Meat Processing

@twilliams

Finished up my experiment with a honey cured vs maple syrup cured. Both turned out pretty mild tasting. Maybe an extra day or curing would help. The next time I am going to use maple sugar instead of syrup. I used a pint of grade B, it darkened the pork a bit and was messy. I just didn’t want to use my limited supply of maple sugar until after sugar season. Smoked with hickory, should have the next belly ready in a couple of weeks. [image: 1614654958761-img_20210301_204846623-resized.jpg]

I grind 3/8 1st grind. Than decide what type of sausage I want. I like 1-1 pork beef. So what I may stuff 3/8 or bring to 1/8 for hotdogs Is my choice You’re the Chef.

@processhead God will judge me by the people i befriend. Thank you Paul. I’m among friends!!!

If very tangy when the ECA is used in the recommended amounts, I always question if there was uneven mixing of ingredients or at least the ECA.

ECA melts and activates around 135F, you should be fine for a few hours

@smokinbubba I got it off a program called guidefitter

@Hawker saves on gas

@Sdickey1960 Yeah, you can use something like bactoferm T-SPX and then let it dry cure. You need some specialized equipment to do this but it absolutely will “keep” longer. Some sort of cabinet that you can monitor and control both temp and humidity, a way to measure pH and temperature.

@blackbetty61 you got it together sausage warrior. If it works for you that’s all that matters Thanks for the insight. Cheers

@Tim-Bailey Very common problem with these. I figure I will have my welder at work tig it back if/when it lets loose! There is only one option for the carnivore grinders and its the blue sky 50lber. I wish someone would come out with a 20lb model so I didnt have to do my small batches in the kitchen aid.

@keend I couldn’t get a manufacturer to tint a knife orange and I tried hard, so I am not hopeful on that but it WOULD be interesting to have a stuffer like this…actually grinder would be cool too. I wonder if we could spray the outside of the container with something instead of having orange tinted in. Tinting isn’t what I am trying to do though, this would be more helpful to the actual process than this.

Only use fresh for breakfast links. Slow heat, cold pan or simmer in a little water to bring the meat temp up and then brown. Depends on the mood

@Kentucky-Fisherman Good Point. In all of our Freezers essentially all cured products are the last to freeze and first to start to thaw Right along with fresh sausages.

@Miket482000 i have an answer on this, I just can’t think of it right now. I am guessing it has something to do with the pH but dont quote me on that yet. I will find the answer tomorrow and update the post…darn, this is annoying, I can’t think of it and I know this was talked about in the last month. I’ll try more searching tomorrow.

@twilliams said in Mixing sausage: You just dropped big coin on items you may not have needed. You’re right, but it as mostly a hobby and something I enjoy doing with friends and family so I’m not attempting to justify any ROI. Bought the grinder with credit card points through Paypal anyway. And now I bad want a chambered vacuum sealer, which is real coin! I am in construction so I like equipment…

@chrispbrown27 That’s awesome! We love when people have a huge success with a product that they slightly modify! This is part of what meat processing is all about, trying new things and continuing until you get the result you want. One note, it seems like you did but taking good notes when you are trying new things is absolutely essential. Few things are more frustrating than finally hitting on what you wanted and then not knowing how to get there again! If you have any, please submit pics and I will have Londyn post this to our social media accounts.

I am waiting gyro to arrive looks like Thursday being making those… lots of elk this year to play with lol…

@smokinbubba Thank You!

@bcompton53 if the entire face looks uniform and even with no scratches or knicks i would think so. Also depends how fine you got it to with the paper