Post
by sawhorseray » Fri Mar 29, 2013 14:45
I like to use the PS Seasonings 260-B Italian sausage seasoning mixes on our Italian sausage. It comes in packets sized to season 25lbs of meat, I pour it all into a measuring cup and remove 20% for use at a later date. No pork, just deboned chicken thighs and the skin that comes with them, two cups cold chardonney, three cans black olives, two quart baggies of dehydrated tomatoes (about 12lbs before being dehydrated). I rehydrate the tomatoes for a half hour in warm water, then run everything thru the grinder and dump into the meat-mixer with the wine and seasoning, stuff into 32-35mm hog casings. I never have to sample before clean-up because I've used this formula so much it's repeatable every time with the same flavor. I have made my own seasoning for Italian sausage many times with the toasted fennel, anise, corriander and other ingredients, it just never came out quite as good as the stuff I get from PS Seasonings. I'll cut my wild hog meat with 50% domestic pork butt that I have on hand in my freezer (99≠ lb) and have maybe 100 pounds to produce. I'll do half Italian and then some smaller batches of Polish, hot links, and smoked Kolbasz. I'll smoke the hams myself whole, cut out the backstrap steaks, everything else goes into the grinder for sausage. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
