Bruce56BB one thing to look at is if any of the hogs were boars or possibly cut late. They can give off a strong taste in fact old boars are sometimes condemned for it at slaughter.
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!