Well, Mrs. Kapn is away (Like Mrs Chad :-D), so it was time to make a mess in the kitchen.
Gonna make Italian Semi-Hot sausage, Beef Sausage, Ground Brisket Burger, and Ground Rib Eye Burgers.
11.28# of Ribeye, 10.25# of Brisket, and a 9.3# Butt were the meats used.
The Rib Eye was that cheap chit "no roll" I got for just over $3.00/#.
Not much different than brisket and chuck in pricing.
Here is the start:
Everything was cut into strips, then into ice cube sized cubes for grinding.
This was the Rib Eye. You can even see the crappy meat if used for steaks.
Everything back into the freezer to firm up for grinding.
I have a Sam Baere TS-100 grinder.
Sweet.
Ground up and ready to season.
I learned real quick that I needed to label each pan to keep them seperate :-D
Mixed 2.5# each of Brisket and RibEye for beef sausage.
Simple seasoning of salt, pepper, granulated onion and garlic, Soy Protein Powder, and Pink Salt.
I wanted a "base line" for my first beef sausages.
Wanna try adding real onions, peppers, cheeses, etc in the future.
All of the pork was seasoned with Italian sausage seasoning from the Sausage maker, Soy Protein Powder, and Pink salt.
Stuffed into 33MM cologen casings and into refrig overnight to cure and rest.
Using cologen casings was a simple decision. Mrs Kapn said no "hog guts" would ever enter her house. :-D
Patties were seasoned with sat, pepper, garlic and onion powder, Soy Protein Powder, and a couple of eggs.
This was my first time to use my new LEM 5# stuffer.
World of difference from the grinder attachment!!!!
Next day, into the FEC for smoking. Used hickory based pellets cause that was what was in the hopper. About 4-5 hours at 140, a couple more at 160, then finished at 180 till IT was 157-160.
Great dark mahogany color.
Into an ice bath to stop cooking. Made me think of the folks who go "Polar Bear Swimming" in the middle of winter. :-D
In between all of the sausage work, the beef patties were pressed for freezing.
7 oz each with a dimple in the middle.
When all was done, the Vacu Sealer came out.
Here is the completed sausage and patties.
Wound up with 64 sausages and 33 patties.
Taste testing said--"This didn't suck".
Should keep us in stock for quite awhile. :-D
Thanks for looking.
TIM
Gonna make Italian Semi-Hot sausage, Beef Sausage, Ground Brisket Burger, and Ground Rib Eye Burgers.
11.28# of Ribeye, 10.25# of Brisket, and a 9.3# Butt were the meats used.
The Rib Eye was that cheap chit "no roll" I got for just over $3.00/#.
Not much different than brisket and chuck in pricing.
Here is the start:
Everything was cut into strips, then into ice cube sized cubes for grinding.
This was the Rib Eye. You can even see the crappy meat if used for steaks.
Everything back into the freezer to firm up for grinding.
I have a Sam Baere TS-100 grinder.
Sweet.
Ground up and ready to season.
I learned real quick that I needed to label each pan to keep them seperate :-D
Mixed 2.5# each of Brisket and RibEye for beef sausage.
Simple seasoning of salt, pepper, granulated onion and garlic, Soy Protein Powder, and Pink Salt.
I wanted a "base line" for my first beef sausages.
Wanna try adding real onions, peppers, cheeses, etc in the future.
All of the pork was seasoned with Italian sausage seasoning from the Sausage maker, Soy Protein Powder, and Pink salt.
Stuffed into 33MM cologen casings and into refrig overnight to cure and rest.
Using cologen casings was a simple decision. Mrs Kapn said no "hog guts" would ever enter her house. :-D
Patties were seasoned with sat, pepper, garlic and onion powder, Soy Protein Powder, and a couple of eggs.
This was my first time to use my new LEM 5# stuffer.
World of difference from the grinder attachment!!!!
Next day, into the FEC for smoking. Used hickory based pellets cause that was what was in the hopper. About 4-5 hours at 140, a couple more at 160, then finished at 180 till IT was 157-160.
Great dark mahogany color.
Into an ice bath to stop cooking. Made me think of the folks who go "Polar Bear Swimming" in the middle of winter. :-D
In between all of the sausage work, the beef patties were pressed for freezing.
7 oz each with a dimple in the middle.
When all was done, the Vacu Sealer came out.
Here is the completed sausage and patties.
Wound up with 64 sausages and 33 patties.
Taste testing said--"This didn't suck".
Should keep us in stock for quite awhile. :-D
Thanks for looking.
TIM
