Hello All,
It has been quite some time since I last posted. Since then I have went from pulled pork to brisket to Fatties then on to belly bacon and lox, now a foray into sausage, first up brats and summer sausage.
I have alway used this site as reference and thank everyone for all their work. Would have been lost without it.
Now onto sausage making, I have spent the last couple weeks reading the pages of posts in the sausage forum until yesterday morning when I got to page 48 or so and Chef JJ posted biscuits and gravy. I had to make it so I did. Fell into a food coma. Thanks Chef JJ.
Anyway I have a few questions that I did not see answered.
For the SS, I plan to get some chuck and add some pork fat. I see people using back fat from the butcher, I have some uncured belly trims from bacon making Can I use this? I think so but want your thoughts.
I am going to use Lem seasoning kit. It has sodium erythorbate in it. Should I still add ECA and smoke right away or mix without the ECA, stuff, overnight in fridge and then smoke or mix, let sit overnight, add the ECA, stuff and smoke the next day?
For the brats, again using Lem fresh kit. I will make 5 lbs of a butt using the premix kit And then the other 5 lb of the WI brat recipe found on this site.
Questions, should I add some of the belly trim, if possible, see question above, to bring the fat up just a little or just make with the butt as is? I know personal preference but I do not want it too lean. I know I could trim the butt apart and accurately measure the ratio to dial in precisely.
Now the casings. They are on a roll supposedly for 25 lbs. Do I soak them all or try to separate enough for 10 lbs and only soak that much? If I soak all, should I dehydrate the remaining before bagging and storing.
Sorry for the long post. Hoping to have a long weekend next weekend.
Thanks,
Paul
It has been quite some time since I last posted. Since then I have went from pulled pork to brisket to Fatties then on to belly bacon and lox, now a foray into sausage, first up brats and summer sausage.
I have alway used this site as reference and thank everyone for all their work. Would have been lost without it.
Now onto sausage making, I have spent the last couple weeks reading the pages of posts in the sausage forum until yesterday morning when I got to page 48 or so and Chef JJ posted biscuits and gravy. I had to make it so I did. Fell into a food coma. Thanks Chef JJ.
Anyway I have a few questions that I did not see answered.
For the SS, I plan to get some chuck and add some pork fat. I see people using back fat from the butcher, I have some uncured belly trims from bacon making Can I use this? I think so but want your thoughts.
I am going to use Lem seasoning kit. It has sodium erythorbate in it. Should I still add ECA and smoke right away or mix without the ECA, stuff, overnight in fridge and then smoke or mix, let sit overnight, add the ECA, stuff and smoke the next day?
For the brats, again using Lem fresh kit. I will make 5 lbs of a butt using the premix kit And then the other 5 lb of the WI brat recipe found on this site.
Questions, should I add some of the belly trim, if possible, see question above, to bring the fat up just a little or just make with the butt as is? I know personal preference but I do not want it too lean. I know I could trim the butt apart and accurately measure the ratio to dial in precisely.
Now the casings. They are on a roll supposedly for 25 lbs. Do I soak them all or try to separate enough for 10 lbs and only soak that much? If I soak all, should I dehydrate the remaining before bagging and storing.
Sorry for the long post. Hoping to have a long weekend next weekend.
Thanks,
Paul