Originally Posted by MikeWysuph
Thanks Palladini, will do. I'm no butcher but I'll do my best. Problem is that the wife got a sausage seasoning packet for 25 lbs worth of protein! Don't want to mess that day up!
And now that I think about it a bit, I'll get the technique down for a solid sausage before using that package. I guess I could halve the package but then that would require math. ;-)
Do you partially freeze as well?
Yep, in my big floor freezer for about 2 hours, then I get to cutting, I take about 2 hours to cut up a 13 lb roast to the bone into small enough chunks for my food grinder. When you cut the meat, this is not hard, all that shiny side of the meat, just cut it off the chunk. Like I said above, doing this, you might loose some, but if you have dog and a microwave, these little scraps find a user.
25 lbs of sausage, is good days work, especially for one person. That would be 2 full legs and a good sized roast also to cut up to do all at once.
And once cut up, depending on the next step, either into a fridge or freezer it goes between processes. I make sure the meat never gets to 40 degrees F in any step of the sausage making process.
I would suggest to you, go buy, rent or steal, whatever it takes, get a digital scale that weighs in grams, ounces and pounds, this makes that math much easier to figure out. A god calculator helps a lot also.
Edited by Palladini - 4/9/14 at 8:35pm