Meat Processing

@iveryan That’s how I took it also, I think so they could get a more accurate measurement on the ratio.

I use no cure but go to the freezer right after stuffing. I then remove them and vac seal them after they are frozen.

@bobfrapples I would go ahead and stuff, think you will be alright.

@txoutdoorsman the last batch I made ran 29 % fat content. Seems that the rice can tolerate a bit more fat than other sausages. I also added cold phosphate at a 0.1 % level to stabilize the moisture. Let us know how it turns out. EDIT: Okay, I see this was an old post. How did it turn out?

@marzig20 Sorry no I didn’t look that close.

You only want to use cure #1 on anything that is fried. Tenderquick and Sugarcure both contain cure # 1 & 2 which will produce nitrosamines from the underutilized cure #2 when heated to high temperatures as frying does. I use them, but only in items that are to be cured more than thirty days.

I have used my kitchen aid with some batches that were over the size of the mixer I hand mix to get the seasoning distributed then split the amt. in half mix with the paddle on both till protein extraction ,then combine and a short hand mix to blend before stuffing

@mcurran They definitely look good!

@ridley-acres If you make it to TX check out Buc-ees

@fallis10 I think johnsbrewhouse has you on the right track. Although, if I recall when I used to make my own before switching to Walton’s, I would do one cup Pickling or Kosher Salt with One cup of Packed Brown sugar to every gallon of water. I sometimes would mix it up a but & substitute some of the liquid for other liquids (not a bunch of whiskey or anything like that, just a bit if you are doing that), sometimes add some other herbs, etc. Boil the liquid with the solids for a few minutes until you get everything broken down as just liquid. Let it cool completely, then add the brine mix to the ham in the bucket. I would inject mine too to help get that brine or other flavors deeper into the meat faster. Brine for 5-8 days & usually about 6-7 is a plenty. Then rinse, dry, & go to smoking.

I’ve seen in this thread much about injecting to make bacon. Has anyone done a dry cure bacon using a vacuum tumbler? I dry cure now and am looking for a way to execrate the curing time.

@marzig20 I have some habanero/bbq seasoning that I won in a giveaway, can’t decide if I want to make summer sausage or snack sticks. Maybe a combination of both

Excellent post!

@ted-perry Any chance you’d be willing to share your copy cat recipe/methods? I found this sausage in a local grocery store and really enjoy it. Price has gone up though so I was thinking of trying to make it and came across this. Also their fat content is pretty high, I was considering using less just to make it a little healthier. I was thinking of just starting with a basic pork sausage seasoning and then adding curing salt and some hickory smoked powder. Don’t think it will be exactly the same but hoping it would be good enough.

You can really tell the difference with the bacon booster at least I could on mine.

@captmike I often hold some of the meat for burgers.

@chef I try to plan the menus, then shop relative to ingredients needed & not on hand, Sometimes plan the menu relative to what is on sale & on hand. Then of course look for truly good sales for storage (not hoarding). I have always done that for years, at least when I am on top of it. It can save an amazing amount of money. I have just handwritten it all. This sounds interesting. We hope you & your family are having a nice Thanksgiving Holiday.

@adjwis Cure #1 will still be plenty active against odorless pathogens like botulism so the sniff test will be sufficient

@grimpuppy we took some leftover Willies and put it in 1 lb bags for fry patties. It is definitely “hotter” in a patty than in a snack stick.