Douglas Moore last edited by
I’m wanting to try my hand at making breakfast sausage, I’m leaning toward the holly seasoning. Is there anything special I need to know before I start? Any tips or tricks would be appreciated.
@Douglas-Moore Nice thing about breakfast sausage is that it is one of the easiest things to make! We’ve done a few videos but the most recent is in the meatgistics university section, the video is here on youtube https://www.youtube.com/watch?v=191wAfItiGY and for the article check out here https://meatgistics.waltonsinc.com/topic/755/fresh-sausage-107-basic-breakfast-sausage-processing.
Holly is a great choice by far our best selling breakfast sausage.
Quick tips would be to make sure plates and knives on the grinder are sharp and lubricated. Keep your meat cold through the grinding and stuffing process and make sure the seasoning is really well mixed in with the meat. Enjoy!
@rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]