Sausage Weekend

paul catt · Feb 7, 2015

Hey Guys and Gals

Its been a while since I have made Sausage and I'm out...and the GF is complaining ..you remember her ... she is the one that was complaining when I bought the grinder stuffer slicer ...

Now I have to keep her supplied with Italian sausage (extra fennel)

So I found this on sale

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paul catt
Feb 7, 2015

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paul catt
Feb 7, 2015

They are nice Butts ..I kind of wish I was making pulled pork with them ...That's my Bubba Blade ...its called a 9 inch stiffie ...ya I know ..

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paul catt
Feb 7, 2015

13 lbs for Italian and 6 lbs for Kielbasa

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paul catt
Feb 7, 2015

Spice Mix for the Italian

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paul catt
Feb 7, 2015

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paul catt
Feb 7, 2015

Mixed and in the fridge tonight

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paul catt
Feb 7, 2015

Kielbasa mixed up

Test frying the Italian ..(added more salt and fennel)

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paul catt
Feb 7, 2015

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paul catt
Feb 7, 2015

Kielbasa

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paul catt
Feb 7, 2015

ready for the smoker in the morning

Started grinding and stuffing the Italian ....I didn't think it would ever end ...

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paul catt
Feb 7, 2015

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paul catt
Feb 7, 2015

13 lbs will wrap it in the morning

Morning time ... Kielbasa in the smoker ..150 degrees 2 hours apple and cherry then a hour of maple

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paul catt
Feb 7, 2015

I was real Disappointed with the smoke ..the flavor was ok but the color sucked the MBES just don't make enough smoke at 150 degrees ...so I have just ordered a amaz pellet burning and about 3 lbs of pellets

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paul catt
Feb 7, 2015

Boiled to 160 then a cold water bath ... on to sealing ...this is almost like work

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paul catt
Feb 7, 2015

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paul catt
Feb 7, 2015

I really thought that 13 lbs would have made more than 11 packs (4 in each pack)

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paul catt
Feb 7, 2015

This is a Christmas present from the GF

Replacing the one I have had for 25 years ...(the sealer not the GF)

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paul catt
Feb 7, 2015

All and all wasn't too bad the Italian came out great ... the Kielbasa could have been better will make it again when I get the amaz-n Pellet burner and hope for better smoke and yet again I need to add more garlic to the kielbasa or use something different than garlic powder ...

and ...I've just been told she is out of Canadian Bacon ...

daveomak · Feb 7, 2015

Paul, morning..... At least you have a GF that is totally understanding..... and you found the way to her heart.... through her stomach.... LOL....

Great looking grub, by the way....

Dave

crazymoon · Feb 7, 2015

PC, nice looking sausage! You will love your AMNPS as much as your GF!

gary s · Feb 7, 2015

Nice looking stuff, You guys are killing me I want to start doing all that

Gary

4x15mph · Feb 7, 2015

Paul,

Can you tell me what you used for the italian spices? I want to make some italian sausage tomorrow.

Also, pork tenderloin would be too lean to use for sausage, right?

paul catt · Feb 8, 2015

4x15mph said:
Paul,

Can you tell me what you used for the italian spices? I want to make some italian sausage tomorrow.

Also, pork tenderloin would be too lean to use for sausage, right?

Hello 4X

I use ale lovers formula located here

http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

I add some cayenne Pepper and I all most double the fennel ...also I use a mix of seed fennel and ground fennel

Now as far as the tenderloin ... you can use it the formula has a meat to fat ratio built into it this being said ... I like a nice butt cause the fat to meat to me is fine in a nice boston butt I got these butts at $1.69 a pound ... right now lions are running 4 bucks a pound even at Sams Club

paul catt · Feb 8, 2015

DaveOmak said:
Paul, morning..... At least you have a GF that is totally understanding..... and you found the way to her heart.... through her stomach.... LOL....

Great looking grub, by the way....

Dave

Morning Dave

It was funny cause she was convinced I was going to kill everyone with the pink salt ..Once I made her some Canadian Bacon ... she was convinced and has never looked back

paul catt · Feb 8, 2015

CrazyMoon said:
PC, nice looking sausage! You will love your AMNPS as much as your GF!

Hello Moon

I am looking forward to it ... will any food grade pellet work or do I need to buy them from the company that makes the AMNPS

daveomak · Feb 8, 2015

Paul Catt said:
Hello Moon

I am looking forward to it ... will any food grade pellet work or do I need to buy them from the company that makes the AMNPS

I buy all my pellets from Todd because he is a member here....developed the AMNS,AMNPS,AMNTS with the help of our members....   He's a small "one man" business.... he has sales very often, gives members good deals...   He supports the forum with free stuff .....   He answers the phone when you need help....   AND, his pellets are not made with "filler" wood.....

I buy 25+ pounds periodically and get free shipping... I can get a selection of different woods....

His Amazin Matz are exactly that... great to cook with....   I use them in my dehydrator to support sticky/sugary fruits.... keep basil leaves in line...    All of his products are geared toward MY needs and uses....   For me, there is no need to search around for a product that may or may not meet his quality....

There you go.....   an unsponsored, unpaid endorsement for some of the best products on the market......

chewmeister · Feb 8, 2015

Paul Catt said:
Hello Moon

I am looking forward to it ... will any food grade pellet work or do I need to buy them from the company that makes the AMNPS

Any pellets made for meat smoking will work, but they have a nice selection of different species of wood at A-maze-n.

gary s · Feb 8, 2015

Yep, I'd buy from Todd

Gary

paul catt · Feb 8, 2015

Thanks guys I'm glad to know that about Todd and sounds like I will be ordering some mats ...I wish I had known this yesterday lol they doo look like they worked good for you Dave in your beef rib post

boykjo · Feb 8, 2015

Paul Catt said:
Hello 4X

I use ale lovers formula located here

http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

My go to italians too..... good stuff

crazymoon · Feb 8, 2015

DaveOmak said:
I buy all my pellets from Todd because he is a member here....developed the AMNS,AMNPS,AMNTS with the help of our members....   He's a small "one man" business.... he has sales very often, gives members good deals...   He supports the forum with free stuff .....   He answers the phone when you need help....   AND, his pellets are not made with "filler" wood.....

I buy 25+ pounds periodically and get free shipping... I can get a selection of different woods....

His Amazin Matz are exactly that... great to cook with....   I use them in my dehydrator to support sticky/sugary fruits.... keep basil leaves in line...    All of his products are geared toward MY needs and uses....   For me, there is no need to search around for a product that may or may not meet his quality....

There you go.....   an unsponsored, unpaid endorsement for some of the best products on the market......

PC, Ditto on what Dave said. Todd is a class act ,sells quality products and stands behind them !

inkjunkie · Feb 9, 2015

Outstanding. Can't go wrong with Todds AMNPS. Bit of a learning curve, keep in mind that there is more than one way to skin a cat.
Didn't read all the comments so if this has been covered I do apologize....did you use a spice package or did you mix your own "brew"?

dwaytkus · Feb 10, 2015

I have one of those 9" stiffies

Awesome knives!!!!

And that is some great looking sausage too!

reinhard · Feb 10, 2015

HA Ha 9 INCH STIFFIES. ya I know that type of knife also. It was always personal preference with those blades, stiff or flexible blades. Great work on the sausage.!!!! Reinhard

JckDanls 07 · Feb 10, 2015

Paul Catt said:
4x15mph said:

Paul,
Can you tell me what you used for the italian spices? I want to make some italian sausage tomorrow.

Also, pork tenderloin would be too lean to use for sausage, right?

Click to expand...

Hello 4X
I use ale lovers formula located here
http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

I add some cayenne Pepper and I all most double the fennel ...also I use a mix of seed fennel and ground fennel

Now as far as the tenderloin ... you can use it the formula has a meat to fat ratio built into it this being said ... I like a nice butt cause the fat to meat to me is fine in a nice boston butt I got these butts at $1.69 a pound ... right now lions are running 4 bucks a pound even at Sams Club

OK... So I down loaded the calculator.. but it won't let me enter anything, anywhere.... where are you suppose to enter your numbers ?? There are already numbers present... for pork it has 11.00 lbs... fat= 1.57 lbs.. and so on... I click on any of the boxes but it won't let me change any numbers....

pc farmer · Feb 10, 2015

JckDanls 07 said:
OK... So I down loaded the calculator.. but it won't let me enter anything, anywhere.... where are you suppose to enter your numbers ?? There are already numbers present... for pork it has 11.00 lbs... fat= 1.57 lbs.. and so on... I click on any of the boxes but it won't let me change any numbers....

I can change the meat amount then the rest will change on its own according to the number you put in for meat.

JckDanls 07 · Feb 10, 2015

Nope.. nothing works for me ... It's probably my computer ... been having issues with it lately.. keeps locking up on me and have to do a hard boot.... not computer literate so I have no clue what's going on ...

Sausage Weekend

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