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View Full Version : Pork Mac n Cheese, Pickle Wasabi & Bulgogi Sausage Making


Jason TQ
06-06-2018, 08:04 PM
Been needing to clear out the freezer so took out 30lbs of trimmed pork for a half thaw (as it makes it easier to run through the grinder). Gonna make one recipe of my son's sausage (I made 5 types the week he was born so those recipe's are his), then playing with another mac n cheese recipe as the last one was great, and finally will do my first bulgogi recipe.

Got the meat half thawed and ground up tonight, which makes stuffing over the next few days easy. Might mix the 3 batches tomorrow and then case up on Friday.

Picked up some ingredients today. That kid freaking loves wasabi! :thumb:
https://i.imgur.com/PrzVH4Al.jpg

https://i.imgur.com/09FBZqWl.jpg

Tossed the meat in the sink for it's half thaw and ran it through my #32 grinder. Love that thing :becky:
https://i.imgur.com/Y0JibRTl.jpg

https://i.imgur.com/Wt6HxQwl.jpg

https://i.imgur.com/NVUWHjel.jpg

https://i.imgur.com/XK1WuxYl.jpg

I literally have no sausage on hand which is why I'm making a few batches this week :clap2:

isuhunter
06-06-2018, 08:37 PM
Jealous of your setup.

What kind of sausage are you making?

Jason TQ
06-06-2018, 08:51 PM
Jealous of your setup.

What kind of sausage are you making?

The title gives the highlights of the 3 types I'm making. So a "Pork Mac n Cheese, Pickle Wasabi & Bulgogi Sausage". Looking forward to all of them...maybe most the bulgogi since it will be a new type for me :-D

Jason TQ
06-06-2018, 08:54 PM
Here's a quick video of the grinding. Took about 4mins to get through the 30lbs. If anything it takes more time to get food under the plunger guard and down the throat and the plunger isn't really needed. The throat is large enough that gravity does most of the work :becky:

https://www.youtube.com/watch?v=xvbhEc_fVVw

MarshallWheaton
06-06-2018, 09:10 PM
Bulgogi sausage, that sounds interesting.

ncmoose
06-06-2018, 09:15 PM
Bulgogi sausage, that sounds interesting.

agreed. Would love to try that.

isuhunter
06-06-2018, 09:16 PM
My bad OP - never heard of Bulgogi sausage. Good luck post more pics and let us know

sudsandswine
06-06-2018, 11:14 PM
What grinder is that? Also, I like your spice container setup....mine is a ridiculous cabinet full of random <= 8oz bottles wherever "someone" can find a place to cram them. :rolleyes:

ssv3
06-06-2018, 11:30 PM
:nod:

homesmoke
06-07-2018, 12:21 AM
Also, I like your spice container setup....mine is a ridiculous cabinet full of random <= 8oz bottles wherever "someone" can find a place to cram them. :rolleyes:

Well, now there are at least two of us with issues with too many plastic spice containers.
Jason, you seem to have found a wonderful solution. Care to enlighten us as to where you acquired the wire shelving on the inside of the door?

spcclay
06-07-2018, 01:35 AM
So I'm taking it that he did not bite through that wasabi container or you severely cheated us out of some pictures.

eap0510
06-07-2018, 05:31 AM
Well, now there are at least two of us with issues with too many plastic spice containers.
Jason, you seem to have found a wonderful solution. Care to enlighten us as to where you acquired the wire shelving on the inside of the door?

It appears that he has this : https://www.homedepot.com/p/ClosetMaid-Spice-Rack-73996/100519818.

Jason TQ
06-07-2018, 06:39 AM
I don't remember where I got those over the door racks. I've had them for 10yrs, but they are like this one
https://express.google.com/u/0/product/1192119406746280967_17744595592002292816_8175035?u tm_source=google_shopping&utm_medium=tu_cu&utm_content=eid-lsjeuxoeqt,eid-rnamorziem&utm_campaign=8175035.

