Flusher Eggs vs Jerky Gun
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
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!
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to glen on last edited by
glen good experiment!
-
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to glen on last edited by
glen
I haven’t tried my stuffer eggs yet, but my thrifty side is looking forward to getting it all in the casing.How was the experimental batch?
-
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to processhead on last edited by
processhead when I used them in my 20# stuffer they worked great!
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to processhead on last edited by
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 -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to processhead on last edited by
processhead
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 grillGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to glen on last edited by
glen Please share your final rendition of the recipe once you have it dialed in.
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to processhead on last edited by
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
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to glen on last edited by
glen Thanks for the info, I haven’t tried stuffer eggs yet but the fall is coming.
-
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to glen on last edited by
glen Yes thanks for the update. Keep us posted when you get the sausage formula is adjusted to your liking.
