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Started By
Message
re: Making Sausage
Posted on 1/26/14 at 8:59 am to Kato
Posted on 1/26/14 at 8:59 am to Kato
We cooked 2lbs of jalapeno cajun, 2 lbs green onion and sample some breakfast sausage. They were all very good.
Green onion is the Deep South brand green onion sausage with fresh green onions added. Breakfast is a blend from a local deer processor and the cajun is from him as well but we added 2 jars of chopped jalapenos to 25lbs.
Green onion is the Deep South brand green onion sausage with fresh green onions added. Breakfast is a blend from a local deer processor and the cajun is from him as well but we added 2 jars of chopped jalapenos to 25lbs.
1
Posted on 1/26/14 at 9:51 am to CHEDBALLZ
Got a meat grinder with sausage making attachment for Christmas.
Now I really wanna go out and get a few wild hogs, but they are usually pretty lean.
Would it be a good idea to add some fat to the ground meat, and if so, what would be best?
ETA: I really want to do some breakfast sausage, I love that stuff almost as much as bacon.
LC
Now I really wanna go out and get a few wild hogs, but they are usually pretty lean.
Would it be a good idea to add some fat to the ground meat, and if so, what would be best?
ETA: I really want to do some breakfast sausage, I love that stuff almost as much as bacon.
LC
This post was edited on 1/26/14 at 9:53 am
Posted on 1/26/14 at 9:56 am to LongueCarabine
quote:
Would it be a good idea to add some fat to the ground meat, and if so, what would be best?
Yes. Definitely want to add some fat to wild hogs. It is very lean and will be too dry without it. Boston butt is what most people use.
Posted on 1/26/14 at 10:39 am to JasonL79
quote:
Yes. Definitely want to add some fat
Thanks. What would be a good proportion?
LC
Posted on 1/26/14 at 10:47 am to LongueCarabine
50/50 mix of wild pork and Boston butt. Sometimes the butcher will have bacon tips for sale. Then I would used 20% bacon tips and 80% wild pork.
Posted on 1/26/14 at 12:21 pm to hogdaddy
My step dad made some breakfast sausage using Leggs Country Plantation sausage mix and it came out fantastic. He mixed 50/50 deer and boston butt
Posted on 1/26/14 at 1:46 pm to REB BEER
I'd love to duplicate some of that Jimmy Dean Maple breakfast sausage, that stuff rocks.
LC
LC
Posted on 1/26/14 at 2:21 pm to LongueCarabine
This stuff he made is pretty damn close to jimmy dean. I guess maybe you could add a little maple syrup if you wanted.
Posted on 1/26/14 at 8:25 pm to REB BEER
Report on Summer Sausage.
My kids and i both enjoyed it, came out very good. Ill be making some sandwhiches with it for sure. It was smoked for 9 hours. It has to refrigerated so I'm sure there isn't much preservative in it.
My kids and i both enjoyed it, came out very good. Ill be making some sandwhiches with it for sure. It was smoked for 9 hours. It has to refrigerated so I'm sure there isn't much preservative in it.
Posted on 1/26/14 at 8:59 pm to CHEDBALLZ
Cabelas has the synthetic casings for summer sausage and the seasonings.
I made 50 lbs of sausage and probably 20 lbs boudin last weekend. Overcooked the rice so boudin was a bit mushy but I had the flavor down.
Anyone looking can get a good grinder at Ducotes for about $150.00 and a good 10 lb stainless stuffer for $200.00. Not very expensive.
I made 50 lbs of sausage and probably 20 lbs boudin last weekend. Overcooked the rice so boudin was a bit mushy but I had the flavor down.
Anyone looking can get a good grinder at Ducotes for about $150.00 and a good 10 lb stainless stuffer for $200.00. Not very expensive.
Posted on 1/26/14 at 10:24 pm to Martini
First time using the stuffer and that was the ticket. Makes light work of making sausage. Where is Ducotes?.
Posted on 1/27/14 at 3:53 am to CHEDBALLZ
Posted on 1/27/14 at 6:36 am to CHEDBALLZ
Posted on 1/27/14 at 8:14 am to Kato
quote:
Can you give a review after you've had some? I want to try this. Thanks!
I second this for summer sausage. Inquiring minds want to know.
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