That home depot one looks cool too and maybe a better track setup. Either way they give you a lot more space in the pantry.

I have some in the under the stairs pantry too for back up spices and other stuff.

https://i.imgur.com/AqWmHfdl.jpg

https://i.imgur.com/nYmEjwbl.jpg

https://i.imgur.com/Cx0xKREl.jpg

Jason TQ
06-07-2018, 07:14 AM
What grinder is that? Also, I like your spice container setup....mine is a ridiculous cabinet full of random <= 8oz bottles wherever "someone" can find a place to cram them. :rolleyes:

It's a #32 from Gander mountain I scored brand new on CL for half off. Was still $350, but that is dirt cheap for about the biggest size you can get.

worktogthr
06-07-2018, 08:18 AM
I've been messing around with a bulgogi sausage myself. Do you have a recipe you can share? If not, I understand

Czarbecue
06-07-2018, 08:29 AM
Iíve tried making bulgogi sausage before and failed. The magic of bulgogi is when the high heat changes the sugary marinade into a flavorful slurry and coat the meat. Iím very curious to see how yours turn out!

And I also thought you were listing three different dishes and not three different sausages...

Jason TQ
06-07-2018, 09:27 AM
I've been messing around with a bulgogi sausage myself. Do you have a recipe you can share? If not, I understand

Not yet as this is my first go round, but I'm happy to share. I have made bulgogi marinade a bunch of times before, but that one pic in the first post shows I just bought some at the store to use as a base line to see if I like it and make life easy. So I'm just going to add that to the meat and taste to see if it needs more salt or other spices.

I'll keep folks posted.

Jason TQ
06-07-2018, 09:29 AM
Iíve tried making bulgogi sausage before and failed. The magic of bulgogi is when the high heat changes the sugary marinade into a flavorful slurry and coat the meat. Iím very curious to see how yours turn out!

And I also thought you were listing three different dishes and not three different sausages...

Ya I agree here. So we'll see how this turns out. I normally leave some of all my batches un cased to make patties out of so I wonder how a pan seared or grilled burger version of it will be. I'll taste the batch before hand to see how it is before I stuff.

Fingers crossed. :clap2:

Jason TQ
06-07-2018, 09:59 AM
So I'm taking it that he did not bite through that wasabi container or you severely cheated us out of some pictures.

He technically got a good sized hole in it, but not all the way into the tube.....gotta keep an eye on that kid :mrgreen:. I'm amping up the amount of wasabi I put in it this time to see if more of the flavor comes through.

Though the stuff I buy at the asian market is normally some "wasabi" horseradish mix. Full on wasabi is hard to find and expensive.

worktogthr
06-07-2018, 12:01 PM
Ya I agree here. So we'll see how this turns out. I normally leave some of all my batches un cased to make patties out of so I wonder how a pan seared or grilled burger version of it will be. I'll taste the batch before hand to see how it is before I stuff.

Fingers crossed. :clap2:

I agree with both of you that part of the magic is the caramelizing sugars. I tried to make a batch with 1.25 lbs of ground beef and the ingredients (in different proportions) and when I cooked them as patties or burgers in a pan, the soy sauce and sesame oil all poured out. Remaining meat was lacking in flavor unless dipped in those juices. So I'm wondering if cased, the flavor would survive the cooking process. I was just too lazy to bust out the stuffer and soak some casings for a pound of sausage.

Jason TQ
06-07-2018, 12:05 PM
I agree with both of you that part of the magic is the caramelizing sugars. I tried to make a batch with 1.25 lbs of ground beef and the ingredients (in different proportions) and when I cooked them as patties or burgers in a pan, the soy sauce and sesame oil all poured out. Remaining meat was lacking in flavor unless dipped in those juices. So I'm wondering if cased, the flavor would survive the cooking process. I was just too lazy to bust out the stuffer and soak some casings for a pound of sausage.

