Help/ Opinions on Grinder, Sausage

[spacetrucker]

Retirement can be Dangerous If you don't believe me just ask my Wife and Kids

I already keep the neighbors full of que and the wife is nervous...

[Rambo]

OK, here's a question: our local Supermarket chain, Brookshire Brothers, is running " Lee, Smoked Picnics" for .99 this week. Since this is already smoked, and maybe fully cooked( I'll have to check the Pkg) could you still make sausage out of this or does it have to be raw, uncooked meat?

[Txdragon]

OK, here's a question: our local Supermarket chain, Brookshire Brothers, is running " Lee, Smoked Picnics" for .99 this week. Since this is already smoked, and maybe fully cooked( I'll have to check the Pkg) could you still make sausage out of this or does it have to be raw, uncooked meat?

Uncooked. Reasons for this is the meat binding together.

[Rambo]

Thanks dragon

[Rambo]

I have no experience in sausage making, but it seems as though it is sufficient to make a decent sized batch. You can ship the first batch to Sooner and use him for a lab rat. He can cook them on his new blackstone with some peppers and onions.

I don't know how I missed this one:; LMAO

[GRailsback]

Rambo, since your first batch turned out pretty good, don't send any of it to Sooner. I just got back from visiting an Aunt in Corpus and doing some chores for her. She brought be back 6 logs of venison summer sausage from a cousin of mine that lives in Wisconsin. Good stuff. Glad your first batch turned out well.

[Rambo]

I'm really wanting to do some summer sausage. that is sooo good. I like jalapeño cheese SS and a tube of premium Saltines

[Russ]

I have researched this a bit in my preparation for making sausages. The book that came with mine says a lot about ice cold water to keep heat down as it grinds. My friend, butcher who sold his shop a few years ago use to put lots of salt and spices in his. He's going to help,me make mine. What did you put in apart from the pork please???

Russ

[Rambo]

I have researched this a bit in my preparation for making sausages. The book that came with mine says a lot about ice cold water to keep heat down as it grinds. My friend, butcher who sold his shop a few years ago use to put lots of salt and spices in his. He's going to help,me make mine. What did you put in apart from the pork please???

Russ

All pork. I had 2 large stainless steel bowls, one slightly larger than the other. I crushed ice and put a little water in with it then placed the meat going in the grinder in the smaller bowl sitting in the ice

[Russ]

I have researched this a bit in my preparation for making sausages. The book that came with mine says a lot about ice cold water to keep heat down as it grinds. My friend, butcher who sold his shop a few years ago use to put lots of salt and spices in his. He's going to help,me make mine. What did you put in apart from the pork please???

Russ

All pork. I had 2 large stainless steel bowls, one slightly larger than the other. I crushed ice and put a little water in with it then placed the meat going in the grinder in the smaller bowl sitting in the ice

Kool, spices??? Thanks.

Russ

[Rambo]

6 Lbs meat
3 TBsp salt
2 TBsp course Black pepper
1 TBsp Smoked paprika
1 TBsp Garlic granules
1 TBsp red pepper flakes
1 TBsp ground yellow mustard seed
1/2 cup non-fat dry milk
1/4 tspn #1 cure ( pink salt)

Mix the pink salt and milk powder in the 1/2 cup of ice water

this wasn't very hot; next time I'm going to double the red pepper

[Rambo]

FYI- there are thousands of recipes online. The tutorial pinned to the top of the Sausage Forum is very informative

[OldUsedParts]

Thanks to you now, if my neighbor down the street ever gives me a wild hawg ham or shoulder, I'm seriously thinking of trying to make some of the smaller jerky type sausage with my el cheapo Rival Food Grinder since it has a small sausage tube.

[Russ]

6 Lbs meat
3 TBsp salt
2 TBsp course Black pepper
1 TBsp Smoked paprika
1 TBsp Garlic granules
1 TBsp red pepper flakes
1 TBsp ground yellow mustard seed
1/2 cup non-fat dry milk
1/4 tspn #1 cure ( pink salt)

Mix the pink salt and milk powder in the 1/2 cup of ice water

this wasn't very hot; next time I'm going to double the red pepper

Thanks Rambo, I will show this to my butcher mate.

Russ

[Papa Tom]

Looks like some pretty good advice given.
My 2 cents.
First your recipe should be 1 teaspoon of cure #1
My Cabelas grinder (cheaper than yours) has made a lot of sausage and hamburger etc. over the years.
Fish gives good advice experience talkin' there.
You will want a piston style stuffer go ahead and use whatever you have that will help you justify the piston deal (with crank and gears).
True summer sausage is a fermented sausage that is over your head right now but very good summer "type" sausage can be easily made but must be refrigerated.
Casings: collagen are the easiest natural are no doubt better sheep casings for snack sticks fiber casings for summer type sausage 32 mm casings for brats and smoked links.
Wild game is likely infected with trichinae take that into consideration freezing the meat for a month or so helps (unless you are located in the fridged North) curing helps and cook to 170°F IT.
Poultry has salmonella don't get sick.
David does have a good writeup on sausage making he posted @ my encouragement.
OK here's the secret to making good sausage and cured meats etc. if you are serious and take the time to study it here is the best reference I have found.

https://smile.amazon.com/Home-Productio ... d+sausages