First attempt at Sausage

[jnagel32]

I am planning on doing up about 10 lbs of sausage on Thursday.  I recently purchased a LEM #8 grinder and a LEM 5# Stuffer.  I have some hog casings I picked up at the local butcher along with 2 pork butts.  I am going to do 5 lbs of Shooter Rick's Attitude brats and 5 lbs of Wisconsin-Wannabe Brats.  Do I need to lube up the plunger on the stuffer with anything or lube up the grinder with anything before use?  What size tube do I need to use on the stuffer?  I've been reading a lot of the threads here, but does anyone have any advice they think will be useful?

 

[daveomak]

j, morning.... It's a good idea to lube the o-ring and barrel of the stuffer... Some use food grade silicone spray as it does not promote bacterial growth... I use crisco on the o-ring and veggie spray on everything else...  The stuffer has to be thoroughly cleaned including under the o-ring or mold and other nasties will grow during storage... I spray the entire inside of the grinder with veggie spray also...  after grinding, a few heel slices of semi dried bread will aid in cleaning out the grinder to remove most of the meat....  Hot soapy water does the trick for final clean up... using the dishwasher on aluminum parts does not work.. It etches the aluminum....   Dave

 

[shoneyboy]

jnagel32, I use a little cooking spray on my gasket and in the body of the stuffer and on the moving parts of the grinder too. As far as tubes I use the largest one that the casings will fit on, if I remember right its about 3/4" or 1" somewhere is that range....You can buy a food grade lube that LEM sells if you want or if you have a restaurant supply house nearby they will probably have something that they can sell you, but I figure that if I have the cooking spray why buy something else…..Oh! Rinse the casings out with water, they are usually packed in salt and you need to wash the excess salt off/out of them. I usually just slip one end of the casing on the end of the kitchen faucet and turn the water on and all it to flow through for a little while…… after that keep them wet in a little water, it will keep them from drying out and being hard to fill…. 1 last thing, I don’t know what your particular stuffer looks like, but mine has a vent on it to allow the air to vent when stuffing, take that vent apart after your done and clean it out form  the inside.  Mine will get a little meat stuck in it and will need to be cleaned after ever use…..Hope this helps and Good luck with it!!!! ShoneyBoy

 

[diesel]

What they said above.

I have made the shooter Rick's Attitude brats.  Very good recipe.  Also, keep the meat cold as much as possible.  I cut the butts up and put in the freezer before grinding.. I try to get them close to frozen.  This will really help.  If you can get the bowl into the freeze I recommend that too.  Good luck.  You will be pleased w/ the product.

Aaron.

 

[boykjo]

I gonna copy and paste all of these great instruction to a document so it will save me time typing all this cra.... huh stuff........ Yeah.....I agree what they all said....

Good advise............

 

Dont forget some pictures

 

[jnagel32]

Thanks for the advice guys.  The recipe calls for Soy protein concentrate.  I can't find it anywhere.  Can I use non fat powdered milk as a substitue and if I can is the ratio 1:1?  Or do I not need to use the soy concentrate at all?

 

[boykjo]

Yes... 1 to 1 ratio.....I dont use it though but many do
 

 

[shoneyboy]

First I don't mean any disrespect to anyone when asking this question, but what does Soy protein concentrate do for the sausage? Keep it moist? Maybe as a binding agent?  And to use non fat powdered milk as a substitute what does that do? I have heard of using powdered milk, but never have used it. Probably because I didn’t know why I would be using it……..ShoneyBoy

 

[jkc64]

From what I have read, pretty new at this, the soy protein helps retain moisture in the sausage so they are not as dry. As for ther NFDM I have no idea.

John

 

[jarhead]

They both do the same thing. Retain moisture and reduce shrinkage.

I always have a nicer looking sausage when it's done.

B&P's Binder #86 does about the same thing.

 

[boykjo]

Soy protien concentrate helps retain the juices of the meat as well as bind it together...........

Joe
 

 

[jnagel32]

Thanks for the help guys.  I am just going to use the powdered milk as a substitute then...

 

[jarhead]

Jnagel, If you use NFDM, then run it through a spice mill or grinder so you have powder vs granules.

 

[diesel]

Jnagel,

I sub the NFDM all the time..  Works great.

First I don't mean any disrespect to anyone when asking this question, but what does Soy protein concentrate do for the sausage? Keep it moist? Maybe as a binding agent?  And to use non fat powdered milk as a substitute what does that do? I have heard of using powdered milk, but never have used it. Probably because I didn’t know why I would be using it……..ShoneyBoy

ShoneyBoy,  The soy protein and the NFDM pretty much accomplish the same thing.  I started using the NFDM in my sausage because I read that it helps retain moisture when cold smoking the meat.  I also like to think that the NFDM is (more natural product) then the protein concentrate.  Oh, and I can find it in the grocery store. 

Aaron.

 

[boykjo]

large sausage making companies add soy protien concentrate to get more yeild/weight from the sausage in order to make more money, hense retaining the water they added to the sausage.... If you are looking to make sausage like you would buy off the store shelf you can add the soy protien concentrat and add extra water to the meat...... I prefer not to use it and add as little water to the meat for a more authentic meaty sausage........

Joe

 

[couger78]

I tend to incorporate NFDM or SPC in certain recipes with two meats of differing water-holding properties (pork & beef, pork & veal, pork & chicken) to improve the adhesion/binding, plus moisture retention of the two. This also applies to emulsified products.

Kevin