Me too Steve . This was a Christmas gift from my Son . I was worried at first , but it's actually really good for what we like .I'll need to give that a try. I usually make my own with vino.
Thanks Bill . Appreciate that .Mastery, pure sausage mastery
Thanks for the comment sir . Have you ever pre cured the meats ?Great job on sausages Looks fantastic!
Thanks for the comment . I appreciate it .Looks great.
Lol . yup . I've left it hang overnight when I use TSP-X . I need to fab up a bar to hang on the fixture , so I can get more chubs on there .I always knew those accent curls on the light fixtures had another function.
Thanks bud . Any thoughts on the pre cure ? I think it ups the quality myself .Nice run of sausages.
That's a good price anymore . I paid $1.79 a lb. for these .grocer had pork butt on sale for $1.19/#
Pre cure definitely improves both color and particle definition. You get stronger NO gas uptake by the meat, and after pre curing the meat becomes firmer so you can chill it to a colder temp before it will freeze solid giving a really clean slice through the grinder plate and knife.Thanks bud . Any thoughts on the pre cure ? I think it ups the quality myself .
That is called scope creep.Made a bunch of homemade ravioli a couple weeks ago , and realized I was out of sausage . So an idea to make a couple pounds of Italian turned into a production .
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See indaswamp post #30The sausage looks beautiful. Quick question, I’ve mixed my seasoning in after I grind but I also have no clue what I’m doing, which is why I’m asking. Why do you add your seasoning to the cubed meat before grinding? I’m always up for learning new tricks. Thanks.
Thanks for the comment . Well it's not really , I just got myself twisted up with the pre cure . I got it figured out now . It was all good . Just cooked up some of the chorizo . Man it's good .Wow! That is a huge amount of work! Great job! They look incredible!
John , thanks old buddy . That ravioli is the family recipe from my wife's side .Sausage Looks Awesome!!
Ravioli Looks Up Top Too!!!
Nice Job, Rich!
Thanks David . I'm better prepared most of the time .Wow Rich, that is a busy but productive few days
Good deal . Post it up .You’ve inspired me to drag out the sausage making gear and free up some freezer space.
Great idea .If you’re using a garage fridge I use a dry erase marker and write on my fridge
Thanks Joe .Rich great job on everything, looks delicious!
Appreciate the comment bud .Very impressive!
Thanks bud . I just got out of the flow . Most of the time it's no effort . Learned something from this go round .Excellent work ! I know about how much of a chore it can become but it's so worth it... If you need a a taste tester I am available
Me too . That's what I did here with the fresh sausage , and do most of the time .. Quick question, I’ve mixed my seasoning in after I grind
Well , we need to change that . Starting with a positive outlook . Have you made any before ? You said you have sausage making stuff . So you have the idea and the interest . I started out bad . I mean couldn't eat it bad . Not true anymore . So if this is something you want to do , you're in the right place . I learned it here myself .I also have no clue what I’m doing, which is why I’m asking.
Don't be confused . I know that was a bit hard to follow , because I had different stuff going on . The fresh stuff , Italian , hot links and chorizo was ground first , then the seasoning mixed in .Why do you add your seasoning to the cubed meat before grinding?
Good idea, maybe hang a metal ring or a new BBQ grate or something.Lol . yup . I've left it hang overnight when I use TSP-X . I need to fab up a bar to hang on the fixture , so I can get more chubs on there .
Which plays to texture , taste and overall quality . I've done enough of the grind , mix and hold overnight , and sodium erythorbate to know this is a step up in my opinion .Pre cure definitely improves both color and particle definition.