ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake...
That's right, I screwed the pooch on this one! Started off OK, de-boned an 8lb pork butt, (meant to get pics, FU#1),
using Beermans recipe, good for 5lbs. I'm only making 3lbs., (saving the other 5lbs. for brats), first ingredient 2T Sage, internet says 2T.= 5.7g. per lb.= 17g. My whole large bottle of Sage contains 35g. Since 5lbs. requires 2T. I don't think 3lbs. needs a half bottle Sage! The rest of the recipe list is just as folly then.
The only logical next step is to weigh each ingredient and do the math that way, however it became obvious to me that salt is going to weigh more Sage that weighs less than black pepper. So now I need to weigh each and every ingredient separately to get a correct amount per unit to be correct in my spice mix. Wait, my regular scale does not weigh in tenths, now what? Oh wait, I went out to the garage and got my bullet weight scale, back in business!
Now I can mix my spices, grab the grinder, run the strips through the small plate, throw in a lb. of pork fat, mix it all up and store in the Frigidaire overnight. Got my 2 year old 1/2 package of sheep casings and spend WAY too much time separating and rinsing out, but ready to do sausage battle come sunrise! I remember having a tough time getting the casings on the stuffer horn last time, (horns too big). Faught with it for too furking long and decided to pitch the whole works and just stuff on my hand and place on a cookie sheet!
Yes they are ugly as hell, and I'm embarrassed to even show ya'll, but you can't nail it every time (my second try). Next time I'll have 2mm larger cellulose casings and purchased Breakfast sausage spice mix.
Till then my little darlings!
Ed
P.S. Can't get the pics to show. Will be back!
using Beermans recipe, good for 5lbs. I'm only making 3lbs., (saving the other 5lbs. for brats), first ingredient 2T Sage, internet says 2T.= 5.7g. per lb.= 17g. My whole large bottle of Sage contains 35g. Since 5lbs. requires 2T. I don't think 3lbs. needs a half bottle Sage! The rest of the recipe list is just as folly then.
The only logical next step is to weigh each ingredient and do the math that way, however it became obvious to me that salt is going to weigh more Sage that weighs less than black pepper. So now I need to weigh each and every ingredient separately to get a correct amount per unit to be correct in my spice mix. Wait, my regular scale does not weigh in tenths, now what? Oh wait, I went out to the garage and got my bullet weight scale, back in business!
Now I can mix my spices, grab the grinder, run the strips through the small plate, throw in a lb. of pork fat, mix it all up and store in the Frigidaire overnight. Got my 2 year old 1/2 package of sheep casings and spend WAY too much time separating and rinsing out, but ready to do sausage battle come sunrise! I remember having a tough time getting the casings on the stuffer horn last time, (horns too big). Faught with it for too furking long and decided to pitch the whole works and just stuff on my hand and place on a cookie sheet!
Yes they are ugly as hell, and I'm embarrassed to even show ya'll, but you can't nail it every time (my second try). Next time I'll have 2mm larger cellulose casings and purchased Breakfast sausage spice mix.
Till then my little darlings!
Ed
P.S. Can't get the pics to show. Will be back!