leggs anyone?

[Fueling Around]

Do you have a scale for your measuring that you recommend? That is the only piece I do not have yet, I have an old dial meat scale but it doesn't so the fine tune work just gets me close for bulk packaging.

I have a few scales.
Do NOT use any Taylor scales. I have not had any reliable results.
Here is my favorite small scale

https://www.amazon.com/THINKSCALE-Milligrams-Precision-Professional-Calibration/dp/B0885S1766?th=1

I don't want a combo scale as I tend to use both at the same time.

My big unit is a My Weigh KD-7000 digital scale that goes up to 15#. Been flawless for 10 years.

https://hbitech.com/product/kd-7000/

 

[chopsaw]

I don't want a combo scale as I tend to use both at the same time.

That's why I bought mine .

 

[zwiller]

Not meaning to hijack a thread. I've found a couple breakfast sausage flavors I like!
I'm struggling with texture. Like I need to use a fork and knife like a hamburger steak and it's chewy.
Should I work/mix less and grinder finer?
Lookin for a texture. Somebody could eat without teeth.

Have not played much with texture but for breakfast sausage do NOT work it and extract proteins like you would for something stuffed. That's a part of it. I also think a finer grind, more fat, and adding a little water helps.

 

[JIMSMOKES]

Have not played much with texture but for breakfast sausage do NOT work it and extract proteins like you would for something stuffed. That's a part of it. I also think a finer grind, more fat, and adding a little water helps.

Tks! Will try a finer grind next.

 

[Fueling Around]

Sorry missed your question

Not meaning to hijack a thread. I've found a couple breakfast sausage flavors I like!
I'm struggling with texture. Like I need to use a fork and knife like a hamburger steak and it's chewy.
Should I work/mix less and grinder finer?
Lookin for a texture. Somebody could eat without teeth.

Sam has you covered

Have not played much with texture but for breakfast sausage do NOT work it and extract proteins like you would for something stuffed. That's a part of it. I also think a finer grind, more fat, and adding a little water helps.

I use the medium plate and also thanks to my very low salt recipe get very little protein extraction.
I just mix to incorporate the seasoning and plop into 2 oz. patties

 

[tallbm]

Do you have a scale for your measuring that you recommend? That is the only piece I do not have yet, I have an old dial meat scale but it doesn't so the fine tune work just gets me close for bulk packaging.

Hey, sorry for the delay in replying, I've been super busy.

I don't own this one but I think I would buy the Large one here vs the Medium. The medium measures down to 1g, where the Large measures down to 2 gm. Going to 2gm and then removing some to be at like 1-1.5g is a simple thing. Being off .5gm or less with a seasoning, even with Cure should not be an issue if you need to get a 1gm measurement.

The medium measures up to 11 pounds which MIGHT get you a 10 pound batch of sausage weighed but with a container and seasoning added to 10lbs of sausage mix you might exceed 11lbs.
The large will do up to 33lbs so you can do 10,20, 25 lbs batches with enough slop to ensure you are good to go.

The scale I use I think goes up to 6 pounds and is round and measures down to 1 gram. I wish it was square and could measure more weight. It is also about the same footprint size of this scale.

https://www.amazon.com/Ultrean-Precision-Measures-Stainless-Batteries/dp/B08CZDYNF7/ref=sr_1_8?crid=DHWBWQSTC2V7&dib=eyJ2IjoiMSJ9.tZN0NZ4-pLjDVUJtC5rqJ2q-yV4_X8RdD6HDfA5F4TeOVyWLeTpzNXeqBxgpwBw2IZPCJK8D2pcAJfTEj9RWwRX0wn4fLFRXIIj_fE5JPXjP6L4d9eOdNKGJvfB2Km_DRNIqkGAG4MhJ6G6NEZC86NU_UTvwteJZtIK9M6PMTgXBfSTvn63trCAbsLs2zl0C22EVkpt3JmBpB_kLba7Q8P4-e86Orn4uOs-ESA3nSYdCMTlZo7bwQ7cc3YtAzZCNZRhGSkoji5Vu3YkiJ10JBx4p1rq_j2BFvPTtzm144so.zHs06AOUmP9Qec2jhHGykIkxj9-rZGPr9oz-qvhF8Eo&dib_tag=se&keywords=gram%2Bfood%2Bscale&qid=1765041700&refinements=p_72%3A1248921011&rnid=1248919011&s=industrial&sprefix=gram%2Bfood%2Bscale%2Cindustrial%2C149&sr=1-8&th=1

If you need 1gram and lower then can eyeball things to a certain extent or buy a little battery powered "pocket gram scale". I think you will be fine without that and eyeballing less than a gram of seasoning.

In the rare cases I need less than a gram I use my handloading scale but that is for small amounts of sausage that need small amounts of things like anise and fennel, which are strong spices. This is a rarity though and I could probably just eyeball it.