Oh I got casings ready to make 10lbs of bulgogi disappointment! Why do smaller batches when you can just dump a jar of the marinade on 10lbs and just hope for the best :becky:
https://i.imgur.com/GYppp0Fl.jpg

homesmoke
06-07-2018, 12:05 PM
Thanks Jason for the response regarding wire shelving. On my to-do list now.
Your son is sure growing. Have always enjoyed your photos, with his presence shown by just feet or partial inclusion. Cool way to include him into your posts.

Jason TQ
06-07-2018, 01:01 PM
Thanks Jason for the response regarding wire shelving. On my to-do list now.
Your son is sure growing. Have always enjoyed your photos, with his presence shown by just feet or partial inclusion. Cool way to include him into your posts.

I appreciate it. Always glad to share. And I think I'm just bad at taking pictures.........:crazy:

Jason TQ
06-07-2018, 01:12 PM
Got the 2 seasonings ready for later. The pickle wasabi and the mac n cheese
https://i.imgur.com/R1Z7O30l.jpg

https://i.imgur.com/5CPlZAul.jpg

https://i.imgur.com/DJcA7EQl.jpg

https://i.imgur.com/tdKBR3Wl.jpg

https://i.imgur.com/f1H3uArl.jpg

https://i.imgur.com/xt04YfLl.jpg

https://i.imgur.com/ZS7HKhJl.jpg

https://i.imgur.com/OxkpnApl.jpg

https://i.imgur.com/CeRYSXsl.jpg

https://i.imgur.com/c5xJGhEl.jpg

https://i.imgur.com/sGeWv1zl.jpg

https://i.imgur.com/p6FTJBql.jpg

https://i.imgur.com/GUHeE1Sl.jpg

worktogthr
06-07-2018, 01:34 PM
Oh I got casings ready to make 10lbs of bulgogi disappointment! Why do smaller batches when you can just dump a jar of the marinade on 10lbs and just hope for the best :becky:
https://i.imgur.com/GYppp0Fl.jpg

Hahaha because I have done that many times before. My first batch of jamaican jerk chicken sausage tasted like salt had been banned in my town. Followed a recipe blindly, no test patty, oof. Had to do a shot of salt with each link

Jason TQ
06-07-2018, 01:48 PM
Hahaha because I have done that many times before. My first batch of jamaican jerk chicken sausage tasted like salt had been banned in my town. Followed a recipe blindly, no test patty, oof. Had to do a shot of salt with each link

My first few batches were bland. Figuring out the correct basic seasoning (salt, pepper, etc) ratio's per lb took me a few swings.

Jason TQ
06-07-2018, 04:43 PM
Mixing and testinghttps://uploads.tapatalk-cdn.com/20180607/688109b36b91f9105797446db592d467.jpghttps://uploads.tapatalk-cdn.com/20180607/df60f2955c06d7118ce0f4f5141bf640.jpghttps://uploads.tapatalk-cdn.com/20180607/363c43f3fa17f12adf29e0b909fb8419.jpghttps://uploads.tapatalk-cdn.com/20180607/4a7ec52bee1c23dd5dc616cb6419865a.jpghttps://uploads.tapatalk-cdn.com/20180607/e68cd7e482b89035f71635f7819dfc42.jpghttps://uploads.tapatalk-cdn.com/20180607/e3347e7d268c5d7dd50af0538f47963e.jpghttps://uploads.tapatalk-cdn.com/20180607/e17c6aab54b3f78113e5194953c9bfab.jpghttps://uploads.tapatalk-cdn.com/20180607/2a961371d54f35ed742249996109fe7b.jpghttps://uploads.tapatalk-cdn.com/20180607/7e5c59e90e8bb8beae6221a17a208288.jpg

