I'm gonna be a busy boy come Sunday. Got some supplies from the Sausage maker. Not sure what I'll try first. And I really need to do that double smoked ham that @Bearcarver posted. Downside, the ham wasn't free!
Looks like a jam packed weekend. I suggest starting small and only try 1 sausage at a time.
If you are learning you will need to figure out grinding, stuffing, fighting with castings, smoking, etc, etc. It is best to try and focus on 1 sausage type/flavor while you get the process down or else you will be killing yourself and navigating through 5 different areas to learn at once :)
Looks like a fun weekend. Haven't had the time yet to try sausage but I've let the wife know I'm going to try it soon (that got me a fairly large eye-roll.) What is that in the background of your first picture....a cordless phone? Do people still use those? :D
SH, The ham will be tasty, IMHO I would have gone all pork back fat w/your 4 pounds of beef to make your SS less lean/dry. We still need a money shot of your sliced SS ! :)
Steve do the directions say to add nfdm and some kind of moisture ? I have alot of Sausage maker seasonings ( not the kits ) some say to add some dont . I add it in even if it's not called for , if I don't it comes out to dry for my taste . I have the smoked Pepperoni seasoning , and was not a fan of it . However I made some sticks with it quit awhile ago seems the longer they sit ( vac'd and frozen ) the better they are .
And it is! Thanks! Just a tad dry.That looks delicious.
George
Alot of the recipes I look at say 1 cup of nfdm per 5lbs . I use around 1/2 of that . I measure it out , then start mixing it in until I get a sticky " clean " mix . For me it's different every time . Depends on the grind I think . I know some of the SM mixes all ready contain binders , but I add more to it .How much would you add per 5 pound