OldUsedParts wrote:Retirement can be Dangerous If you don't believe me just ask my Wife and Kids
I already keep the neighbors full of que and the wife is nervous...
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OldUsedParts wrote:Retirement can be Dangerous If you don't believe me just ask my Wife and Kids
Rambo wrote:OK, here's a question: our local Supermarket chain, Brookshire Brothers, is running " Lee, Smoked Picnics" for .99 this week. Since this is already smoked, and maybe fully cooked( I'll have to check the Pkg) could you still make sausage out of this or does it have to be raw, uncooked meat?
GRailsback wrote:I have no experience in sausage making, but it seems as though it is sufficient to make a decent sized batch. You can ship the first batch to Sooner and use him for a lab rat. He can cook them on his new blackstone with some peppers and onions.
Russ wrote:I have researched this a bit in my preparation for making sausages. The book that came with mine says a lot about ice cold water to keep heat down as it grinds. My friend, butcher who sold his shop a few years ago use to put lots of salt and spices in his. He's going to help,me make mine. What did you put in apart from the pork please???
Russ
Rambo wrote:Russ wrote:I have researched this a bit in my preparation for making sausages. The book that came with mine says a lot about ice cold water to keep heat down as it grinds. My friend, butcher who sold his shop a few years ago use to put lots of salt and spices in his. He's going to help,me make mine. What did you put in apart from the pork please???
Russ
All pork. I had 2 large stainless steel bowls, one slightly larger than the other. I crushed ice and put a little water in with it then placed the meat going in the grinder in the smaller bowl sitting in the ice
Rambo wrote:6 Lbs meat
3 TBsp salt
2 TBsp course Black pepper
1 TBsp Smoked paprika
1 TBsp Garlic granules
1 TBsp red pepper flakes
1 TBsp ground yellow mustard seed
1/2 cup non-fat dry milk
1/4 tspn #1 cure ( pink salt)
Mix the pink salt and milk powder in the 1/2 cup of ice water
this wasn't very hot; next time I'm going to double the red pepper
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