I made 17 lbs about a month ago , shared a few lbs and sold a 5 lbs to a friend. The rest didn't last long so time to restock. My buddy wanted in on some as well. Local Savealot has butts on sale @ $1.99 and due to overstock deboned and ground for me at that price. I got 34 lbs.
View attachment 712968I mixed in 10 lbs batches, mixed each batch by hand several times until I got some nice protein extraction.
View attachment 712969After the first 10 lbs fry test I bumped up the sage ( I'll document my spice mix at the end of the post.) Once they were all mixed and tested they went into the fridge overnight. I like to let mine rest a day as I'm convinced the flavors develop a lot. I fry test again to make sure I'm happy. Tastes great so time to patty up. Weighing out 1/4 lbs balls first
View attachment 712970I patty them up using a silicone Pampered Chef burger press. I have that pretty down pat and can do a lot fairly quickly. Ended up doing 24 lbs of patties and 6 lbs bulk.
View attachment 712971View attachment 712972I had 4 lbs leftover and wanted to finally try some chorizo. Still working on the spices blend but man it is AWESOME! I'm going to tweak a little and probably do 10-15 lbs when works on sale again. Buddy loved it too. It was spicier than your average store bought.
View attachment 712973Below is my basic mix for the sage sausage. Very simple but so good I don't see any reason to complicate with other spices. I may add some MSG in a batch though. I ended up using a half cup of the mix below plus 4T more of the rubbed sage per 10 lbs. With variations in fat content and strength of the sage I often find I have to manipulate the sage to get the taste I'm after. Working on the math to permanently add the 4T safe to the mix. Thanks for looking!
- 1 cup coarse kosher salt
- 1 cup course black pepper
- 1 cup rubbed sage (adjusted after fry test as noted above)
- 8 T red pepper flakes after the dry