Got around to pounding out a 25 pound batch of my signature sausage. I usually it make with a combo of 60% wild hog meat and 40% domestic pork butt. No wild hog meat in the freezer and not a lot of them running around now that I'm here in AZ, going with straight pork butt. Three butts around 9 lbs each, shoulder bone removed.
Cut into grinder sized chunks
Ran it thru a medium plate, took about three minutes
Assembled ingredients: PS Seasonings 260-B Italian sausage mix, 3 cups ice cold cabernet sauvignon (something worthy of drinking), and one knob of garlic, chopped up nice.
Dump the seasoning mix and garlic into the wine, stir it around a bit, and toss it along with the ground pork butt into the meat mixer for a 6-7 minute ride
That's enough for one day, there's lots of tidy up to be done. The seasoned meat goes into the fridge overnight to let things marry up.
Up early this morning while it's still chilly out, stuffer tank spent the night in the freezer
Pricking, linking, cutting into individual sausages at 7" each
Every casings worth gets placed into the fridge, everything stays as cold as possible
The entire load of sausage links goes out to the garage freezer while I clean the stuffing gear and make brekky. What didn't link up got turned into a few patties, I'm happy!
I like to let the sausages sit in the freezer for 4-5 hours before vac-sealing so they stay uniform, presentation counts. I used pre-cut bags, three sausages each to a bag. My commercial grade sealer knocked the load out in ten minutes, never have to wait for anything to cool down
It's been a fairly productive 24 hours, maybe I'll have a drink later. Thanks for looking! RAY
Cut into grinder sized chunks
Assembled ingredients: PS Seasonings 260-B Italian sausage mix, 3 cups ice cold cabernet sauvignon (something worthy of drinking), and one knob of garlic, chopped up nice.
Dump the seasoning mix and garlic into the wine, stir it around a bit, and toss it along with the ground pork butt into the meat mixer for a 6-7 minute ride
That's enough for one day, there's lots of tidy up to be done. The seasoned meat goes into the fridge overnight to let things marry up.
Up early this morning while it's still chilly out, stuffer tank spent the night in the freezer
Pricking, linking, cutting into individual sausages at 7" each
Every casings worth gets placed into the fridge, everything stays as cold as possible
The entire load of sausage links goes out to the garage freezer while I clean the stuffing gear and make brekky. What didn't link up got turned into a few patties, I'm happy!
I like to let the sausages sit in the freezer for 4-5 hours before vac-sealing so they stay uniform, presentation counts. I used pre-cut bags, three sausages each to a bag. My commercial grade sealer knocked the load out in ten minutes, never have to wait for anything to cool down
It's been a fairly productive 24 hours, maybe I'll have a drink later. Thanks for looking! RAY