Third time trying to make sausage

Discussion in 'Sausage' started by realtorterry, Jan 16, 2016.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    As the title says this is my third attempt. I have tried patties once & it came out ok. Got a grinder/stuffer & tried some links on the second attempt. Grind went well stuffing not so good? Now I have a 5lb stuffer so we'll see how this goes?

    Go run up two lbs for Italian, 2 lbs for polish & 2 lbs for pop breakfast sausage. I made so little cause I'm still unsure & my family is not sausage lovers???

    Here we go with the grind


    Three separate container for their own measured spices


    Got the casings soaking until tomorrow for stuffing


    Everything in the fridge to blend. Little test fry of the breakfast sausage


    Hoping the links taste this good!!! Wife said she'll give the sausage a try if I can get the casing to snap? Plan on leaving them in the fridge to dry & hope for a snap?

    Upload the rest tomorrow. These are all fresh by the way. Figured I'd do better to get that down before moving on to cured
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Good luck, what size casing are you using?
     
  3.  I'm watching.

    Chuck
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far! Good luck.

    Al
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks like a great start so far,,, good luck,, I think you will like the stuffer !!! Also was that grinder plate the 1/4" holes?? 

    A full smoker is a happy smoker 

    DS
     
     
    Last edited: Jan 17, 2016
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Well the breakfast sausage was a hit & gone this morning. Tried my hand with the stuffer for the polish. This is what I got


    Made a little pattie from what was left. I don't know if the grill will make it taste better or time, but they are kinda blan? Season was from the sausage maker. Wasn't bad but also wasn't great?

    Italian coming up next
     
    driedstick likes this.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    A suggestion, Get a notebook, journal, something permanent and keep notes. Date, type, ingredients, meat, casing, grind, weather, smoke time (or not), type wood. Now you have a quick ready refrerence. If you use a package mix list it.

    When done list the results and YOUR suggestions to it for the next time. Believe me a mind is a terrible thing to depend upon. It is really an easy way to remember small things you do that you like and the things you did that you don't.

    Like I said just a suggestion.
     
  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks Foam, I do, do that. This is what I learned. Make sure the feeder tube is very wet, even with soaked casing it's still a little hard. Grind up at least 5 lbs. this is a lot of work for just a few lbs. last, clamp down the stuffer
     
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'm using the 35-38 mm casings & the medium grind plate. Not sure what size that is? Only came with the three

    s
    ize
     
  10. smokeymose

    smokeymose Master of the Pit

    Whatever plate & casing you're using looks fine. The sausage looks good.
    Yeah the stuffer moves around a little LOL!
    You can get suction cup feet for the stuffer. I need to find the link..
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    LOOKS GOOD FROM HERE,,, POINTS FOR STAYING WITH IT!!!!!!

    DS
     
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks DS...on with the itiailian


    First try at links as well. Again I fired up a pattie from the leftovers. These were better.

    Got them resting in the fridge for now. Gonna grill them tomorrow
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Need some practice at stuffing them. Some small then others, but that's just practice
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Suggestions

    If tube is metal polish it, steel wool works great, I also lubricate with food safe gel before loading. Another help is the length of soaking the casing. I have only used natural but have learned over night is good, but two nights is mo'better. Those two things make my life easier.

    I use Vise Grip 6SP 6 Inch / 150 mm Locking Clamp With Swivel Pads. They are great. I have seen and heard of the suction cups but have not tryed 'em. Seems they would slip when in a bind. All the other suction cups I have used do, but I'll not judge till I try some. 

    It is a load a fun, I set everything up for 5# batchs. Its just not work to me at that speed. I can do 2 or 10, 5# batches but the meat stays cold in small batches and like I said easier to handle.
     
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks again Foam, I will definitely listen. Gotta know though, what is this food safe gel? Never heard of that one? My tubes are the cheap white plastic so do you put the gel over the tube & does it compromise the sausage??
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have metal tubes and I don't think I have ever even thought about the gel after using it. I know I never tasted it. Any place that has grinders or casing will have food safe gel. Its a lubricate. Its like vasoline kinda.

    I think you'd only scratch up a plastic tube.and it would make it harder to get the casings on.
     
    Last edited: Jan 17, 2016
  17. buzzy

    buzzy Smoke Blower

    Last edited: Jan 18, 2016
  18. smokeymose

    smokeymose Master of the Pit

    I'm dealing with plastic tubes right now also, but I have my eye on a 3-set of stainless. Spraying with plain old Pam seems to make them slickery enough for me. Nothing wrong with small batches; then you don't have to eat up as much before you try an improvement 😊
    I noticed the "bland" thing, too, with the first batches. Don't be shy with the pepper flakes and garlic. Just like at Hooters, what they call hot or spicey is for the masses, not for those who really like hot or spicey...
    Stuff away!
    Dan
    :sausage:
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Glad its coming along for ya RT. The sausage is looking great...You can use cotton string to tie the casing right before stuffing. Makes it easier to work the casings with your hands


    you can get it at your local hardware.... same as butchers twine

    To help reduce blow outs keep those casings soaked until they become silky smooth. water will be the lubricant
     
  20. smokeymose

    smokeymose Master of the Pit

    Maybe this is what Foam is talking about? I use it to coat things down for storage. Don't know...
    It's not a gel.
     

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