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The Sausage G*ds were not watching over me............

post #1 of 6
Thread Starter 

A couple of days ago, my neighbor brought over 25 lb of already ground meat for sausage. I had told him I was going to be using my mixer and while I had it out, I may as well do his as well. I took all the meat, dropped it into the mixer. Took the seasoning and cure #1........mixed it with water.........and poured it over the meat. Mixed it up real good........then mixed it again. Into the meat lugs.......covered with plastic......and into the refer for a morning stuffing party.

First mistake..........I was tired and not feeling to sharp with this cough I can't shake.......

Second mistake........even though the meat mix looked a little dark (no white fat specks), I went ahead and stuffed all 25 lb in 21mm cali casings for sticks.

In my defense.......my neighbor and I have made this exact same recipe maybe a dozen times (AC Leggs snack stick seasoning) and it has "always" turned out great. But this time I didn't grind the meat. What he gave me was pork loin, venison shoulder, and a rump roast he was going to use for jerky. I'm guessing that mix was about 1.5% fat......if even that. I knew it didn't look right but.........

Lucky for us, I only put in about 3 lb of links to smoke in the first batch because I had some other stuff in the smoker. Results.......some fine tasting sawdust.......some kind of dry.

 

So my question to all of you sausage guru's.........if I un-case all this sausage, can I mix in about 5 lb or so of pork shoulder fat and still save this batch? I just hate to throw it out due to lack of fat.

 

Thanks for your help.....

Brad

post #2 of 6

Brad

Adding 5# will raise it 16% for the full 25# batch. Since you have already used some it will go up more. About 20% is ideal. Now here lies the problem. Your cure will be off. I am thinking add the correct amount of cure to the fat. Let it rest overnight. Then add the fat to the other meat. It Is probably not going to be as good. But it won't be a total loss.

Happy smoken.

David

post #3 of 6

Yes yes..it needs more fat. You lost me how you got left but I would add more than 5 lbs of butt. If a person wanted to do it right. I would start with at least 20 lbs plus a box of bacon. No sure about the fat content of the rump roast but pork loins and bambis tend to be mighty lean. Try replacing some or all of your water ration with beer sometime. It really makes the spices sparkle. Think it must be the yeast in it which helps. Keeps us posted. 20% total fat content is very good.

post #4 of 6
Quote:
Originally Posted by themule69 View Post

Brad



Adding 5# will raise it 16% for the full 25# batch. Since you have already used some it will go up more. About 20% is ideal. Now here lies the problem. Your cure will be off. I am thinking add the correct amount of cure to the fat. Let it rest overnight. Then add the fat to the other meat. It Is probably not going to be as good. But it won't be a total loss.



Happy smoken.



David


 




Yeah that..............
post #5 of 6
Thread Starter 

Thanks guy's. The butcher I use said he saved out 6 lb of pork shoulder fat for me. He also said the same thing.....add more cure #1. I think I will try the beer idea as well.

You have been a great help.........thanks again guy's.

I will restart this mission on Monday........

 

Brad

post #6 of 6

Sounds good. Keep us posted. Think you will like the beer addtiion. I made two batches of brats for a pal from up North of the Mighty Red River.  Followed the exact recipe both times..except for water on batch 1 and Shiner Bock on batch two. He loved number 1 but started whining around like a little titty baby that number 2 was too spicy. Figger the beer done something to it..lol. Maybe woke up the tiny bit of cayenne in it.

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