Sausage Stuff (Moved From Hey Bill) [Archive]

bamasmoker

11-14-2003, 11:21 AM

I'm not so sure I need to release this information. She's downtown. Is that convenient for you? Are you guys familiar with Costas BBQ sauce? I met Mr. P Monday, who makes it. He also makes Pilliteris seasonings. Some of them are pretty tasty. He is now my source for sausage casings too! By the hank or 1/2 hank. What the fark is a hank?

Oldtimer

11-14-2003, 11:43 AM

Okat I'm in the middle of getting $hit to start sausage making, so enlighten ,me.

bamasmoker

11-14-2003, 11:54 AM

chathorne

11-14-2003, 12:20 PM

Costas BBQ sauce? I met Mr. P Monday, who makes it. He also makes Pilliteris seasonings

didn't know they were the same ?

i sent some of the seasoning in the tradin post

you ever eat any Wickes Pickles ?
i sent that as well made in b'ham i think

Oldtimer

11-14-2003, 12:37 PM

I LOVE this site!!! What kind are you making? A hank will do about 40 or 50# of sausage. I'm going to get a 1/2 hank and split it and vacuum suck it. We use the hell out of our vacuum sucker thing. It never leaves the counter. If I salt it, I might be able to split it, freeze it and send you 1/2. They are really cheap, about 16$/hank. I still don't really know what a hank is though. The next I'm going to make is brats I think. Spice 'em up a little and add more garlic. YUM! Something I can smoke too.

Don't know yet Brats for sure, with jalapenos no less. I got my foodsaver this past Monday, stufffer yesterday KA grinder mixer on the way. Web site I have been looking at have casing for $3.95/ for 30 Lbs of sausage. It's natural hog. Look around for what a hank is qty wise.

willkat98

11-14-2003, 12:59 PM

Never tried Wickes but Frog Ranch makes a good Zesty pickle, and its lower in sodium than some.

bamasmoker

11-14-2003, 03:08 PM

Wickles Pickles are amde in Dadevill AL on beeeeautiful Lake Martin. My foks live down there and have been eating wickles for years when they were only available in the local Pig.

brd1958,-Are you using the KA stuffer? I use the KA grinder and have the stuffer ready for the next batch. Let me know if you want some recipes - I have a book of them.

chromesporty

11-14-2003, 03:16 PM

All ya wanted to know 'bout hog gut but was 'fraid to ask.

A hank of casings is 100 yards of casing. It is the standard of measure in the casing industry. A rule of thumb is sheep casings are 18-25mm, hog is 28-36mm and beef is 38-44mm. For brats I would get a 32-34mm hog casing and for ring sausage a 28-32mm.

Hope this helps.

Larry...former plant mgr. of Hans Mueller Sausage

Oldtimer

11-14-2003, 03:48 PM

brd1958,-Are you using the KA stuffer? I use the KA grinder and have the stuffer ready for the next batch. Let me know if you want some recipes - I have a book of them.

Yes to all KA mixer/grinder bought from EBay stuffer I had to get direct. Yes I will take recipes, may have hit a gold mine here. Hank a hell of a lot of casing.

bamasmoker

11-14-2003, 04:30 PM

Amen to the gold mine. 100 yrds!!! Holy smoking roly! I don't like sausage that much. I'll put some in the recipe section this weekend. Are you amking any smoked sausage?

Oldtimer

11-14-2003, 06:29 PM

Don't have my grinder yet and need to read a bit more I suspect.

parrothead

11-15-2003, 08:38 AM

Brian, check out this yahoo club I joined a few months ago. Nobody does much posting except for just recipes.

http://groups.yahoo.com/group/SAUSAGE-RECIPE/?yguid=89131122

Oldtimer

11-15-2003, 11:08 AM

Thanks got in. have found a **** load of recipes, trying to plow through it is another matter.

parrothead

11-15-2003, 11:23 AM

Tell me about it.

Try this for breakfast sausage. Find any old regular run of the mill breakfast sausage recipe and use 1/2 pork loin for the lean and half maple bacon for the fat. I do this. Then I form into patties, seperate with wax paper and freeze in 4 or 5 patty packs. Damned good stuff. I can make a farkload in an afternoon and then I have breakfast sausage to get me through all winter (1 pack per weekend).

