Homemade Sausage Making

THANKS GUYS , wish I discovered this hobby years ago, also without the UMAI
bags I would`nt be able to do it

Bob K wrote: most of the time I use dry chopped

Do you re-hydrate the dried garlic before use, or do you just add it to the mince dry?

I use it dry.

Hey Guys`

The other day when I saw redzeds` homemade adapter for his meat mixer inserted into
his meat grinder I thought that was "ingenious" and then Wondered if something like that could work with a sausage stuffer has anyone tried this ?

Thanks Guys as always Paul

I haven't seen what you're referring to, but the problem with powering a sausage stuffer with a meat mixer is that you would need either a clutch mechanism or a limit switch to keep from destroying things when the plunger gets to the bottom of the stuffer.

When cranking by hand, you feel when you're at the bottom. An electric motor won't know when to stop.

Paul-
Like Matterone said it would not work with a stuffer, needs a clutch and also the location on the stuffer is a problem. They do make electric motors with a clutch and foot pedal that bolt in to some stuffers.

Thanks Guys`

I guess there really is`nt any middle ground when it comes to stuffers, like there is with
meat grinders . I was hoping somebody has given it a thought . I thought if you can slide
in a mixer why not a stuffer. I purchased a 45 watt one made in China I broke it 1st time
out . Being 71 and in construction most of my life I should have known better, as one of
the members of this site says about experience & wisdom .

Thanks again Paul

Here is a fun video made at Olympia Provisions in Portland. I have Elias Cairo's book and his recipes are excellent.

https://www.youtube.com/watch?v=NmJWVVfa534

Nice video and that is some type of setup right there.

When pork legs go on sale for buck a pound, how can you not? But I did make myself a bit of work today. Boning them all for a culatello, smoked ham, a couple of roasts and the rest for sausage. Meat will be classified and frozen in vac bags. Also making some strolghino, German salami, and saucisson d'Ardenne.

Dang, Red, what's that about 75-100lbs?

Wow, that's a heck of a score!

Look forward to seeing the German salami!

Red, I'm assuming that those legs were frozen somewhere along the line since coming off the pig. So am I to assume that you or the store thawed the legs, then you portioned and classified out, and refroze? If that's so is there any noticeable degradation? I ask because I have about 6-8 shoulders I would love to thaw and cut/classify then refreeze. This way I have accurate weights and can properly design best use w/o having to do it all on the same day.

Normally I thaw once, cut up, classify as best I can but then just make do with what I have. Once the sausage is made I have no problem refreezing it. But assuming one makes raw sausage this would now thaw 3 times before being eaten.

rgreenberg2000 wrote: ↑

Sun Jan 03, 2021 22:00

Dang, Red, what's that about 75-100lbs?

145.5lbs I went after the biggest ones in the bin because the yield is better.

MatterOne wrote: ↑

Sun Jan 03, 2021 22:01

Wow, that's a heck of a score!

Yes I buy green hams every year from this chain since they have $1 green hams for that price only once a year and always right after the New Year.

Albertaed wrote: ↑

Sun Jan 03, 2021 23:00

Look forward to seeing the German salami!

Me too. I used LHP starter and added 4g dextrose and 4g sucrose. It's going to have that classic Grman tang.