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Running out of time... help? (updated 12-25-11 with some pics) - Page 2

post #21 of 31

Just so you know - MPP has had several issues with delivery over the last few years. I tried to call them for 2 weeks straight and they never answered the phone or email. Hopefully they have improved by now.

post #22 of 31
Thread Starter 
Thanks Scarbelly. Well, this was my first order from them and it may be my last... as of today it's still not shipped. Wish I would've known about this earlier... oh well.
post #23 of 31

Maybe I'm a little dense here , but who is MPP?

post #24 of 31

If im not mistaken here MPP = Meat Processing Products. If i'm wrong someone will correct me.

post #25 of 31
Quote:
Originally Posted by DanMcG View Post

Maybe I'm a little dense here , but who is MPP?


If im not mistaken here MPP = Meat Processing Products. If i'm wrong someone will correct me.

 

post #26 of 31
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Don't forget the camera!



Al, you're putting a lot of pressure on me :)

 

 

I have one more question on Kutas' recipe for Hungarian sausage. It calls for 3tbs of powdered dextrose... since this will be a fresh sausage, unlike the original recipe which was formulated for smoked, should I or do I need to include the dextrose. Could I just use maybe 1 or 2tbs of regular sugar instead? From the little that i know about dextrose the only benefit it would have in a fresh sausage is to help with the browning when cooking it. I think.... just trying to learn.

post #27 of 31
Thread Starter 
Quote:
Originally Posted by sprky View Post


If im not mistaken here MPP = Meat Processing Products. If i'm wrong someone will correct me.

 



Yeah, that's them..... rrrrrrrr!!!

 

post #28 of 31

Use less table sugar then the recommended Dextrose. Dextrose is I think only 70% as sweet as cane sugar, so your 1-2 tbs would work.

It does help brown the the sausage while cooking, it also masks the salts harshness and of course add a little sweetness, which I personally like with pork.

post #29 of 31

The 70% figure Dan gave you is what I have always heard.

 

Good luck and good smoking.

post #30 of 31
Quote:
Originally Posted by nepas View Post

Italian  10 lbs    Lean meats= Beef or Venison    NOTE: These are for fresh sausage. If you smoke you will need to add cure #1. For 10 lbs use 2 level tsp. This is for the Polish recipe only

 

Recipe #1

 

7 lbs lean meat

1.5 lbs pork butt

1.5 lbs pork fat (if no pork fat just double the pork butt)

4 Tbs non iodized salt

2 Tbs paprika

1.5 Tbs crushed red chili pepper

1 Tbs ground coriander

4 tbs fennel seed , whole

2 Tbs garlic granules

2 Tbs lemon juice

1.5 cups grated parmesan cheese

2 cans Italian style stewed tomatoes    (14.5 oz cans)

1/2 cup cold water

1 cup powder milk

Enough hog casings rinsed and clean of salt.

 

Grind meats through med plate 1 time, add dry items to the water and mix by hand (or mixer) until thoroughly mixed. Stuff into casings and make 6" links. Freeze or eat within a couple days. You can make patties if needed.

 

 

Polish

 

Recipe #2

 

7 lbs meat

1.5 lb pork butt

1.5 lbs pork fat....or double the butt

4 Tbs non iodized salt

2 Tbs white sugar

1.5 Tbs course black pepper

1.5 Tbs garlic powder

1 Tbs onion powder

2 Tbs whole mustard seed

1.5 tsp marjoram

1 cup water

1 cup powder dry milk

 

Follow recipe #1 instructions for grinding, stuffing

 

 

Breakfast

 

Recipe #3

 

7 lbs lean meat

1.5 lbs pork butt

1.5 lbs pork fat (or double the butt)

4 Tbs non iodized salt

3 Tbs white sugar

OPT 2 Tbs dehydrated bell pepper

1 tsp crushed red pepper

1 tsp cayenne

1 tsp ginger powder (level)

1 tsp nutmeg (level)

1.5 Tbs thyme (not ground)

2 Tbs sage (level)

1 cup powder milk

1 cup water

Enough prepared sheep casings for 10 lbs

 

 

Follow the above 2 recipes for grinding, stuffing except link into 4" links or make into patties if you have no casings.

 

 

Hope this helps some.

 


Nepas, Can you define "Lean Meat" ?  If beef what cuts work well? If Pork again, which cuts? Can you mix? and in what proportions?
 

 

post #31 of 31
Thread Starter 

 

 


Edited by JP61 - 12/26/11 at 6:57pm
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