GWG8541 There are two ways to win an argument with your wife… Neither one works

Jonathon No contest… Everyone has their own approach, and favorite tools. If prepacks work for you than so be it. There are a lot of variables in the art of making sausage, and processing meats, as you know. I guess I was blessed with having a Father that taught me the basics over 65 years ago, and I lived within walking distance of Rytek Kutas when he finally settled down in Buffalo NY opening the first SausageMaker storefront. There is no doubt that salt is the big guy in sausage making, and again I agree. Usually has to do with inaccurate measurement or weight and table salt instead of coarse sea salt. That all being said, it is interesting to note that great sausage isn’t great sausage if it doesn’t taste the way you remember your past experiences with a particular sausage. I could go on but I’m just blathering. Spent 8+ years in Europe, each town (Dorf), and region had their own taste and recipe for beer and Brats. Now I’ll sit back, as I should, and enjoy this wonderful, enlightening, and informative site. I appreciate your tolerance, and do think this is a great site. Thanks Jonathon.
PS: I an not responsible for my computer’s grammar or spelling errors

processhead Unfortunately social media has turned into a sewer pipe. I won’t be a part of it…

johnsbrewhouse
Success… Chicken thighs and breasts brined 5hrs, then rinsed… Flashed

Chef , I appreciate your comments, and clarity. Breaking down a recipe isn’t that hard . This site: https://www.meatsandsausages.com/sausage-making and his book: Home Production of Quality Meats and Sausages Paperback – Illustrated, March 21, 2012 is a great read. It does break down the norms and tolerances for spices and seasonings (2-3pgs of listings). The site is international and covers just about everything meat, and alcohol Lots, and Lots of whys, not so much how to’s. The spirit of the author is to teach you how to make sausage not read recipes, but the wisdom to spot a good or bad recipe, and why to use metric, not imperial. Rytek Kutas’ auto-bio is a great read as he walks you thru the failures and successes of a sausage maker and how he acquired his recipes throughout his life. Culminating in his efforts for the Sausagemaker business. Sad ending. When I visit the East coast I make 50lbs of brats for their taste, For what they think brats taste like. When i travel to the Left Coast i retool my polish sausage for what they think is a traditional Kielbasa taste… When it comes to Bulgogi, I take into consideration what region of South East Asia they’re from. It is what it is… Cheers
PS: I an not responsible for my computer’s grammar or spelling errors

Chef I’ve though about it, but too much equipment and way too heavy. I prebatch, vacuum seal and freeze. I have an 80qt freezer in the basement compartment, and a full size household refer in the MH. I do carry a small grill that i can retro-fit with a griddle, and a small smoker box if needed. I had to smile after i wrote that because i remembered when i was 5, back in 1954 . I would sit at the kitchen table while my Dad and Mom made polish sausage. My job was to cut up and peel the garlic. Mom would cut up the pork by hand, Dad would season and stuff the casings by hand using an old horn and his thumb to push the batch in the casing. Good memories. Now i just thought about all the hardware and toys i need to run 25lbs. That is kind of you to pass on your skills. I’ll help local friends with advice and direction with their game meat, but to answer your question: My trips are centered around family and friend visits. After 25yrs in the military we have extended family all over the globe. . … . . We just enjoy the wonders of the USA. Sorry i got wordy
PS: I an not responsible for my computer’s grammar or spelling errors

Jonathon Looks great. I put on 20lbs just thinking how it would taste… Thin sliced would make great “Beef on Wick” Got to have the fresh horseradish with it

This evening before my road trip. Something to munch on
The little sausage is for my dog

Update: YAY i found me on the map, and the chat bubble… Updated profile, helps. Usually these sites have a welcome new member or intro page. But I’m fine now with your help. A few words explained a lot. Thanks again

blackbetty61 said in Grind once or twice??:

processhead like I said I didn’t have seasoning mixed in so there wasn’t any protein extraction at all…I guess I mix my seasoning after the second grind, different strokes for different fokes, can I ask you and JoeB what are the advantages of mixing the seasonings in between the first and second grind? I’ve never done it so I’m curious
Well as stated different strokes for different folks. For most sausages I grind mix and stuff. I don’t emulsify, so hotdogs and white brats requires 3/8 grind, season, mix. After 24hrs 2nd grind 1/8 and stuff. Gives the seasoning a deeper seat in the batter. Just what I’ve done making sausage for 60yrs+. Thanks for asking. Joe

Trade you my polish sausage for a seat at your table. WOW. You’re the man … FANTASTIC presentation!!!

I really studied this thing over the years. You would have to affix the spacers in a way that it would not fall out with the patty There is an upside down taper in the mold to drop the patty

Biscuit small canning jar. Use Brine solution. 1 cup sea salt to 1 gl distilled water. Refrigerate . Will last a long time

Miket482000 doing a smash burger on a 3/4” patty works too

Doing a smash burger on a 3/4” patty works too

Miket482000 Never thought of reducing the diameter. Always focused on thickness. I still warn you the the stuffer will compress the meat like Salisbury steak. LEM Has a patty maker that fits most grinders. It’s fast and works well. 3/8 or 1/2” square patties. Does a great job but it’s a 2 person operation. It also does extruded snack sticks and jerky.

Another area is cross contamination while processing. I use throwaway gloves. Probably go thru 10 pair during the operation

Sound great

I do Sv. But too big of failure for 50lbs. When you’re counted on with no redo’s Poach is the safe way out. Pre-poached (cooked) 155* is a good serving temp for the appointed grill master It also Caramelizes the fat for taste. 50lbs is about 250 links h

jpurol done this dozens times before over the years. I will poach. Ice bath then vac pack and freeze. To serve, defrost, and grill. No worries about cook temps. Just make them look good and ck for 155*. I also cure#1. If they will be frozen for a long time. I do 50-60lbs at a time. Works great. I always appoint the local family grill master in charge Then watch over him with my temp prob.