I stopped at the store tonight looking for cheap beef to do on the grill. No luck on that, I am too cheap to spend $7/lb for cheap grade beef when I can get chicken or pork for 1/4 the price. Found pork butts on sale for $.99/lb and bought a 2 pack. I have wanted to do some sausage for about a month but my wife has banned me from the kitchen and my shop has been around 90 degrees for the last month. Today was closer to normal for this time of year, so I seized the opportunity.
If you have never tried to make sausage (especially in the summer), the biggest part of it goes like this..
1. Put meat in freezer for an hour
2. Put _____ parts in the freezer for an hour (grinder/mixer/packer)
3. Remove meat and ____ parts.
4. Put on clean gloves.
5. Do what ever step you are up to now
6. Clean up work area and equipment.
7. Wash your hands
8. go back to step 1
Step 6 and 7 are the most important part, unless you can benefit from loose stools and you see a quick jog to the bathroom as exercise. You will be handling raw meat off and on for 4 to 6 hours. It is best to do your work quickly and efficiently to keep the meat temp as cool as possible.
I did 5# of cajun sausage and 5# of kielbasa. They will go on a smoker tomorrow, I just have not decided which one. There is a chance of rain and whether we get it or not will be the deciding factor. I packed them in 38mm casings and they should take around 3 hours at 225.
Sorry no pics at this time as I was trying to get done as fast as I could and was pork slimed during most of it and didnt want to transfer that to the phone
If you have never tried to make sausage (especially in the summer), the biggest part of it goes like this..
1. Put meat in freezer for an hour
2. Put _____ parts in the freezer for an hour (grinder/mixer/packer)
3. Remove meat and ____ parts.
4. Put on clean gloves.
5. Do what ever step you are up to now
6. Clean up work area and equipment.
7. Wash your hands
8. go back to step 1
Step 6 and 7 are the most important part, unless you can benefit from loose stools and you see a quick jog to the bathroom as exercise. You will be handling raw meat off and on for 4 to 6 hours. It is best to do your work quickly and efficiently to keep the meat temp as cool as possible.
I did 5# of cajun sausage and 5# of kielbasa. They will go on a smoker tomorrow, I just have not decided which one. There is a chance of rain and whether we get it or not will be the deciding factor. I packed them in 38mm casings and they should take around 3 hours at 225.
Sorry no pics at this time as I was trying to get done as fast as I could and was pork slimed during most of it and didnt want to transfer that to the phone
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