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Old 01-16-2014, 12:49 PM   #201
texas bound
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Going to give sausage making a go in a few weeks. Looking at making some jap&cheese. Can you use regular cheese or is there a special cheese you have to use?
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Old 01-16-2014, 01:21 PM   #202
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You can use regular cheese, use the most aged you can find unless you can find high melt online.

I haven't made boudin in quite some time. Let me go back through my notes to find some old recipes.
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Old 01-19-2014, 07:28 PM   #203
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I see you are using pork butt as your fat, what kind of percentage is that giving you for meat and fat? I am going to be using pork trimmings for mine.
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Old 01-19-2014, 10:33 PM   #204
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In trimmed pork butt averages 15-18% fat.

I like my sausage a little leaner. Mine is usually around 13-15% fat.

Plus it's a better quality meat. Picnics are actually what I prefer, but they weren't as abundant when I made this sheet for everyone. Picnics are 20-25.
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Old 01-22-2014, 09:59 PM   #205
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Pm sent
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Old 01-23-2014, 03:43 PM   #206
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Quote:
Originally Posted by texas bound View Post
Going to give sausage making a go in a few weeks. Looking at making some jap&cheese. Can you use regular cheese or is there a special cheese you have to use?
I have some hi-temp cheese, how much will you need?
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Old 01-23-2014, 08:00 PM   #207
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Thx for recipe man the sausage I made came out awsome!
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Old 01-24-2014, 11:26 AM   #208
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Quote:
Originally Posted by tgil View Post
I have some hi-temp cheese, how much will you need?
Not sure yet. We seem to be still adding people to the party.
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Old 01-25-2014, 07:53 PM   #209
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These(mesquite country) sausage receicpes should stay in the first spot. Sticky or what ever its called . Any way that could be possible ?
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Old 01-27-2014, 04:49 PM   #210
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I want to make pork, venison, cheese, jalapeno summer sausage.
Can I use your sausage recipe for this?
I hope that makes sense.
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Old 01-27-2014, 05:02 PM   #211
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Quote:
Originally Posted by Neuse View Post
I want to make pork, venison, cheese, jalapeno summer sausage.
Can I use your sausage recipe for this?
I hope that makes sense.

Yes sir. That's the Jal/cheese recipe listed.
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Old 01-28-2014, 06:43 AM   #212
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Thank you very much for answering my question and for posting your recipe's.
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Old 01-31-2014, 08:32 AM   #213
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Default Awesome recipes!

I made 30 pounds of regular, 30 pounds of jap and cheese, and 30 pounds of italian sausage. All really excellent. Thank you so much! I do have one question. Everything I've read calls for 1 ounce of cure #1 to 25 pounds, where your recipe calls for 0.60 ounces for 25 pounds, is that enough cure? Seriously though, thank you so much for the spreadsheet, best sausage I've ever ate. Beats the heck out of the processing place we use to take it to in Llano, no names of course, but it sounds like Miller.
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Old 01-31-2014, 09:47 AM   #214
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Cure is measured off finished weight not green weight, so I compensated for shrink when you smoke it.
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Old 01-31-2014, 10:23 AM   #215
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Awesome, the less cure, the better. Thanks again for the recipes. Since finding your spreadsheet I've gone full in. Got a grinder, sausage stuffer, and all. Hell I don't think I'll ever buy sausage again.
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Old 02-02-2014, 09:23 AM   #216
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Awesome info. Thx a lot!
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Old 02-14-2014, 07:31 PM   #217
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Once again, thank you so much for the spread sheet, and all of the information. I smoked my first batch in a cardboard box with a dryer vent pipe attached to my horizontal smoker. It worked, but I couldn't control temp well, and had to finish in the oven. Well, I bought a masterbuilt electronic smoker, and a cold smoking kit. I'm enjoying the hell out of sausage making and it tastes **** good, thanks to you.

