Homemade Sausage Making

That was my plan to Ed! I've been making sourdough Rye bread lately! the only down fall is I don't have any homemade Kraut left!

My wife has been making sourdough bread that’s what got me thinking about it. Homemade sauerkraut hmm interesting.

Just started making sourghdough bread also. Pizza specific meats is next on my list..

Albertaed wrote: ↑

Mon Mar 01, 2021 17:32

Homemade sauerkraut hmm interesting.

It's actually very easy to make. Hardest part is getting a proper shredder. We make 60-90lbs each fall in a 15 gallon Medalta crock. But all you need is a food grade plastic pail and non-iodized salt.

bluc wrote: ↑

Thu Mar 04, 2021 06:42

Just started making sourghdough bread also. Pizza specific meats is next on my list..

Noble and practical hobbies. Beats building lawn ornaments and birdhouses.

redzed wrote: ↑

Thu Mar 04, 2021 09:25

Albertaed wrote: ↑

Mon Mar 01, 2021 17:32

Homemade sauerkraut hmm interesting.

It's actually very easy to make. Hardest part is getting a proper shredder. We make 60-90lbs each fall in a 15 gallon Medalta crock. But all you need is a food grade plastic pail and non-iodized salt.

It hadn't occurred to me to use a meat slicer to shred cabbage until @scogar mentioned it, but it seems to work just as well as a traditional (mandoline-like) cabbage shredder.

Lorenzoid wrote: ↑

Thu Mar 04, 2021 17:56

to use a meat slicer to shred cabbage until @scogar mentioned it,

Yup - it is good, but only when you use to shred 1or 2 or 3 heads, in my case doesn't work (200 Lb or 30+ heads ).

200 pounds!!!wow

I don't Make as much sauerkraut as Stefan, but I use my bowl cutter to shred my cabbage. My old Medalta crocks have cracks but I do have a 3 gallon vegetable fermenting crock that I use. Nothing like a homemade hotdog from moose or deer I shot, homemade hotdog bun, homemade pepper jelly, chopped onions and some homemade sauerkraut! As Chris said great and noble hobbies!

Howz the bowl cutter? Assuming you are likely to get minced cabbage versus thin slices, how do you work this? Do you do short bursts with little cabbage or do you do all the cabbage and keep a very close eye on how it looks?

Do you find you use the bowl cutter much? Where did you get it from.

For the kraut it ends up being little shreds not long slices like on a mandolin slicer. I just run it for about 10 seconds and its done.
Ed I found a real old Hobart bowl cutter on Ebay. I actually had it shipped to a Montana shipping outlet and drove to the border and picked it up. I use it often for Wiesswurst and hotdogs. I also like to add emulsion to my smokies and breakfast sausage, about 25%.
Hotdogs

Hotdog Emulsion

It works pretty good but god it's a pain in the ass to clean! I have a small insulated and heated meat shed in my back yard, 16X20. I make all my stuff out there. I don't have running water but have a single laundry sink there. I bring out a bucket of hot water and have another bucket under the drain to catch the dirty water when I drain the sink. Still way better than doing clean up in the kitchen though! Also my shed is all set up with my cutting table, band saw, poaching tank, curing chamber etc. My smoker is outside the door. I also have 220 volt power in the shed for the bowl cutter, poaching tank and the smoker.

I have hot and cold water in my garage. I setup a plastic laundry sink and my taps are attached to a small piece of garden hose with a sprayer. Clean up is a lot easier.

fatboyz wrote: ↑

Mon Mar 01, 2021 02:22

05:00 start this morning and was done by noon

All by yourself? With all the clean up and putting stuff away? You must have help?

Chris, nope, all by myself! Git R Done! Out in my meat shed I wash all the pieces and leave them on the cutting table to dry then put them away the next day. Because everything is right there handy set up and take down takes no time.