Jason TQ
06-07-2018, 04:45 PM
Mixing and testinghttps://uploads.tapatalk-cdn.com/20180607/688109b36b91f9105797446db592d467.jpghttps://uploads.tapatalk-cdn.com/20180607/df60f2955c06d7118ce0f4f5141bf640.jpghttps://uploads.tapatalk-cdn.com/20180607/363c43f3fa17f12adf29e0b909fb8419.jpghttps://uploads.tapatalk-cdn.com/20180607/4a7ec52bee1c23dd5dc616cb6419865a.jpghttps://uploads.tapatalk-cdn.com/20180607/e68cd7e482b89035f71635f7819dfc42.jpghttps://uploads.tapatalk-cdn.com/20180607/e3347e7d268c5d7dd50af0538f47963e.jpghttps://uploads.tapatalk-cdn.com/20180607/e17c6aab54b3f78113e5194953c9bfab.jpghttps://uploads.tapatalk-cdn.com/20180607/2a961371d54f35ed742249996109fe7b.jpghttps://uploads.tapatalk-cdn.com/20180607/7e5c59e90e8bb8beae6221a17a208288.jpg

Hmmm. Tapatalk photos aren't working.......

Jason TQ
06-07-2018, 04:47 PM
Let's try again.......from the computer

.......mixing and testing??

Both wasabi and mac were spot on the first time, but the bulgogi needed 2 more seasonings.....
https://i.imgur.com/flqvbjXl.jpg

https://i.imgur.com/kyk7aTcl.jpg

https://i.imgur.com/ASPKXvsl.jpg

https://i.imgur.com/fO8eD9dl.jpg

https://i.imgur.com/dLncRAWl.jpg

https://i.imgur.com/rhA4hlql.jpg

https://i.imgur.com/OmjfPhNl.jpg

https://i.imgur.com/jyoWmydl.jpg

https://i.imgur.com/2vjDfUcl.jpg

https://i.imgur.com/uCxGW66l.jpg

https://i.imgur.com/bLYkJvJl.jpg

https://i.imgur.com/EeAch4bl.jpg

https://i.imgur.com/6cUxLtTl.jpg

https://i.imgur.com/Y1x5h6Al.jpg

https://i.imgur.com/qTgJu9el.jpg

https://i.imgur.com/VeZ3newl.jpg

https://i.imgur.com/tyeewzsl.jpg

Jason TQ
06-07-2018, 04:48 PM
......and then the murders began........
https://i.imgur.com/XRjw6yVl.jpg

https://i.imgur.com/xa0YlwAl.jpg

Czarbecue
06-07-2018, 09:00 PM
Going to pump some in a casing and give it a smoke?

KevinJ
06-07-2018, 09:07 PM
Looks like the tiny human approves. :thumb:

Jason TQ
06-08-2018, 05:21 AM
Going to pump some in a casing and give it a smoke?

Ya today I'll case and probably smoke this weekend

Jason TQ
06-08-2018, 05:22 AM
Burgers with the mac one from last nighthttps://uploads.tapatalk-cdn.com/20180608/0fbfc51f95d8fc627462391fdc64af4e.jpghttps://uploads.tapatalk-cdn.com/20180608/a2d66bbfebc5b1e6868c2a9c6be8c5a1.jpghttps://uploads.tapatalk-cdn.com/20180608/c17f76a5f1c0bf245e4ecd60db9eb6c4.jpghttps://uploads.tapatalk-cdn.com/20180608/8c2e7e228ac36a4cf84306081c61786f.jpghttps://uploads.tapatalk-cdn.com/20180608/553d1716837979cb5d82fe836413d535.jpg

Jason TQ
06-08-2018, 10:57 AM
Woke up early so cased the mac batch this morning. For some reference on stuffing size and yield here's some basic math (or geometry......). So I'm mediocre at best for making them all the same size. These all averaged from 4.5 oz to 6oz so let's say the average is 5.25 oz if my calculus is correct :icon_blush:.

