butch last edited by
This weekend I made fresh sausage, hot, sweet, and your holly breakfast sausage. I found the holly spice a very nice flavor. My sweet was great. However my hot had great flavor, but the color was drab. I used some paprika for color. I still was not happy with that. Do you sell something to address this issue?
Other than paprika, the most economical way to add a color and signify a hot or spicy sausage would be to use red collagen casings. These casings look awesome when making hot links, or other spicy sausage. It doesn’t color the meat itself but the casings in red make the sausage look great!
You might be able to use a food safe food coloring. I don’t know if it would have any effect on the texture of the meat, and we’ve never tried it here, but it could be worth doing a small test batch on to try and test it out.
Other than those options, there is nothing else that is cost effective for making small batches of homemade sausage. My personal recommendation would be to use the red collagen casings.
@Jonathon So do you have a good catfish breading recipe?
@Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
@akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall