Making Sausage

[HogWild805]

So I have Todd Tripletts book, "The complete book of wild boar hunting" and I have been through it several times over the course of this past year. On page 163 he shares the following recipie and Iam interested to see if anyone here on JHO uses the recipe:


1 pound of wild hog
1/2 to 1 pound of pork fat (fatty pork shouolder or bacon, uncut or pre-cut, will work, but the amount used will depend on how fatty you would like the sausage).
1 teaspoon salt
1/2 teaspoon garlic poweder
1/4 teaspoon dried sage
1/8 teaspoon cayenne pepper(This can be adjusted according to personal preference, but be concservative as even a sprinkle can be too hot for many people: if you add to much just add more pork to weaken the flavor.

I plan on buying a hand crank meat grinder to make sasauge pattys with. What are your guys thoughts? Thanks in advance.

 

[ltdann]

That's not a bad recipe....the fat content seems a bit high. Normally 20-25% is what you want in your sausage. I note that there's no cure in the sausage so that means that it's a fresh sausage meant to be consumed in a few days.

Fatback is the best, if you can find it but my local butcher doesn't always have it so what I normally do is buy a package of "bacon ends and pieces". It's basically leftovers from the bacon making process, and they sell it pretty cheap.

Depending on the casing size, that recipe won't make all that much sausage. For example, a 40mm casing (1.5") used to make a Kielbasa averages about 1/4 pd per link.

If you plan on really getting into the sausage making, the hand crank grinder will go by the wayside pretty quick. It's HARD to hand grind meat. I used cheap electric grinders for years and they were better than the hand crank. Even had an attachment for the wifes Kitchen aide, before I broke down and bought a high end grinder. Your basic walmart grinder starts around $80 and goes up from there.

Get this book, it is THEE book on meat processing, food safety and sausage making. There are over 500 pages and close to 200 recipes in there.

http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx

 

[zavodizhevsk]

I plan on buying a hand crank meat grinder to make sasauge pattys with. What are your guys thoughts? Thanks in advance.

I've used several hand-crank grinders and they all sucked, without exception. It's not that you have to crank them -- I'm happy to do that. It's that in my experience, they tend to have crappy blades and end up destroying your meat. They aren't sharp enough to cut silver skin or even tougher meat and just end up squeezing all the water out of it. You end up with ruined sausage. We got a Kitchen Aid stand mixer with a meat grinder attachment and never looked back. It's more expensive, but not as expensive as ruining the meat you hunted.

I'm sure there are quality hand-cranked grinders out there. I just haven't seen one. The one I purchased most recently, from Sur la Table, was garbage.



Sent from my straight key using Morse code.

 

[HogWild805]

That's not a bad recipe....the fat content seems a bit high. Normally 20-25% is what you want in your sausage. I note that there's no cure in the sausage so that means that it's a fresh sausage meant to be consumed in a few days.

Fatback is the best, if you can find it but my local butcher doesn't always have it so what I normally do is buy a package of "bacon ends and pieces". It's basically leftovers from the bacon making process, and they sell it pretty cheap.

Depending on the casing size, that recipe won't make all that much sausage. For example, a 40mm casing (1.5") used to make a Kielbasa averages about 1/4 pd per link.

If you plan on really getting into the sausage making, the hand crank grinder will go by the wayside pretty quick. It's HARD to hand grind meat. I used cheap electric grinders for years and they were better than the hand crank. Even had an attachment for the wifes Kitchen aide, before I broke down and bought a high end grinder. Your basic walmart grinder starts around $80 and goes up from there.

Get this book, it is THEE book on meat processing, food safety and sausage making. There are over 500 pages and close to 200 recipes in there.

http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx

Hey thanks Lt Dan. Would you know of an awesome jerky book too? What type of grinder do you use? Thanks again.

 

[HogWild805]

I've used several hand-crank grinders and they all sucked, without exception. It's not that you have to crank them -- I'm happy to do that. It's that in my experience, they tend to have crappy blades and end up destroying your meat. They aren't sharp enough to cut silver skin or even tougher meat and just end up squeezing all the water out of it. You end up with ruined sausage. We got a Kitchen Aid stand mixer with a meat grinder attachment and never looked back. It's more expensive, but not as expensive as ruining the meat you hunted.

