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My First Sausage
Thanks I will look for some breakfast sausage casing now as I'm about to place my order of the stuffer and all. Getting snack casings also hope to be making them soon. So I have everything but the meat and seasoning now should I try a seasoning from here of buy a package? check my list out and... -
My First Sausage
What's everyones thought on casing? Does it really matter like if sheep better then pig or collagen casings? Are some thicker then others? Thanks Jeff -
My First Sausage
Ok I think I'm ready to take this on with all this helpful info. I will post in a few weeks and update you all. Thanks again all Jeff -
My First Sausage
Thanks Everyone..........Wow my mind is in over load lol. lots to take in and think about but that's a good thing :) I always worry about safe handling and bacteria When cooking I wash my hands maybe 20 times and change out the hand taowk as it is soaked lol So I only have a few question's at... -
My First Sausage
Thanks SmokinEdge I'm Still lost on how to do the fat percentage. When I do things I like to be precise I'm sure ypu have noticed this :) So theres fat in the meat also you can never get that percentage. So you just cut the fat cap off or just roll with whats on the meat. Most of my meat will... -
My First Sausage
Thanks mike243 yes I have read that also a lot of different opinions on this from 15-30% of fat. -
My First Sausage
Trying Sausage for the first time @SmokinEdge educate me Please. So I will be using a Kitchen Aide for grinding and LEM for stuffing, Looking for the best casings to use? Also how do you judge the meat to fat raito. Thanks Jeff -
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My First Canadian Bacon Cure
Ok I will start a new thread in a bit about that. Is this the snack sticks mix you buy? I love bloody mary. Thanks Jeff https://www.owensbbq.com/products/bloodymary -
My First Canadian Bacon Cure
Great info Thanks......How long is the cure on the beef/pork sticks? Also what breakfast sausages mix do you use or make? Jeff -
My First Canadian Bacon Cure
I have looked them over I think I will go with the 5# LEM with the 3/8-9mm snake stuffer. Also what meat and cure time for the snack sticks? Do you make you own seasoning or buy it? Thanks Jeff That will be the one I get :). Thanks Jeff -
My First Canadian Bacon Cure
What's a decent 5 lb stuffer? ya beef sticks are hella good but want to make breakfast sausage. Now do you have to add cure to the sausage or beef sticks. Thanks Jeff -
My First Canadian Bacon Cure
I have a kitchenaid mixer already so I would just get the attachment for it. I know about hobbies costing an arm and a leg. I will only do a max of 10 lbs only so I think I have most of what I need to start. But casings and meat. To start I would only do 2 pounds until I get the hange of it. Let... -
My First Canadian Bacon Cure
@mike243 Stay tuned I will update when something changes or happens. Just take pics everyday of the same looking pork after I massage it and flip it would be boring :) @SmokinEdge Interesting about wild pig or raised pig temps. So I will guess a higher IT temp?? Now I have an interesting... -
My First Canadian Bacon Cure
Ok Thanks again I will keep you posted as we go along. I was going to ask you something but forget now. Jeff -
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