Jesser If you use community instead of forum it will allow it.
What's your next Meat Project?
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Steven Winscot sounds like a happy man. Congrats again
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Denny O Yay, free lunch!
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
Steven Winscot Just trying to keep the little piggies in the confortable habitat they have been accustomed to!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
This morning I did a couple of 5 lb test batches for two cured smoke sausage recipes. Both use the same meat block 5:3:2 venison, pork butt, pork fat.
One is the Excalibur German Sausage and the other is A.C. Legg Smoked Sausage. The seasonings are totally different from each other. The German sausage is mild with a little garlic and black pepper flavor, maybe a little sweetener. The A.C Legg smoke sausage seasoning is a bigger flavor with red pepper and some sage in it.
After a test patty, both are very good tasting and are worth making more of.
My method on this was to coarse grind the meats, mix seasoning and water, fine grind, and then 3 minutes in the bowl chopper for a semi-emulsified texture.
Both batches were then stuffed in natural hog casing and smoked.I will add some more pictures after they come out of the smoker.
Edit: Very pleased with the finished product. As mentioned, both are very different flavor profiles but each good in its own way.
I am also convinced this is the meat block I will stick with for venison based sausage.
Paul
- How hard can it be?
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processhead
Looking good
. Let us know how they turn out. -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
processhead looks great so far
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
processhead Thanks for the info
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
processhead Bring it home now Paul. I got the kraut, mustard and other fix’ins waiting.
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processhead I like being taken through the process in pictures
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Steven Winscot Good luck with the smoker, I am sure you will get a lot of good use out of it.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
processhead Looks great.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
processhead Looks very good, I am sure they taste great.
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
processhead Nice buffalo chopper, how many attachments do you have for it?
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by processhead
Steven Winscot said in What's your next Meat Project?:
processhead Nice buffalo chopper, how many attachments do you have for it?
When I got it, it came with the grinder and the vegetable shredder/slicer aka “Pelican” attachments.
I could not foresee the need for shredding that much of anything so I listed the shredder on FB Marketplace and sold it.
The main unit had some issues when I got it. There is a thread on Meatgistics about the work I had to do to it to get it working again.Paul
- How hard can it be?
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
processhead There was one in the restaurant I managed, it had the potato cuber and grinder head, It was in constant use. Later I worked at a USDA inspected processing facility and the owner bought out the restaurant when it closed. We dismantled the coolers and compressors and found it stored in a back room, it still worked so we used it to chop cheese and make Liverwurst. I used it for almost 20 years and never had a problem.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Steven Winscot They are solid machines, literally.
It takes two men and a boy just to move this one.
Paul
- How hard can it be?
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
processhead I wish I could afford one, I have a Vevor I bought off Ebay, I do a small batch of Braunschweiger or Baloney now and then and it does ok for that.
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