it comes down to portion control

    Sent from my DROIDX using Tapatalk
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    DEFINATELY!...The BIGGER the portion...The more I LOSE CONTROL!...JJ
    [​IMG]
     
    Last edited: Nov 10, 2011
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey JJ, I've been thinking about trying to make some healthier sausages, aka low fat high protein. I've got two plans to try, one is using tapioca starch as a fat replacer in some turkey sausage and another idea is replacing a portion of the total fat with some olive oil. Both methods are done commercially.

    Things have been pretty hectic around here lately but I hope to play around with the tapioca ones this weekend.

    Portion control? HA, that was never my strong point!
     
    Last edited: Nov 10, 2011
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad you started this group!

    Very interested in learning more & trying new things!
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Jerry said last night that he started this group. Now I would love to see the newest and best sausage recipes for sure. But for now I just keep trying to get hinks and advice from boyjko he's the master and then Dan's right up there too. I just haven't had any of Dan's sausage yet like I have Joe's.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member


    I agree.

    I eat very small portions.

    The problem is avoiding eating 6 small portions, instead of only 3.

    Bear
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    These group things are so cool.... All the experts (in my book) in one location... easy to find and ask questions.... somebody here is a genius for putting this together....Just what I need to make better andouille.. I can't get the flavor profile where I want it... So....  I'm hanging around to learn... Dave 
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Guys... this one is all Gerry's I just Chimed in 'cause Sausage is one of my weak points and wanted IN with all the GURU'S...Sorry didn't want to step on a MASTER's TOES!...JJ
     
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Geez JJ do you know the secret handshake?
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Shhhhhh you can't show everyone they all will be doing it Dan. One day I hope to be as good as out folks out there in sausage land. 
     
  12. venture

    venture Smoking Guru OTBS Member

    This will be a fascinating group.

    The only way I can do it is to have sausage less frequently than I would like.

    Portion control and sausage don't match up for me.

    I tried making low fat and low salt sausages and just managed to ruin some pretty respectable pork butts.

    Good luck and good smoking.
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    I am going to enjoy this one too. We have some amazing sausage guru's here. 
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Secret Handshake?  Nooo...I'm too little to play with the Big Kids yet...[​IMG]...JJ
     
  15. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I decrease the fat and add soy concentrate to many of my recipes.  The soy does not change the taste if kept under 5% by weight and will retain the moisture and juices even with a lower fat content of say 15%  .   Gov. standards for commercial sausage If I remember correctly , allows up to 30% fat.  I am still waiting for Joes Kielbasa recipe he was going to pm me cause well it is better than mine.  LOL
     

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