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Old 02-24-2007, 06:25 PM   #1
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2nd try

Well for my second try at sausage making I made some Italian.
I used 4 6 lb. butts and ended up with about 15lbs. of sausage.
I used the same spice packets I sent to Nick when I lost the "bet".
I also made some smaller links of breakfast sausage that I added pure maple syrup to.
I'm thinking spaghetti sauce.



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Old 02-24-2007, 06:34 PM   #2
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Old 02-24-2007, 06:41 PM   #3
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Now how do a person start out with 24 lbs of butts and come out with 15 lbs of sausage? Do this be the after cooking weight maybe? Thanks.

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Old 02-24-2007, 07:00 PM   #4
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Puff, looking good.

John, the pic didn't work.

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Old 02-24-2007, 07:39 PM   #5
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Quote:
Originally Posted by bigwheel
Now how do a person start out with 24 lbs of butts and come out with 15 lbs of sausage? Do this be the after cooking weight maybe? Thanks.

bigwheel
bigwheel I guess you could say I am an "overprocessor".
I was told the first time to trim most of the siver skin and gummy sinewy stuff that I could. Well that took a long damn time. So this time I was a little more " unagressive" as far as the trimmin' goes.
I guess I still have alot to learn when it comes to chunkin' the butts up.
I did grill some on the gasser tonight and it was very tasty
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Old 02-24-2007, 07:50 PM   #6
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How many lbs. should you end up with? Looking good there, Puff.
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Old 02-24-2007, 08:01 PM   #7
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Quote:
Originally Posted by wboggs
Looks great Puff; hey leaning them up isn't a bad thing.
Right, I just think I might over do it a bit
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Old 02-25-2007, 06:49 AM   #8
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Nice job Puff! They looked great.
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Old 02-25-2007, 07:58 AM   #9
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Nice job Puff.
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Old 02-25-2007, 08:47 AM   #10
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Looks great Puff dude!
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Old 02-25-2007, 01:56 PM   #11
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Quote:
Originally Posted by Chuckwagoncook
Quote:
Originally Posted by Puff
Quote:
Originally Posted by bigwheel
Now how do a person start out with 24 lbs of butts and come out with 15 lbs of sausage? Do this be the after cooking weight maybe? Thanks.

bigwheel
bigwheel I guess you could say I am an "overprocessor".
I was told the first time to trim most of the siver skin and gummy sinewy stuff that I could. Well that took a long damn time. So this time I was a little more " unagressive" as far as the trimmin' goes.
I guess I still have alot to learn when it comes to chunkin' the butts up.
I did grill some on the gasser tonight and it was very tasty
Puff your right about trying to take as much of that out as you can, especially when using a smaller grinder. If you cut out the majority of it, you can cut the lighter areas across the grain, make that silverskin short, that will help keep it from wrapping up in the grinder too.

Looks good, keep up the good work.
Thanks Chuck
Thats's a big problem I had this time. I had to take the grinder apart about 5 times and clean the silver skin out.
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Old 02-25-2007, 04:45 PM   #12
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Nice lookin Puff...you're startin to get to be an old pro! Now you can send some of that down here via UPS, it's only 2 working days
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Old 02-26-2007, 03:17 PM   #13
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Good lookin' sausage Puff!!!
It does sound like you may be over trimming, I just take out
the bone and anything I think might make a hard chunk of grissle.
The silverskin never seems to be a problem.

See if these misc. tips are any help....

"its important to have the meats to be ground almost at the
freezing point so that you get a nice clean cut.....otherwise
the grinder plate clogs up with sinew"

"place the metal grinder parts in the freezer until you are ready
to grind"

"you can sharpen the grinder knife by putting a piece of 400 grit
wet/dry sandpaper on a thick flat piece of plate glass and "sanding"
the blade by running it back and forth over the paper."

"The tension between the plate and knife is set properly if the
ring can tighten the plate tight against the knife. This can only
occur if the plate protrudes out of the cylinder somewhat
to allow the ring to contact the plate and tighten it against
the knife.
Most feedscrews have a Thrust Washer on the rear shaft that can
wear out or get lost. This allows the feedscrew to insert too far
into the cylinder thus allowing the plate to recess into the
cylinder instead of protruding out."
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Old 02-26-2007, 03:29 PM   #14
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Those are some great tips. A few I do and some I didn't know.
Thanks Oompappy
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