Busy week/weekend sausage/meat making!

fatboyz
Forum Enthusiast
Forum Enthusiast
Posts: 512
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Re: Busy week/weekend sausage/meat making!

Post by fatboyz » Mon Mar 01, 2021 15:27

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!
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: Busy week/weekend sausage/meat making!

Post by Albertaed » Mon Mar 01, 2021 17:32

My wife has been making sourdough bread that’s what got me thinking about it. Homemade sauerkraut hmm interesting.
bluc
Frequent User
Frequent User
Posts: 136
Joined: Thu Jul 30, 2020 05:12

Re: Busy week/weekend sausage/meat making!

Post by bluc » Thu Mar 04, 2021 06:42

Just started making sourghdough bread also. Pizza specific meats is next on my list..
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: Busy week/weekend sausage/meat making!

Post by redzed » 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.
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: Busy week/weekend sausage/meat making!

Post by redzed » Thu Mar 04, 2021 09:27

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.
Lorenzoid
User
User
Posts: 73
Joined: Sat Jul 18, 2020 18:09
Location: Atlanta

Re: Busy week/weekend sausage/meat making!

Post by Lorenzoid » Thu Mar 04, 2021 17:56

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.
User avatar
StefanS
Passionate
Passionate
Posts: 436
Joined: Sun Feb 15, 2015 00:12
Location: Mass

Re: Busy week/weekend sausage/meat making!

Post by StefanS » Thu Mar 04, 2021 20:00

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 :lol: ).
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: Busy week/weekend sausage/meat making!

Post by Albertaed » Thu Mar 04, 2021 20:50

200 pounds!!!wow
fatboyz
Forum Enthusiast
Forum Enthusiast
Posts: 512
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Re: Busy week/weekend sausage/meat making!

Post by fatboyz » Sat Mar 06, 2021 03:57

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!
User avatar
Scogar
Passionate
Passionate
Posts: 218
Joined: Tue Jan 08, 2019 23:28
Location: Atlanta GA

Re: Busy week/weekend sausage/meat making!

Post by Scogar » Sat Mar 06, 2021 04:34

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?
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: Busy week/weekend sausage/meat making!

Post by Albertaed » Sat Mar 06, 2021 06:12

Do you find you use the bowl cutter much? Where did you get it from.
fatboyz
Forum Enthusiast
Forum Enthusiast
Posts: 512
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Re: Busy week/weekend sausage/meat making!

Post by fatboyz » Sat Mar 06, 2021 15:45

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
Image
Hotdog Emulsion
Image
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.
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: Busy week/weekend sausage/meat making!

Post by Albertaed » Sat Mar 06, 2021 22:27

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.
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: Busy week/weekend sausage/meat making!

Post by redzed » Sun Mar 07, 2021 05:10

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?
fatboyz
Forum Enthusiast
Forum Enthusiast
Posts: 512
Joined: Sun Aug 21, 2016 19:26
Location: Alberta

Re: Busy week/weekend sausage/meat making!

Post by fatboyz » Sun Mar 07, 2021 16:51

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.
Post Reply