moocow
is Blowin Smoke!
- Joined
- Jul 31, 2008
- Location
- Belton, mo
Nice!
It adds another layer of flavor and since you need to add some liquid anyway to get the mix tacky, I figure this way it makes it's way inot the meat a bit more. I end up adding a bit more liquid at the very end before stuffing if the mix is still too dry, but it's very little.looks great! never thought about marinating the meat before grinding. will add that to my list of things to do!
Hope i get some of those in my Christmas stocking :-D
Your son is growing up fast!
Paul
Thanks again! I grilled one up in the gasser for dinner (fast and hot...hungry wife and kids mod). The flavor was nice. I need to put some in the drum though so that I can get that whole other flavor profile.
Quick ? for you sausage pro's....this is my 3rd time making links. I only grind the meat once because I like that "bitey" texture in the links. How many times do the rest of you run it through the grinder and what's the logic behind grinding it 2 or more times? My son and I are hitting the library tomorrow so I'll check if they have any good sausage making books I can check out. I'd like to hear what you all have to say.
Bob
Looks great to me!! I have not done the sausage routine before. What do you recommend for the grinder and where do you get the casings? This is my first post so pardon me if the answers are obvious. Great web site and resource for Q-tips.
Dave
Bob, I'm going to try some with the chile's. I have a years supply of roasted ones in the freezer. :biggrin:
I'm a single grind guy myself. I think the double gind is too dense.
Here is a good tip .... if you crank out a little tit of meat, then crank counterclockwise to stop it, the meat will help your rinsed casing slide on the tube.
Bob, thanks for sharing your sausage:shock::biggrin:
Thanks again! I grilled one up in the gasser for dinner (fast and hot...hungry wife and kids mod). The flavor was nice. I need to put some in the drum though so that I can get that whole other flavor profile.
Quick ? for you sausage pro's....this is my 3rd time making links. I only grind the meat once because I like that "bitey" texture in the links. How many times do the rest of you run it through the grinder and what's the logic behind grinding it 2 or more times? My son and I are hitting the library tomorrow so I'll check if they have any good sausage making books I can check out. I'd like to hear what you all have to say.
Bob
Bob, I am hardly a pro but here is what I do. I just made a batch of Lingusia and I like big hunks of meat (don't we all!). I make the first grind with a 1/2 plate. This is after removing most of the thick fat (Pork Butts). I mix all of my spices and Port wine with the pork and let it sit in the fridge for a day or so. It is safe as I put in Prague Powder t kill the bad stuff. You will not be able to stuff the casings with the 1/2 inch chunk. The stuffer wont hardly push it and what does go into the casing has way too many air pockets. I take about 1/3 of the batch and run it thru the 1/4 inch plate then mix it back in. I then take all of the trimmed fat and run it thru my smallest plate 3/16 I think. When you get all three grinds together you get a great texture. Kinda like a crunch bar. Big chunks of Pork surrounded by finer pork and the fat. It also helps with controlling the amount of fat you have.
NUTZ
Todd,Damn, Bob. Why didn't I know you when I was living in New Mexico in 1997?
That "tip" is literally a time and lifesaver. I didn't know about it the first time and I used the grinder to stuff the first time........I almost said Fark It and nearly decided to never make sausage again. Getting a stuffer and using that technique saves a ton of time and frustration when trying to get the casing on. Try some chiles, Wayne, I think you'll like em. Also, if you only grind once, which size grinding plate do you use?