Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Emulsifying?
Thanks for clearing that up. Yes I will be making Italian and breakfast sausage to start. Guess I am going to have to pick up this book by Ritek. Can someone tell me which one of his books would be best for a new to sausage making person? -
Emulsifying?
When should you emulsify fat before adding to the mix or what kinds of sausage will benefit the most and for what reason. I am guessing Italian or breakfast sausage does not need this process. -
Fat added
Ok well I bought 4 butts @ .89lb, approximately 10 lbs ea and trimmed up two completely then took the other two and trimmed down to 3 lbs ea. These two I made into buckboard bacon and cut up the rest of these for sausage. Wound up with 17.5 lbs of lean meat and 10.5 fat of course this is not... -
Fat added
I am getting ready to try making some more sausage and wanted to ask if I use bone in butts do I need to add any extra fat? It seems the last batch I made may have been a little on the dry side or maybe I cooked the samples a little to long, anyway I made Italian and breakfast, this was the... -
Sage
Wow that just sounds so simple, just salt, pepper and sage. We have butts on sale here this week for .89 per lb, think I will have to try my hand at this again. Last time I made a big batch and my fridge shot craps that night and had to toss it the next day Nothing better than a good sage... -
I am new at the smoker game.
Ok first of all I am not a pro bbqer just a little more knowledgeable/obsessed then most people I know. I sent my Sis here to learn more than I can explain in a couple emails and so she will have better info at her finger tips than I can provide. Take care of her shes a nice person and Sis... -
what amount of spice mix.
Thanks for the response. It will be a fresh pork sausage, some for Italian and some for breakfast sausage. There were no ingredients on the packages since they were bulk from his supply. Guess I will just have to sperment a little. One other thing it will be the first time using my grinder... -
what amount of spice mix.
What amount of spice per pound can anyone recommend for Italian and breakfast sausage. The spices I bought from a butcher have no guidelines for usage and I did not ask but from the sausage of his that I have had they were a bit to tame for my taste buds I will be grinding a pork butt and some... -
Just got my grinder
Thanks for the info. I am learning little by little thanks to folks like you. Dave -
Just got my grinder
What kind of sausage are you using insta cure in? Will I need to use it in my Italian when I smoke it to eat that day or is it used manly for things like summer sausage? Sorry don't mean to hijack this thread. Dave -
just experiamenting.
I did not use a grinder for this just bought pre-ground pork for this. Dave -
just experiamenting.
I will try the slurry next time, although I did get in with my hands as you suggest. Dave -
just experiamenting.
I have not ground my own meat as yet but I have wanted to do some experimenting. So found a local butch shop that makes a lot of sausage and bought some pre-made seasoning mix for Italian and breakfast. I then bought some ground pork and mixed up about a pound each. The breakfast sausage... -
-
Smoking suasage?
If I stuff some hog casings with Italian sausage and throw them on my smoker will the casings allow the meat to absorb the smoke? Or will just the outside get any smoke and is that enough for the flavor? Dave -
Sausage Casing Stuffing Capacity
Looks like a good site. I have it bookmarked for future reference, thanks. Dave -
-
Another casings question.
I have a package of 8oz hog casings, Home pack Brand good for traditional sausage such as Italian, polish, bratwurst and chorizo. It does not say what the length of the casings are or how many lbs of sausage can be stuffed. Anyone know what the break down say per foot of casings, to the amount...