 

[tallbm]

Confession... I just pulled the trigger on the large scale that weighs up to 33lbs :P

 

[in. pred]

i did a strait 1# run of #10. as they say 1 TBS per# i think mite be a bit strong. it tasted just like jimmydeans though! next batch ill try a bit less and play with some extras.

 

[chopsaw]

1 TBS per# i think mite be a bit strong.

The math is 9 grams per pound . 1 TBL. is a general idea for most , with a fry test , then adjusting with more or less grind before commiting to the whole batch .

Weigh a TBL and see what it is in grams . Compared to the 9 grams per the directions .

 

[luvcatchingbass]

Hey, sorry for the delay in replying, I've been super busy.

I don't own this one but I think I would buy the Large one here vs the Medium. The medium measures down to 1g, where the Large measures down to 2 gm. Going to 2gm and then removing some to be at like 1-1.5g is a simple thing. Being off .5gm or less with a seasoning, even with Cure should not be an issue if you need to get a 1gm measurement.

The medium measures up to 11 pounds which MIGHT get you a 10 pound batch of sausage weighed but with a container and seasoning added to 10lbs of sausage mix you might exceed 11lbs.
The large will do up to 33lbs so you can do 10,20, 25 lbs batches with enough slop to ensure you are good to go.

The scale I use I think goes up to 6 pounds and is round and measures down to 1 gram. I wish it was square and could measure more weight. It is also about the same footprint size of this scale.

https://www.amazon.com/Ultrean-Precision-Measures-Stainless-Batteries/dp/B08CZDYNF7/ref=sr_1_8?crid=DHWBWQSTC2V7&dib=eyJ2IjoiMSJ9.tZN0NZ4-pLjDVUJtC5rqJ2q-yV4_X8RdD6HDfA5F4TeOVyWLeTpzNXeqBxgpwBw2IZPCJK8D2pcAJfTEj9RWwRX0wn4fLFRXIIj_fE5JPXjP6L4d9eOdNKGJvfB2Km_DRNIqkGAG4MhJ6G6NEZC86NU_UTvwteJZtIK9M6PMTgXBfSTvn63trCAbsLs2zl0C22EVkpt3JmBpB_kLba7Q8P4-e86Orn4uOs-ESA3nSYdCMTlZo7bwQ7cc3YtAzZCNZRhGSkoji5Vu3YkiJ10JBx4p1rq_j2BFvPTtzm144so.zHs06AOUmP9Qec2jhHGykIkxj9-rZGPr9oz-qvhF8Eo&dib_tag=se&keywords=gram%2Bfood%2Bscale&qid=1765041700&refinements=p_72%3A1248921011&rnid=1248919011&s=industrial&sprefix=gram%2Bfood%2Bscale%2Cindustrial%2C149&sr=1-8&th=1

If you need 1gram and lower then can eyeball things to a certain extent or buy a little battery powered "pocket gram scale". I think you will be fine without that and eyeballing less than a gram of seasoning.

In the rare cases I need less than a gram I use my handloading scale but that is for small amounts of sausage that need small amounts of things like anise and fennel, which are strong spices. This is a rarity though and I could probably just eyeball it.

Thanks a lot.
If I really feel like I need to get lower I got a small scale for when I'm building arrows

 

[tallbm]

Thanks a lot.
If I really feel like I need to get lower I got a small scale for when I'm building arrows

Ah I see.
I have the opposite problem, I have small scales for handloading but nothing big enough to handle 20lbs or more UNLESS I go get the bathroom scale... which I do but I clean the heck out of it since it's coming off a floor AND it's not so easy to work with hahahaha. So I got the large one here that does 33lbs.

This will allow me to do 20 pound batches no problem :D

 

[CRB]

So, I have looked at Legg products before but after reading this thread and reading @chopsaw comments I ordered some #10. After testing decided on 10g per pound, this is good stuff... Been mixing my own seasonings over the years and using SM for the most part. But there's new seasoning in town...

 

[kevine001]

I recently used the AC Leggs summer sausage #114. First time using their seasoning. Tastes great. Wife thought a tad too salty, however, I had several people try it and found it to be perfect, including myself. I did only use about 80-90% of the recommended amount per pound during the mixing. But taste is great. I'll be using their pre-mixed seasonings from now on, just because it's so much easier

 

[in. pred]

i been making small batches the last few weeks and the last batch was awesome and simple as can be! thats what i was after too kevine001

1# 80/20 chuck ( i been playing with just chuck to save the deer :)
14g leggs#114
1tsp tender quick (i add this for the color in finished product)
2 tsp water
? coarse black pepper to your taste or none at all (ill be playing with peppers n cheese in this mix soon.

put that in a mixer and mix it up good. i mean until it gets pink stringy and sticky. i then roll logs and spin in cellophane like sausages. place in fridge over night. smoke them(or oven roast) @ 200-220* until 155/160* internal remove and let rest 15min. then bag it up and toss in fridge to chill it threw. then chow down. lol a nice lean, easy to make, mostly chemical free, summer sausage.