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The New Sausage Plan

post #1 of 10
Thread Starter 
Well the grinder should be in this week and I have a paying BBQ gig over the 4th for 40 plus. This weekends goal is to just get familiar with the grinder, how it works, and accessories. Grind some good burger and that is it.

Next will be to make breakfast sausage without caseing. A good sage recipe. I won't use kits because for me with my sauces and rubs there is great satisfaction in the recipe development. A few failures is to be expected and I will hold my production down to 5lbs. 5lbs isnt efficient I know but am willing to sacrifice efficiency till its what I want.

Note: Does anyone add ice to their meat when grinding to hold temps low.??

Second to develop will be a cured smoked sausage in natural casings. Probably andouille as we use alot of it. Fairly spicey I might add.

Richtee (you all know him) has provided me with a catalog of basic sausage recipes to begin the process and I will modify these to my likeing.

Other Sausage in the plan later will consist of Italian, straight beef, snack sticks in callogen casings, Polish hot, and a few more.

I have found Prague #1 and casings at Kenco. Seems reasonably priced to others I have seen. I will also check my local meat dept. for casings if they will sell them. 25-38mm I think.
post #2 of 10
I'll try to help a bit Rick. I don't use ice but I do use ice water. Not only does it help keep the grinder cool, it is a great carrier for your herbs and spices. When doing only five pounds at a time, I really doubt you have to worry about heat build up. When making your sausage, fry up a small patty and check it for spice. I always end up adding more pepper, salt, garlic or cayenne. Almost all the printed recipes you find will be rather bland.

Hope this helps. If you think of anything else, just holler!
post #3 of 10
Rick be careful with ice it will overheat and stop the grinder if you use to much. I actually stick the meat in the freezer till just before frozen then grind you can also put the grinder head in there and let it chill. I only use ice to clean the grinder when I'm done grinding. Heres another source to check out

post #4 of 10
what jerry says rick
post #5 of 10
I pretty much do as noted above. I will run an occasional cube through my grinder. I also loosely fill a gallon size Ziploc with ice cubes and drape it over the motor on my grinder. It is amazing how much cooler it runs.
post #6 of 10
I do the same as Jerry and works great.
post #7 of 10

I agree

I agree with those above, I also freeze my meat mixer before mixing in it and keep the product in the freezer or do everything in the cool room to keep the meat as cold as I can without actually freezing it. I use ice water with my spice with a couple of cubes as mixers, it works well for me. I also make test batches of 5 lbs each, for these I use the wifes 7 qt stand mixer to mix and then stuff with the grinder for smaller casings like breakfast links and the J stuffer for larger course ground sausages. sounds like you have a good plan, hope it all turns out well. I look forward to some sausage view.
post #8 of 10
I keep the meat cold but I have used ICEED Water it help mix the spices and to get it to a smooth cold mixture to stuff....I add my Morton tender quick to the water and mix through the meat...and that way know that the cure is mixed in meat ....no in pockets,,,If I add mortons tender quick I dodnt add additional salt....and what jerry said.lol
post #9 of 10
Well I have never made sausage so I can't help you there, but I can say CONGRATULATIONS to you PDT_Armataz_01_34.gif

Good deal on your paying gig, and I hope your sausages come out great!
post #10 of 10
i have found just putting my head unit in the freezer before use works real well in conjunction with haveing your meat semi-frozen. I have only processed about 40-45 lbs at a time but had no problem with heat this way. the unit was actually frosty and freezing to the touch after all was done. good luck
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