bmudd14474
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I haven't made sausage in a few years. Got the Cabelas 1/2hp grinder and11lb stuffer out and cleaned up. Picked up a couple butts for $1.48/lb to do some brats and breakfast sausage but when I was getting the stuffer and grinder out I haven't found the stuffing tubes or all of the grinding plates. The only plate I have right now is the 4.5mm plate and since I don't know where the stuffing tubes are at I decided to make all breakfast sausage.
Got the butts out and got ready to process them up. Started with 22.96 lbs of butts
Didn't take a picture of the meat cubed up but I got it into the freezer for 50 minutes.
Got it all ground up but it took a little longer than normal as I was going strait into the 4.5mm plate. Also I did a double grind on some of it that came out not looking how I would like. The rest was a single grind. Finished with 20.69lbs of pork after removing the bones, glands, and anything I didn't like the looks of when trimming/grinding.
Using AC Leggs #10 Sausage Seasoning. We really like the AC Leggs product.
Because I didn't have a total of 25 lbs I had to do a little math. The first time I did the math I did 277g/25lbs=11.08g/lb. As I was measuring out something just wasn't adding up so I looked again and realized I did 277g instead of 227g for the weight of the spices. Needless to say if I wouldn't have double checked I would of way over seasoned the meat. Now with the proper math I remeasured the seasoning for each tray and here is how much I had to pull off the paper plates that I had measured it out on.
Now that I had the math and measurements correct I mixed it up and did a test fry.
Turned out really good. I will let the sausage rest tonight and package it tomorrow.
Here is the financial breakdown. 36.97 for the butts and seasoning to make 20.69/lbs of sausage. $1.79/lb cost for great sausage. Can't beat the price and can't beat knowing the quality of the meat that was ground up instead of just everything that was left over at the processing plant.
All in all not a bad day. Granted I don't have any brats yet but hey you can't complain about some great breakfast sausage that is better than that store bought stuff.
Happy grinding all.
Got the butts out and got ready to process them up. Started with 22.96 lbs of butts
Didn't take a picture of the meat cubed up but I got it into the freezer for 50 minutes.
Got it all ground up but it took a little longer than normal as I was going strait into the 4.5mm plate. Also I did a double grind on some of it that came out not looking how I would like. The rest was a single grind. Finished with 20.69lbs of pork after removing the bones, glands, and anything I didn't like the looks of when trimming/grinding.
Using AC Leggs #10 Sausage Seasoning. We really like the AC Leggs product.
Because I didn't have a total of 25 lbs I had to do a little math. The first time I did the math I did 277g/25lbs=11.08g/lb. As I was measuring out something just wasn't adding up so I looked again and realized I did 277g instead of 227g for the weight of the spices. Needless to say if I wouldn't have double checked I would of way over seasoned the meat. Now with the proper math I remeasured the seasoning for each tray and here is how much I had to pull off the paper plates that I had measured it out on.
Now that I had the math and measurements correct I mixed it up and did a test fry.
Turned out really good. I will let the sausage rest tonight and package it tomorrow.
Here is the financial breakdown. 36.97 for the butts and seasoning to make 20.69/lbs of sausage. $1.79/lb cost for great sausage. Can't beat the price and can't beat knowing the quality of the meat that was ground up instead of just everything that was left over at the processing plant.
All in all not a bad day. Granted I don't have any brats yet but hey you can't complain about some great breakfast sausage that is better than that store bought stuff.
Happy grinding all.
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