Yes the measurements are correct.
Re-read the post. This is a bulk batch. You only use a tablespoon or 1/2 oz of the mix per pound of meat.
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BREAKFAST LINKS
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Re-read the post. This is a bulk batch. You only use a tablespoon or 1/2 oz of the mix per pound of meat.
- Jan 6, 2011
- 26,255
- 4,705
I have Amazon Prime free shipping Butcher supply with shipping is cheaper I just ordered 3 bags plus shipping $17.89
Just Sayin
Gary
mummel
Master of the Pit
Yeah I was just talking about the ratios. 8 scoops of salt for every one scoop of sage. That seems like A LOT. Most recipes via Google yield 2-4X salt.
mummel
Master of the Pit
The recipe is spot on. It is tried and true from a commercial aspect, and from the members here that have tried it.
- May 12, 2011
- 22,172
- 7,150
Looks great. Nicely done post. I want the Grinder! My daughter to mine and my Accountant has yet to authorize the funds...JJ
They never came in the mail today. Postal workers must have eaten them. I guess I'll just have to make my own.
- Jan 6, 2011
- 26,255
- 4,705
Very nice, Gary! The links look almost "factory" perfect and browned up nicely.
I guess it's a dumb question around here, but how do you figure how much fat to add?
Dan
:points:
I guess it's a dumb question around here, but how do you figure how much fat to add?
Dan
:points:
- Jan 6, 2011
- 26,255
- 4,705
Thanks a lot, No dumb questions The fat ratio kind of depends on you and your taste If fat doesn't bother you you can go heavy,Very nice, Gary! The links look almost "factory" perfect and browned up nicely.
I guess it's a dumb question around here, but how do you figure how much fat to add?
Dan
When you cut up your butt trim as much fat off as you can (Keep the good fat) once your done weigh your lean meat then you can figure what percent of fat you want. When I buy butts I ask the butcher for a few pounds of pork fat.
Example say you have 7 pounds of trimmed meat 112 ounces, and you like extra lean 10% you would add 11.2 ounces of fat
20% you would add 22.4 ounces of fat
30% you would add 33.6 ounces of fat
Hope that helps
Gary
Gary, the breakfast sausage looks delicious. I am going to try this with sheep casing when I get better at stuffing hog casings without having blowouts or underfilling the casings.
- Jan 6, 2011
- 26,255
- 4,705
That's them Dang Pony Express Riders!!!
They get hungry!!
And then you have the Indian Attacks Too!!
Bear
- Jan 6, 2011
- 26,255
- 4,705
Yep, gotta watch those Indian attacks, especially since we have one living with us. The other day he came through and was was watching a John Wayne movie (The Searchers) he stopped, paused a moment and said "I wish he would shoot something besides Comanches" !!!
Gary
Hey Gary. Those are some fine looking breakfast links--pretty good for first time with sheep casings.
That's not the same recipe you used for your patties, is it.
Gary
That's not the same recipe you used for your patties, is it.
Gary
Leggs is a good seasoning, good choice. The sheep casings a tough to work with because its hard to find the opening on them to get them on the stuffer tube. I do however prefer sheep casing over beef or hog just because I like the smaller size on the links. You done good man.
HT
POINTS TOO
HT
POINTS TOO
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