problem, sausage making

[palladini]

Well I went to a local store here in town that has a butcher counter, asked for 4 lbs, or slightly more, told her I need 4 lbs for sausage, what did she give me, 3.85 lbs.

The problem is, all my spices are already set for 4 lbs, including pink salt

I am making the recipe found here    -    http://www.smokingmeatforums.com/t/110217/smokies.

If I proceed, would I add just a bit more pork or what?

 

[daveomak]

Add more anything.... beef, bacon, pork.... Dave

 

[disco]

You are very close to 4 pounds but if you are worried, buy a pork chop, steak, ground pork, etc and chop a 0.15 pound off and chop it in. For that small amount you could even use beef or chicken and you won't notice it.

Disco

 

[bkleinsmid]

Palladini........morning.....

That recipe calls for 5 lb's of meat.......not 4. If all your spices are measured out for 4 and you only have 3.85 lb, just leave out that tiny bit.......or grab a tiny bit of pork to bring the weight up.

Brad

 

[palladini]

Well, I cut up the beef roast, then weighed the bowl, then the beef in the bowl, just under 3 1/2 lbs.  Cut enough off the pork roast to equal 5 lbs,  Then I ground it all up, added the spice and water mix, then mixed it well.  It is now in the beer fridge, in the bowl, overnight. 

Tomorrow I plan on stuffing this meat into 19 mm collagen casings.  But before i do that, I am going to do test fry.  Not sure what the taste equivalent will be as compared to the smoked/ dried finish will be, but I am sure the second or third time, I will get it right.

The rest of the pork roast, cut it up, grind it up, then add some SPOG and form patties

 

[kesmc27]

Just add add a small dab of anything pork ground and you're good

 

[daveomak]

Don't rely on the fry test.... after the smoke etc. it takes on a whole new taste profile.....

 

[diggingdogfarm]

Yep, a fry test is a waste of time, IMHO.


~Martin

 

[voodoochile]

.15 lb aint gonna make a difference 

 

[stanjk]

Agree, .15 lb. won't make a difference; especially if your using a tsp. to measure. 

 

[bigbob73]

I like mine spicy. You won't know the difference.

 

[palladini]

Yes sir, got 1/2 the sausage stuffed, had to call it a night.  Had my neighbour came over, he works until 5 PM, then is about 40 minutes from home, he had to eat and have a shower, then showed up around 7 and we got to stuffing the meat into 19 MM collagen casings.  We shut it down about 10 PM, about 60% done.  We will convene tomorrow night to finish it off.

May 6th 2014 006.jpg

• palladini
• May 6, 2014

May 6th 2014 001.jpg

• palladini
• May 6, 2014

Meat all mixed up, put in fridge overnight, got it out, added a

little water, as seen in pic below.

May 6th 2014 002.jpg

• palladini
• May 6, 2014

All ready to go, mid afternoon  meat and stuffer parts are in

the freezer, until go time.

May 6th 2014 003.jpg

• palladini
• May 6, 2014

Got a start, Tapered sausage stuffing tubes suck when using

19 MM collagen casings.  I did not end there as seen by

lengths of those sticks, that is all the casing I could get on

that stuffing tube.  From Picture below, before we finished

tonight, doubled that amount

May 6th 2014 004.jpg

• palladini
• May 6, 2014

The decision is made, I need to straight, either Metal or

Plastic stuffing tubes, like I said above this tapered one

sucks for 19 MM collagen casings.  As you can see in the

picture, by this point we had taken the Dremel machine

and sand paper and removed about 3/4 the length of those

ribs on the side of the tube. 

May 6th 2014 005.jpg

• palladini
• May 6, 2014

More to come

 

[daveomak]

Brass or copper tubing works..... flare the end and insert into the plastic tube.... anneal while flaring.... maybe you will need a washer slipped over the tube also......

tube 1.jpg

• daveomak
• May 6, 2014

tube 5.jpg

• daveomak
• May 6, 2014

http://www.grainger.com/product/KS-ENGINEERING-Tubing-4EEH5

 

[palladini]

OK, finished stuffing them last night.  No if buts or ands, I am going to find, and this is big issue, straight sausage stuffing tube, either Plastic or steel, that fit my stuffer/grinder has a base diameter of 65 MM    My tapered ones suck for 19 MM casings

Started the smoker this AM, running it at 100 F for a while to dry these peppperettes off.

 

[elginplowboy]

U need to get u a LEM 5lb vertical stuffer for your small casing sticks. Buy the 3/8 straight tube seperate and leave the grinder for grinding. U will not believe how much easier it is and meat won't come out emulsified like a hot dog. I used my grinder to stuff for some twenty years till a buddy asked me to stuff some sticks like yours and I about killed my arm. Bought the vertical stuffer on sale and couldn't believe the difference and time wasted doing it the other way. Now I will never use a grinder to stuff again. Since u r doing small sticks make sure to get metal gears otherwise the plastic ones get chewed up.

 

[palladini]

U need to get u a LEM 5lb vertical stuffer for your small casing sticks. Buy the 3/8 straight tube seperate and leave the grinder for grinding. U will not believe how much easier it is and meat won't come out emulsified like a hot dog. I used my grinder to stuff for some twenty years till a buddy asked me to stuff some sticks like yours and I about killed my arm. Bought the vertical stuffer on sale and couldn't believe the difference and time wasted doing it the other way. Now I will never use a grinder to stuff again. Since u r doing small sticks make sure to get metal gears otherwise the plastic ones get chewed up.

Yes, That is on my wish list, one with metal gears is way out of my disability income.

 

[daveomak]

[quote name="Palladini" url="/t/161982/problem-sausage-making#post_1173536

Yes, That is on my wish list, one with metal gears is way out of my disability income.
[/quote]



I have the Grizzly 5# stuffer and find absolutely no problem with the nylon gears.... Lube the o-ring and add a little water to the meat mix and it works great... I think the metal gears are hype... I think some folks may have run the piston into the bottom of the canister and broke the gears.... I don't see how you could break them normally stuffing.... Grizzly's stuffer normally sells for around $89.... they do go on sale like before the 4th or labor day or x-mas.... 84.95 http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252

order an extra o-ring while you are at it....

 

[palladini]

[quote name="Palladini" url="/t/161982/problem-sausage-making#post_1173536

Yes, That is on my wish list, one with metal gears is way out of my disability income.

I have the Grizzly 5# stuffer and find absolutely no problem with the nylon gears.... Lube the o-ring and add a little water to the meat mix and it works great... I think the metal gears are hype... I think some folks may have run the piston into the bottom of the canister and broke the gears.... I don't see how you could break them normally stuffing.... Grizzly's stuffer normally sells for around $89.... they do go on sale like before the 4th or labor day or x-mas.... 84.95 http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252

order an extra o-ring while you are at it....[/quote]
I put that on my wish list on that site

 

[stanjk]

I'll second DaveO's; I have the same stuffer for more than 7 years with no problems stuffing 19 mm and up. 

 

[oldeboone]

Hi. Dave. I think we all have had the experience of meeting people that if they had access to any kind of machine it would be the equivalent of giving a monkey a hand grenade !!!!  Ernie