Sausage season
- Thread starter WildWill
- Start date
Jamen
Well-known member
could depend on which costco? i am not sure i had trimmings for this year from ribeyes i cut so i didnt ask.
And ....? How did they taste?
SD_Prairie_Goat
Well-known member
I'll double the praise of hakka stuffers.
Love mine. Get a big one, give pain constantly refilling the hopper
Nick87
Well-known member
That was my thoughts as well. Chances are people are a little more accommodating in your part of the world.
SD_Prairie_Goat
Well-known member
What I found when asking butchers for scrap fat. If they had any they would change the current going rate for ground beef for the fat.
Now I'm extremely lucky and my neighbor smokes meat on the side and gives me all the brisket trim I could want in exchange for whatever goods I have in the freezer at that time
WildWill
Well-known member
Solid recipe nothing special though. I'll be going back to my Hank Shaw recipe and natural casings.
noharleyyet
Well-known member
Rick Perry approves of this thread....
Goetta was a lost memory pulled from the abyss! Haven’t had or thought about it in years. Grew up a couple hours from Cincinnati in Indiana.
What’s your recipe?
You probably grew up not too far from me then. Recipe is still a work in progress but it’s better than paying $9/lb at the store.
Recipe:
2 lb cooked meat (70/30 deer/pork shoulder)
1 onion
1 lb pin oats
2 lbs broth
Salt, pepper, sage, garlic, all spice to taste.
Boil meat, grind with onion, and combine all ingredients in stock pot or roasting pan and simmer til oats are cooked and goetta thickens.
WildWill
Well-known member
25lb of jalapeno cheddar summer sausage done. Still have some pork breakfast sausage so think I'll do snack sticks and jerky next.
Those look great! I'll send you my address!
Nick87
Well-known member
20lbs of hot Italian sausage. And 25 lbs of sweet and hot ground jerky (wet weight). Wasn't crazy at all on this version of sweet and hot. Probably won't use it again. Did 20lbs of regular herky too but forgot to take a Pic. Bout 25 lbs of ground jerky to go. Probably just do some Willie's snack stick seasoning for that.
WildWill
Well-known member
Very nice! Just ordered ring bologna, pepperoni, and more seasonings from Waltons looking forward to trying some new stuff.
Nick87
Well-known member
The sweet and hot was maple habanero. I always try a small batch before I commit and didn't this time. Rookie move. The heat is perfect but the maple flavor is off to me. You doing pepperoni sticks? My kids love pepperoni.
Just hung up 30 ish pounds each of pepperoni and smoked. Pepperoni was fermented at about 70F for a day before setting out in the garage. Smoked got about 2-3 hours of “warm” oak smoke, not hot but not as cold as I’d have liked it tbh probably like 130F
High humidity recently has been beneficial to prevent case hardening since I don’t yet have a proper drying setup.
High humidity recently has been beneficial to prevent case hardening since I don’t yet have a proper drying setup.
WildWill
Well-known member
Think I'm gonna do 15 pounds of deer/pork in the smaller "pizza" size casings (bout twice the diameter of the snack sticks). And 10 pounds of pure pork cold cured. Was gonna order the salami to but figured I'd tackle one new task at a time. Got a pack of Bavarian oktoberfest seasoning excited to try and the wife picked a Hawaiian bratwurst seasoning
.Price I’m paying for beef fat trim in Texas has gone up to $1.50/lb, from under a buck. it’s just trying to keep up with pork shoulders I guess.
Charging burger price really isn’t cool
SD_Prairie_Goat
Well-known member
Ya, it was less than ideal. Also meant I got really used to low fat sausages... I'm not doing 30% beef fat when the fat is going for $3/lbs. Heck at one point brisket was cheaper than what I could get trim fat for! Granted it was on sale, but still
