Corning More Pork (for sausage) and a Brisket

[Jason TQ]

Got back from FL today and was running around picking up some things for the week and stopped by a few places to check out meat deals. Kroger was running $.99/lb so got 60lbs to corn this week for more corned pork sausage. And got a brisket for corned beef to smoke at a party in a couple of weeks. Will cube up all the pork here shortly and get the brines ready.

Plan is to corn the brisket for a 7-10 days, seal up and then cook for my twin niece/nephew's 3rd bday party (along with a lot of other stuff). Pork I will break down now into cubes, brine it for 4-5 days since it doesn't need very long when smaller. Then I will grind it all up this next weekend and make 60lbs of sausage. I have 2 types of corned pork sausage I've made before and really like, but might make 3 new kinds. We shall see.

 

[IamMadMan]

great deals...

Looks great, keep us posted on your progress...

 

[Jason TQ]

More progress

 

[Jason TQ]

Paused for another MM trimming video
[ame="https://www.youtube.com/watch?v=TPAM6JABx7E"]Money Muscle Competition Trimming - "Silence of the Lambs" Technique - YouTube[/ame]

 

[Jason TQ]

That was a lot of butt breaking down, but it's all done. Here is 60lbs cubed up. Brine will hit it tomorrow after it cools.




Researching 3 new recipes at the moment :-D. The corned pork by itself is great with just the brine flavor, but I always like playing around.

 

[KevinJ]

Can't wait to see the results.

 

[Jason TQ]

Got the pork and brisket into the brine. I'll let the cubed up pork ride for 4 days and the brisket probably 10 and then it will get cooked on the 11th. For the pork I will grind Saturday and probably case up either Sat or Sun.

 

[Jason TQ]

The new RD flyer came out today with briskets a little cheaper than normal so I had to go and pick up 2 more briskets just for sausage..............and some other stuff I needed :-D.

Got 25lbs worth for a 15 and 10lb batch. Also picked up more casings.



I think I'll do this trimming for comps just to see how it works :becky:


Chucked all the diced on top of the full brisket. So I'll have 85lbs of corned pork and beef sausage to make :clap2:

 

[Jason TQ]

60lb of cubed up corned pork about to get turned into sausage today. It's been in the brine for 4 days. Going to do an italian sausage, and asian sausage and then still some other type that will at least have jalapenos in it :-D

Picked up some top shelf refreshments to lubricate :becky:

 

[Jason TQ]

Getting the 3 batches of seasoning ready. The biggest challenge is figuring out what to add to already corned/seasoned meat. My previous batches needed no extra salt.

 

[Jason TQ]

3 sets of seasoning ready and casings as well for later



#32 Grinder base out and parts in the freezer (which I don't always do)



So I'll grind all 60lbs then mix the 3 batches, hit the other Steele and then probably stuff :-D. I'll taste each batch with a small pan fry to see how it tastes and if any more seasoning is needed. Now that I kind of have the process down it isn't too much of a chore on these batches larger than 50lbs. Still takes work, but breaking it into stages helps.

 

[Jason TQ]

In case people are wondering how to apply casings to the stuffer..............
[ame="https://www.youtube.com/watch?v=BaiB31pYldw"]Sausage Casing - YouTube[/ame]

 

[Jason TQ]

Got the first 40lbs all done. Finishing up the last 20lbs tomorrow. All 3 batches are great. Looking forward to smoking some soon :-D

 

[sylntghost]

You are looking like a pro..I need to get the equipment to start making sausage.

 

[Happy Hapgood]

You Sir are a true meat and sausage Artist! Very fine post!

 

[Jason TQ]

You are looking like a pro..I need to get the equipment to start making sausage.

It's a lot of fun. And now that I have some decent recipes and methods figured out it's even more fun :loco:.

 

[Jason TQ]

Here's the curry jalapeno cases up this morning. Vacuum sealing later today.

 

[Jason TQ]

About to seal

 

[Jason TQ]

The ropes make for good coasters :-D


When I make sausage I always do it 3 ways for packaging (The "menois a three" if you will :shock. Links, ropes and ground. On the left is the mystery combo of all the other 3 types that this time around I felt like combining to seal up. On the right is just plain corned pork. The ground stuff is great for burgers, stuffing jalapenos, slathering on your body, etc


All sealed up. This was about 180 links, 6 ropes and about ground stuff. :clap2:



Oh and I still haven't done anything with the cubed corned beef in the fridge. I will probably freeze all that and grind another day. Full packer still corning for next weekend as well.

 

[MrDsmoker]

That's awesome! I have a couple questions...

1). Do you use the same brine recipe for all the different types of sausage you make per meat? Basically if you make 3 different pork sausage recipes do you use the same Corning/brine recipe?

2). Do you cold smoke the sausages at all or do they just go on the smoker once ? And at what temp ?

Sorry for all the ?'s but I want to get into sausage making.