Could you give me the run down on what temps, how long? Like start at 120 for 1 hour, then bump to 150, so on...

How long do you add wood and smoke, and do you use a water pan to add moisture?

Also do you smoke the salami any differently than regular sausage.
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Old 02-14-2014, 08:49 PM   #218
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Nevermind, found the directions tab on the spreadsheet. Thanks again!
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Old 02-18-2014, 03:01 PM   #219
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Default Water ??

I'm going to give at least one or two of these a try on a larger scale. I did about 10 pounds of the pan sausage a while back and it turned out great, but I kind of "eyeballed" the quantities.

Here's the question... when water is shown in the recipe is the quantity also by weight or is it volume? Is 16 ozs a pound of water or is it 2 cups?
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Old 02-18-2014, 04:33 PM   #220
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Always by weight.
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Old 02-18-2014, 07:34 PM   #221
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Any idea on a conversion, i.e. how much water is in a pound or how much does a cup of water weigh?
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Old 02-18-2014, 07:53 PM   #222
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Okay. I think I've got it. A gallon of water is 8.34 lbs and 16 cups. 8.34 / 16 = .52125, so a cup of water is about a half pound. Is that right? That puts volume and mass nearly equal, so 8 oz of water weighs about 8 oz.
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Old 02-18-2014, 08:10 PM   #223
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You nailed it. Or the old saying. A pints a pound the world around.
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Old 02-25-2014, 02:46 PM   #224
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looks good
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Old 02-28-2014, 07:23 PM   #225
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I have all my meat mixed the way I want it. I stuffed some regular, seasoned sausage just fine but my grinder is gunking up with the jalepeno cheese. I have hi-temp cheese. But I am stuffing it just refrigerated cold. Should I be stuffing my sausage slightly frozen?
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Old 03-08-2014, 12:46 AM   #226
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Making some sausage this weekend. Going to try a few of these recipes. Last second decided to try hotdog recipe also. Have all spices and cure but don't have erythorbate nor know where to even find it other than online which is too late for this weekend. Is it necessary for other than preserving color and speeding the cure? Is there a substitute?
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Old 03-08-2014, 01:10 PM   #227
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Made 15lbs of the fresh spicy venison/pork sausage last night! Added some diced green onions. I'm gunna cook some today, can't wait! Thank you for the recipes Mesquite!
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Old 03-09-2014, 07:06 AM   #228
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If you are having problems with your grinder gumming up use ice instead of water to keep the blades cold.

Afm14,

You don't need it, just don't be weirded out if your hot dogs turn a little brown on the inside instead of completely pink while in the freezer. That's all erythorbate does.

But there are substitutes, like citric acid (sometimes used in fermented sausages).
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Old 03-09-2014, 11:12 AM   #229
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Spent last year stuffing with my grinder. That sir is for the birds. Got me a ss vertical stuffer and haven't looked back! What took me so long...
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Old 03-10-2014, 02:32 PM   #230
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Made about 10 pounds each of bratwurst, andouille, jalapeño/cheese, salami and chorizo this weekend. I'm with TXFireFighter. Using the grinder to stuff really sucks. Won't do that again. I didn't even try the hotdogs after all because it would have taken forever to stuff with grinder. All the sausage turned out great. Even my wife that doesn't like venison loved all the sausage. Thanks for the recipes and info. I did notice on recipe for andouille it has cure listed twice with different amounts
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Old 03-10-2014, 03:21 PM   #231
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Yeah I broke down and got the 5lb LEM stuffer. Much better.
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Old 03-11-2014, 12:02 AM   #232
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Quote:
Originally Posted by afishinman14 View Post
Yeah I broke down and got the 5lb LEM stuffer. Much better.

Does that LEM one do a good job of squeezing all the meat out? Looks like it would have to leave some in bottom.
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Old 03-11-2014, 12:24 AM   #233
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It does leaves some. As in maybe a few ounces total? About a bite. Just a REALLY thin layer across the bottom. But none comes up the sides when you push down. Perfect fit in the cylinder. I'm very pleased with it.
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Old 03-11-2014, 01:33 AM   #234
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Thx. I'll be picking one of them up
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Old 03-11-2014, 12:29 PM   #235
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Picked this one up and it works great! Best price I could find also.

http://www.webstaurantstore.com/manu...slYAPQ#reviews


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Old 03-13-2014, 03:18 PM   #236
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Heres basically the same thing for a better price! this is the one I own..

http://www.northerntool.com/shop/too...9319_200449319
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Old 03-13-2014, 06:03 PM   #237
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Yeah saw that one also, the one I ended up getting is identical but the 6lb model.
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Old 03-14-2014, 09:33 AM   #238
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Quote:
Originally Posted by kylebryan View Post
Heres basically the same thing for a better price! this is the one I own..

http://www.northerntool.com/shop/too...9319_200449319

I had concerns about the plastic gears holding up. Have you had it long?
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Old 03-27-2014, 12:06 PM   #239
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Made a bunch of jap/cheese sausage this past weekend and it is very good. Thanks for the recipe and help
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Old 04-20-2014, 04:21 PM   #240
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ttt
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Old 05-26-2014, 12:17 PM   #241
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ttt
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Old 07-22-2014, 07:43 PM   #242
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Going to try my hand soon at sausage making. Gotta decide what to do on a smokehouse and how to go about this whole process.
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Old 07-26-2014, 07:42 PM   #243
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Tried my first ever batch of breakfast sausage today. Went with a pre mixed flavor packet and a pork picnic for my first time. I forgot the ice water but hope it'll be okay.
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Old 11-05-2014, 01:29 PM   #244
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Came back to this great thread as my PC crashed and I no longer have a copy of your recipes.
Unable to download new versions. If possible can I get a new version please.
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Old 11-05-2014, 01:45 PM   #245
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Well after reading all of the sausage making info on this site I haven't found anything about making dried sausage. I already cold smoke links to cook later, but really want to get to make dried sausage for snacking on in the boat fishing or if it lasts till the end of the year snacking in the stand. Does anyone have good info on this process or recipes?
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Old 11-17-2014, 02:48 PM   #246
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Quote:
Originally Posted by mesquitecountry View Post
Since this is processed meats I added it here as well.

Here is my Father In Laws Jerky Recipe. I've always enjoyed it. I included Directions in the recipe. I've never made it before but is very good. I took his recipe and put it in excel format. You can change the weight to however much you need. On a guess 5 pounds or rub will be more than enough for 20 pounds of meat.

Attachment 22609
Thanks again for all this info. Im about to make some jerky and just don't like the tase of liquid smoke. If I were to stack in regular webber style smoker and put a slow smoke just to infuse the smokiness would i have to add cure? If so is it Praug stuff? Thanks sir
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Old 11-17-2014, 02:56 PM   #247
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Looking Forward to trying it. Thanks
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Old 11-17-2014, 05:43 PM   #248
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Quote:
Originally Posted by Maui-diver View Post
Thanks again for all this info. Im about to make some jerky and just don't like the tase of liquid smoke. If I were to stack in regular webber style smoker and put a slow smoke just to infuse the smokiness would i have to add cure? If so is it Praug stuff? Thanks sir

Prague Powder is cure.

You don't have to cure it per se. Old school Germans and much of the old world still dry with salt and spices only (even sometimes without salt), it's called biltong in Africa, machacado in Mexico.
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Old 11-17-2014, 06:02 PM   #249
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Right on Mesquite!! Really appreciate all your work on this thread in making these goodies. Gonna try your jalap/cheddar sausage this week, Got it all prepped up. Just trying to find dry Japs. Mahalo again
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Old 11-17-2014, 06:15 PM   #250
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I'm mixing spices right now for the Cheese and Jalapeno and the Spicy Pork and Venison. 25 pounds of each.
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