twigg267 last edited by
Best pork breakfast sausage seasoning?
@twigg267 That’s a difficult question as it is a personal preference but if you are asking for my opinion it would be the Holly Regular, if you like a strong sage taste then #1504 CXS Pork Sausage Seasoning and if you don’t like sage then the Locker PSS Special No Sage.
Does anyone else want to offer their opinions?
Boudreaux last edited by
My wife and girls really like the Holly Regular, my favorite so far is the the “normal” 1504. The family likes that one as well but prefer the Holly reg. If you like Maple flavor you can try the Maple breakfast sausage as well.
twigg267 last edited by
I’d say I’m shooting for something like a Hot Jimmy Dean breakfast sausage. Any ideas would be much appreciated.
@twigg267 If you are looking for something similar to the Jimmy Deans with some heat go with the Holy Regular Pork Sausage, that is very close to the taste but it doesn’t have much heat. For some heat I would add some Xtra Hot Ground Red Pepper Shaker, just be careful with this as it is very hot! It’s suggested use is 3 oz to 100 lb of meat, so for a 10 lb batch of breakfast sausage you would use .3 of an oz or 8.5 grams and that is the upper level.
Anytime you are adding exta ingredients to a prepackaged seasoning mix I would suggest starting out low and then playing around with it until you have reached the desired result!
Hope that helps!
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.