I'm sure there are quality hand-cranked grinders out there. I just haven't seen one. The one I purchased most recently, from Sur la Table, was garbage.

Sent from my straight key using Morse code.

Your talking about a grinder attachment like these http://www.ebay.com/itm/KitchenAid-...all_Kitchen_Appliances_US&hash=item43c8644f17

 

[HogWild805]

That's not a bad recipe....the fat content seems a bit high. Normally 20-25% is what you want in your sausage. I note that there's no cure in the sausage so that means that it's a fresh sausage meant to be consumed in a few days.

Fatback is the best, if you can find it but my local butcher doesn't always have it so what I normally do is buy a package of "bacon ends and pieces". It's basically leftovers from the bacon making process, and they sell it pretty cheap.

Depending on the casing size, that recipe won't make all that much sausage. For example, a 40mm casing (1.5") used to make a Kielbasa averages about 1/4 pd per link.

If you plan on really getting into the sausage making, the hand crank grinder will go by the wayside pretty quick. It's HARD to hand grind meat. I used cheap electric grinders for years and they were better than the hand crank. Even had an attachment for the wifes Kitchen aide, before I broke down and bought a high end grinder. Your basic walmart grinder starts around $80 and goes up from there.

Get this book, it is THEE book on meat processing, food safety and sausage making. There are over 500 pages and close to 200 recipes in there.

http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx

Lt Dan what machine do you use to "stuff" your casings with? Thanks again.

 

[zavodizhevsk]

Yep, that's the one. It's worked very well for us. Cuts right through silverskin and takes no time or effort to grind a bunch of meat. It has quality stainless steel blades and is a snap to clean. They also sell a separate stuffing tube attachment for sausage.


Sent from my straight key using Morse code.

 

[ltdann]

I used the sausage stuffing attachment for the kitchen aide for quite awhile. It was a bit awkward but worked. After awhile, I started making ALOT of salami, sausage pretty regularly and I moved up to this

http://www.lemproducts.com/product/...r-with-stainless-steel-tubes/sausage-stuffers

I've been using that thing for about 10 years and is about perfect for the guy who makes 10-200 lbs per year.

 

[ltdann]

Hey thanks Lt Dan. Would you know of an awesome jerky book too? What type of grinder do you use? Thanks again.

The sausage book has a few basic ones in it. The neat thing about jerky is you can make any flavor you want. The internet has a bunch of them.

here's mine

5 lbs of good quality meat i.e. chuck roast or some times i use tri-tip.

1/4-1/2 cup of brown sugar
1/2 bottle of liquid smoke
1 Tb ground white pepper
2 cloves crushed/ground fresh garlic
1 tsp instacure #1
soy sauce
teryaki sauce

cut all the fat off the meat and slice 1/8" thick

Add the spices, meat into a ziploc. Cover with equal part soy and teryaki....say a cup each. Mix well, refrigerate for a few hours. If the soy/teraki is complety absorbed, add a little more.

Let the mixture soak for a few more hours, overnight if you want.

Dehydrate at 155F until it's almost transparent. Shouldn't be dried until it's completely hard. Should be still a little flexible.

 

[JustGuy]

I use this site. Allreceppies i tried came out great, including summer sosages.
http://schmidling.com/index.htm

 

[mochosla]

I've been making sausage for a while now and my favorite cut is pork butt. I sometimes a bit of extra fat but as ltDann said, your quantity seems high. I use about an extra halve a pound for 5 pounds of meat. This is a good website too. The chorizo recipe is amazing.
http://www.lets-make-sausage.com/

I use this grinder and it works fine:
http://www.academy.com/shop/pdp/lem-8-electric-meat-grinder/pid-233359

One secret you must follow is to let the sausage dry after you make it. You can hang it or put on a plate with a napkin under it and rotate it until it dries all the way.

BTW, I get my casings at sprouts. They are fresh and the price is decent.