Into the deep end

[mosparky]

Well the store I work at was bought out by the competition. I did get to keep my job, hrs and pay, but kinda got screwed in other ways. It could have been much worse so I am thankful for what they let us keep and optimistic as to where the "new" company is going.
During the previous owners sell down, I managed to get 15 lbs Hi-Temp cheese for 10 bucks, a lot of which was swiss but a few lbs of cheddar and Mont/Jack as well.
At any rate, the new company makes brats and sausage in-house. I told them I have been trying to get started making my own at home and I saw this as a learning opportunity. Wow, were they grateful to have someone who actually WANTED to learn. First day I must have made 300 lbs of sausage, about 200 lbs of that into links. It's a long learning curve for me. Lots of blowouts and short filled casings. Everyone was hurrying and casings probably weren't soaked enough so I had issues with them sticking to the tube along with consistent holdback pressure on the casings as they filled. SO very glad this learning curve is on their dime.
They were surprised/disappointed (you know how everyone likes to tease the new guy) I knew how to link them already. Sometimes I lost track of wheither the next link goes over the front or back but corrected quickly. Guess that prior knowledge proved I really was pursuing this at home already.
Even with all that I can't wait to get started at home.

 

[Scott Eisenbraun]

Good job today: As a former manager, I can say that it was rare to find someone who had a good attitude was excited to try something new. I'm sure you will excel at your new position and good things will come your way.

 

[gmc2003]

Good luck with the new company. It sounds like your starting off on the right foot. I've been thru a few of these corporate take-overs, and some have worked out well and others not so good. Sounds like your experiencing a good one.

Chris

 

[SmokinAl]

Sounds like a fun job!
Al

 

[chopsaw]

This the shop n save buy out ? I went to the store on Mexico loop . Schnuks makes pretty good in house sausage . Lots of flavors . They also bone and roll pork butt. Makes a great roast .

 

[mosparky]

Yep, thats the one. I think they said we have 16 different flavors, while Fresh Thyme has about 30. No idea if they make theirs in house.
That many flavors seems a problem to me. The batches are mostly 25 lbs of ea. There are a few 12 lb batches, but not many. Thats alot of sausage at the same time. To start, they all have the same expiration date, and therefore need to be marked down or pitched and replaced at the same time. Not a big demand this time of year so that may not change soon. But that prob exists in the entire meat case.

 

[HalfSmoked]

Awesome recovery on saving your job.

Warren

 

[chopsaw]

Yep, thats the one. I think they said we have 16 different flavors, while Fresh Thyme has about 30. No idea if they make theirs in house.

I saw they had bulk blueberry breakfast sausage one time . You can tell they make them there by the look . I dont believe fresh thyme does , but I dont spend money there or walmart .

My son works in the grocery dept at Dierbergs . They have started making their own in house " flavors " . He bought taco and teriyaki pineapple the other day , both good .
When Schnucks marks down the sausage its a great deal . I've seen the links at about .50 a pound .
Please keep me posted , they like to sneak in meat sales ,,, like the pork butts for 69 cents .

 

[SonnyE]

Sounds like a very fun learning experience.
But if you are making at work, why not just buy some and bring it home? :)
(Thinking employee discount here.)

 

[daveomak]

Seems as if you have a great opportunity for advancement.. Eager employees are a slim commodity.. Work with your spice suppliers for different flavors for a niche market for your customers... Try taste testing with all the employees once a month... Small 5-10# batches would work.. Be sure to note any "food allergy" ingredients in each batch... Maybe you could get friendly with your food inspectors for additional information... This could be a long term goal.. Just thinking out of the box.... Dave

 

[crazymoon]

MS, Sounds like a perfect job to learn how to excel at your sausage hobby !

 

[mosparky]

@ Chopsaw.. will do.
@ SonnyE...I will definately grab some on markdown to sample for homemade ideas. But that is no substitute for making my own.

All the spices come in pre-mix bags for "X" lbs of meat. No experimenting to be done there, and no spice hook-ups to be had. I think my meat case is bigger than anything they ever had to fill before so they put brats/sausage everywhere. Most or there stores that I've been in are (i'm guessing) about 10,000 sq ft. My location is closer to 40,000 sq ft. Somehow I knew this would happen.

 

[SonnyE]

@ Chopsaw.. will do.
@ SonnyE...I will definately grab some on markdown to sample for homemade ideas. But that is no substitute for making my own.

All the spices come in pre-mix bags for "X" lbs of meat. No experimenting to be done there, and no spice hook-ups to be had. I think my meat case is bigger than anything they ever had to fill before so they put brats/sausage everywhere. Most or there stores that I've been in are (i'm guessing) about 10,000 sq ft. My location is closer to 40,000 sq ft. Somehow I knew this would happen.

Oh, I see. Too much like mass production. I understand, zero flexibility. All about product consistency.
But you gain as much experience as you can, then you will always have that in your tool box.

 

[chopsaw]

The Monticello store is huge . I was in there last week , looks bigger half empty . Don't know if that's where you are at but , it's a nice store . So did you join meat cutters local 88 ?

 

[mosparky]

Montecello Former SNS ? Mine is slightly bigger I think. I am at Harvester former SNS and have been Local 88 for 16+ years. I have filled in when short handed at both Montecello and St. Peters. My wife has worked at all the St Charles county stores except Montecello.

 

[chopsaw]

That's cool . So I guess SNS didn't make their own sausage , and Schnucks does . One door closes and another opens . That's awesome . If your wife spent any time at all at Mexico loop , I've probably crossed paths with her .

 

[indaswamp]

With two fingers in the end of the casing, dip the ends of the casings in the water and get 1~2 tsps. of water on the inside of the casing. This will act as a lubricant and help prevent the casing from sticking to the horn. Also, let the meat paste run out of the horn approx. 1/8 inch prior to putting the casing on the horn, the meat paste will prevent the casing from grabbing onto the edge of the horn. I can slide a 15' section of casing on in about 10 seconds or less.....hope this helps...

 

[mosparky]

These casings come on a plastic split sleeve. Slide the sleeve and all on the tube, then pull the sleeve out. I suspect the casings were not soaked long enough. I did try a light smear of mineral oil, but not much help. I will read their procedure manual on the subject and see what it says.

 

[indaswamp]

Ah, Ok. Thanks for the clarification. I don't use the casings already on the sleeve and just assumed you were using loose casings. I learned those tricks from a professional butcher that is a fried of the family.

 

[chopsaw]

I was at Mexico Loop today ,,, the meat department is way better than it was . Nice selection of hand crafted sausage . Great flavor selection .