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Grinder is Here it's Sausage Time

bear55

Master of the Pit
1,002
30
Joined Jan 7, 2013
Well my grinder arrived, I purchased a Weston #8 with a .75 HP motor. I believe after my research this one will best suite my needs. I will be making some breakfast sausage this weekend and I have a couple of questions if you don't mind?

#1, From my reading on this forum, as long as I am making breakfast sausage for the freezer there is no need for a cure? The sausage will be fried or perhaps used in a bacon wrapped pork fatty. I understand, if used in a fatty I should make sure the smoker is at 180 or higher before beginning the smoke.

#2. I seen folks season their sausage before the initial grind and others who grind once then season and regrind. Which way is better, or is it just a matter of personal preference? I plan to purchase a pork butt 8 lbs or so to start off with and vacumn seal in one pound packages.

Any ideas or pitfalls you have are appreciated.
 

couger78

Smoking Fanatic
678
240
Joined May 3, 2011
#1, From my reading on this forum, as long as I am making breakfast sausage for the freezer there is no need for a cure? The sausage will be fried or perhaps used in a bacon wrapped pork fatty. I understand, if used in a fatty I should make sure the smoker is at 180 or higher before beginning the smoke.

180°F is a good starting point, but personally if I'm cooking fresh sausage in my smoker, I'm inclined to start at temps around 200 to 225°. There is very little fat loss between 150-190° (typical cured sausage smoking temps) even up to 212°F for short smokes. There is, however, significant fat loss over 248°—which starts getting into BBQ territory.

#2. I seen folks season their sausage before the initial grind and others who grind once then season and regrind. Which way is better, or is it just a matter of personal preference? I plan to purchase a pork butt 8 lbs or so to start off with and vacumn seal in one pound packages.

My preference for breakfast sausage: Grind first, then season. Make sure you get a good, thorough mixing so the meat develops a nice sticky feel.

Kevin
 

stevensondrive

Smoke Blower
122
11
Joined Nov 25, 2012
SWEET!!  congratulations!

I love making breakfast sausage.  I ended up making all of mine into patties to cook up individually.  Some guys put it into quart sized ziplock bags and flatten it out.  How do you intend save it?

I probably should have said I love eating my breakfast sausage. 
 

kathrynn

Legendary Pitmaster
OTBS Member
9,452
117
Joined Jun 13, 2012
Congrats Bear...gotta show pics when you get stuff done.
 

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