Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats

Reply
 
Thread Tools Display Modes
Old 03-04-2012, 05:01 PM   #1
pnoon
YNWA
 
pnoon's Avatar
16
 
Join Date: Oct 2008
First Name: Peter
Location: San Diego
Posts: 29,919
Trading: (20)
RA
pnoon has disabled reputation
Default Re: Homemade Sausage

What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are.
-John Wooden
pnoon is offline   Reply With Quote
Old 03-04-2012, 05:43 PM   #2
Steve
Dad Jokester Supreme
 
Steve's Avatar
 
Join Date: Oct 2008
First Name: Steve
Location: 17 R 435648 3354895
Posts: 7,715
Trading: (6)
HdM
Steve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud of
Default Re: Homemade Sausage

Quote:
Originally Posted by pnoon View Post
I'm using a Waring meat grinder.
I also have that one, great grinder. Stuffing can be a challenge though sometimes. As someone else mentioned, it is helpfull to have an extra set or two of hands during stuffing.


Quote:
Originally Posted by pnoon View Post
What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.
Practice, practice practice

and remember, each time you try it, not only will it get easier and better, you have awesome food to eat along the way! That's how we learned BBQ'n. LOTs of practice!
__________________
...So don't sit upon the shoreline and say you're satisfied,
Choose to chance the rapids and dare to dance that tide
Steve is offline   Reply With Quote
Old 03-04-2012, 05:49 PM   #3
pnoon
YNWA
 
pnoon's Avatar
16
 
Join Date: Oct 2008
First Name: Peter
Location: San Diego
Posts: 29,919
Trading: (20)
RA
pnoon has disabled reputation
Default Re: Homemade Sausage

Quote:
Originally Posted by steve View Post
I also have that one, great grinder. Stuffing can be a challenge though sometimes. As someone else mentioned, it is helpfull to have an extra set or two of hands during stuffing.




Practice, practice practice

and remember, each time you try it, not only will it get easier and better, you have awesome food to eat along the way! That's how we learned BBQ'n. LOTs of practice!
Thanks for the encouragement, Steve. I think you are right about the extra pair of hands when stuffing.

I did the coarse grind followed by the medium grind with the stuffer into the casing. Should I have removed the blade and die when using the stuffer?
__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are.
-John Wooden
pnoon is offline   Reply With Quote
Old 03-04-2012, 07:31 PM   #4
Steve
Dad Jokester Supreme
 
Steve's Avatar
 
Join Date: Oct 2008
First Name: Steve
Location: 17 R 435648 3354895
Posts: 7,715
Trading: (6)
HdM
Steve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud ofSteve has much to be proud of
Default Re: Homemade Sausage

Quote:
Originally Posted by pnoon View Post
Thanks for the encouragement, Steve. I think you are right about the extra pair of hands when stuffing.

I did the coarse grind followed by the medium grind with the stuffer into the casing. Should I have removed the blade and die when using the stuffer?
I do. I have heard other people using the fine plate and the blade when stuffing, but I have found it works better for me to do my grinding and then stuff it all at once. Usually, I either feed the meat into the grinder and Holly helps guide the casing or vice versa. I'm not coordinated enough to do it all myself. If I did it more than a couple of times a year, maybe.
__________________
...So don't sit upon the shoreline and say you're satisfied,
Choose to chance the rapids and dare to dance that tide
Steve is offline   Reply With Quote
Old 03-05-2012, 02:56 AM   #5
14holestogie
Serial banter killer
 
14holestogie's Avatar
1
 
Join Date: Oct 2008
First Name: Tim
Location: Clintonville, WI
Posts: 4,341
Trading: (52)
Partagas
14holestogie is a splendid one to behold14holestogie is a splendid one to behold14holestogie is a splendid one to behold14holestogie is a splendid one to behold14holestogie is a splendid one to behold14holestogie is a splendid one to behold14holestogie is a splendid one to behold
Default Re: Homemade Sausage

Quote:
Originally Posted by pnoon View Post
What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.
Peter having issues with air bubbles in his intestines? Ironic.
__________________
I loves me a Parti
14holestogie is offline   Reply With Quote
Old 03-05-2012, 06:32 AM   #6
pnoon
YNWA
 
pnoon's Avatar
16
 
Join Date: Oct 2008
First Name: Peter
Location: San Diego
Posts: 29,919
Trading: (20)
RA
pnoon has disabled reputation
Default Re: Homemade Sausage

Quote:
Originally Posted by 14holestogie View Post
Peter having issues with air bubbles in his intestines? Ironic.
Oh, a wise guy, eh?

__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are.
-John Wooden
pnoon is offline   Reply With Quote
Old 03-05-2012, 08:07 AM   #7
md4958
Captain Cannoli
 
md4958's Avatar
1
 
Join Date: Oct 2008
First Name: Moe
Location: Suffield, CT
Posts: 5,712
Trading: (62)
HUpmann
md4958 has disabled reputation
Default Re: Homemade Sausage

Quote:
Originally Posted by pnoon View Post
So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?
Leaving it in will give you a product called "cotechino", an Italian sausage that has pork rind ground in. Personally I dont like it, but some people love it.

Quote:
Originally Posted by pnoon View Post
What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.
Just fill the casing while guiding it with your hand, "slowing it" if you will. Be careful, the casings are fragile.

At the deli we use corn cob holders to create small holes for the air pockets to escape, prior to twisting into links. Once you have your links portioned then you can go back over and get any pockets you missed.

We always let ours hang for a day before selling them, we find we get better marrying of flavors.

Word of caution, when you put them on the grill, the fat will render and squirt out of those little holes, so dont turn your back on them, they will flare up something fierce!

Another little tip, USDA requires that all sausage labeled as "Italian" sausage contains fennel. I personally hate the sensation of fennel seeds but enjoy the flavor, (and our original recipe does not call for it.) To circumvent this restriction we use 2 ounces of ground fennel in 100 pounds of pork. But my tip actually is you can grind your fennel if you like the flavor, but not the seeds.

If you would like, I can have my guys give you a little training session when youre out this way in May
__________________


"One fart can foul the air for everyone" - Esteemed philosopher
"If avoiding the nasty $hit is being a snob, them I am guilty as charged."- Same esteemed philosopher.
md4958 is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 11:48 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.