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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-22-2014, 02:13 PM   #16
TropicDad
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I'll try 1 tsp of salt next time, I just don't use a lot of salt. My pork was $2.49/lb at the grocery store which is ok for doing a test batch. I would grind my own if I do a large batch.
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Unread 02-22-2014, 03:29 PM   #17
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That's a smoking deal on the grinder...close out?
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Unread 02-22-2014, 03:47 PM   #18
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Quote:
Originally Posted by scp View Post
That's a smoking deal on the grinder...close out?
Sorry, I looked it up.. I got it for $219. Guess I had a bit of dyslexia.
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Unread 02-22-2014, 06:17 PM   #19
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Haven't made Italian in a while - bookmarking this and putting it in the rotation - thanks for posting!
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Unread 02-27-2014, 09:15 PM   #20
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Thanks. I will give it a shot.
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Unread 02-27-2014, 09:19 PM   #21
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How does compare to store bought, flavor wise? Similar but better or totally different ?
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Unread 02-27-2014, 11:30 PM   #22
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Quote:
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How does compare to store bought, flavor wise? Similar but better or totally different ?
Iffin it's totally different is it Italian Sausage? American Italian sausage is a specific flavor profile. Of which I don't think I have ever tasted in Italy, but that's besides the point. Well, maybe American Italian Sausage can taste a specific way, but try Italian sausage is very specific. Now I sound like Biggy.
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Unread 02-27-2014, 11:31 PM   #23
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Quote:
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How does compare to store bought, flavor wise? Similar but better or totally different ?
Much better, like nothing I've ever eaten before.. I ate one meatball the other day and couldn't quit eating them.. taste divine.
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Unread 02-27-2014, 11:33 PM   #24
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Quote:
Originally Posted by chicagokp View Post
Iffin it's totally different is it Italian Sausage? American Italian sausage is a specific flavor profile. Of which I don't think I have ever tasted in Italy, but that's besides the point. Well, maybe American Italian Sausage can taste a specific way, but try Italian sausage is very specific. Now I sound like Biggy.
I don't know.. it was a recipe from an old retired guy that used to run a very popular Italian restaurant. It's probably American Italian like all the food here , it's Americanized some what.
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Unread 02-28-2014, 05:58 AM   #25
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Gonna have to try this if I ever get back home
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Unread 02-28-2014, 10:02 AM   #26
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Nothing wrong with having both sweet and hot sausage in the same bite.The flavor profiles start out sweet from wild fennel seeds and then bring you into that so loved burn that red pepper flakes give you.Best of both worlds.Add a bit of Garden Sage and or Maple syrup and BAM more flavor.Throw some Turkey into the mix for health reasons even better.Keep all proteins ice cold for grinding.Good stuff yet I say this as I can`t eat much of this anymore so I will live vicariously through your cooks.
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Unread 02-28-2014, 12:59 PM   #27
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Thank you! Love the sound of that flavor profile. Looking forward to trying this as well as that breakfast sausage you shared.
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Unread 03-07-2014, 12:57 PM   #28
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Sounds good, i'm gonna try the hot sausage this weekend!! Thanks
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Unread 03-07-2014, 01:01 PM   #29
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I cooked up another batch of this, and I'm totally satisfied with the salinity level I mentioned in this recipe. It tastes perfect to me. No more salty than meatballs or sausage you get from Walmart.

I find a lot of recipes online for sausages aren't salty enough to be equivalent to most store bought. But I never have had high blood pressure, so it's not a problem for me.

If you use injected pork butt instead of all natural (such as IBP), you might need to cut back on the salt. Because the injection water evaporates, and that concentrates the salt--because there is less actual pork. (Also there might be some salt in the injection?)
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Unread 03-07-2014, 06:35 PM   #30
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Quote:
Originally Posted by bbqgeekess View Post
If anyone is interested, after trying out this recipe, I can post the measurements of the ingredients to fill up 1 quart mason jar for 30 pounds of sausage.


I'd be interested - thanks for the recipe.
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