Sausage making hints and tricks…Post here

[E.TX.BOWHUNTER]

It took me 2 years to get good at making sausages. I figured more of you are tired of paying high processing fees which go up every year. So I figured adding hints, tricks, secrets, etc. to save newbies and experienced makers time or make a better product would be helpful for all. So I will start with some things I have experienced.

Pan sausage is super easy. I grind spices into the meat using a medium plate. I do have a 2hp. grinder. I grind meat at 30-34 degrees. From the grinder it goes strait to the stuffer. No attachment needed as a 1lb. bag fits over the open end of the stuffer. I crank 13 clicks and I have 1lb. in the bag. After meat is cubed and chilled it takes about 30 minutes to make 20lbs. of pan. Boston butt is less than $1 per pound. I like a less fatty one if I don’t mix it with venison or wild hog. I keep all extra fat for later use.

Link hints: I use stuffing attachment to wash casings. A sink half filled with water and put the casing onto the attachment and up to the faucet and watch the casing dance in the water. Cleans it right up and no tangles. Soaking casings in cold water with baking soda at 1 tsp. per cup of water over night makes the casing very elastic and slippery. Few issues with blow-outs and the casing is very transparent after stuffing. Casing gives a good snap too.

Hope these help someone. Add your hints and trick too.

[Man]

I use this that someone posted on here a long time ago.

[E.TX.BOWHUNTER]

I have mesquite country’s spread sheet.

[Snowflake Killa]

It took me 2 years to get good at making sausages. I figured more of you are tired of paying high processing fees which go up every year. So I figured adding hints, tricks, secrets, etc. to save newbies and experienced makers time or make a better product would be helpful for all. So I will start with some things I have experienced.

Pan sausage is super easy. I grind spices into the meat using a medium plate. I do have a 2hp. grinder. I grind meat at 30-34 degrees. From the grinder it goes strait to the stuffer. No attachment needed as a 1lb. bag fits over the open end of the stuffer. I crank 13 clicks and I have 1lb. in the bag. After meat is cubed and chilled it takes about 30 minutes to make 20lbs. of pan. Boston butt is less than $1 per pound. I like a less fatty one if I don’t mix it with venison or wild hog. I keep all extra fat for later use.

Link hints: I use stuffing attachment to wash casings. A sink half filled with water and put the casing onto the attachment and up to the faucet and watch the casing dance in the water. Cleans it right up and no tangles. Soaking casings in cold water with baking soda at 1 tsp. per cup of water over night makes the casing very elastic and slippery. Few issues with blow-outs and the casing is very transparent after stuffing. Casing gives a good snap too.

Hope these help someone. Add your hints and trick too.

I've been making sausage for 35 years. I really appreciate the casing tip

[E.TX.BOWHUNTER]

35 years and you have no tips for others?

[Gumbo Man]

Smoke House:

Nothing fancy is needed. Wood frame and heavy tarp will even work.

Leave door open for first hour after hanging sausage to remove moisture, humidity and dry your casings. Wet casings will result in rubbery casings.

Dont let smoke house get over 195 degrees or all of your fat will render resulting in dry sausage.

Open door at 155 internal temperature and spray with water hose till internal temperature reach’s 100 degrees.

Leave sausage in smoke house to “ bloom “ for at least 1 hour if not longer depending on ambient temperature outside. The longer the better. This process stops the cooking and keeps sausage nice and fat without shriveling up from loosing internal fat. Sausage will now turn a rich reddish color if Paprika has been used.

Try to smoke on days that are cold and low humidity. In Texas you should always use cure in your smoked sausage because of humid climate.

[Snowflake Killa]

35 years and you have no tips for others?

I'm up 25 feet in a tree and I'm laughing my azz off. I do have a great recipe but no tips.

[mikeyb_23]

I use this that someone posted on here a long time ago.

If that's the on I think it is the chorizo is really good. I'm pretty sure that's where I got the breakfast sausage too. I'm not good at any sausage with casings.

[E.TX.BOWHUNTER]

I'm up 25 feet in a tree and I'm laughing my azz off. I do have a great recipe but no tips.

You should be 25 feet above some flooded timber chasing slabs.

[Lincoln Hawk]

A little H2O goes a long way in terms of ease of putting it in casings.

And I'll third the Mesquite Country's spreadsheet. Top notch.

[Stuck]

1st and IMO most important for sausage making weekend, my second favorite weekend, is start with plenty of grinding/stuffing fluid. This can be a spirit or a fermented wheat/barley, dealers choice. Next a cool dry weekend and a good friend or two and a stout grinder.

[masonred]

I've mentioned the Great Sausage Recipes and Meat Curing by Rytek Kutas before. It's a great book for recipes and methods for making many varieties of sausage and related areas. I do adjust the recipes to our preferred level of spice. I got the 1st printing 30 plus years ago and my present book is used regularly. It's a good investment. Try the onion, Italian and smoked venison Polish sausage. The baking soda soaking is great.

[Chew]

If you're anywhere near Houston at any time in your life, stop at B&W Meat Market and buy their house sausage seasoning. Get the large one or you'll be going back for more soon.

When you walk in the door, step past the registers and take a hard left to the corner. Grab their BBQ rub as well.

[mooch]

1st and IMO most important for sausage making weekend, my second favorite weekend, is start with plenty of grinding/stuffing fluid. This can be a spirit or a fermented wheat/barley, dealers choice. Next a cool dry weekend and a good friend or two and a stout grinder.

This is key. Improper amounts of grinding and stuffing fluid can easily lead to mediocre sausage. More is always better!

On a serious note - fresh ground pepper, real casings, only grind once. I upgraded to an electric stuffer with a foot pedal and it’s an absolute game changer.

[dbaio1]

If you're anywhere near Houston at any time in your life, stop at B&W Meat Market and buy their house sausage seasoning. Get the large one or you'll be going back for more soon.

When you walk in the door, step past the registers and take a hard left to the corner. Grab their BBQ rub as well.

I will second this 👍
I get request from friends back in Louisiana to bring the BBQ rub.
I will add I can't walk in that store and not drop a c-note or more.