Ready to Make Sausage!

[Cape Brewing]

Not lookin for a debate by any means but I never keep my ground meat chilled in an ice bath or anything like that. I dont think the constant chilling is a BAD thung by any stretch but I'm not convinced it is 100% needed either. I never do it an my sausage always comes out with a great consistancy and not mushy at all.

At the end of the day, making sausage really isnt rocket science. Ya try a few recipes, you fund some you like, others you don't. You tweak some, you learn little short-cuts... It's not hard.

RDWMSS (relax dont worry and make some sausage).

Also, I've never had two people for stuffing the casings. Again, its not that hard. I alao dont use casing lube... Warm water works fine for me.

 

[Cape Brewing]

Oh... And one last thing... On the Boston Butt.. Leave the fat cap rught on it and grind up the fat with it. Dont toss all of that great fat away!

 

[passedpawn]

Also, I've never had two people for stuffing the casings. Again, its not that hard. I alao dont use casing lube... Warm water works fine for me.

My daughter is a foodie... I don't think I could keep her away, so it'll be a 2-person job. Regarding lube, yea, I'm using warm water too.

 

[passedpawn]

Dropped off boy at soccer practice and picked up 6.7# bone-in Boston butt. Cut out bone, diced into 1" squares. In fridge now. Will be curing and freezing in the next day or two to prepare for grinding.

Is $1.99 per # a decent price? This is our most expensive grocery, so I assume not.

Some pics for the voyuers:

 

[dataz722]

For a grocery store 1.99 isn't bad at all. I always get mine at BJ's and their prices just went up a few weeks ago. I think it is either 1.29 or 1.39 now. It used to be .99.

 

[Cape Brewing]

They took the fat cap off! Bastids. Grocery stores will do that sice most people dont want the fat. BJs (thats where I get mine too) leaves it on cause they're hard core.

Passedpawn... What kind of sausage are you making?? For brats and italian... Not sure you need a cure. I've never used one for sausage i am not dry-aging.

For my andouille, i make it fresg, toss it in the smoker, refridgerate it and then cook it within a few days (or freeze it)

 

[dataz722]

Brats and italian don't need any cure. Just meat and seasoning.


Cape, have you ever bought a full case of butts at BJ's? I have heard they will do a discount and am looking to be buying a case soon.

 

[Cape Brewing]

I havent. All i have done is the twin-packs.

My cure was supposed to show up today and then i have two other guys who are going to a hard core butcher shop with me soon. We're getting pork bellies (for bacon an pancetta) a pile of butts for assorted sausage and i havent decided what else.

 

[passedpawn]

I think the fat cap was on there. There was a 1/3" thick layer of blubber on the bottom of it. I chopped it up. It's in there.

I baked the bone for 20 minutes and the dog is chomping on it outside right now.

 

[dataz722]

I think the fat cap was on there. There was a 1/3" thick layer of blubber on the bottom of it. I chopped it up. It's in there.

I baked the bone for 20 minutes and the dog is chomping on it outside right now.

I bet he loves you right now.

 

[Sean]

Need more fat in there no doubt. Publix aint gonna have it! Find a Winn Dixie, or go to the fresh market, and ask to buy some pig fat, they will probably give it to you at fresh mkt.

That is a nice looking knife. looks like it lays flat, single bevel??

 

[dataz722]

Many grocery stores will carry fatback.

 

[passedpawn]

I bet he loves you right now.

She. Yes. I think she just buried it in the side yard somewhere. She's a burier.

 

[passedpawn]

Need more fat in there no doubt. Publix aint gonna have it! Find a Winn Dixie, or go to the fresh market, and ask to buy some pig fat, they will probably give it to you at fresh mkt.

That is a nice looking knife. looks like it lays flat, single bevel??

It's this knife... just bought it. Scarey sharp. I think a hollow-edge knife would be better for cutting thick pieces of meat, but this one had no trouble.

https://www.homebrewtalk.com/f172/knife-opinion-kasumi-215426/index2.html#post2526857

 

[JohnTheBrewist]

Need more fat in there no doubt.

Daaaamn, Sean, stop trying to make this complicated

PP, Since it seems the fat cap was still on there, you'll have enough fat to give it a go. No need to go out looking for fatback yet, IMHO. After your first batch, you'll have a feel for how lean or not you like it. I think you'll be very happy with the results with what you have.

BTW, I use cure regularly for smoked sausages (I have yet to make dried), homemade smoked polish can't be beat.

 

[passedpawn]

I sorta knew that refrigerated sausages don't need cure; I did it anyway. No logic. I'll make bigger mistakes I'm sure!

 

[Sean]

Daaaamn, Sean, stop trying to make this complicated

PP, Since it seems the fat cap was still on there, you'll have enough fat to give it a go. No need to go out looking for fatback yet, IMHO. After your first batch, you'll have a feel for how lean or not you like it. I think you'll be very happy with the results with what you have.

BTW, I use cure regularly for smoked sausages (I have yet to make dried), homemade smoked polish can't be beat.

You're right!

 

[JohnTheBrewist]

I sorta knew that refrigerated sausages don't need cure; I did it anyway. No logic. I'll make bigger mistakes I'm sure!

I wouldn't even call that a mistake, just an experiment. If you've ever had the Johnsonville smoked bratwurst, yours should taste something like that when cooked. I'm not sure how a cured italian sausage will taste, but I'm sure it'll still be quite good. Cured meat will taste very different from fresh, though. So I'd suggest making a batch of fresh sausage without cure in the near future just for comparison. For those two types, I think you'll like fresh better.

Keep in mind that since it is cured, your cooked meat will still be pink (just like ham) when fully cooked.

Moose

 

[passedpawn]

I wouldn't even call that a mistake, just an experiment. If you've ever had the Johnsonville smoked bratwurst, yours should taste something like that when cooked. I'm not sure how a cured italian sausage will taste, but I'm sure it'll still be quite good. Cured meat will taste very different from fresh, though. So I'd suggest making a batch of fresh sausage without cure in the near future just for comparison. For those two types, I think you'll like fresh better.

Keep in mind that since it is cured, your cooked meat will still be pink (just like ham) when fully cooked.

Moose

Thanks for the reassuring words. I still feel like an *******. I've read everything you just said elsewhere, but I forgot.

You know, it's like everything else, you've just got to dig in and make a bunch of dumb mistakes before the info becomes knowledge.

 

[passedpawn]

Now that was easy! 7# in a snap.

 

[passedpawn]

The guys who said I would need more fat were right. I've been eating the sausages I made, and they taste excellent, but they have to be the leanest sausages ever made. They're not dry, just lean as hell.

So, next time I'm adding a bunch of fat.

 

[passedpawn]

More sausage pron:

 

[passedpawn]

FYI, I made another batch of brats for superbowl party and added smoked jowl, which is mostly just fat. My local store had thrown away the fat trimmings by the time I walked in, so I had to settle for the jowls.

Turned out great. Grillled a mess of them.