BREAKFAST SAUSAGE and PORK JERKY

Discussion in 'Pork' started by gary s, Dec 18, 2015.

  1. Breakfast Sausage and Pork Jerky
     ​
    I was planning on making some Breakfast Sausage for some friends of ours, and got to talking about my Pork Jerky Post with another member. So why not do both.

    Day 1:

    Pork Butts were on for $.97 lb. limit 3, so I made 2 trips.

    Pulled the first butt out and deboned, cut into manageable pieces and into the freezer to firm up.

    Pulled the next Butt out, deboned, trimmed the fat and sliced into cubes then into the freezer to firm up.

    Measured the amount of fat I wanted to use, cubed it up and it too went into the freezer.

    After about two hours I pulled the Butt for Jerky out for slicing, then back in the freezer.

    I pulled the other butt and fat out for its first grind and seasoning. Ground with coarse plate, mixed seasoning with a little water, poured over ground pork and mixed and mixed, then into the fridge until tomorrow.

    Pulled out the slices for a trim. After getting them all trimmed up (Got rid of as much fat as I could) put all the slices into a 2 gal. zip lock bag with marinade. Then into the fridge for a couple of days.

    Day 2:

    Massaged and turned over the Jerky bag.

    Removed the Sausage for its final grinding with the fine plate, then into the freezer to chill.

    I decided to use my stuffer to make things move along.

    The boss informed me that I needed to do patties, and put into vacuum bags. So change of plans (a little).

    So after filling the sausage bags I put them into the freezer for 3 hours to get really firm to slice.

    Got my slicer back out to make patties. The Meat was just right for slicing. I put 12 pieces per bag then back into the freezer for 2 more hours, and then I vacuum seal.  (it keeps the sausage from smushing)

    I got 8 bags with 12 pieces ea.  and 1 bag with 6 pieces.

    Day 3:

      Jerky time, removed bag from fridge, grabbed a couple of handfuls and put in the colander to drain, then arranged them on the dehydrator trays. Put the rest back in the fridge, turned on the dehydrator.

    Day 4:

    First batch of jerky is ready, the first bite I realized I forgot to kick it up, (The kids like spicy) so the first batch is mild but the second batch will be spicy.

    Day 5:

    Second batch is ready, nice and spicy. Here are some pics and what I did.

    First Butt deboned, Jerky marinade in the jug


    I cut this butt in several pieces for easier slicing


    Next Butt


    Deboned and ready to start


    Cut in cubes and in the freezer to chill for easier grinding


    Measured the Pork Fat for the sausage


    After about two hours in the freezer ready for slicing


    All sliced and ready to go in the freezer for a bit


    Grinder out and ready for its turn


    First grind with large plate


    Meat all seasoned ,mixed and ready for the fridge


    I used Legg's sausage seasoning


    Slices out of the freezer and ready for trimming


    Sliced up and in a 2 gal. zip lock with the marinade 



    Ground the pork again with the small plate and ready to put into bags

    Easier to use my stuffer.



    Ready to go, bags ready


    First bag stuffed


    After all the bags were filled I pet them back into the freezer for 3 hours

    for easy slicing


    Sausage Patties




    I put the patties in the vacuum seal bags (unsealed) and back in the freezer

    for a couple more hours, the seal. This keeps them from smushing 


    Eight bags with twelve patties each and one with 6 patties


    Back to the Jerky, out of the marinade and into the colander to drain


    In the dehydrator 



    First batch out and ready, (I forgot to kick it up)  Next batch



    Next batch



    Last Batch kicked up




    Bagged up and ready


    All done, a lot of steps but worth it in the end. Thanks for looking
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Everything looks Perfect from my house, Gary!![​IMG]---------------------[​IMG]

    Love your whole sausage method, all the way to the freezer!![​IMG]

    Great Pics too!![​IMG]

    Bear
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hey Gary, that looks good!  I hadn't thought about using the pork sausage bags for forming the log for slices. GREAT IDEA!

    I'll bet that jerky tastes really good.  I like some fat in mine, and yours looks really good.

    [​IMG]  for the effort and for the sausage patty idea!
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary great post but you should be arrested taking advantage of them poor sales people LOL I would have made a few more trips.Just told the wife and she wants to know how far it is from Ga. Thanks for sharing

    Richie

    [​IMG]
     
  5. Thank you John and for the point !!

    Gary
     
  6. Thanks CB. I was rolling it up in plastic wrap and putting it in the freezer, but the bags work much better.

    Gary
     
  7. Hey thank's a lot and for the point. If I would have made any more trips I would need another freezer !!!

    Gary
     
  8. I try to trim most all the fat away, except for a few pieces for me, The fat is just plain sweet goodness.

    Gary
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice work Gary. There's one problem I see with the jerky.... You didn't make enough.
     
  10. You are right Joe  but I never make enough, I need a big dehydrator then I could do 2 - 3 butts at a time

    Gary
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Nice work,I prefer patties!
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice grind buddy. 

    [​IMG]
     
  13. Thank you Brian

    Gary
     

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