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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 03-27-2009, 10:04 PM   #1
Norcoredneck
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Default Sausage question

Would cushion meat be as good as a butt to make sausage?
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Unread 03-27-2009, 10:07 PM   #2
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Norco likes his sausage made of butt...
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Unread 03-27-2009, 10:48 PM   #3
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Gotta add spices to mask the flavor is what Country told me.
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Unread 03-27-2009, 10:50 PM   #4
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Come to Flavor Country...I think that's the Marlboro ad...
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Unread 03-27-2009, 10:52 PM   #5
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If my sausage taste like Butt someone took too big a bite!
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Unread 03-27-2009, 10:59 PM   #6
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You can use just about any cut of pork for sausage, jutst a matter of how much more fat you have to add to make it "Good" sausage!
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Unread 03-27-2009, 11:28 PM   #7
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The real cushion meat is from a picnic and depending on how it's trimmed (amount of fat left) it should be just as good as butts for sausage.

On the other hand, some stores package scraps and call them cushion meat, so they could have come from about any part of the hog. You may have to add fat if this is the case.
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Unread 03-27-2009, 11:33 PM   #8
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These look about the size of a small nerf ball. Reason I ask is i Did not get my butts thawed and a store has cushion meat cheaper than butts. Would I do better just buying a butt. I want to limit the variables for first try.
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Unread 03-27-2009, 11:47 PM   #9
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Quote:
Originally Posted by Norcoredneck View Post
These look about the size of a small nerf ball. Reason I ask is i Did not get my butts thawed and a store has cushion meat cheaper than butts. Would I do better just buying a butt. I want to limit the variables for first try.



I'd go with the proven sucess of a butt for sausage. I grind them as-is and don't add extra fat. I also grind only once with the coarse plate, other folks like it double ground.


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Unread 03-27-2009, 11:56 PM   #10
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Wayne, I have some Italian Hi Mountain mix. Was going to put in casings. It says to course grind, mix in, grind with small, refrigerate and then stuff. Any tips/ alternate suggestions?
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Unread 03-28-2009, 12:13 AM   #11
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Quote:
Originally Posted by Norcoredneck View Post
Wayne, I have some Italian Hi Mountain mix. Was going to put in casings. It says to course grind, mix in, grind with small, refrigerate and then stuff. Any tips/ alternate suggestions?
Cube or cut meat into strips and chill them in the freezer before grinding. I sprinkle seasoning on the meat as it comes out of the grinder. Then mix it in some more later on. Try a sample after the first grind, you may like it.....if not try some with the double grind. This also gives you a chance to test and modify the seasonings too. I almost always add more fresh garlic to any recipe that calls for it. I let my seasonings blend several hours or overnight before stuffing. Be sure and add some water or beer for moisture.




If you are using natural casings, rinse them well, then put them on your faucet one-at-a-time and play like you are making a water balloon because you need to rinse the inside too. Put them back in water and let them soak a couple of hours.


Before you thread them on the tube, crank out a nub of sausage. This will make the casing almost thread itself.
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Unread 03-28-2009, 12:21 AM   #12
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Quote:
Originally Posted by Norcoredneck View Post
Wayne, I have some Italian Hi Mountain mix. Was going to put in casings. It says to course grind, mix in, grind with small, refrigerate and then stuff. Any tips/ alternate suggestions?
After grinding the longer you wait, the drier it gets, and the harder it will be to stuff. Just my $.02 from my experience.

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Unread 03-28-2009, 12:22 AM   #13
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Is that a single grind in the stuffer? Stupid question, what do you use to tie the ends?
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Unread 03-28-2009, 12:26 AM   #14
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After grinding the longer you wait, the drier it gets, and the harder it will be to stuff. Just my $.02 from my experience.
Man, that's a nice set-up you have there.....

And you are right, and that's where the water comes in. One theory is that the salt causes the sausage to stiffen, some of my buddies wait and mix in salt (or salt & water) about an hour before stuffing.......
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Unread 03-28-2009, 12:31 AM   #15
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Quote:
Originally Posted by Norcoredneck View Post
Is that a single grind in the stuffer? Stupid question, what do you use to tie the ends?

Yes, all my sausage is single grind. I usually don't tie ends, but I did on that coil with just a granny knot in the casing cause I was giving it away. I do tie the ends on my rings and either leave the gut long for tying or lay some cooking string along side the gut and make a double-pass knot, like you would for fishing line so it won't slip.
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