Fresh Sausage 107 - Basic Breakfast Sausage Processing
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Austin Jonathon In the video Jonathon says to grind once with the 3/8 plate, and then once with the 3/16 plate, but in the typed out instructions above it says to just grind twice with a 3/16 plate, so which is it? Or does it really matter?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell got 25# of breakfast done today. Plus 25# each of beer brats, German sausage, and hatch green chili brats! Pics to follow, and Team Blue was out in full force!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell got 25# of breakfast done today. Plus 25# each of beer brats, German sausage, and hatch green chili brats! Pics to follow, and Team Blue was out in full force!
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Thanks Tex_77 I am going to make the change to the article, and then delete you comment and joes and my response to pretend that I don’t make any mistakes!
Joe Hell It’s putting more stress on both your grinder rand your meat than is necessary though, plus it will get through that 1st grind even faster and switching plates and knives takes less than a minute.
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Joe Hell I do appreciate you having my back though!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Next thing you know they will take away your blog…, then your posting privileges.
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While cooking up my last bag of breakfast links today a random thought occurred. What about pre cooking these before packaging? I guess you’d end up with a quick brown and serve. Thinking this could be done via sous vide. Not sure if the extra step would be worth it. Thoughts?
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While cooking up my last bag of breakfast links today a random thought occurred. What about pre cooking these before packaging? I guess you’d end up with a quick brown and serve. Thinking this could be done via sous vide. Not sure if the extra step would be worth it. Thoughts?
PapaSop Probably a preference thing, but I don’t always cook them in a skillet, sometimes I grill or toss them over the coals to cook. It all just depends where I am at. As we all know that cooked over the coals flavor is always a winner! So maybe do half precooked on your next batch to see how you like it…
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While cooking up my last bag of breakfast links today a random thought occurred. What about pre cooking these before packaging? I guess you’d end up with a quick brown and serve. Thinking this could be done via sous vide. Not sure if the extra step would be worth it. Thoughts?
PapaSop We cook and freeze some of our breakfast sausage & sliced bacon. We will cook on the Traeger w/smoke and then freeze on a sheet pan before vac sealing. We also freeze hard cooked fried eggs. When in a hurry, grab some sausage and fried egg and microwave for a couple of minutes, roll up in a tortilla and hit the door! We use patty paper to make things separate easily. We freeze using Walton’s vac bags with the zip lock so just open and zip back up. Usually 2-4 eggs to a bag and 4-6 pieces of sausage to a bag. We do the same with the bacon. Grab a couple of pieces of bacon, nuke for 30 seconds, grab a leaf of lettuce and slice of tomato and instant BLT.
Improvise, Adapt and Overcome! Semper Fi
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PapaSop We cook and freeze some of our breakfast sausage & sliced bacon. We will cook on the Traeger w/smoke and then freeze on a sheet pan before vac sealing. We also freeze hard cooked fried eggs. When in a hurry, grab some sausage and fried egg and microwave for a couple of minutes, roll up in a tortilla and hit the door! We use patty paper to make things separate easily. We freeze using Walton’s vac bags with the zip lock so just open and zip back up. Usually 2-4 eggs to a bag and 4-6 pieces of sausage to a bag. We do the same with the bacon. Grab a couple of pieces of bacon, nuke for 30 seconds, grab a leaf of lettuce and slice of tomato and instant BLT.
Bob Stehlik
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PapaSop We cook and freeze some of our breakfast sausage & sliced bacon. We will cook on the Traeger w/smoke and then freeze on a sheet pan before vac sealing. We also freeze hard cooked fried eggs. When in a hurry, grab some sausage and fried egg and microwave for a couple of minutes, roll up in a tortilla and hit the door! We use patty paper to make things separate easily. We freeze using Walton’s vac bags with the zip lock so just open and zip back up. Usually 2-4 eggs to a bag and 4-6 pieces of sausage to a bag. We do the same with the bacon. Grab a couple of pieces of bacon, nuke for 30 seconds, grab a leaf of lettuce and slice of tomato and instant BLT.
Bob Stehlik You are blowing my mind with this. Freeze hard cooked fried eggs??
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Bob Stehlik You are blowing my mind with this. Freeze hard cooked fried eggs??
Dr_Pain why not? Many breakfast items in the supermarket & places like Starbucks have been freezing eggs for years.
Improvise, Adapt and Overcome! Semper Fi
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Dr_Pain why not? Many breakfast items in the supermarket & places like Starbucks have been freezing eggs for years.
Bob Stehlik I thought most of those were just quasi poached, not really fried.
On a different note, have you smoked some protein and then freeze? My experience is that the smoke flavor mellows out big time.
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Bob Stehlik I thought most of those were just quasi poached, not really fried.
On a different note, have you smoked some protein and then freeze? My experience is that the smoke flavor mellows out big time.
Dr_Pain I’ve smoked Cornish Hen halves for years and freezing them in vacuum bags for years. I steam them to heat for serving. I think they are moist and just as good as right off the smoker. Many of the snack stick and cured sausage makers(I.e.Summer Sausage) freeze their product and never mention loss of flavor.
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Thanks Tex_77 I am going to make the change to the article, and then delete you comment and joes and my response to pretend that I don’t make any mistakes!
Joe Hell It’s putting more stress on both your grinder rand your meat than is necessary though, plus it will get through that 1st grind even faster and switching plates and knives takes less than a minute.
Jonathon I always grind first through a larger plate then smaller, really like the results.
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Dr_Pain I’ve smoked Cornish Hen halves for years and freezing them in vacuum bags for years. I steam them to heat for serving. I think they are moist and just as good as right off the smoker. Many of the snack stick and cured sausage makers(I.e.Summer Sausage) freeze their product and never mention loss of flavor.
Bob Stehlik said in Fresh Sausage 107 - Basic Breakfast Sausage Processing:
Dr_Pain I’ve smoked Cornish Hen halves for years and freezing them in vacuum bags for years. I steam them to heat for serving. I think they are moist and just as good as right off the smoker. Many of the snack stick and cured sausage makers(I.e.Summer Sausage) freeze their product and never mention loss of flavor.
That is good to know!
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