Any sausage makers out there?

Demented

Aww horse crap!
It just tends to back up/gum up when I try to stuff using it.
Chilling the meat before grinding and again before stuffing the casing will help keep the fat in a solid state. This makes for better sausage and will help keep your equipment from gumming up.

Anthony
 

kayaker

Come get some!!!
Thanks for the info!

Any chance you could drag a 10 point within shooting range this fall that I could make sausage out of?

I don't know. It's a long swim across the gulf. If you want to come here, maybe we could arrange something.:D
 

kayaker

Come get some!!!
So where do you get the casings? This sounds pretty cool.
I can get synthetic casings locally, 2 different diameters. I want to try natural casings though. There are spots online that will ship them, and I'm going to another province where I can get them as well.

Usually butcher shops or meat packing plants will have them.
 
my dad is also a bitcher and they get their casings from hatfield. im not sure where my uncles get theirs from. you can either get them packed in salt or a water solution. either way soak them in some water first and also make surw they dont have any holes
 

Mark C

Lowland Gorilla
I made sausage once before, been meaning to try it again, y'all have given me great motivation!

I use this to stuff: http://www.kitchenaid.com/catalog/product.jsp?src=ModelNumberLookup&productId=366 Works like a charm, surprisingly easy to clean too. Saw on TV that running a piece or two of bread through the grinder/stuffer is a good way to clean a lot of the scraps out, worked well for me.

I used natural casings, found them in one of the local grocery stores (salt packed), think it was SuperFresh. Call around, you may be surprised who's got 'em, especially if hunting is popular in your area.

If my next batch comes out good, maybe I'll put up a "Who wants to try my sausage?" thread ;)
 

kayaker

Come get some!!!
If my next batch comes out good, maybe I'll put up a "Who wants to try my sausage?" thread ;)
That could be fun, but so far, we only make fresh sausage, nothing cured or smoked, so I would be afraid of sending anything through the mail.

That said, I would like to try curing and smoking some sausage. My dad has a smoker and cold smokes salmon and char every year.

Hmmmm.... have to make some plans.
 

Mark C

Lowland Gorilla
That could be fun, but so far, we only make fresh sausage, nothing cured or smoked, so I would be afraid of sending anything through the mail.

That said, I would like to try curing and smoking some sausage. My dad has a smoker and cold smokes salmon and char every year.

Hmmmm.... have to make some plans.
I figure a good amount of dry ice, thick styrofoam box, and overnight shipping and it'll be good to go. After all, it works for Omaha steaks!
 

Phidelt076

ChestBeater
I just got into hunting this past year. In the area of Texas we hunt (Abilene) we are just getting deer and wild hog.

I could eat venison steaks all day but I'm not a big fan of wild hog chops or loins by themselves to give you an idea of my tastes.

So far the best sausage I have had (I like it equally with venison and pork) is just a plain habenero & pepper jack cheese sausage. I really like the jalepeno and cheddar combo as well.

My boss bought the grinder/stuffer setup so we'll be experimenting some in the near future with some different blends. If we run across something good I'll make sure to post it up.
 

kayaker

Come get some!!!
Here is a link to a PDF doc full of sausage recipes.

It's a good place to start. We've used a couple of these with some of our own mods. When we get at it again (late Oct.), I'll post up the recipes and some pics.
 

j6ppc

Block Watcher
Charcuterie. Great book. We've been making sausage, panchetta and of course BACON from this book for about a year now. Tasty. Your first couple pounds of bacon or sausage will more than pay for the book.
 

j6ppc

Block Watcher
I can get synthetic casings locally, 2 different diameters. I want to try natural casings though. There are spots online that will ship them, and I'm going to another province where I can get them as well.

Usually butcher shops or meat packing plants will have them.

Butcher-packer.com
also a great source for pink salt and other curing essentials.
 
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