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.
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.
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.
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.
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.
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
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
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
Last Batch kicked up
Bagged up and ready
All done, a lot of steps but worth it in the end. Thanks for looking