Recomendations for my first Pork Suasage

Sausage making and curing meats.

Moderator: TBBQF Deputies

rmontalvo76 USER_AVATAR
rmontalvo76
Pilgrim
Posts: 13
Joined: Tue May 22, 2018 11:02 am
Contact:

Recomendations for my first Pork Suasage

Postby rmontalvo76 » Mon Feb 11, 2019 10:19 am

Hi guys, I am very exited to use my new meat grinder is a LEM #8 (575 watts) and I need some help like rest time after make the sausage, I will use a 5 pounds of pork shoulder with a little fat and jalapeño and cheddar cheese, my plan is make sausage tomorrow and rest in fridge until next saturday so and advice or tip for this beginner guy will be appreciate.


IMG_20190210_171845.jpg
okie sawbones USER_AVATAR
Okie Sawbones
Outlaw
Posts: 2049
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: Recomendations for my first Pork Suasage

Postby Okie Sawbones » Mon Feb 11, 2019 11:59 am

First off, you need a LOT of fat, unless you want dry sausage. At least 20% fat. Secondly, why do you want to rest the sausage?
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
rmontalvo76 USER_AVATAR
rmontalvo76
Pilgrim
Posts: 13
Joined: Tue May 22, 2018 11:02 am
Contact:

Re: Recomendations for my first Pork Suasage

Postby rmontalvo76 » Mon Feb 11, 2019 12:13 pm

Thank you, so just going in the fridge right after make the sasuage?
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Recomendations for my first Pork Suasage

Postby Txdragon » Mon Feb 11, 2019 12:18 pm

Grind a pork butt. The fat ratio from the Boston butt is perfect for sausage. Are you making pan sausage or stuffing into casings?
(Insert witty signature here)
rmontalvo76 USER_AVATAR
rmontalvo76
Pilgrim
Posts: 13
Joined: Tue May 22, 2018 11:02 am
Contact:

Re: Recomendations for my first Pork Suasage

Postby rmontalvo76 » Mon Feb 11, 2019 12:23 pm

The plan is make a batch of casing, I will use a colágeno casing, is very hard to find natural casing here in Mexico, I am reading also that I need a cure product (Pink Sal), is extremely necessary or just use a regular salt?
spacetrucker USER_AVATAR
spacetrucker
Chuck Wagon
Posts: 3434
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

Re: Recomendations for my first Pork Suasage

Postby spacetrucker » Mon Feb 11, 2019 1:26 pm

Pink Salt or,
Prague Powder #1. One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. I hope this helps you should be following a recipe to use this.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon

FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
okie sawbones USER_AVATAR
Okie Sawbones
Outlaw
Posts: 2049
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: Recomendations for my first Pork Suasage

Postby Okie Sawbones » Mon Feb 11, 2019 7:32 pm

I find a pork butt too lean. I use 4 lbs. of butt and 1 lb. pork fat. You'll need 1 tsp. cure #1 (pink salt) per 5 lbs. of sausage.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
rmontalvo76 USER_AVATAR
rmontalvo76
Pilgrim
Posts: 13
Joined: Tue May 22, 2018 11:02 am
Contact:

Re: Recomendations for my first Pork Suasage

Postby rmontalvo76 » Wed Feb 13, 2019 12:25 pm

Thank you guys I will show you the result of my first batch. Regards
rmontalvo76 USER_AVATAR
rmontalvo76
Pilgrim
Posts: 13
Joined: Tue May 22, 2018 11:02 am
Contact:

Re: Recomendations for my first Pork Suasage

Postby rmontalvo76 » Tue Mar 05, 2019 10:54 am

Thank you guys !!! I need improve more on the packing
Jalapeño1.jpg
rambo USER_AVATAR
Rambo
Deputy
Posts: 8424
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Recomendations for my first Pork Suasage

Postby Rambo » Tue Mar 05, 2019 11:35 am

Man, those look great
grailsback USER_AVATAR
GRailsback
Chuck Wagon
Posts: 3616
Joined: Tue Nov 19, 2013 4:44 pm
Location: Cypress TX.
Contact:

Re: Recomendations for my first Pork Suasage

Postby GRailsback » Tue Mar 05, 2019 1:46 pm

They sure do look good.
txdragon USER_AVATAR
Txdragon
Deputy
Posts: 5036
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Recomendations for my first Pork Suasage

Postby Txdragon » Thu Mar 07, 2019 8:03 am

Looks awesome for a first batch! The fat doesn't appear to have gotten overworked and the cheese seems to have distributed nicely. Great job, sir!
(Insert witty signature here)
spacetrucker USER_AVATAR
spacetrucker
Chuck Wagon
Posts: 3434
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

Re: Recomendations for my first Pork Suasage

Postby spacetrucker » Fri Mar 08, 2019 9:43 am

ya did good :cheers:
Don't count every day, Make every day Count
Good Cue to ya..
Vernon

FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 16 guests