Summer Sausage Prep - Day 1 - 30 pics Q-View

[boykjo]

I use a aluminum tray as thick as a cookie sheet with 2 inch sides. heres some bbq in the tray. 

 

[alelover]

I have that same grinder. I love it. You almost can't stuff it fast enough. I usually grind onto a clean cookie sheet.

 

[lugnutz]

Its Friday!!!! where is my sample LOL

 

[old poi dog]

Its Aloha Friday.....no work til Monday....Yea ! 

 

[aeroforce100]

Thanks Princess for the tutorial.  Have you considered a foot switch for your grinder?

 

[princess]

I have not, but I really want a foot pedal (like the old fashioned sewing machines?) for my stuffer.  Got any ideas? I just don't have enough hands to turn the crank and stuff a sausage...

Thanks Princess for the tutorial.  Have you considered a foot switch for your grinder?

 

[princess]

I am *beat*

25 lb of Summer Sausage is NO joke, and my help, sadly, had to cancel on me. Thankfully, My Prince of a husband was home to help me twist and tie these monsters. I just got them all into the Weston for the next few hours, and I need a glass of wine. The post tonight will have the re-grinding, stuffing, hanging... pics of all of it.  I won't lie... I'm a little proud. :)

::curtsey::

(goes to find wine bottle...)

-Princess

 

[smoke_chef]

I am *beat*

25 lb of Summer Sausage is NO joke, and my help, sadly, had to cancel on me. Thankfully, My Prince of a husband was home to help me twist and tie these monsters. I just got them all into the Weston for the next few hours, and I need a glass of wine. The post tonight will have the re-grinding, stuffing, hanging... pics of all of it.  I won't lie... I'm a little proud. :)

::curtsey::

(goes to find wine bottle...)

-Princess

Ooooohhhhhh man.... I can't wait to see the finished product. Just the time and energy it takes to make the detailed posts you make would be a lot for one day. You're a trooper to do all the work you've done and still get us the post the same day. You're the Wonder Woman of the smoking world!!

 

[boykjo]

I am *beat*

  I'm a little proud. :)

 yes....... it is a lot of work and yes you should be proud of what you have created. As you grow in making sausage it will become easier. I moved to a 30lb vertical stuffer with a motor and foot pedal because I couldt get anyone to help turn the crank for me when I fill but every one is there wanting some sausage when its ready.  I remember when I thought 30lbs was alot. Now 60lb batches are no problem It would be a good idea to get a used old refrigerator dedicated for your sausage making. (and some wine and beer) You can find them on CL for around $50.

Cheers 

 

[princess]

I have a spare fridge (or two) and a 5lb stuffer. I could have gone with a bigger stuffer, but I wanted one I could bolt permanently to the countertop downstairs. I got the fridge originally as a 'humidor' in the hopes of getting my skills to the point where I can do REAL dry fermented instead of the semi-dry fermented I did today. I don't think I want to motorize my stuffer... it's a personal thing. My Busha taught me to make sausage with a hand crank stuffer and I really kinda wanna stay that way (but I think she'd understand me wanting a sewing machine pedal!)

Side note: I left the downstairs windows open, so now my whole house smells like smoking summer sausage!! Mmmmm...

-Princess

 yes....... it is a lot of work and yes you should be proud of what you have created. As you grow in making sausage it will become easier. I moved to a 30lb vertical stuffer with a motor and foot pedal because I couldt get anyone to help turn the crank for me when I fill but every one is there wanting some sausage when its ready.  I remember when I thought 30lbs was alot. Now 60lb batches are no problem It would be a good idea to get a used old refrigerator dedicated for your sausage making. (and some wine and beer) You can find them on CL for around $50.

Cheers 

 

[que-ball]

Looking good, Princess!

I have the same grinder, and the same busboy trays from Sam's Club.  I can grind right into the busboy tray by tipping the tray to slide one narrow side under the nut.  Once past the nut the tray will lay flat on the table again, and the nut prevents the tray sliding away from the grinder as you grind meat into it.  The trays were a set of three for $15 if I remember correctly, and will easily hold 25# meat and fit perfectly in the fridge, but don't leave much extra room for mixing seasonings into the meat.  I went to buy more of those trays from Sam's, but they now have a set of two with taller sides.  They work better for mixing up the seasonings, but to grind into them I set my grinder up on an extra cutting board.  Maybe those are the ones you have?

