Lean_ish Sausage Part One

Discussion in 'Sausage' started by knightsilver, Jun 5, 2015.

  1. Just ordered my first meat grinder. A Waring MG105, I've had good luck with Waring & Presto.

    Thoughts on ratios?

    Part pork shoulder(with some fat)
    Part pork loin
    Part(like 50%_ish) turkey breast(with lite, dark and skin)
    Part chicken

    And what casings should a use? Looked on LEM site, the gelatin casing looks spendy? And how safe are hog casings, I have IBS, just asking...
    Last edited: Jun 5, 2015
  2. johnnyb54

    johnnyb54 Smoke Blower

    I use 32 - 35mm hog casings from The Sausage Maker


    I buy them by the hank and they last a very long time as long as they are stored in the fridge and covered in salt. I like the hank better then the home pack as the home pack is usually loaded with shorts and just packed in salt. The hank is packaged in a brine solution and the lengths are long. My last batch of chicken sausage used only 1/2 a length of casing. As for how safe they are all casings are cleaned and flushed prior to packaging. To prepare the casing for salt removal and stuffing I soak my casings in warm water overnight. In the morning I change the water every 1/2 hr until I'm ready to used them (usually for about 3 hours, 6 changes). It may be overkill but I never had a problem. Right before I put them onto my stuffer I flush the casings out again with warm water. Good luck.
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    KS, I would just start with a pork butt for my first attempt at sausage and experiment with different products after you get your feet wet.
  4. Thanks guys will do.

    Thoughts on spices/herbs, just a basic to start out with and go from there. One for pork(shoulder) and one for chicken/turkey? Some of my basis are;

    thyme, ancho, rosemary, red pepper flake, and cumin.

    (I do use a coffee grinder for spices and herbs)

    My pork shoulder dryrub has like 12 or 18 I think, dern I need to build that window box, lol.....
    Last edited: Jun 9, 2015
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I would make sure and have some of Pop's breakfast sausage spice mixed up and make at least a small about of it. Its totally outstanding breakfast sausage and it really simple. I always have a ball jar full of the made up spice. Most recipes will be for 5 or 10 lbs, you'll have extra left over.

    I personally like a big butt, the fat content with few exceptions is usually right where I want it.

    Again personal opinion, I have yet to find a turkey or chicken sausage I like, course I don't think I ever ate one till I started trying to make them.

    There are loads of sausage recipes here nad easy to find using the search engine. Pick what you'll use, what you like and do it a couple a'times. Once to get your feet wet and then adjust to your own prefrences. AND keep a log somewhere so you know what you did so next time you don't need to start over again.

    Its a lot of fun, make sure and read some of Roykjo's tutorials like how to handle casing. He's the 'spert around here. But lots of folks know their sausage making.

    You can also get prepackaged kits from places like bass pro or cabelos etc..... they are also good for your first adventure too.

    Bon Chance, and laissez les bons temps rouler!
    Last edited: Jun 10, 2015
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    For your first go at it, keep it as simple as possible, it will make for a more enjoyable experience.
    I'm not sure what you mean by "how safe are hog casings" with IBS, can you explain?
  7. I can tell you from my experience, you get hooked pretty quick and want to make everything.

  8. Irritable bowel syndrome (IBS) is a common disorder that affects the large intestine (colon). Irritable bowel syndrome commonly causes cramping, abdominal pain, bloating, gas, d******a and constipation. IBS is a chronic condition that you will need to manage long term.

    I don't do a lot of processed foods, 90% of my food is whole and scratch made.I had acid reflux for years, and finally had surgery for it last year. So, meats or even raw eggs, I have to be careful. I'm very careful what meat I get and where I get it....
  9. I feel for you, I have Crohn's and IBS    good days and bad days

  10. chef willie

    chef willie Master of the Pit OTBS Member

    I wouldn't think you'd have any problem with hog casings but perhaps you have a butcher locally that could sell you a length or two b4 buying a whole hank. For an alternative you could try using corn husks like for tamales. I did after watching an episode of DDD and they came out really good and not hard to form. Here's the link.....Willie

  11. bmaddox

    bmaddox Master of the Pit

    Me too [​IMG]
  12. Thx Willie, ill be trying these corn husk, just soak emotional right?

    Dose anyone know, " I've seen on TV, it was like 1/2 pans, one was perforated and a heavy lid, they used this for smoking in ur oven"

    Should work for smaller meats/sauages, but don't know what it's called.
    Last edited: Jun 10, 2015
  13. donr

    donr Smoking Fanatic

    You could try casingless.  Some guys do this for snack sticks.  You would need to make sure the links don't touch & freeze individually before putting them together in the freezer, also thaw seperately.  I think Bearcarver was the guy who made a set-up to be able to pull paper from under his stuffer for caseless sticks.

    I too use pork butts with the fat cap left on, but the soft giggly fat removed.  End up with very little grease in the pan when cooking bulk or patties.

  14. Knightsilver, I know the pan your talking about  (I think), the one's I've seen on TV were used on the stove top.  Cheif Emeril Lagozi (not spelled right) used one on his show.  Sorry, but I don't remember what they are called.  You could probally look on goolge and find one.  I'm sure you could find it on Amazon.
  15. Is this what you were refering to?

  16. Similar, yes.

    Think I'm just going try some disposable aluminum pans and a small grill grate. I love the corn husk idea too. Ill do some pic of the tin-hat idea for the oven smoker, if anyone is interested?

    Something like this,

    Anyone recommend a cheap but not pos leave-in meat thermometer? I'm guessing 160f internal sausage temp? Also what oven temp should I try?

    I also forget, do I need to use a cure?
    Last edited: Jun 11, 2015
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I like to use a instant read probe rather than one you leave in. I have a thermawand from lava tools. It can be found on Amazon. I prefer this type for sausages as I like to probe each one.

    You need cure for sausages that you plan to smoke for extended periods of time, such as snack sticks, summer sausage, or any that you plan to cold smoke and cook later. Fresh sausage that your cook right away does not need cure but you can add it if you want.
  18. Any thoughts on oven temp? I'm thinking, start with a 500F oven temp, through in the sausages, turn down to 250-325F, and go till the sausages hit 160F, guessing 2-6 hours_ish?
    Last edited: Jun 11, 2015
  19. johnnyb54

    johnnyb54 Smoke Blower

    This is the one I use to monitor the meat and smoker temps. It's reasonable and right now it comes with a free set do bear claws to shread pulled pork.

    If not then use a good instant read thermometer. Remember every time you open your smoker the temperature drops dramatically.
  20. It's just like getting new computer hardware or building a new system, lol!

    Haven't read the instructions yet, but dose anyone have a preference on what oil to use with the plates?
    Last edited: Jun 12, 2015

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