Jonathon Thanks!

Joe Hell what is the Sasquatch Moss spice in that photo?

Denny I’ve never ground it, makes sense that certain portions would lend to that task. What I have done is smoke it like a brisket for 26 hours - and it made the best pulled/chopped meat you could image! Jiggled, wiggled, and wobbled onto the prep board.

Thanks TexLaw & Joe Hell (nice rack!). I have the book, also Len Poli site and Meats and sausages site. The question was sparked from reviewing a bunch of recipes…some call for milk, some call for phosphate, some call for carrot fiber, etc.

Jonathon how does one know when to stop adding water? I am not selling these - just want nice plump and juicy sausages.

What is a good starting list of ingredients to have on hand for sausage making (raw)? There are great mixes available but if I want to DIY various mixes, what do I want in my shelves to access when making sausages?
Salt
Phosphate
MSG
NF Milk Powder
Carrot fiber or other binder
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Thanks!

I searched and saw 3 pints / 3 lbs of water as the answer for 25lbs of chicken breast w/ phosphate and carrot fiber. I plan on a 5lb combo of chicken breast and thighs (skin on) with carrot fiber and spices TBD.

How much water / pound of chicken or per 5lb of chicken should one add when using carrot fiber? That is missing from the bag…

.6 pint / .6 lb per 5lbs? (3 divided by 5)

0.12 pint / 0.12 lb per pound of chicken? (.6 divided by 5)

Or using grams…for the water
3 pounds = 1360.78 grams divided by 5 or 272.16gms of water per 5lbs meat?

Do you start with a lesser amount of water and mix it into the meat/carrot fiber mix and then keep adding until ???

Thanks. I watched the video and am looking for something more definitive and couldn’t find it. Appreciate the coaching!

TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!

Made South African Boerewars Friday and ate it Saturday night. Along with cheesy pap and chakalaka. Very tasty!

I was censored! ClaytonD said in Air bubbles:

Arod2015 we use corn holders? They have little handles and two pins to shove into the corn. They [censored] the natural casings just fine.

Arod2015 we use corn holders? They have little handles and two pins to shove into the corn. They prick the natural casings just fine.

Jonathon this was a Costco precooked one. I ran it at 250 for about 4 hours from the fridge, put a glaze over it at about 130 and heated it to 140. Tasty!

Made my first batch of at home brats yesterday. It seemed easier getting the casing on to the fill tube than off at times when I was filling my natural hog casings. Do I need to lube the tube? They came straight from a bowl of water post rinse and hour soak.

Re: What did everyone cook today?

Landjaeger Buffalo Wing Pepperoni

I saw a post on a FB Sausage forum over the weekend and this person stated they make 18,000lbs of sausage a year and use a commercial product, STA-SWEET, to help stabilize vac-packed sausage that is frozen for a long time. Apparently, the company/supplier is out of business and these guys state there is a noticeable difference in their long term frozen product w/o it. Any of you industry folk aware of this product, it’s use, and alternatives?

Googling the two ingredients gives me pause to consume product with that stuff in it, despite it being approved for food use…

proper sanitation / wash them hands / no coughing into the meat - Saul Good Man!

Jonathon my 100lb golden doodle got skunked in the face area a couple summers back. Took months to get the stink off. Every time he got his chin wet / drank water / you could relive that smell. I feel for you…

Provides more shelf life in the fridge / helps with color / helps with low and slow smoking / cold smoking to keep the bacteria down…

One of the Brit sausage makers is always using a horizontal stuffer in his videos. Are there any particular benefits of a horizontal or vertical stuffer? TIA.