This means if I counted all 29 links then this is about 9.5lbs of sausage. The reason this is less than the 10lbs of pork I weighed is because there is 3lbs uncased that I'll use for burgers/meatballs/whatever (this made a banging burger). So adding in all that mac, onions, etc added extra weight, which is a "duh" kind of statement (I also cooked 1lb of it last night too for dinner). This is the reason I like the 15lb stuffer I have. So if I start with 10lbs of meat and add more mass/volume and go over 10lbs I don't have to reload the cylinder :-D.

https://i.imgur.com/BgcgZkwl.jpg

https://i.imgur.com/iRzxiD6l.jpg

https://i.imgur.com/WSRl2o2l.jpg

https://i.imgur.com/U5F9vyul.jpg

https://i.imgur.com/PL4MDg8l.jpg

https://i.imgur.com/wc0Nv2Xl.jpg

https://i.imgur.com/WAeFFW9l.jpg

Stingerhook
06-08-2018, 12:07 PM
I want a burger right now Jason.

Jason TQ
06-08-2018, 01:34 PM
I want a burger right now Jason.

They are great. Will be doing the bulgogi as a burger tonight as well :-D

Jason TQ
06-08-2018, 05:20 PM
More done https://uploads.tapatalk-cdn.com/20180608/0b62665f0da2a2eee656a7e52fc849df.jpg

KevinJ
06-08-2018, 05:28 PM
I use that Bulgogi marinade on skirt steak, I was checking out one day and the cashier told me she like to marinate hamburger overnight with it, said Bulgogi Burgers are awesome, never tried it though.

Jason TQ
06-09-2018, 11:46 AM
Here's the rest of the picks. Might be smoking them tomorrow vs today but it will happen this weekend :-D. Each of those batches made 31 links I believe.

https://i.imgur.com/LlwLZTel.jpg

https://i.imgur.com/BxVRWKrl.jpg

https://i.imgur.com/K1lm5fLl.jpg

https://i.imgur.com/rU2pQMPl.jpg

https://i.imgur.com/IrhGTZnl.jpg

https://i.imgur.com/A7A2bm2l.jpg

Jason TQ
06-10-2018, 03:47 PM
Smoking some tonight on the egg.....a little "menos a three" if you will :becky:
https://i.imgur.com/gHBpPjfl.jpg

https://i.imgur.com/n7Sz40el.jpg

Jason TQ
06-10-2018, 06:12 PM
On egghttps://uploads.tapatalk-cdn.com/20180610/25acf837e47dc11e05eb08304c1b7839.jpg

Jason TQ
06-10-2018, 07:32 PM
Done and awesomehttps://uploads.tapatalk-cdn.com/20180611/7a3164f6dd51b660f3ff2bf543185e0e.jpghttps://uploads.tapatalk-cdn.com/20180611/42569b94153dfb175ae18d2fe0b415a1.jpghttps://uploads.tapatalk-cdn.com/20180611/3a28f7d43508865aaf2b1bd3bb91fd2f.jpghttps://uploads.tapatalk-cdn.com/20180611/9c6a91ba74906771319578bb224f3505.jpghttps://uploads.tapatalk-cdn.com/20180611/c8c68f3fc9ce89183dd26c595373c76d.jpghttps://uploads.tapatalk-cdn.com/20180611/6b677a3eb0971e18357713222753bd73.jpghttps://uploads.tapatalk-cdn.com/20180611/1f6cdbc2c9aedd46132944b53a67ea82.jpghttps://uploads.tapatalk-cdn.com/20180611/3640f7d5a6ff763b5832bf987d410990.jpghttps://uploads.tapatalk-cdn.com/20180611/da5337892d4227ef8d638d578dafb255.jpg

16Adams
06-10-2018, 08:35 PM
:clap2:

Outstanding thread. Thanks

ShadowDriver
06-10-2018, 08:39 PM
Ladies and Gentlemen, I think we've found the Abe Froman of Lawrenceville, GA!

You've had a great weekend.

Clay-b-que
06-10-2018, 09:17 PM
Oh hell yeah! That’s sweetness right there ��

LordRiffenstein
06-11-2018, 08:03 AM
Damn, those sausages look amazing. Need to make a few new batches myself!

Jason TQ
06-11-2018, 08:45 AM
Ladies and Gentlemen, I think we've found the Abe Froman of Lawrenceville, GA!

You've had a great weekend.

Lol. Or at least "of my house" :caked: