Ran out of breakfast sausage and bacon with all the summer visitors. Have two pork belly in freezer waiting for cooler weather. Picked up a cpl pretty nice ones from costco a while back when they had them $10 off per belly. Had the better half pick up a package of two pork shoulders from costco yesterday. I didnt read the label, just noted the weight so could mix the spices ahead of time. In the past, they have always been boneless. Not sure if stopped selling boneless or she grabbed these cuz cheaper. Will have to look next time I go.
Sanitized everything with star san. This is nice to work with, just spray on and let sit for a minute. Wipe off, not rinse. It is food safe. Same sanitizer use for brewing beer.
Deboned and sliced the shoulder into strips. Into the deep freeze for an hour to chill. Killed the time hitting some golf balls.
Now I had an extra kilo worth of spices once bone removed. What to do, decided to just add all the spices for some extra flavor.
Used the LEM #12 with dual grind attachment. I like using this to save time. Works great. Mixed in the spices with a drill and paddle. First time doing it this way. It works well but did have some splatter onto lower cabinets. I set the tub on the floor. It turned out nice and sticky, well mixed. Lot faster clean up than using the mixer.
I like the breakfast sausage in bulk bags. Easy to slice patties right in the bag. Used the 10# LEM stuffer. Love this purchase over the little 5# manual. So nice having two hands free to stuff with. Ended up with twelve bags just over a pound each. Closed the bags with a taping machine which is another great thing to use. So much nicer than the rings.
Cleaned up and time to hit the lake. Dont forget to remove the gasket ring from the stuffer when cleaning as it can collect some nasties in the groove. Will fry up a bag for breakfast. Rest into the freezer.
Sanitized everything with star san. This is nice to work with, just spray on and let sit for a minute. Wipe off, not rinse. It is food safe. Same sanitizer use for brewing beer.
Deboned and sliced the shoulder into strips. Into the deep freeze for an hour to chill. Killed the time hitting some golf balls.
Now I had an extra kilo worth of spices once bone removed. What to do, decided to just add all the spices for some extra flavor.
Used the LEM #12 with dual grind attachment. I like using this to save time. Works great. Mixed in the spices with a drill and paddle. First time doing it this way. It works well but did have some splatter onto lower cabinets. I set the tub on the floor. It turned out nice and sticky, well mixed. Lot faster clean up than using the mixer.
I like the breakfast sausage in bulk bags. Easy to slice patties right in the bag. Used the 10# LEM stuffer. Love this purchase over the little 5# manual. So nice having two hands free to stuff with. Ended up with twelve bags just over a pound each. Closed the bags with a taping machine which is another great thing to use. So much nicer than the rings.
Cleaned up and time to hit the lake. Dont forget to remove the gasket ring from the stuffer when cleaning as it can collect some nasties in the groove. Will fry up a bag for breakfast. Rest into the freezer.
