Sausage "Chatter"
moose sausage
Well i have lots of moose,some left over from last yr and now another two quarters so theres lots of moose.Damn pork is whats expensive,lol.I figure most of the butchers around here use their own mix so I should be able to come up with something from my online buddies,hint hint.
I am interested in making sausages that are about 1"-1 1/4" in diameter for now and the butcher that sold me the casings said that aprox what they will do.I guess I have to buy pork fat back instead of just pork roast also.Should I go with the powered milk?thanks again guys and if not to busy give me your opinion before I get to the store
I am interested in making sausages that are about 1"-1 1/4" in diameter for now and the butcher that sold me the casings said that aprox what they will do.I guess I have to buy pork fat back instead of just pork roast also.Should I go with the powered milk?thanks again guys and if not to busy give me your opinion before I get to the store
Rivid take a peek at this clip: http://s1112.photobucket.com/albums/k482/nansssor/
and this thread: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5390
It is helpful for taking advantage of the versitility of pork shoulder butts.
and this thread: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5390
It is helpful for taking advantage of the versitility of pork shoulder butts.
Ross- tightwad home cook
moose sausage
thanks guys for the input.Big Guy,summer sausage and pepperettes are what I would like to get into.Got a butcher gonna save me some beef fat for tomorrow.Big Guy got a recipe to share?
hey guys,those collagen casings ,I don't have to do nothing with them right?My grinder(2.6 HP 2000W CUISINPRO Electric Meat Grinder )has only short stuffing tubes,I have to cut the collagen casings in two to get over it.Was wondering maybe better to get a 3lb or 5lb manual stuffer with the longer tubes on it?
"Toy stores" BassPro, Cabela's, and Gander Mountain all sell the stuffing tubes separately. Maybe you cound fit one onto your grinder. That'll postpone having to buy a stuffer for a bit. You'll want one, though, if you go much further in the hobby. (Ease of use, better quality grind.)revid wrote:hey guys,those collagen casings ,I don't have to do nothing with them right?My grinder(2.6 HP 2000W CUISINPRO Electric Meat Grinder )has only short stuffing tubes,I have to cut the collagen casings in two to get over it.Was wondering maybe better to get a 3lb or 5lb manual stuffer with the longer tubes on it?
Experience - the ability to instantly recognize a mistake when you make it again.
Mine's a 5 lb. manual stuffer, so I couldn't tell you. I just bought an electric grinder myself, but haven't used it for stuffing.
In my experience, using a hand-cranked grinder for stuffing, you have to hold the casing with one hand, stuff meat with a stomper with the other, turn the crank (or operate the switch, in your case) with a third, and hold a beer in the fourth. You could probably keep up. I could. ...kinda sorta.
They sell foot switches. Sounds like a good idea. ...or a stuffer sounds better. ...or maybe a short course in juggling.
In my experience, using a hand-cranked grinder for stuffing, you have to hold the casing with one hand, stuff meat with a stomper with the other, turn the crank (or operate the switch, in your case) with a third, and hold a beer in the fourth. You could probably keep up. I could. ...kinda sorta.
They sell foot switches. Sounds like a good idea. ...or a stuffer sounds better. ...or maybe a short course in juggling.
Experience - the ability to instantly recognize a mistake when you make it again.
It's not the best stuffer out there, but I bought a 5 lb. manual stuffer from Sears for about USD 50. It's clunky and weights a ton, but it works. (Some day, it'll make a great boat anchor.) Surely Sears ships there?revid wrote:...all the better/cheaper manual stuffer stores don't ship to Canada.Might have to go the individual tube way yet.
Experience - the ability to instantly recognize a mistake when you make it again.
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Re: moose sausage
ok here you gorevid wrote:thanks guys for the input.Big Guy,summer sausage and pepperettes are what I would like to get into.Got a butcher gonna save me some beef fat for tomorrow.Big Guy got a recipe to share?
Pepperetts
8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
4 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1 TbsSpecial meat binder
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento or powdered buttermilk
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 10 " lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..
Summer Sausage
10 # Meat, 5 lbs venison/moose, 5 lbs. pork
5 TBS salt
2 tsp. cure#1
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup milk powder
Grind all meats thru a 3/16" plate. Add spices and ice water. Mix well then regrind thru 3/16" plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4" x12"
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.
Bubba Special
10 lbs meat, 6 venison, 4 pork
6 Tbs. Coarse salt
2tsp cure # 1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup milk powder
1 cup ice water.
Grind all meats thru a 3/16" plate. Add spices and ice water. Mix well then regrind thru 3/16" plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4" x12"
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.
Now you should get a 5# stuffer and ss tubes . I have a 5# stuffer from Northern tool and got ss tubes from The sausage maker.