New here and made some sausage this week

Discussion in 'Sausage' started by goat, Oct 27, 2005.

  1. goat

    goat Smoking Fanatic OTBS Member

    I took advantage of the cool weather and made a batch of sausage this week. I cubed 50 lbs of pork to start.
    Seasoning the cubed meat[​IMG]
    Grinding the meat twice[​IMG]
    Stuffing[​IMG]
    Smoking[​IMG]
    Finished product[​IMG]

    goat
     
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo,
    goat dude,
    man, thats way cool.
    those sausages are absitively beautimus.

    what is the first grind and second grind cutting plate size??

    is the pork you cubed shoulder or butt??

    what kind of sausage are those jewels you made??

    did you add any fat??

    larry
     
  3. goat

    goat Smoking Fanatic OTBS Member

    I ground twice thru a 3/8 plate. I had 4 pork butts and then I had some loins and hams from wild hogs that I had harvested. This is a cold smoked fresh German sausage. No extra fat was added. I hope this answers your questions.

    goat
     
  4. dutch

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

    Goat, Welcome to the Smoking Meat Forum. Outstanding pictures. Just a couple of quick questions about your Sausage Seasoning-is it a commercial mix or do you mix your own? And if you mix your own will you share your recipe?

    Thanks!
     
  5. goat

    goat Smoking Fanatic OTBS Member

    Like the press, the recipe came down also. I will tell you that there is 24 oz salt/100lbs meat, granulated garlic, chili powder, paprika, and both coarse and fine grind black pepper. [​IMG]

    goat
     
  6. dutch

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

    LOL, I got a couple of recipes like that too, goat. Some of this, a little of that, a pinch here, half a handful there, give it a taste and add what's missing. I just drive the Bride mad when I cook that way, she's into measuring cups and measuring spoons, then I'll really send her over the edge and pull out my electronic scale and measure everything by weight. She'll ask how much of whatever do you need and I'll tell her 4 ounce by weight and she'll pull out the half cup measuring cup. So I'll let her fill up her cup and then I'll have her pour it onto the scale and I'll tell her to stop when scale reaches 4 oz. Now whenever I pull out the scale, she leaves me to cook on my own unless I ask her to help with something. :twisted:
     
  7. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    goat, I've never made my own sausage so those pictures are quite impressive to me. You make it look and sound so simple. Maybe the wife NEEDS an attachment for her Kitchenaide. 8) Thanks for posting those pictures. Nice smokehouse too!
     
  8. dutch

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

    Bob, if you get the Grinder attachment, remember to chill the meat before grinding. I put mine in the freezer 'till is almost frozen, then I grind it.

    If you're going to do links or ropes, you may want to look into getting the KA Sausage Horns, too. They cost about $13.00-$14.00 for the set (small and large diameter tubes).
     

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