Sausage making last year

baumer64

Newbie

Original poster

May 16, 2010

21

16

Okanogan WA

• Dec 31, 2014

• #1

Here are some pics of last year's German Sausage making:

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• baumer64
• Dec 31, 2014

I use 100% pork shoulder for our sausage.

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• baumer64
• Dec 31, 2014

1st grind

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• baumer64
• Dec 31, 2014

13-5.jpg

• baumer64
• Dec 31, 2014

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• baumer64
• Dec 31, 2014

My daughter rinsing and soaking the casings.  Nice that she still smiles about it.

Didn't take pics of mixing. I have a 25# LEM mixer.

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• baumer64
• Dec 31, 2014

This was the 1st time using the vertical stuffer.  Works great!

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• baumer64
• Dec 31, 2014

Links hanging and just getting smoke to them

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• baumer64
• Dec 31, 2014

Here they are after smoking for several hours.  Yummy!

 

• 

Reactions: crazymoon and boykjo

DanMcG

Smoking Guru

OTBS Member

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Feb 3, 2009

5,682

2,900

Central NY

• Dec 31, 2014

• #2

Nice work!
I'd be interested in the recipe if you want to share it.

 

Last edited: Dec 31, 2014

baumer64

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Original poster

Thread starter

May 16, 2010

21

16

Okanogan WA

• Dec 31, 2014

• #3

Thanks Dan. Sorry but the German sausage recipe is an old one that's been in the family for many years and I can't give out.

The ingredients however are pretty basic... Salt, pepper, garlic, TenderQuick and pink cure. 

 

crazymoon

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Aug 24, 2014

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Great North Woods, NH

• Dec 31, 2014

• #4

Nice looking sausage !

 

boykjo

Renowned Sausage Maker

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Apr 28, 2010

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Raleigh,NC

• Dec 31, 2014

• #5

Nice sausages..........

  A good time spent spent with your daughter while the boys were away.................. My son is 23 and he's hinting every once in a while about helping/learning about making sausages ..... He may be coming around....

Nice equipment you got there............

Joe

 

charcoal junkie

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Apr 18, 2012

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hoople, nd

• Jan 1, 2015

• #6

baumer64 said:

Thanks Dan. Sorry but the German sausage recipe is an old one that's been in the family for many years and I can't give out.
The ingredients however are pretty basic... Salt, pepper, garlic, TenderQuick and pink cure. 

Click to expand...

TenderQuick and pink cure? Why 2 different cures?

 

boykjo

Renowned Sausage Maker

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Apr 28, 2010

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Raleigh,NC

• Jan 1, 2015

• #7

Good catch CJ........... Tender quick and cure #1 are not to be used together.

 

baumer64

Newbie

Original poster

Thread starter

May 16, 2010

21

16

Okanogan WA

• Jan 3, 2015

• #8

It's a small amount of tender quick but I had always wondered about that as well. (Just checked recipe and it actually called for sugar cure not TQ)  I don't know if it got written down wrong years ago or what.  Maybe that should be sugar instead of additional cure? I'm mixing and stuffing tomorrow so may leave it out on some and maybe add a little sugar on another batch.  

Per 25# of meat my recipe calls for the normal 1oz. of pink cure and .75oz of Morton' cure.  Anyone have any idea what percentage of sugar cure is sugar? I'm guessing maybe 50% or so.  If that's the case I'm looking at less than a tablespoon of sugar for 25# of meat.  I can't see that small of an amount making any difference in flavor so maybe leaving it out with no additions is best.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Jan 7, 2015

• #9

baumer64 said:

Anyone have any idea what percentage of sugar cure is sugar? I'm guessing maybe 50% or so.

Click to expand...

No, all of the Morton's curing products are approximately just 2% sugar.






=Martin=