Knocked out the last of my deer meat I had set aside for sausage. Made almost 100#s today. Jalapeño and cheese sausage, Bacon Cheeseburger sausage, jalapeño bacon cheeseburger patty meat, and breakfast sausage patty meat.
Nice what tuber do you have?
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Haha yea stuffer sorry. Nice hows it hold up? I got a 25lb stuffer with the all.metal internals and such. I read some hard reviews on cables and it turned me awayStuffer? It’s the 5# cabelas stuffer.
With all the distractions we have in life like facebook, snapchat, pinterest and whatever else people waste there time with, is it not incredibly fun and rewarding getting back to basics and do something like make 100# of sausage? Kudos man. There is no greater joy in life than scouting your prey, setting up a place to hunt, wait countless hours and harvest an animal. Then the real fun starts. Dressing the kill, getting it to your truck and hanging it at the house. Then butchering and preparing the meat. Finally cooking it and sharing it with family and friends.
My goal is to be able to retire soon and spend the rest of my days doing just what you did today. Love it @swampsnyper . Pete
Haha yea stuffer sorry. Nice hows it hold up? I got a 25lb stuffer with the all.metal internals and such. I read some hard reviews on cables and it turned me away
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Are you using any specific recipes? I make bulk bacon burger often but never thought about adding cheese and putting it in a casing, sounds good!
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Only thing I like better than making sausage is eating it. I had a professional, a local BBQ Guru tell one time me I did not have enough fat in mine. lol. He kept eating it. I asked what was up. He said the flavor was incredible, but still could use more fat. I chuckled and told him the flavor was from fat.
For y’all sausage experts:
What makes the casing wrinkle like this
It was doing great until the last couple minutes on the grill. Still tasted great. Just cosmetic.
For y’all sausage experts:
What makes the casing wrinkle like this
It was doing great until the last couple minutes on the grill. Still tasted great. Just cosmetic.
No expert but I’ve had that happen before. Fat content, water content, and how full you stuff the casing can all effect the final look.
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I’ve had it happen with my 60/40 mix so I don’t think it’s too fat in my case. It was stuffed tight. Thought it was gonna bust in the grill so I don’t think that’s it. So too much water or too little?