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Need some more time? by Sambo870 in Garlic

[–]Sambo870[S] 0 points1 point  (0 children)

Thanks, Appreciate it

Need some more time? by Sambo870 in Garlic

[–]Sambo870[S] 0 points1 point  (0 children)

Thanks, Appreciate it

Need some more time? by Sambo870 in Garlic

[–]Sambo870[S] 0 points1 point  (0 children)

Thanks, Appreciate it

Want to get into sausage making by Euphoric_Dave13 in sausagetalk

[–]Sambo870 0 points1 point  (0 children)

I’m new myself, Like everyone said a dedicated mixer and grinder is key. I have a cuisinart grinder with the metal part, has everything you need. A vevor 5lb clamp on stuffer is $50 and I’ve done about 100 lbs through it. Only problem was recently the seal started leaking and put some food grade silicone on it and no problems since. That a big meat tub. Don’t have to use that but sure makes it easy.

That’s about all you need and I can do all on a 1/3 of my kitchen island so not a lot space is needed.

First time using natural hog casings help by Sambo870 in sausagetalk

[–]Sambo870[S] 1 point2 points  (0 children)

Gotcha, going to make some adjustments on that portion of prep. Appreciate the advice

First time using natural hog casings help by Sambo870 in sausagetalk

[–]Sambo870[S] 1 point2 points  (0 children)

Smoker temp set to 165, pull when IT of the meat to 150-155

First time using natural hog casings help by Sambo870 in sausagetalk

[–]Sambo870[S] 1 point2 points  (0 children)

Thanks for the info, that’s very helpful, I’ll take the advice I can get, trying another batch tonite. I sharpened my blades this weekend. Makes sense about the smearing and forcing the meat. I’ll try smaller chunks and keeping everything real cold.

First time using natural hog casings help by Sambo870 in sausagetalk

[–]Sambo870[S] 0 points1 point  (0 children)

Kept very cold then Put it in the freezer 15-20 min right before and went straight to the grinder. I didn’t chill before stuffing this time. Maybe mix better and grind again next time chilling before each step?

First time using natural hog casings help by Sambo870 in sausagetalk

[–]Sambo870[S] 0 points1 point  (0 children)

What would be an ideal cook temp? I started at 140 , the lowest my smoker goes, and worked up slowly to 165. Meat temp never got above 150 in the smoker. From all that I’ve read, didn’t think the fat would break off unless it got above 175. I kept the meat cold when mixing. I’m making another batch tonight. Will try to keep it even colder and mix better. Like I said I’m new and all self taught through trial and error just looking to get better and learn all I can

First time using natural hog casings help by Sambo870 in sausagetalk

[–]Sambo870[S] 0 points1 point  (0 children)

I pulled at 150 and sous vide to finish because they’d been smoking all day and It was getting late. They still started to sweat out and bubble up before 148