Hot dogs, big dogs, sausage making on a cool fall evening
Hot dogs, big dogs, sausage making on a cool fall evening
Using up the last of my elk meat from last year I made a batch of Hot dogs, some Brats and Some garlic ring. Garlic I just put into the smoker.
the old Hobart still works pretty good!
This is my "tester" she never complains, and keeps the "Riff Raff" out of the sausage shed!
Finished. They made a nice midnight snack withsome of the fresh Sauerkraut that I just finished.
Garlic ring pics to follow!
the old Hobart still works pretty good!
This is my "tester" she never complains, and keeps the "Riff Raff" out of the sausage shed!
Finished. They made a nice midnight snack withsome of the fresh Sauerkraut that I just finished.
Garlic ring pics to follow!
- Butterbean
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- Location: South Georgia
So if you grill them, do you leave the casings on, or can you peel them off easily?fatboyz wrote:The casings are just a 23 collagen. Sheep casings are expensive and I can't get them big enough locally. I think I just need to not try to fill the cutter too much. I make 4kg in a batch, and I took it to 11c.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Hey Don, how about posting the recipe for that garlic ring! A little while ago we had a poster who was looking for a recipe for a garlic coil sausage that he used to buy in Canadian supermarkets. I think I can figure it out but would like to see your version as well. And what was the elk/pork ratio in your sausages?
I hate to admit it Red but that was a halfords mix called Ukrainian garlic ring. It comes in a package to mix with 18 pounds of meat. You need to add the cure. I use 3 gm/kg. I also add an additional 2 heaping tablespoons of fresh minced garlic. This elk was a very lean young calf shot in the late Jan season so it is extra lean. I added 10% back fat and 10% pork butt. I also add 1.5 kg of my base emulsion. This one is a tad rubbery as the elk was so lean, could have used more back fat and the pork butt was pretty lean too. I made this mostly for my folks. They especially like to eat garlic sausage cold sliced with crackers for lunch and prefer it quite lean.
Nothing wrong with using prepared seasoning formulations. And if you find one that you like, why look for something better? I have used mixes from the Sausagemaker and Legg's and found them to be pretty good. The only thing that I did not like was that what I was paying for was mostly salt, and once you start making sausages more often than a couple of times a year, buying individual spices and blending yourself becomes more cost effective. (There's got to be some Scottish blood in me somewhere! )
3 grams of #1 in 1kg is OK, and being 187.5 ppm is within the 200ppm Canadian limits. However, the American limit is 156pp (2.5g/kg) and in Europe it's 150ppm, but most producers use 120ppm. I also use 120ppm (2g/kg) in my smoked products. Just something for you to think about.
3 grams of #1 in 1kg is OK, and being 187.5 ppm is within the 200ppm Canadian limits. However, the American limit is 156pp (2.5g/kg) and in Europe it's 150ppm, but most producers use 120ppm. I also use 120ppm (2g/kg) in my smoked products. Just something for you to think about.