So not only did the butcher have a sale on butts but I 100% out of sausages... decided was time to make a batch. UI know normally with a 20# cryo-pac, I get 17 pounds of meat. I normally do 10 sausage, 5 andouille, and 2 good ol Pop's breakfast. The rest is bones and yuck. This time I did 15 sausage and saved the other 2 for hammy stix for baby sister.
So after deboning, and re-chilling (I am a nut about cold meat). I chunked up the meat and fat and threw in the seasoning and did a grind.
Sorry it appears to be the second grind which I normally do not do. Just pretend its the first...LOL And speaking of cold.......
Its almost 90 ouside and that cold meat, well look at the condensate on the steel.
The night before I separated and flushed the casing and put in a bowl of water all night. Those to things I find to make all the difference. Here you see the stuffing tune loading. You notice I should have been a safety man with a belt and suspenders, I mean I have enough tubing on the horn for twice what I was going to make.
So after deboning, and re-chilling (I am a nut about cold meat). I chunked up the meat and fat and threw in the seasoning and did a grind.
Sorry it appears to be the second grind which I normally do not do. Just pretend its the first...LOL And speaking of cold.......
Its almost 90 ouside and that cold meat, well look at the condensate on the steel.
The night before I separated and flushed the casing and put in a bowl of water all night. Those to things I find to make all the difference. Here you see the stuffing tune loading. You notice I should have been a safety man with a belt and suspenders, I mean I have enough tubing on the horn for twice what I was going to make.