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Sous vide and sausage
You'll like this approach (though I'd encourage you to skip the bags when SVing). I pull then from the bath then hang then for a few hours in the garage before final bagging/freezing. SV doesn't create much juice given the low temp. Note that the Baldwin table assumes you're not monitoring... -
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Sous vide and sausage
Like many others I don't bag the sausage when I put them in the SV bath and it doesn't seem to make any difference. I use a temp probe in a couple of them and run the SV at 155 or so to get the IT to about that temperature. Much easier than messing with the smoker to try to get IT just right... -
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Wild pig fat?
Thx - bacon is way above my ability now! I guess when I skin the hog I'd then peel off the fat in long strips before cutting off the hams and loins (I usually quarter in the field gutlessly). A big sow will have a lot and certainly would be easier than getting from my butcher (who also charges... -
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Wild pig fat?
Thanks - where exactly is the back fat? I recall that there's a maybe 3/4" layer under the shield and on top of the backstrap. I don't remember it being "hard", though perhaps that's a relative term? -
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Wild pig fat?
Hank Shaw has a good article about this. Basically it's very rare in wild pigs and a non-issue if frozen for a month. https://honest-food.net/on-trichinosis-in-wild-game/ -
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Wild pig fat?
Howdy! Should I use wild pig fat in my sausage? If so, from where? I shot a big boar last weekend and as usual just quartered him out and then butchered for chops, sausage, and jerky. I usually get pork fat from a local butcher to make sausage (20%) but am wondering if I could/should have... -
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Sous Vide finishing
Not necessary - heres a great write up on the subject by Hank Shaw https://honest-food.net/on-trichinosis-in-wild-game/ -
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Sous Vide finishing
I was making a batch of wild pig jalapeño cheddar sausage today and ran out of time as i'd set the MES temp too low before going out on some errands and then had an evening appointment. The IT of the links was about 123 or so and I'd earlier smoked them for a couple of hours. I pulled out my... -
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First Summer Sausage... pretty darn good!
Thanks - they're about a half pound each. I like the 1 1/2" size both for crackers and they're great gifts. -
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First Summer Sausage... pretty darn good!
Made my first batch of summer sausage yesterday using some ground elk and wild pig I had in the freezer (about 1/3, 2/3), adding some domestic pig fat. Total was about 6 lbs. I used a friend's seasoning recipe that included sure gel and ECA and added cheddar and dried jalapeño. Turned out... -
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How shelf stable will cured summer sausage be and adding jalapeño
Thanks for the great info - I'm a big fan of Hank Shaw too and love his recipes. I plan on freezing the meat for a month, using cure and ECA, then cooking the sausage to an internal of at least 155. All of that should kill off the bacteria... but then what should I expect in terms of "shelf... -
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How shelf stable will cured summer sausage be and adding jalapeño
Hi All - will be trying my first batch of summer sausage this weekend and have a couple questions. I'll be using lean wild pig with domestic pig fat (figure 80-20) and a homemade spice mix I got from a friend. Will be using Cure #1, Sure Gel, and Encapsulated Citric Acid. I understand that... -
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Fat out... what happened?
Second time sausage maker and first time with my MES 35 and cold smoker pellet tube. I made 5 lbs of pepper sticks (Hi Mountain seasoning mix) and 5 lbs kielbasa (Hank Shaw recipe). Both used 80% lean wild pig and 20% domestic pork fat. I started off low (120 degrees or so) with no smoke to... -
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Plan for smoking/cooking with new setup - MES 35 and A-Maze-N
Having just looked at the smoker again, my idea is to run four screws into the cabinet (two from each side) so that they protrude 1/2" or so, basically making another rack support. Then I'll either just use one of the racks that came with it and fashion some hooks to hang from it, or I'll make... -
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Plan for smoking/cooking with new setup - MES 35 and A-Maze-N
Hi all - newbie here who has been buying stuff perhaps faster than he's been thinking about how to use it. I've made one batch of sausage using a KitchenAid attachment and my pellet smoker - they turned out great and it got me hooked but I realized that I need a better setup. I bought a LEM... -
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First timer - some questions
Thank you - I ordered that stuffer and Amazon had a good deal on a slightly used Big Bite #12 ($350, cheaper than a #8!). Next batch will be faster and I'll be much more careful with the heat I use. -
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First timer - some questions
Great tips - thanks! Any recommendation on grinder and stuffer? -
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First timer - some questions
Thanks - I used curing salt because it came with the seasoning mix I bought. When do you need cure and when not? -
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First timer - some questions
Thanks - the AC Legg mix I bought came with curing salt so I used it. I was intending to go to 150 but didn't expect it to happen so quickly so overshot on the thinner ones. The thicker ones were about 155. I'm sure that a stuffer will help make them more consistent in diameter. -
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First timer - some questions
Just took my first batch of homemade sausages off the smoker and it turned out OK. I used 8 lbs pork shoulder, 2 lbs lean wild pig, 1.4 lbs fat, 1.4 lbs hi temp cheddar, and AC Legg seasoning. Things I learned and questions: - Using a KitchenAid attachment sucks. Took far too long and was a real...
