20 lbs half and half.

Discussion in 'Sausage' started by shooterrick, Jan 31, 2010.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well I wasn’t going to do sausage till next week but with pork butts at 87Cents a pound I figured why thaw pork! Last night I measured seasoning for 10 lbs breakfast and 10 lbs Italian Sicilian since we were out of both.

    This morning I boned 2 butts and had a vac pack of trimmings I had tossed in the fridge Thursday to thaw. Funny think between the trim and butts I had exactly 20lbs 2 oz.of meat.

    I coarse ground the first 10 lbs partially froze, for breakfast and mixed seasoning in. A 1/4 plate was used for both.







    After returning the breakfast sausage to the fridge I ground the second 10lbs for Italian. Once mixed I fry tested both and they were true to my recipes. The Italian was also returned to the fridge before stuffing as we had a birthday to attend.

    This afternoon I began stuffing Italian in hog casings while Sandy began packing the breakfast for the freezer. Since the Italian was very cold and stiff it was a bit harder to stuff but my 15 lb. Gander Mountain stuffer handled it fine.







    Since these are basic fresh sausage grinds I didn’t go into great detail of the process. If you have any questions I will be happy to respond. I will say the breakfast was top shelf sage with a bit of heat on the back end. The Italian Sicilian was excellent. We had breakfast for supper last night! LOL
     
  2. marty catka

    marty catka Meat Mopper

    Mmmmmmmmmm! Fine looking sausage![​IMG]
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Its nice to make small batches like that then it doesn't seem like such a whole production and take up a whole weekend. The only bad thing is your sausage is gone in no time. haha
     
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    LOL. Since I make andouille, breakfast, Italian, Keilbasa, Brats, we always have a variety in the freezer to choose from. This way many small batches lasts a while. [​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Very nice there Rick I really like making sausage too. I also I've made breakfast, chorizo, brats, some snack sticks and just made some anduille last night and it will go into the soker this afternoon. Yours really looks great and it nice to have some good recipes for the sausage also.[​IMG]What knid of grinder is yours it looks just like mine??
     
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    What knid of grinder is yours it looks just like mine??[/quote]

    I took a chance several months ago and bought it on ebay for 100.00 bucks. 1800 watt QuizinPro out of Canada. Works great and does a fine job. I have never ran it on high speed as it keeps up on low as fast as I can feed it.
     
  7. hemi

    hemi Smoking Fanatic

    Good lookin sausages. I guess my next new experience will be
    stuffin some . I got a couple humongus grinders with a #12 hobart
    size plates . I think 2 3/4 ? recon I can get some stuffer tubes for them?
    I can make them but it is a hassle. What size casings do U recomend and
    where do I get them ? Thanx, Hemi.[​IMG]
     
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looking good from here.
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Sausage Looks Great Rick...[​IMG]
     

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