I hope you are not thinking of hand grinding. I have a kitchenaid mixer that takes the attachments. Grinder, stuffer, pasta slicer, pasta roller, etc. Not cheap, but well worth the money in the long run if you like to do it yourself. I have made fresh pasta with the thing also. Can't beat it. I can send you an excellent recipe for an all rice pasta.

Oldtimer

11-15-2003, 12:05 PM

The rice pasta can go to the dark side. The Kitchen Aid mixer is suppose to be on the way. Already receievd the stuffer. Kind of like the cart before the horse.

chad

11-15-2003, 03:58 PM

don't like sausage that much. I'll put some in the recipe section this weekend

Cut to length, tie a know and use it as a condom :D

willkat98

11-15-2003, 09:18 PM

Thanks got in. have found a **** load of recipes, trying to plow through it is another matter.

Don't worry about recipes, Brian. I heard from the BBQ Santa elf that you are getting something in 4-6 business days.

Oldtimer

11-16-2003, 08:37 AM

May not be here in 4-6 business days.

willkat98

11-16-2003, 08:34 PM

Well then beat your neighbors ass if he brings you some homemade sausage.

Oldtimer

11-18-2003, 10:09 PM

I split this from Hey Bill to Sausage stuff, mostly so I could find the som of a bitch. Received my KA Mixer Grinder yesterday came home tonight and find a package from Cabelas's with enough seasoning casings etc for 54 lbs of sausage. Holy **** Bill you trying to make me have a curly tail ? :mrgreen: Made my week but ought to kick your ass so someone have a step ladder at the next Bash I need to borrow it. Thanks Bro you made my week. Now I have no more farking excuses and I was tring to SLIP into this.

parrothead

11-18-2003, 10:57 PM

find a package from Cabelas's with enough seasoning casings etc for 54 lbs of sausage. Holy **** Bill you trying to make me have a curly tail ? Made my week but ought to kick your ass

Got a feeling I'm gonna have to do the same.

SoCalCraigster

11-19-2003, 12:36 AM

Hey,

I gotz a Kitchen Aid Mixer (575 watt) and it does a decent job at grinding and stuffing sausage. But I think a dedicated grinder is more effecient.

just my .0002 cents

Oldtimer

11-19-2003, 07:08 AM

Imagine your are right hell I just wanted a simple mechanical grinder. Then the wife got involved. Enough said ?

willkat98

11-19-2003, 09:27 AM

Merry Christmas Brian.

You got it early, but you already have some of the stuff the rest of the group is getting.

Wanted to get it to you before you got your own supplies.

Let me know how the Brats and Polish come out.

Oldtimer

11-20-2003, 10:01 AM

I had ran across a website awhile back about how to stuff tie off etc but I have soince lost it. Any Ideas ?

parrothead

11-20-2003, 10:04 AM

use a stapler or super glue

chromesporty

11-20-2003, 11:42 AM

Put the casings in a pan of water under the stuffing horn. Open one end of the casing and dip it in the water to get some water inside the casing. Now slide the casing over the stuffing horn. Once the casing is on the horn, tie off the end with an overhand knot.

Stuffing works best with 2 people, one feeding the grinder and one controling the casing. Hold the casing on the horn with your thumb and finger, using light pressure. Enough to fully stuff the casing, not so much to break the casing.

You have to options for the length of yous sausage. One is to stuff to the desired length, then, while holding the casing on the horn, give the sausage a couple of twists. Repeat after each sausage. The other is to stuff the entire length of casing and tie off the end. Then pinch the casing at the desired length and twist the sausage a couple of times until you have the entire length of casing twisted into the length of sausages you are looking for. This is how I do it.

By the way, if you are going to hang the sausage in the smoker, tie a loop in each end of the casing when you tie it off.

Larry

Oldtimer

11-20-2003, 12:18 PM

Thanks Larry

chromesporty

11-20-2003, 01:32 PM

Not a problem. Give me a holler before you get ready to do this and I'll give you a hand. Hell, I ain't stuffed any sausage in a couple of years, I need the practice. It's not that far from Rockwall to Plano.
Just yell in'n ya need a hand.

Larry

Oldtimer

11-20-2003, 01:49 PM

Be careful what you ask for you just might get it. One more question do you thread the entire casing on the horn ? I assume you would have to ?

chromesporty

11-20-2003, 02:06 PM

Yea, thread the entire length of casing on the horn. Don't worry, it'll fit. If ya want some help, let me know and I'll be more than glad to give ya a hand. Tonite I'm off to the deer lease till Sunday but after that my schedule is pretty open. Just let me know.

