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BREAKFAST SAUSAGE and PORK JERKY

post #1 of 13
Thread Starter 

Breakfast Sausage and Pork Jerky

 

 

I was planning on making some Breakfast Sausage for some friends of ours, and got to talking about my Pork Jerky Post with another member. So why not do both.

 

 

Day 1:

Pork Butts were on for $.97 lb. limit 3, so I made 2 trips.

Pulled the first butt out and deboned, cut into manageable pieces and into the freezer to firm up.

Pulled the next Butt out, deboned, trimmed the fat and sliced into cubes then into the freezer to firm up.

Measured the amount of fat I wanted to use, cubed it up and it too went into the freezer.

After about two hours I pulled the Butt for Jerky out for slicing, then back in the freezer.

I pulled the other butt and fat out for its first grind and seasoning. Ground with coarse plate, mixed seasoning with a little water, poured over ground pork and mixed and mixed, then into the fridge until tomorrow.

Pulled out the slices for a trim. After getting them all trimmed up (Got rid of as much fat as I could) put all the slices into a 2 gal. zip lock bag with marinade. Then into the fridge for a couple of days.

 

Day 2:

Massaged and turned over the Jerky bag.

Removed the Sausage for its final grinding with the fine plate, then into the freezer to chill.

I decided to use my stuffer to make things move along.

The boss informed me that I needed to do patties, and put into vacuum bags. So change of plans (a little).

So after filling the sausage bags I put them into the freezer for 3 hours to get really firm to slice.

Got my slicer back out to make patties. The Meat was just right for slicing. I put 12 pieces per bag then back into the freezer for 2 more hours, and then I vacuum seal.  (it keeps the sausage from smushing)

I got 8 bags with 12 pieces ea.  and 1 bag with 6 pieces.

 

Day 3:

  Jerky time, removed bag from fridge, grabbed a couple of handfuls and put in the colander to drain, then arranged them on the dehydrator trays. Put the rest back in the fridge, turned on the dehydrator.

 

Day 4:

First batch of jerky is ready, the first bite I realized I forgot to kick it up, (The kids like spicy) so the first batch is mild but the second batch will be spicy.

 

Day 5:

Second batch is ready, nice and spicy. Here are some pics and what I did.

 

 

 

 

First Butt deboned, Jerky marinade in the jug

 

 

 

 

I cut this butt in several pieces for easier slicing

 

 

 

 

 

Next Butt

 

 

 

Deboned and ready to start

 

 

 

 

Cut in cubes and in the freezer to chill for easier grinding

 

 

 

Measured the Pork Fat for the sausage

 

 

 

 

After about two hours in the freezer ready for slicing

 

 

 

 

All sliced and ready to go in the freezer for a bit

 

 

 

 

Grinder out and ready for its turn

 

 

 

First grind with large plate

 

 

 

 

Meat all seasoned ,mixed and ready for the fridge

 

 

 

 

I used Legg's sausage seasoning

 

 

 

Slices out of the freezer and ready for trimming

 

 

 

Sliced up and in a 2 gal. zip lock with the marinade 

 

 

 

 

 

 

Ground the pork again with the small plate and ready to put into bags

Easier to use my stuffer.

 

 

 

 

 

 

Ready to go, bags ready

 

 

 

 

First bag stuffed

 

 

 

 

After all the bags were filled I pet them back into the freezer for 3 hours

for easy slicing

 

 

 

 

 

Sausage Patties

 

 

 

 

 

I put the patties in the vacuum seal bags (unsealed) and back in the freezer

for a couple more hours, the seal. This keeps them from smushing 

 

 

 

Eight bags with twelve patties each and one with 6 patties

 

 

 

 

 

Back to the Jerky, out of the marinade and into the colander to drain

 

 

 

 

 

In the dehydrator 

 

 

 

 

First batch out and ready, (I forgot to kick it up)  Next batch

 

 

 

 

 

 

Next batch

 

 

 

 

Last Batch kicked up

 

 

 

 

 

 

Bagged up and ready

 

 

All done, a lot of steps but worth it in the end. Thanks for looking

post #2 of 13

Everything looks Perfect from my house, Gary!!:drool---------------------:points:

 

Love your whole sausage method, all the way to the freezer!!Thumbs Up

 

Great Pics too!!Thumbs Up

 

 

Bear

post #3 of 13

Hey Gary, that looks good!  I hadn't thought about using the pork sausage bags for forming the log for slices. GREAT IDEA!

 

I'll bet that jerky tastes really good.  I like some fat in mine, and yours looks really good.

 

points1.png for the effort and for the sausage patty idea!

post #4 of 13

Gary great post but you should be arrested taking advantage of them poor sales people LOL I would have made a few more trips.Just told the wife and she wants to know how far it is from Ga. Thanks for sharing

Richie

 

:points:

post #5 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Everything looks Perfect from my house, Gary!!:drool---------------------:points:

 

Love your whole sausage method, all the way to the freezer!!Thumbs Up

 

Great Pics too!!Thumbs Up

 

 

Bear

 

Thank you John and for the point !!

 

Gary

post #6 of 13
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

Hey Gary, that looks good!  I hadn't thought about using the pork sausage bags for forming the log for slices. GREAT IDEA!

 

I'll bet that jerky tastes really good.  I like some fat in mine, and yours looks really good.

 

points1.png for the effort and for the sausage patty idea!

Thanks CB. I was rolling it up in plastic wrap and putting it in the freezer, but the bags work much better.

 

Gary

post #7 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Gary great post but you should be arrested taking advantage of them poor sales people LOL I would have made a few more trips.Just told the wife and she wants to know how far it is from Ga. Thanks for sharing

Richie

 

:points:

 

Hey thank's a lot and for the point. If I would have made any more trips I would need another freezer !!!

 

Gary

post #8 of 13
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

Hey Gary, that looks good!  I hadn't thought about using the pork sausage bags for forming the log for slices. GREAT IDEA!

 

I'll bet that jerky tastes really good.  I like some fat in mine, and yours looks really good.

 

points1.png for the effort and for the sausage patty idea!

I try to trim most all the fat away, except for a few pieces for me, The fat is just plain sweet goodness.

 

Gary

post #9 of 13

Nice work Gary. There's one problem I see with the jerky.... You didn't make enough.

post #10 of 13
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

Nice work Gary. There's one problem I see with the jerky.... You didn't make enough.

 

You are right Joe  but I never make enough, I need a big dehydrator then I could do 2 - 3 butts at a time

 

Gary

post #11 of 13
Nice work,I prefer patties!
post #12 of 13

Nice grind buddy. 

:points:

post #13 of 13
Thread Starter 

Thank you Brian

 

Gary

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