Jonathon sounds like a great idea - Cookshack SM025, Big Green Egg and Portable Kitchen original here
Best posts made by coladad
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RE: Mushy sausage
Jonathan – thanks. I stuffed the bit that went through the grinder/stuffer then used a jerky cannon to stuff some, just to check, and the texture there was fine. I put the rest in 1 lb. bags. So, everything is frozen in vacuum packs now. Not sure photos will do it justice, but I will try.
The machine is literally brand new - second project. I made one batch of snack sticks last weekend, and tried the sausage this time. The meat was pork shoulder and some trimmings from a couple of racks of spare ribs from a month ago – the pork was frozen prior to the first grind, thawed just enough to handle in the grinder. It ground the first time perfectly fine. It sat in the fridge while we went to the football game - so several hours – and when i got home, I ran the the coarsely ground meat through the stuffer. The texture was just about the exact consistency of the snack stick mix when it came out through the stuffer - really mushy, almost creamy, like it had been whipped or something. I’ll try a different blade next time and see what happens. I think I followed the instructions, but maybe i put too much water in with the seasoning mixture. Next purchase will have to be a stuffer, i guess.
First time trying to make pork breakfast sausage. Course ground one time (meat was partially frozen) using STX grinder and then mixed in the Hi Mountain seasoning and water. Looked like normal bulk sausage. Put back in the fridge for several hours. I put the grinder assembly in the freezer for several hours, tried to grind again with the fine plate but it was coming out really mushy, so I just tried to stuff the coarse grind. Almost instantly, the grind turned to mush and the casing filled and looked like a snack stick. The taste is fine, just no texture at all to the links. Not sure why everything turned to mush.
Thanks for your thoughts.