- Nov 30, 2022
- 60
- 59
I figured I'd bring y'all along today. We're going to make my basic pork sausage, a 17.14 lb. batch. Here's the recipe:
No cheese or peppers this time. A 2.5 lb. London Broil was thrown into the party, though. It's amazing what you can find in the depths of the freezer.
Alright, so after cutting our meat, doing a little math, and preparing our seasonings, we grab our chilled meat and get to work.
Nice little pork pebbles ready to be spiced. I've added the potato starch to my seasonings, btw. Ice cold water was used, of course. Now for a workout.
We'll now grab the stuffer. Can't tell you how much I love my little LEM 5 pounder. It's been a great machine.
This has always been the fun part to me. Didn't take too long this go-around.
These fellows will sleep in the fridge tonight. Next day, we'll let them hang out of the fridge about 30 mins. before putting them in my little drying chamber.
This is an elderly chip smoker that has seen better days. It works great to take the chill off the sausage. I dialed in about 120 degrees and let them hang out roughly 40 min. Twenty or so minutes in, I turned on the vertical Pit Boss to preheat.
They're dry to the touch and begging for some moist smoke. For 30 minutes, I'll be keeping them on the "smoke" setting. It'll hover in the 120-125 range.
For 2 hours, we will cruise at 150.
I don't really like going past the three hour mark with sausages anymore.
We've got a beautiful color after 2.5 hours. Now we will poach. I keep the water at 175 degrees. I throw in my sausages and probe one of the thicker ones near the surface. We are looking for 152 degrees. After 35-40 minutes, we'll get there!
I forgot to take a pic of the ice bath, but that's the second to last step.
Final step: blooming these dudes.
Here they are after a 3 hour bloom. I just removed them from the dowel. They'll stay the night on this rack and get vacuum sealed tomorrow.
Who says that poaching robs color?
Now off to do all these steps once more with the remaining half of sausage!
Thanks for the wisdom, everybody. The sharing of info here is amazing.
- Zach
No cheese or peppers this time. A 2.5 lb. London Broil was thrown into the party, though. It's amazing what you can find in the depths of the freezer.
Alright, so after cutting our meat, doing a little math, and preparing our seasonings, we grab our chilled meat and get to work.
Nice little pork pebbles ready to be spiced. I've added the potato starch to my seasonings, btw. Ice cold water was used, of course. Now for a workout.
We'll now grab the stuffer. Can't tell you how much I love my little LEM 5 pounder. It's been a great machine.
This has always been the fun part to me. Didn't take too long this go-around.
These fellows will sleep in the fridge tonight. Next day, we'll let them hang out of the fridge about 30 mins. before putting them in my little drying chamber.
This is an elderly chip smoker that has seen better days. It works great to take the chill off the sausage. I dialed in about 120 degrees and let them hang out roughly 40 min. Twenty or so minutes in, I turned on the vertical Pit Boss to preheat.
They're dry to the touch and begging for some moist smoke. For 30 minutes, I'll be keeping them on the "smoke" setting. It'll hover in the 120-125 range.
For 2 hours, we will cruise at 150.
I don't really like going past the three hour mark with sausages anymore.
We've got a beautiful color after 2.5 hours. Now we will poach. I keep the water at 175 degrees. I throw in my sausages and probe one of the thicker ones near the surface. We are looking for 152 degrees. After 35-40 minutes, we'll get there!
I forgot to take a pic of the ice bath, but that's the second to last step.
Final step: blooming these dudes.
Here they are after a 3 hour bloom. I just removed them from the dowel. They'll stay the night on this rack and get vacuum sealed tomorrow.
Who says that poaching robs color?
Now off to do all these steps once more with the remaining half of sausage!
Thanks for the wisdom, everybody. The sharing of info here is amazing.
- Zach
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