The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 02-08-2010, 08:25 PM   #1
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Question Sausage tips

I made a batch of Italian sausage last week. Although pleased with taste, it was a bit on the lean side. What can I add to the mix to make it "fattier"? I used boston butt untrimmed and it was still lean.
Smoothsmoke is offline   Reply With Quote


Unread 02-08-2010, 08:29 PM   #2
tkuehn5410
Full Fledged Farker
 
tkuehn5410's Avatar
 
Join Date: 12-16-06
Location: Lubbock, TX
Downloads: 0
Uploads: 0
Default

Just about any butcher will have "pork trimmings" which are about 40-50% fat and that makes excellent sausage. I usually get the big boy pork butts which seem to have enough fat on them.
__________________
New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer
tkuehn5410 is offline   Reply With Quote


Unread 02-08-2010, 08:31 PM   #3
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Did you make fresh sausage, as in not smoked or cooked in any way?
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 02-08-2010, 08:40 PM   #4
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tkuehn5410 View Post
Just about any butcher will have "pork trimmings" which are about 40-50% fat and that makes excellent sausage. I usually get the big boy pork butts which seem to have enough fat on them.
Good idea, thanks for the tip!!
Quote:
Originally Posted by Kevin View Post
Did you make fresh sausage, as in not smoked or cooked in any way?
Yes, I grounded the pork and stuffed the casings.
Smoothsmoke is offline   Reply With Quote


Unread 02-08-2010, 08:45 PM   #5
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

I go with tkuehn5410's method of getting large Boston Butts and like the fat to lean ratio. About 80/20. Maybe I just prefer leaner sausage.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 02-08-2010, 08:54 PM   #6
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kevin View Post
I go with tkuehn5410's method of getting large Boston Butts and like the fat to lean ratio. About 80/20. Maybe I just prefer leaner sausage.
Well that was easy! Love this forum, thanks!
Smoothsmoke is offline   Reply With Quote


Unread 02-08-2010, 08:57 PM   #7
tkuehn5410
Full Fledged Farker
 
tkuehn5410's Avatar
 
Join Date: 12-16-06
Location: Lubbock, TX
Downloads: 0
Uploads: 0
Default

Another thing I will do sometimes is save the fat from briskets and freeze and add that into the mix if I'm going the cheap route.
__________________
New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer
tkuehn5410 is offline   Reply With Quote


Unread 02-08-2010, 09:02 PM   #8
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

You can add non-fat dry milk. This will act as a binder and increase moisture, improve mouth feel. Also, if you add some phosphates (Fab, Butchers, Amesphos or Kosmos) it will really improve your sausage.

NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!

Last edited by yelonutz; 04-21-2011 at 01:47 AM..
yelonutz is offline   Reply With Quote


Thanks from: --->
Unread 02-08-2010, 09:20 PM   #9
Mad Max
is Blowin Smoke!
 
Mad Max's Avatar
 
Join Date: 03-17-08
Location: Fort Mill, SC
Downloads: 0
Uploads: 0
Default

I have used the pork fat, with the ratio of 80/20, but I am starting to use the non-fat dry milk. Trying to cut back on the fat, a bit.
__________________
Butts-N-Gutts BBQ Team
UDS (born on July 2008 )
Custom Brick BBQ grill
Weber 22.5 Blue Kettle (CL rescue)
Turkey Fryer
Superbly accurate, ferociously fast,
RED THERMAPEN

"Certified MOINK Ball Maker" 2008
www.southerntreats.blogspot.com
Mad Max is offline   Reply With Quote


Thanks from:--->
Unread 02-08-2010, 09:31 PM   #10
Timmy
Full Fledged Farker
 
Timmy's Avatar
 
Join Date: 05-01-06
Location: Pewaukee, Wi.
Downloads: 0
Uploads: 0
Default

As stated before, go see the butcher. I had to pay for pork fat. Five pounds cost me $8.55 last weekend. A little pricey but what the heck.
__________________
Tim
Timmy is offline   Reply With Quote


Thanks from:--->
Unread 02-08-2010, 09:49 PM   #11
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

Thanks!!!
Smoothsmoke is offline   Reply With Quote


Unread 02-09-2010, 01:27 PM   #12
porcinepirate
Knows what a fatty is.
 
porcinepirate's Avatar
 
Join Date: 01-12-10
Location: menifee ca
Downloads: 0
Uploads: 0
Default

I have a question about smoking sausage. I tried smoking some costco sausage, and the flavor was good but they seemed to dry out.

what is the proper temp to smoke at and time (approximate) or temp for doneness for a good smoked sausage.

or does the sausage you are starting out with preclude any store bought sausages from ever coming out good

porcine pirate

" Pigs are our Tasty Friends "
porcinepirate is offline   Reply With Quote


Unread 02-09-2010, 04:10 PM   #13
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Downloads: 0
Uploads: 0
Default

I use 10 lb butts and found they have right amount of fat in them also add 2 1/2 cups of ICE cold water to each 10 lb batch as it comes out of the grinder. I trim off some of the fat cap maybe a 3rd.
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with Warmer
Char-Griller Pro w/ SFB and Mods
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote


Unread 02-09-2010, 05:12 PM   #14
steveheyes
Got Wood.
 
steveheyes's Avatar
 
Join Date: 10-06-09
Location: Reading, United Kingdom
Downloads: 0
Uploads: 0
Default

I often use a pork mixture of 1 part pork shoulder 1 part belly pork. It's also important to use a good binder to get the right bite-through texture. Yeastless rusk is the preferred binder over here in the UK, I often use ground up cream crackers though (don't know if cream crackers are known by the same name in the US).
__________________
Royal Q Pit Crew (UK) My Favorite Toys:2x Pro Q Excel 20, Pro Q Frontier, Weber 22.5" Kettle
steveheyes is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
DP tips captndan Q-talk 0 12-19-2011 07:00 AM
I Have a Couple Tips For You *** Tri-Tips That Is Midnight Smoke Q-talk 17 11-13-2011 08:28 AM
The Worst Sausage in the History of Sausage Boshizzle Q-talk 30 08-14-2011 10:02 AM
Tips for cooking some Tri-Tips this weekend? PaddyKC Q-talk 30 06-26-2011 07:42 AM
Confirmed Payment 12 lbs. Opa's Jalapeno Cheddar sausage + 1 lb. Canadian bacon + 3 lbs. Jalapeno sausage ** WannbebbqQueen for 180 ** Jorge ** AUCTION ** In the Spirit of The Brethren. 57 06-02-2008 12:54 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:39 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts