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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Ready to Make Sausage!
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Old 01-10-2011, 01:51 AM   #1
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Default Ready to Make Sausage!

I've got a grinder (KA attachment), a 5# vertical stuffer, and some random casings showing up tomorrow. I even bought a better knife.

I can't wait. I think I'll be cutting a boston butt, freezing it, adding spices, grinding it (maybe twice, dunno yet), then stuffing in various casings.

I will probably split the meat into a traditional brat recipe and an Italian sausage recipe.

I'll take pictures. It will undoubtedly be a disaster.

Thanks you f-ers for getting me into this. I place most of the blame on the upcoming carnage on this HBT thread.


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Old 01-10-2011, 02:27 AM   #2
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Don't actually freeze the meat. You only want it to start to get a little crunchy.


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Old 01-10-2011, 04:43 PM   #3
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You'll want the meat semi-frozen. If you freeze it, let it thaw about half way.

A lot like brewing your first batch of beer, it will probably be the best you've ever tasted, but maybe a little different than you expected until you tweak it to your taste.

Remember, too that sausage needs some fat, so don't trim the fat off of that puppy.

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Old 01-10-2011, 04:44 PM   #4
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(nodding in agreement)... don't freeze it.

Also.. with the KA attachment, I've found it is a lot easier to run a butt through it if you cube the pork up into pretty small cubes (maybe 1 inch cubes).

For italian... andouille... even breakfast sausage, I just run the butt through the larger cutter once. That seems like a good enough grind.
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Old 01-10-2011, 08:12 PM   #5
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Thanks guys. I'm hoping my casings are on my doorstep right now.
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Old 01-10-2011, 10:14 PM   #6
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I'm lucky, I actually have two grocery stores within a mile of my house that carry casings.

That said... my Instacure 1 and instacure 2 are being delivered to my doorstep tomorrow morning!!
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Old 01-11-2011, 12:41 AM   #7
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I tried my local Publix (grocery) and no luck. I'll keep asking around, but my casings did show up today!

I also got some Mortons Tender Quick, which is 0.5% Sodium Nitrite, and 0.5% Sodium Nitrate. I'm not sure I'll even mess with this as I'm going to refrigerate my stuff, but I bought it for a possible pepperoni or something. Yea, I've no idea what I'm doing but I can tell you it will be fun, and messy.

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Old 01-11-2011, 12:51 AM   #8
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Get the book Charcuterie and read it
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Old 01-11-2011, 01:12 AM   #9
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(nodding in agreement again).

Dataz is wise in the ways of sausage. Adhere to his advice.

Got that book for xmas and its tremendous... hence the instacure 1 and instacure 2 coming tomorrow. Five lbs of each.
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Old 01-11-2011, 01:14 AM   #10
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5 lbs each? Good lord man! Plan on making a lot of sausages? I think you should send me some.


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