Flusher Eggs vs Jerky Gun
Made 2-1/2lb. experimental onion sausage batch today so I decided to stuff with my jerky gun.
Luckily my 12lb. stuffer tubes work on my jerky gun so I used the 1" tube
So, at the end how will I get the remaining farce into the casing?
I put 3 of my stuffer eggs into the gun with the pictured results
LOL, that 1 tablespoon is all that didn’t go into the casing!
processhead It’s drying now, will grill it tomorrow and let you know
The test patty cooked in the frying pan was a little salty and needed more fat, started with 2lb. 1/2 beef and 1/2 pork estimated 80/20 fat.
I added about 8oz. of pork fat ground through a 10mm plate, should solve both problems
Well the sausage was a hit among our group of 5. Everyone was in favor of me making a larger batch for our Father’s Day celebration, about 25 attendees
I am going to make some micro adjustments:
Very slightly decrease garlic and increase the onion
A smidgen less fat and liquid smoke (maybe switch to smoke powder
Again, these will be micro adjustments
We all agreed more char from the grill would be nice so next time I will gently pre poach them in sous vide then flash finish on a screaming hot grill
processhead I made my micro adjustments and the flavor was spot on when I lightly fried a test patty
Then I grilled them over charcoal and they seemed to go very bland
Other than slightly increasing the spice and reducing fat from approximately 35% to around 30% the only difference was the cook method
The first batch I grilled fresh.
The second batch I poached in water at 155 the day before grilling
So more experimentation is needed