Oldtimer

11-20-2003, 02:24 PM

I'll do. I will be tied up till next Sunday myself. Unless I get impatient and give it a shot this weekend. Never been known do to that. :roll:

Oldtimer

11-20-2003, 03:58 PM

http://www.sausagemania.com/

Tried to post this to the link section but I have been put in time out.

parrothead

11-20-2003, 04:27 PM

Good link Brian thanks.

Oldtimer

11-20-2003, 04:55 PM

It's fanally happned my bookmarks for smoking, making sausage, etc has out numberd my bookmarks for Porno. At least they both have something to do with meat. Could this mean I am getting older ? 8)

bamasmoker

11-20-2003, 05:58 PM

That is a great link. I went to the cabelas link and looked at the sausage kit. Looks like the perfect way to try different kinds of sausages. How do you like it so far?

John

Oldtimer

11-20-2003, 08:23 PM

All I have done is read the instructions. Maybe this weekend ? Between the kit and the website I found seems simple enough. I don't have a good handle for %Lean versus % fat. Thinking just get a pork butt grind it and go for it. Also want to get some scales. Any thoughts ?

parrothead

11-20-2003, 09:16 PM

gotta have a good amount of fat to hold stuff together. Not a big deal. that can be eyeballed.

parrothead

11-20-2003, 09:17 PM

Not to mention that fat is flavor. Pork fat tules!

bamasmoker

11-21-2003, 08:15 AM

I think they call for about 25% fat? That is about what a butt is I think. I did add some bacon to a batch of breakfast sausage and it was kickass! I need to get some scales too. It's close to time for the deer sausage mod. Season opens tomorrow with a limit of a buck a day. I don't hunt anymore but I do like some fresh venison.

Oldtimer

11-21-2003, 08:48 AM

Often heard about the limts in Alabama. Got to love it. What other fat is used besides bacon ?

willkat98

11-21-2003, 09:31 AM

Brian
Are you sure this shouldnt get moved to Q Talk?

If it stays here, it will get auto deleted after a time.

chad

11-21-2003, 09:52 AM

Saw this at gatorpit.net -- deer lift that uses the received hitch. Not a bad idea -- their pits aren't too shabby either.

Good luck to the deer hunters -- I don't hunt, wish I did/could, and love venison, too.

Let's hear abou the sausage when it happens.

Oldtimer

11-21-2003, 10:02 AM

Slick idea. I always got stuck with a farking rope and a tree, sometimes nothing at all. Sunday maybe sausage day more ways then one. It is the end of the month.

chromesporty

11-24-2003, 08:19 AM

brd1958 said.... I don't have a good handle for %Lean versus % fat.

The pearson's square is quick and easy way to calculate percentages of lean meat vs. fat meat.

lean meat fat % 10 25/40= 62.5% lean meat
- 25 +
fat meat fat % 50 15/40 = 37.5% fat meat
40 40

Target fat % goes in center of square. lean meat fat % in upper left corner, subtract and place result in bottom right. Fat meat fat % in lower left corner, subtract diagonally and place result in top right. Subtract the left side of the square and add the right side. The numbers should match. Divide the right side numbers by these matching numbers to get the percentage of each meat to use.

Larry

chromesporty

11-24-2003, 08:29 AM

Maybe this square will work

lean meat fat % 10 25/40 = 62.5% lean meat
25
fat meat fat % 50 15/40 = 37.5% fat meat
40 40

chromesporty

11-24-2003, 08:34 AM

Maybe this square will work

lean meat fat % 10 25/40 = 62.5% lean meat
25
fat meat fat % 50 15/40 = 37.5% fat meat
40 40

bamasmoker

11-24-2003, 08:55 AM

Well! Now we've got that figured out. I was laughing in the first sentence of the first post about the square. Someone asked about what kind of fat to use. You can get pork fat from a butcher. Even the grocery store guys trim the meat before it goes out.

I thinkit should be this square
lean meat fat meat % up 19 4.07/87 (43) = 235.89*6
25
fat meat fat % & 75.03 323/56% &*%#$@
40 40

Maybe you guys understood all that. :lol: