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Sausage making help please
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I buy the Fiesta brand breakfast sausage seasoning. 1 bottle seasons 8 pounds of pork. I buy two pork butts on sale then de-bone cut up in chunks and grind. Mix the seasonings in the ground pork. I then vac seal in 1 pound packages. Makes great breakfast sausage. Cheaper than 3-4 dollar a pound already made.
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Originally posted by BowSlayer View PostI ran to Super1 and got 3 pork butts and 3 sirloin pork roasts for 97 cents/pound. Would have gotten more but the limit was 3.
Pork butts and loins at HEB are $1 til today..
We're doing about 400# Saturday already getting tired...
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Originally posted by AntlerCollector View PostNice good luck to you. If you were closer I’d invite you over to my processing facilities. It’s not as cheap as it use to be many years ago, but it’s still good to know how to make your own.
If I were closer I’d take you up on that. It’ll be a learning experience for sure.
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Originally posted by BowSlayer View PostI have a Super 1.....will these work being trimmed?
https://www.super1foods.com/shop#/product/346324
That's exactly what you need. You don't need to trim anything.....although if you want a slightly leaner sausage you can just take the fat cap off the back side. We don't trim anything.
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These are my BBQ prep pics but its a good visual of what I mean by taking off the fat cap if you so desire.
Also when making links and using natural casings....make sure you soak your casings for an hour before stuffing. Makes them slide on and off the horn easier and makes the stuffing part go quicker....
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Originally posted by Smart View PostThese are my BBQ prep pics but its a good visual of what I mean by taking off the fat cap if you so desire.
Also when making links and using natural casings....make sure you soak your casings for an hour before stuffing. Makes them slide on and off the horn easier and makes the stuffing part go quicker....
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Originally posted by texan4ut View PostI buy the Fiesta brand breakfast sausage seasoning. 1 bottle seasons 8 pounds of pork. I buy two pork butts on sale then de-bone cut up in chunks and grind. Mix the seasonings in the ground pork. I then vac seal in 1 pound packages. Makes great breakfast sausage. Cheaper than 3-4 dollar a pound already made.
I find it much easier to season after deboning/cubing than after grinding. Easier to get it mixed evenly.
Sent from my iPhone using Tapatalk
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