The casing link you provided was for collagen casings, not cellulose.  True cellulose casings can't be used for smoked sausage, because they are not porous and the smoke won't penetrate.  Cellulose casings would be for skinless weiners.  Mix liquid smoke into the meat if desired, stuff the casings, cut or twist links, blanch in hot water, then remove the casings before freezing.  With both collagen and cellulose, there is no stretch as you stuff them.

Tim

 

[mballi3011]

Everyting looks great again there Princess. Now do you always use the ice bowl for your ground meat?? I have always just ground mine into a regular serving platter and then after which I put them into the freezer to chill out. But then I'm only grinding 5-10lb lots so maybe you have to keep yours cold.

 

[princess]

Yup!! I have the high-sided 2-packs!! They don't fit at all under the nut. :(  But there is plenty of room for mixing seasonings (as you can see in the last pic).  I ground today into a disposable aluminum pan (I have a bazillion of them, swear) and that worked 100% perfect! Also, you can't beat disposable for easy cleanup...

And YES you are right, I use collagen casings (tho we always call 'dry cases' cello around the house, I gotta remember there really is a difference!).  I tried to use tiny sheep casings ONCE for breakfast sausage and won't do it ever again. They were god-awful expensive, hard to clean and overall, did not seem worth the work to me.  I have never used real cello casings.

I have done skinless a few times. Skinless (cooked) bangers under a blanket of mashed potatoes and grilled onions (then baked till the potatoes get toasty brown) is fantastic. I also tried the Charcuterie method of squeezing "brat mix" out of a pastry tube and into a pot of simmering water. I was totally shocked at how well THAT worked (tho the Midwestern part of me wants to try squeezing them into a skillet of simmering PBR...)

-Princess

Looking good, Princess!

I have the same grinder, and the same busboy trays from Sam's Club.  I can grind right into the busboy tray by tipping the tray to slide one narrow side under the nut.  Once past the nut the tray will lay flat on the table again, and the nut prevents the tray sliding away from the grinder as you grind meat into it.  The trays were a set of three for $15 if I remember correctly, and will easily hold 25# meat and fit perfectly in the fridge, but don't leave much extra room for mixing seasonings into the meat.  I went to buy more of those trays from Sam's, but they now have a set of two with taller sides.  They work better for mixing up the seasonings, but to grind into them I set my grinder up on an extra cutting board.  Maybe those are the ones you have?

The casing link you provided was for collagen casings, not cellulose.  True cellulose casings can't be used for smoked sausage, because they are not porous and the smoke won't penetrate.  Cellulose casings would be for skinless weiners.  Mix liquid smoke into the meat if desired, stuff the casings, cut or twist links, blanch in hot water, then remove the casings before freezing.  With both collagen and cellulose, there is no stretch as you stuff them.

Tim

 

[princess]

Good eyes!

I do the ice bowl whenever I am doing more than 5lb.  It doesn't hurt to keep things as cold as possible and frankly.. what is one more bowl to clean? :) Also, on that day, I had just finished up a load of laundry and the basement was a TOUCH warmer than I liked.

-Princess
 

Everyting looks great again there Princess. Now do you always use the ice bowl for your ground meat?? I have always just ground mine into a regular serving platter and then after which I put them into the freezer to chill out. But then I'm only grinding 5-10lb lots so maybe you have to keep yours cold.

 

[princess]

You know... I wish I could.  But I grind in my basement, and the only sink I have down there is the big old utility tub-sink. it is no where near the countertop. Maybe in winter, when the upstairs kitchen is a bit cooler... Or maybe I could get some 2x4s and make a stand for my bus tubs... Hmmm... now you got me thinking!

Have yoou ever thought of placing the tub you are grinding into in the kitchen sink and setting the grinder at the edge?  That is what we do, it gives you all kind of room between the grinder and the tub...

 

 

[jirodriguez]

WOW! Great job Princess, you definately deserve to be proud AND have a cold beer!! I agree this needs to be a sticky!

 

[loosemeat]

Super informative, Princess!  Can't wait to see those sausage strings.  By the way, that is indeed one heck of a set up.  By the way, it's inspiring to hear about a couple who'll share the load with each-other.

 

[roller]

What kind of grinder is that please. I am in the market for a new one and where can I purchase one...Thanks...

 

[Bearcarver]

What kind of grinder is that please. I am in the market for a new one and where can I purchase one...Thanks...

Don't like to butt in, but this is on sale right now.

The one I got:

http://www.northerntool.com/shop/tools/product_36989_36989

Bear

 

[roller]

Thanks Bear I am going to order it now!