As an early Christmas present I finally went ahead and got all my gear for sausage making - went with the Walton #12 .75 Grinder and the Walton 7 lb stuffer
Started Thursday night trimming the meat - 5 lbs of pork/brisket for the jalapeño cheddar and 5 lbs of left over smoked brisket and clod in the freezer
Friday I ground all the meat, added spices, mixed and stuffed the casings - need some work on my linking skills! Also, probably should have just done one type of sausage my first time - lots of moving parts and lots of dishes
Let the sausage rest in fridge for 12 plus hours for the cure to set in - then up early yesterday to “cold smoke” the sausages for 5 hours
Gave them a quick ice bath and let them rest for a couple hours before vacuum sealing them for later
Was pleased with the end products and other than the cleaning a very fun process
Started Thursday night trimming the meat - 5 lbs of pork/brisket for the jalapeño cheddar and 5 lbs of left over smoked brisket and clod in the freezer
Friday I ground all the meat, added spices, mixed and stuffed the casings - need some work on my linking skills! Also, probably should have just done one type of sausage my first time - lots of moving parts and lots of dishes
Let the sausage rest in fridge for 12 plus hours for the cure to set in - then up early yesterday to “cold smoke” the sausages for 5 hours
Gave them a quick ice bath and let them rest for a couple hours before vacuum sealing them for later
Was pleased with the end products and other than the cleaning a very fun process