big sausage making weekend.

Sausage making and curing meats.

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sancho
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big sausage making weekend.

Postby sancho » Sun Jun 22, 2014 4:40 pm

I did 10 pounds of regular chorizo, 10 pounds of green chorizo, 10 pounds of East Texas style links, and 10 pounds of fresh Italian. They all turned out pretty good. I've been buying the sleeved 32-35 casings from Walton's. At first I thought I'd been ripped off, but for me and my stuffer if I stuff them to about 70-80% of their capacity I can completely eliminate blowouts. After I figured that out, they are the highest quality casings I've used and they're priced right. Plus Walton's is great to do business with.

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Swamp Donkeyz BBQ
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Re: big sausage making weekend.

Postby Swamp Donkeyz BBQ » Sun Jun 22, 2014 5:44 pm

Looking GOOD!
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jmcrig
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Re: big sausage making weekend.

Postby jmcrig » Sun Jun 22, 2014 5:55 pm

Very nice.
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bigbob73
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Re: big sausage making weekend.

Postby bigbob73 » Sun Jun 22, 2014 6:28 pm

Great looking.
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ChileFarmer
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Re: big sausage making weekend.

Postby ChileFarmer » Sun Jun 22, 2014 8:02 pm

Sancho, looking great there. Nice. Tell me more about the casing you are using. I have been thinking about using some of those myself. You using the natural casings?
Now about the East Texas links, Just what are they, maybe like a Pittsburgh link? Thanks love the sausage photos. CF :D
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sancho
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Re: big sausage making weekend.

Postby sancho » Tue Jun 24, 2014 12:04 pm

Hey, CF. Yeah, I'm using 32-35 natural casings. The new ones I'm using are here :

http://www.waltonsinc.com/p-608-32-35mm ... sings.aspx

They're very easy to slip on the stuffing horn. They're very clean. I mean, clean for casings. No holes. No knots. No untangling. Nothing, but right to it after a soak. They're a little higher than a regular hank but certainly not a premium. They're a little more delicate than the un-tubed ones, so I kind of have to slow down, but other than that they're great. Very satisfied with them.

Yeah, the East Texas Style link are similar to Pittsburg. I cut the fat content way down to what I think they use. They're cook in the smoker but they're not smoked. I made mine from all pork. Basically just cayenne, garlic, onion powder, paprika, and salt. They're not my favorite kind of sausage, but for what they are they're fine. Perfect for the top of a saltine with some hot sauce. Or, just some white vinegar with cayenne boiled in it.
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ChileFarmer
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Re: big sausage making weekend.

Postby ChileFarmer » Tue Jun 24, 2014 6:38 pm

Sancho, thanks for the info. I will be ordering some casings in the morning. I really used to love those Pittsburgh links, until one day I read the ingredients. CF :D
OK, get over it, you lost. God bless America

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