What are your tips/tricks for more efficient sausage making?
-
We have a cured sausage video coming out where we took some of our favorite meat hacks and put them all in one. They were, grind your meat as cold as possible, partial freeze is a GOOD thing. One 2nd grind, only put a very small amount down the throat at a time, let it clear the chamber and then add a little more, don’t use your stomper. 3rd was the Dr_Pain therapy eggs to get the rest of the meat out of the grinder, we are actually bringing in some of these to sell cause it worked so well! 4th was add automotive sponges to your oversized water pan to increase humidity in your smoker and last was finish your sausage in sous vide water instead of the smoker after the IT hits 130°F. There was a bonus one in there but I can’t remember what it was right now.
Anyone do dual grind out there? We have been playing around with it and the company who sent it to us is the same manufacturer who makes another dual grind head and they urged us to buy one of theirs to compare it to. Seemed weird but they also said they would comp us for it so we did it. We are not 100% sold on the one they sent us but I really don’t know how the dual grind passed QA. We got the #8 as they told us to and swapped out the last plate for a brand new #8 1/8th plate and got the meat down to 31° and it smeared and curled it like crazy. So I am wondering if anyone has one that they think works well and is it possible that we got a gremlin?
-
ND Mike I usually don’t, it just depends on the crowd, am I alone, is the sun up yet, you know the important things!!!
HerbcoFood ND Mike I never have beer while making sausage. Sippin Whiskey maybe, but never beer.
-
Am curious what your tips and tricks are.
I’ve been deboning my butts and grinding one day and mixing/stuffing the next. I do 25lb batches so certainly easier to break up the equipment cleaning of grinder and stuffer. Also think the extra fridge time is nice on the ground meat before stuffing. Processed 50lbs today to stuff tomorrow.
Would love some second grind tips as it just seems to be a bit of a mess for me. Took 20 min to second grind 25lb from 10mm to 4.5mm today in my #22 grinder. But perhaps it just takes a lot plunger effort normally?
Jamieson22 I use venison and pork butt. When I process a deer I grind it all and package in 1 or 2 lb packages and freeze(grind one).
I purchase pork butts, debone grind and package and freeze, noting the weight on the each package (grind one). I’ve thought about asking the butcher if he would grind the pork butt for me to save time and clean up.
A few days before I make sausage, I start thawing the meat block, usually 50:50 venison pork.
2nd grind- I have found that if I only put golf ball sized clumps of 1st grind meat into the throat of a #22 grinder, the 2nd grind goes well and fairly fast. I seldom have to use the tamper. It’s a bonus if you have a few ice crystals in the meat.
I also place the grinder head in the freezer prior to grinding.
-
HerbcoFood sound advise! I don’t mix alcohol with grinding. Stuffing and smoking…yep!
ND Mike Mix the beer with the meat, during grinding.
-
I cling wrap my entire island like Dexter. Then stuff on the island. Gives lots of room and cleanup is a snap.
-
I got into the whiskey pretty early yesterday morning while making sausage in the garage alone. I think me singing along with the radio made me take longer than it should’ve!
-
I got into the whiskey pretty early yesterday morning while making sausage in the garage alone. I think me singing along with the radio made me take longer than it should’ve!
HerbcoFood that will happen from time to time.
-
I got into the whiskey pretty early yesterday morning while making sausage in the garage alone. I think me singing along with the radio made me take longer than it should’ve!
HerbcoFood Who cares!! At least your having a party even if you are by yourself!
Improvise, Adapt and Overcome! Semper Fi
-
HerbcoFood Who cares!! At least your having a party even if you are by yourself!
Bob Stehlik My hands did because they were frozen!
-
Bob Stehlik My hands did because they were frozen!
HerbcoFood I guess good whiskey does dull the senses a bit.
-
Bob Stehlik My hands did because they were frozen!
HerbcoFood A pair of white cotton gloves under a pair of nitrile solved the cold hands for me!
-
HerbcoFood A pair of white cotton gloves under a pair of nitrile solved the cold hands for me!
Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
HerbcoFood A pair of white cotton gloves under a pair of nitrile solved the cold hands for me!
Yep. I use the brown jersey gloves. Huge difference.
-
Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
HerbcoFood A pair of white cotton gloves under a pair of nitrile solved the cold hands for me!
Yep. I use the brown jersey gloves. Huge difference.
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
-
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
-
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
I love the idea of the white gloves under the plastic one to keep the hands from the cold but I am now even more of a fan because of the Mickey Mouse reference
-
Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
I love the idea of the white gloves under the plastic one to keep the hands from the cold but I am now even more of a fan because of the Mickey Mouse reference
Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
-
Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
ND Mike said in What are your tips/tricks for more efficient sausage making?:
Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
Mike my man! Good to hear from you. As you mentioned, it is a road…. a long road! Glad to be back! I will try and visit you guys daily but unfortunately I don’t have much stamina so can only be on in short periods. Hope you have a great New Year and fee free to keep all that cold weather up North with you. I don’t like when the weather dips below 50F in the South. That humid cold is miserable!!!
-
ND Mike said in What are your tips/tricks for more efficient sausage making?:
Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
Mike my man! Good to hear from you. As you mentioned, it is a road…. a long road! Glad to be back! I will try and visit you guys daily but unfortunately I don’t have much stamina so can only be on in short periods. Hope you have a great New Year and fee free to keep all that cold weather up North with you. I don’t like when the weather dips below 50F in the South. That humid cold is miserable!!!
Dr_Pain you do what you can to heal up! I’m just glad you are here for the shenanigans! So far so good here other than we are in a blizzard warning…hahahaha! Take care.
-
Dr_Pain you do what you can to heal up! I’m just glad you are here for the shenanigans! So far so good here other than we are in a blizzard warning…hahahaha! Take care.
-
I replaced my older grinder with a Dual Grind LEM unit. The grinder has 2 plates with a double sided knife. I cut up meat into cubes and put entire 25 lbs pork and venison in meat lug and into freezer for about 20 minutes before grinding. With dual plate grinder one pass and its finished. I grind and have it drop right from grinder into my mixer. I then take the grind head off for cleaning and connect the grinder motor to my mixer. While the meat is mixing the water, spices and cure I clean up the grind head and other items in sink. With the way I have things set up I can grind, mix and stuff 25 lbs of snack sticks in about 1 hour. Then comes the hard part… Cleaning up all the equipment! especially the mixer as the longer the left over meat stays in there the harder it is to get cleaned up.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
