ground red pepper OR red pepper flakes ?

[cal1956]

i have always used ground red pepper powder in all my sausages , but i have started thinking about switching to red pepper flakes with everyone wanting "hot sausage " does it make any difference in the heat or taste ?

 

[Cajun Smokes]

i have always used ground red pepper powder in all my sausages , but i have started thinking about switching to red pepper flakes with everyone wanting "hot sausage " does it make any difference in the heat or taste ?

Personally I find ground to be better. Distribution in the meat is more consistent.

 

[cal1956]

well thats kinda why i always used the ground powder instead of flakes but with everyone wanting hotter and hotter sausages i thought maybe by using the flakes they might get a hotter bite

 

[Brokenhandle]

Use both! And see what they think. But post pics of it or it never happened!

Ryan

 

[cal1956]

these are the ones we did last Saturday using the red pepper powder . i'll have to take some later using the flakes

 

[cal1956]

that was just a tad over 67 lbs you see on the island....now do you believe it HAPPENED !!!!

 

[Brokenhandle]

Always did...haven't you heard that saying on here? It's said quite often...especially to newbies. We all like to see visual aids. No need to be upset. But...I can SPELL big too!

Ryan

 

[cal1956]

its just plain calling me a liar if i didn't take a picture of what i did , i seldom do , the only reason i even took these photos was to show a friend that has never seen the process what it looks like

 

[cal1956]

oh and by the way , all but 6 lbs of what you see was given away sunday, will be making more this weekend

 

[Brokenhandle]

Don't be upset with me, all I was doing was giving you a little guff ( a hard time, teasing you a little bit) I do it to pretty much everyone...I have a sense of humor. But part of the reason we are here is to help the newbies learn. Pictures are a good way to teach and show them what you are doing and how the whole process works. I'm sorry if I offended you, that was not my intention.

Ryan

 

[cal1956]

we are good , i just don't like being called a liar photo's or not

 

[jkc64]

Just the way it is these day's with all the cell phones out there, everyone says 'pictures or it didn't happen' just a way of poking fun.

 

[cal1956]

i think those are the most pictures i have ever taken with a cell phone, i seldom think about photographing what i cook and i usually use a camera when i do

 

[DougE]

Is that tube thingy in the first pic your stuffing mechanism? I've only seen the commercial Hobart types of grinder/stuffer at my neighbor's meat market when they make brats.

It's a water powered stuffer. It uses water pressure to move the piston, causing the meat to come out of the nozzle and into the casing.

 

[cal1956]

yes its the "dakota " water stuffer its very easy to use , and another thing about it is how much control you have !! you can stop the meat flow on a dime just by a touch of the valve . it truely makes stuffing sausage casings effortless

 

[cal1956]

They looks a lot easier to use than chucking a 50 pd meat container chin high into the pan. I don't stuff the casing because I don't have enough feeling in my hands but do most of the grinding for the brats and ground chuck/beef. It's a skill that takes some experience to not get air pockets in them.

my wife and i work together when we stuff sausage because i have short arms , i work the control valve she controls the stuffing end ,when we got this , it took us playing around with the 1st 10 or so lbs to find a feed speed that we were confortable with, but since we have been using it a while , its amazing how fast we can stuff 10 lbs of sausage with it
it uses very little water pressure but man can it put out the meat.
as far as air pockets .my wife just pricks the air bubble with a toothpick and never even slows down

 

[cal1956]

i have used the vertical crank type stuffers in the past but after using the water stuffer i'll never go back to those again, its night and day easier

 

[indaswamp]

And that's another reason we post pictures....if you hadn't posted them, then another member would not have seen the dakota stuffer in action.....

 

[cal1956]

i'm not sure what "payton" is talking about but the Dakota costs about $ 150.00

 

[cal1956]

o ok now i get what you were talking about , the dakota uses food grade pvc so i'm sure it could be used in a meat business
one thing i'm sure anyone will love about these stuffers is the speed that it has , but for those that like to go slow , it can go very slow also , like i said before , the control you have is amazing , fast slow or any speed inbetween , clean up is a breeze nothing thats hard to get to so clean up takes about 5 minutes. i really don't know what more anyone could want in a stuffer