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Discussion in 'Sausage' started by dert, Feb 23, 2016.
Made a 15# batch of doggies from Kutas book...
Pork butt, pork belly, and ground chuck from Costco.
Got a couple of briskets for St Patrick's day as well...
Ground up some pork butts, combined with ground chuck (88/12), and cut in some pork belly for a final mix of ~70/30 fat to lean. Probably 60/40 pork to beef.
I did three separate batches- one emulsified, two course ground in my kitchen aid grinder. Passed all through the KA grinder course then fine plates, twice.
D, Keep us posted!
I'll be here.
Here are some more pics:
Hard to stuff and take pics...
Into the smoker, couple hours with hickory pellets and a couple with apple chips and heat.
Nice. I love having them big trays for stuffing
Poached to an IT of 160-165:
I agree, they opened a restaurant depot near me recently and I picked up three of those commercial baking sheets for something like seven dollars each I love them!
What casings did you use?
All done with about 15 pounds of product
Followed this recipe with some minor variants including exchanging the mace for coriander in one batch and numeg in another:
All stuffed into 20-22 mm sheep casings from Spokane spice and a few in hog casings since I was sick of threading sheep casings on the small horn at the end...
The batch I emulsified in my kitchen aid food processor was probably 10% higher fat so maybe 60% lean to 40% fat ratio was the best.
The other two were probably 70% lean to 30% fat and only coarse ground to make a old fashion style wiener. The taste was good but maybe a little too dry and crumbly meaning I need more fat in the course ground version .
Taste is really good but could use more salt and pepper and possibly more paprika.