least favorite part of making sausage ?

[cal1956]

what is your least favorite part of making sausage ?
for me its deboneing the butts
i completely enjoy the rest

 

[jimmyinsd]

clean up... or the time waiting for the sausage to be ready to sample.

 

[foamheart]

Running out of time, you buy all the toys to make it faster easier and ya still end up taking days!

 

[BGKYSmoker]

Doing it all myself.

 

[browneyesvictim]

Deciding what kind I'm going to make.

 

[crazymoon]

Clean -up !

 

[oddegan]

Without a doubt clean up.

 

[hoity toit]

Doing it all myself and clean-up.

 

[nanuk]

what is your least favorite part of making sausage ?
for me its deboneing the butts
i completely enjoy the rest

for me, deboning is very easy and uncomplicated.
I used to be a meatcutter, so still have all my hand tools.

cleanup is a chore, as sausage meat sticks to EVERYTHING

 

[daveomak]

Clean up.... especially if I use my meat mixer... WAPITA to clean that thing..... BUT.... since my last batch I've been thinking about spraying the inside of the mixer with PAM or something so the meat MAY not stick as bad.. Only concern is the flavor added by the PAM....
Anyone spray the inside of their mixer first... what are your thoughts....

 

[cal1956]

for me, deboning is very easy and uncomplicated.
I used to be a meatcutter, so still have all my hand tools.

cleanup is a chore, as sausage meat sticks to EVERYTHING

whats your secret to deboning the Boston butts ?

 

[gearloose]

Cleaning those %$#@**! grinder plates - especially the 1/8" & 3/16" ones!

 

[cal1956]

my wife usually cleans the grinder plates, guess i got lucky on that ...lol

 

[nanuk]

whats your secret to deboning the Boston butts ?

a very sharp boning knife (I like a 5.5" or 6" swept up blade that is a bit flexible. I use Victorinox and like them a lot)
and a good understanding of what the blade bone looks like.
if you need to remove backbone and ribs, well the same goes here... practice and an idea what they look like.

I know I guy who can debone a neck blindfolded and leave almost NO meat on the bone. an Amazing skill!

 

[cal1956]

i always used my big chefs knife ...maybe thats why its so hard . i usually do 6-8 butt's at a time and hate the job of deboning

 

[daveomak]

The boning knife I recently purchased.... Works really good.... $8... Amazon
Update International (KP-04) 6" German Steel Curved-Blade Boning Knife

 

[tallbm]

1. Fighting with stubborn cases on the stuffer neck. Though I now buy and use hanks of pre-tubed casings which greatly alleviates this problem. The pre-tubed sheep castings I used for the first time last year still gave some problems though.
2. Cleaning, I dread it!
3. Finding a 2nd person to turn the crank when 20 pounds of meat is in the stuffer. I usually run well over 100 pounds of meat through my stuffer so having one that can handle a true 20 pounds at a time is a HUGE time saver, but I can't crank and guide the stuffing all by myself :(

Since 2011 I have been deboning a minimum of 5-7 animals (deer and feral hogs) a year after my big weekly hunt. Some years when I hunt with others I am deboning as many as 14 animals.
I found amazing high quality butchering videos (which was an act of God to find) on Youtube that a butcher created and followed them.

Doing things the right way to break down and debone meat is a huge help. Repeating and gaining the experience makes it easier and I have probably deboned 90+ animals since 2018 so I have gotten pretty good at it.

Of all the parts to debone the front leg with the shoulder plade is the most difficult... provided you don't waste time trying to pull meat out of the shanks and heels and I find them to be poor grind or jerky meat due to all of the silver skin and connective tissue. I just leave shanks whole with the heal on them and I make those suckers in braised, pressure cooked, or long roasting type dishes so that all that connective tissue melts away into amazing flavor! The shank is now my favorite part of the deer :)

Check here on my processing post that contains the videos. The techniques will work for you on any similar animal that isn't too large for one man to handle without special setups and equipment (like a Steer, Elk, Moose, etc.).
https://www.smokingmeatforums.com/t...hering-and-processing-videos-and-info.259578/

Enjoy!