I used heavy whipping cream on my initial batch of links and felt like it created too much of a creamy taste. Maybe the dry milk and whipping cream was too much. I think I'll use water next time.
Well that sucks on meat.Those are good prices. My local sams club had 1 butt....ONE!!! lol
I forgot to mention.... One of my tenants is moving out and gave me her mini-chest freezer...probably can hold a 1/4 cow......plus I have a full size chest freezer (with a 1/4 cow and 8 racks of ribs), an upright freezer and of course the freezer on my fridge...so freezer space is not a problem...lol
Looking good! And the clean up is the worst part.View attachment 694965View attachment 694966View attachment 694967
It's getting there....25lbs of sausage done. 1/2 regular Texas smoked sausage and other half added high temp cheddar and dried jalapeños for a kick.
In the fridge now overnight to cure and get pelical and will smoke tomorrow.
A couple hiccups today which I will post about later, so it took longer than expected...nothing huge, just learning moments...So far so good.
Now...to clean up that big mess...oof.
You don't need a pelical on sausage . You should have that covered or in a plastic bag . it dries it out to much and the casings can get tough .In the fridge now overnight to cure and get pelical and will smoke tomorrow.
Before cured foods are cold smoked, they can be allowed to air-dry to form a tacky outer layer, known as a pellicle. The pellicle plays a role in producing better smoked products as it acts as a protective barrier for the food and also plays a role in enhancing the flavor and color produced by the smoke.You don't need a pelical on sausage . You should have that covered or in a plastic bag . it dries it out to much and the casings can get tough .
I did....it was real tasty....but to me it was a tad salty....didn't exactly know how to correct it...it was prepackaged seasoning for 25 lbs...and I used 25lbs of meat....2nd half the batch I added cheese and jalapeño, so hope the cheese will cut on saltiness.Look'n good.
Did you do fry test sample before stuffing?
First batch sold?Neighbor walked over while sausages were "blooming"....can I buy one from you?
He's a trucker, so we had been talking about Texas sausage which he enjoys from a select few stops when he's on the road.....He said "if it sucks, I'm going to tell you." I said..."cook it to 165 and let me know..."
He shouted to me when he pulled it off his grill and tasted it... "You nailed it. That's Texas sausage. Not too salty at all".
A couple hiccups today which I will post about later, so it took longer than expected...nothing huge, just learning moments...