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.
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Recomendations for my first Pork Suasage
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- rmontalvo76
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Re: Recomendations for my first Pork Suasage
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?
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- rmontalvo76
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Re: Recomendations for my first Pork Suasage
Thank you, so just going in the fridge right after make the sasuage?
- Txdragon
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Re: Recomendations for my first Pork Suasage
Grind a pork butt. The fat ratio from the Boston butt is perfect for sausage. Are you making pan sausage or stuffing into casings?
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- rmontalvo76
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Re: Recomendations for my first Pork Suasage
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
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Re: Recomendations for my first Pork Suasage
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.
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
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- Okie Sawbones
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Re: Recomendations for my first Pork Suasage
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.
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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
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Re: Recomendations for my first Pork Suasage
Thank you guys I will show you the result of my first batch. Regards
- rmontalvo76
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Re: Recomendations for my first Pork Suasage
Thank you guys !!! I need improve more on the packing
- Rambo
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Re: Recomendations for my first Pork Suasage
Man, those look great
- GRailsback
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Re: Recomendations for my first Pork Suasage
They sure do look good.
- Txdragon
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Re: Recomendations for my first Pork Suasage
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!
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- spacetrucker
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Re: Recomendations for my first Pork Suasage
ya did good
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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