What's your next Meat Project?
-
The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
-
The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
Grimpuppy Very good evaluation & good looking finished product with the exception as you indicated of the heavy fat. It still looks good. I think processhead may have the answer.
-
This post is deleted!
-
The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
-
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
processhead said in What's your next Meat Project?:
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
I ground the fat through a 3/8 plate once. The meat was through a 3/8 plate once and then 3/16 plate once.
-
processhead said in What's your next Meat Project?:
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
I ground the fat through a 3/8 plate once. The meat was through a 3/8 plate once and then 3/16 plate once.
Grimpuppy said in What's your next Meat Project?:
processhead said in What's your next Meat Project?:
The lean in the course ground batch looks about right. What size plate did you grind the fat through?
I ground the fat through a 3/8 plate once. The meat was through a 3/8 plate once and then 3/16 plate once.
I think grinding the fat through a 3/16 plate would help.
MIxing the resulting fat and lean less thoroughly might help keep that fat particle definition you are looking for without just making it look like the fine ground version you made.
-
Doing ring bologna. Couldn’t decide whether I wanted emulsified or it ground with medium plate with fat ground with large plate. So I decided to do 5 pounds each way and see which one I like better.
Grimpuppy let us know which you prefer
-
The flavor is great on both. The course ground has way to much fat. I did them both at 70/30. The emulsified is about the perfect balance. The course on the other hand is just to much raw fat. The flavor is great but your entire mouth gets a heavy coating of fat. You wouldn’t be able to eat more than a few slices before it is to much. Maybe with some cheese n crackers it would be more tolerable. I would do them both again but cut back to 80/20 at the most on the course grind. I would also probably run the fat through a med plate instead of the course plate to reduce the size.
Grimpuppy it does look like a smaller plate for the fat would’ve been better. I used a 3/16 plate for the fat in my kielbasa and thought it worked great.
-
We made 60 lbs of Willies Snack Sticks and Landjaeger this weekend. The snack sticks were 80/20 venison and beef fat. The landjaeger was 60/40 venison and pork butt.
Paul
-
We made 60 lbs of Willies Snack Sticks and Landjaeger this weekend. The snack sticks were 80/20 venison and beef fat. The landjaeger was 60/40 venison and pork butt.
processhead Whew, time for a drink!
-
We made 60 lbs of Willies Snack Sticks and Landjaeger this weekend. The snack sticks were 80/20 venison and beef fat. The landjaeger was 60/40 venison and pork butt.
processhead I see you have you A#1 helper there beside you cranking on that stuffing machine & you are wearing your German sausage making hat. Hope you are both having a blast & get to enjoy some of those sausages soon!
-
processhead Whew, time for a drink!
glen I’ll double that!
-
processhead I see you have you A#1 helper there beside you cranking on that stuffing machine & you are wearing your German sausage making hat. Hope you are both having a blast & get to enjoy some of those sausages soon!
calldoctoday said in What's your next Meat Project?:
processhead I see you have you A#1 helper there beside you cranking on that stuffing machine & you are wearing your German sausage making hat. Hope you are both having a blast & get to enjoy some of those sausages soon!
A#1 helper is my S.I.L. The guy stuffing is a good friend and the guy at the chopper is another buddy. I just stand around and take pictures. And drink.
Here is a rare shot of me trying to look like I am doing something.
-
calldoctoday said in What's your next Meat Project?:
processhead I see you have you A#1 helper there beside you cranking on that stuffing machine & you are wearing your German sausage making hat. Hope you are both having a blast & get to enjoy some of those sausages soon!
A#1 helper is my S.I.L. The guy stuffing is a good friend and the guy at the chopper is another buddy. I just stand around and take pictures. And drink.
Here is a rare shot of me trying to look like I am doing something.
processhead Sounds like you have the best job.
-
calldoctoday said in What's your next Meat Project?:
processhead I see you have you A#1 helper there beside you cranking on that stuffing machine & you are wearing your German sausage making hat. Hope you are both having a blast & get to enjoy some of those sausages soon!
A#1 helper is my S.I.L. The guy stuffing is a good friend and the guy at the chopper is another buddy. I just stand around and take pictures. And drink.
Here is a rare shot of me trying to look like I am doing something.
processhead OK, so you are the supervisor. Just taking photos for documentation & of course you have to stay well hydrated & make sure everyone else does too, right.
-
We made 60 lbs of Willies Snack Sticks and Landjaeger this weekend. The snack sticks were 80/20 venison and beef fat. The landjaeger was 60/40 venison and pork butt.
processhead looks like a good process! I bet it was fun too!
-
We made 60 lbs of Willies Snack Sticks and Landjaeger this weekend. The snack sticks were 80/20 venison and beef fat. The landjaeger was 60/40 venison and pork butt.
Grimpuppy and processhead those sausages look awesome!!
-
We made 60 lbs of Willies Snack Sticks and Landjaeger this weekend. The snack sticks were 80/20 venison and beef fat. The landjaeger was 60/40 venison and pork butt.
processhead man yall got after it. It all looks great. Congrats
-
Next meat project? Starting the venison sausage processing this weekend. And trying to figure out how to brine and smoke 2 turkeys. Don’t have a clue, I watched the videos but still a little out of my element.
-
Next meat project? Starting the venison sausage processing this weekend. And trying to figure out how to brine and smoke 2 turkeys. Don’t have a clue, I watched the videos but still a little out of my element.
twilliams said in What's your next Meat Project?:
Next meat project? Starting the venison sausage processing this weekend. And trying to figure out how to brine and smoke 2 turkeys. Don’t have a clue, I watched the videos but still a little out of my element.
If you have a way to inject the brine in the turkeys, then it is pretty easy.
I have done a lot of boneless wild turkey breast with a simple cure using Morton TenderQuick.
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:
