So I have always made my own deer and pork sausage. Just regular pan sausage, nothing smoked. " not yet anyways"
The way I have always done it is
Cut the meat off the bone
Grind it up
Spread it out on a table, sprinkle the seasoning on, then start mixing by hand
Weigh it out in one pound balls
Put in vacume seal bags
Flaten em out then put them in the freezer.
It's normally 50 lbs at a time, so it's a fairly long and drawn out process, which results in very cold hands.
We have always used food savers, which are pretty expensive to operate. "The bags that is"
So, I was looking into this 1lb poly meat bags on the net last night. It looks like those would cut the time way down.
Since I have never used these I have a couple of questions. Which would be better for sealing the top off? tape, or the hog rings? I seen a video of taping them, and it looks like a very fast process. Just not for sure if one is better than the other.
Also... mixing it up, I have a question about this. I have been looking at mixers online. I guess they work, because there are several companies making, and selling them.
I guess you grind your meat, put it in the mixer, add season, then mix real well?
Hear is my idea,which may or may not work, so hopefully someone on here can help?
Cut meat off the bone
Put the meat into a food grade tote " big enough to handle the amount"
Sprinkle seasoning on, then mix by hand "rolling the cubes of meat"
Put a stuffing horn on the grinder
Slide a bag onto the horn
Grind meat until the bag is full
Tape or staple the top off
I belive this would save me a whole lot of time, and be just as good. The meat I grind during hunting season usually last no more than a year, to a year and a half.
So do yall think it will work by pre mixing the seasoning and meat prior to grinding? Or is this how it should be done anyhow, and I have just been bass ackwards all along?
Thanks for any help or advice in advance.