My sister likes my homemade sausage better than store-bought and it's leaner. So when pork butts were on sale at the local meat market for $1.19 per pound I picked up six butts and some #29 seasoning from Butcher and Packer. I ground up 50 pounds and use my homemade Big Mother Stuffer that holds 25 pounds and is powered by water pressure to fill 1 pound bags.
A little video clip of my home made water stuffer. with a 6" diameter piston generates approximately 900 lbs of pressure using city washer pressure.
Attached Files
Last edited by Powersmoke_80; August 16, 2017, 03:11 PM.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Powersmoke_80 I guess that's a pretty serious trailer as well. Very cool to have a separate space to prep. That would make my wife happy. Keeping the kitchen clean.
Thanks Steve B Its a R&R aluminium 7'x18' with 7'ceiling that was used for motorcycle racing by the previous owner. So he had halogen lights and outlets and some cabinets installed down one wall. I have had for quite awhile and just used for comps this year and now sausage making Lol.
That is friggin awesome... Sausage (both making and cooking perfectly) is my bane. Dunno why I can't get it right. Must be adding too much scotch or Tennessee whiskey to myself first. hm.... anyway looks like you nailed the production!
The single most important things I've learned are: high fat content, and keep all the equipment and meat very cold. That maintains the right texture. Michael Ruhlman's "Charcuterie" is a great book on the how and why.
I think it is the cold portion. I freeze all the parts in the deep freeze, but the texture always comes out mushy. The ingredients are always frozen too. I dunno what the issue is. I gave up about 6 months ago, and stick to what I am good at when it comes to sausage...eating it!
If you start with cold meat and your sausage still comes out mushy, it's time to take a serious look at your grinder. Dull or poor fitting knife/plate most likely problem.
I freeze them solid, is that the problem, ice crystals puncturing the cell walls and leaking out all the fluids maybe? I'll try it again and keep it cool instead of frozen. It starts out looking fine, but when I cook it it comes out either mushy or when I cook it longer it is like a hot dog consistency on the inside.
In short yes. Frozen no bueno. If you PM me your recipe or post it I will be happy to send you one in return that is a slam dunk. What kind? Remember, sausage is a technique and skill, not a type or recipe. If you nail the techique you are good to go on most types of basic sausage.
texastweeter What size die are you using in your grinder? What are you using to stuff with? If you are using the stuffing attachment on a grinder that may be some of the problem.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
HorseDoctor Yup! Powersmoke_80 that's freeking gorgeous. Makes my 20lbs manuals look like it came from a happy meal. Though I do love my personal 5lbs'er for "just enough" for us. I love the ball valve switch/on n off. Is the too much power for casings or can it set to "idle" for stuffing?
HouseHomey Thanks, it may be a tad overkill but this was a fun build. Most of my recipes that I have are for 25 pound batches and a group of us at work are going to use it for making venison sausage. I may make a smaller version like the Dakota water stuffer though for smaller batches.
On the big mother stuffer there are two ball valves on it, an inlet and the other is the drain. The inlet ball valve controls the flow, not pressure, so yes I can do casings by just cracking it. It also has an electronic solenoid valve in front of The inlet ball valve with an on/off foot pedal to turn water on and off once flow is set. For some reason when I went to use it this time the solenoid valve did not close so I just had to use the inlet ball valve for on and off. Also I did find out by leaving the drain valve cracked , I don't get creep after I shut the inlet off. Venison sticks are next Lol.
Last edited by Powersmoke_80; August 19, 2017, 06:13 AM.
33 lbs of Venison jalapeño cheddar hickory stick. Need to make room in the freezer for my sons first Deer from the youth hunt. ​ ​ ​​​​​​​
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