Sausage Making
- Thread starter RR
- Start date
First... chili was awsesome hun.
Love ya!!!
Holy crap! Big guy!!! I am truelly impressed. WOW! What a smorgasboard! AHH.. gotta move to the country and set up shop! OMG.. I can see it now.. a beautiful ranchstyle home on many acres of land. ( gotta have a chicken coop) I love fresh eggs... then... a smoke house... to house all the wonderful wild game dumbdawg and I can shoot from our bedroom window
Love ya!!!Holy crap! Big guy!!! I am truelly impressed. WOW! What a smorgasboard! AHH.. gotta move to the country and set up shop! OMG.. I can see it now.. a beautiful ranchstyle home on many acres of land. ( gotta have a chicken coop) I love fresh eggs... then... a smoke house... to house all the wonderful wild game dumbdawg and I can shoot from our bedroom window
Last edited:
Landjaeger
10 lbs. pork
10 lbs. beef
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 ½ Tbs. Cure #2
4 Tbs. Caraway seeds
1 ½ tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
½ tsp. starter culture.
Grind meats through fine plate. Add spices and mix. Add starter culture to ½ cup water dissolve them mix into meat. Stuff into hog casings. Put sausages between cutting boards and weigh them down to flatten. Keep in mold for 2 days at 80 F. remove from molds and hang to dry at room temp for another day. Cold smoke with two loads of wood. Keep internal temp below 105 F. Air dry at 60 F for about 10 days at 50 % relative humidity. They are done when quite hard and have lost 45% in weight.
10 lbs. pork
10 lbs. beef
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 ½ Tbs. Cure #2
4 Tbs. Caraway seeds
1 ½ tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
½ tsp. starter culture.
Grind meats through fine plate. Add spices and mix. Add starter culture to ½ cup water dissolve them mix into meat. Stuff into hog casings. Put sausages between cutting boards and weigh them down to flatten. Keep in mold for 2 days at 80 F. remove from molds and hang to dry at room temp for another day. Cold smoke with two loads of wood. Keep internal temp below 105 F. Air dry at 60 F for about 10 days at 50 % relative humidity. They are done when quite hard and have lost 45% in weight.
RR, I am truly in awe. I am stunned at this set up. I have bookmarked it to show my wife when I get home from work. I can guess what she is going to want for Christmas.
I hope that you have added all your sausage recipes to the hunting cooking thread.
I hope that you have added all your sausage recipes to the hunting cooking thread.
Rich,
After you posted those pictures last year I built a meat grinder heavily based on your pictures...a belated thank you very much . Best one I've ever built .....and I've built a few .
I'll post a picture once I get the grinder back from the kids' place.
After you posted those pictures last year I built a meat grinder heavily based on your pictures...a belated thank you very much . Best one I've ever built .....and I've built a few .
I'll post a picture once I get the grinder back from the kids' place.
Very impressive! Thanks for sharing.
I really should learn to make my own sausage. Last year I took 60lbs of my moose meat to a guy (who was recommended) to make sausage. He made a honey/garlic and mild Italian. It was awful! Too dry. Sausage making is a real art.
I see Princess Auto is selling meat processing equipment like grinders, meat mixers etc. Yes, made in China. But it may be a good place to start.
I really should learn to make my own sausage. Last year I took 60lbs of my moose meat to a guy (who was recommended) to make sausage. He made a honey/garlic and mild Italian. It was awful! Too dry. Sausage making is a real art.
I see Princess Auto is selling meat processing equipment like grinders, meat mixers etc. Yes, made in China. But it may be a good place to start.
BC Bigbore
CGN frequent flyer
- Location
- BC's Peace Country
Wow, absolutely fantastic lookin' products guys! I couldn't stand not making my own Mennonite style Smoked Farmer sausages & Pepperoni sticks I picked up a cheap little grinder/stuffer so I'm able to make my own sausage again. Albeit a little slow but works until I get a larger set up Here's what some of my moose meat morphs into...
I picked up a cheap little grinder/stuffer so I'm able to make my own sausage again. Albeit a little slow but works until I get a larger set up Here's what some of my moose meat morphs into...
OneBarfly
CGN Ultra frequent flyer
I'm using the little no. 10 stainless grinder that Princess Auto has on sale. It's OK, but you need three hand to use it. I will use a press to stuff next.
Re: Making dry cured sausage. I would really love to try this. I'm just hesitant due to the temperature/humidity requirements, starter cultures, etc. Anybody have any advice? Have do have books and have read about the process, but I would like to hear from someone who's been there.
Re: Making dry cured sausage. I would really love to try this. I'm just hesitant due to the temperature/humidity requirements, starter cultures, etc. Anybody have any advice? Have do have books and have read about the process, but I would like to hear from someone who's been there.
Awsome Rich.
Salty
These are just cooling down so I can package them.I would leave them in the smoker to cool but there is a fine line these days between cooling and freezing.
I changed the tub on the mixer this year to one without fins.The jury is still out I may have to add at least one.
Here is some bacon sausage in front of the fan drying & toughening up the collagen casings to smoke.If you don't do this, and build your heat up slowly, it will sound like popcorn going off in the smoker from ruptured casing.
See the difference in color in the the front row as they haven't dried yet.
Rich
