Making pork sausage?
#6888886
06/02/20 11:56 PM
06/02/20 11:56 PM
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Joined: Dec 2006
Posts: 2,301 Waterville Minnesota
mudtracker
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My father and I butchered two pigs last weekend, our first attempt at doing pork. All went well. I am in the process of making ground pork and probably some sausage. I am thinking that I probably dont need to trim the .meat up near as much as you do with deer? One of the pigs did have a lot of blood spots in the meat of one of the hams an loins. I've never seen this in deer before. Is this something that happens with pigs? Should I just grind the blood spotted meat?
WHO MADE THIS MESS ALL OVER MY FLOOR THE MUDTRACKER WAS HERE HE HE HE
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Re: Making pork sausage?
[Re: mudtracker]
#6888964
06/03/20 07:22 AM
06/03/20 07:22 AM
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Joined: Dec 2006
Posts: 8,173 Piney va. soon be 19
cotton
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pork fat= pig candy
i hate sausage ya gotta add fat to fry and make gravy.
John 3/16
ifin your gonna be dumb ya gotta be tough VTA life member
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Re: Making pork sausage?
[Re: mudtracker]
#6888980
06/03/20 07:46 AM
06/03/20 07:46 AM
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Posts: 29,879 williamsburg ks
danny clifton
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"Grumpy Old Man"
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williamsburg ks
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Last sausage I made I bought 12 pounds of pork loin on sale and 12 pounds of country style ribs on sale. Didn’t trim either. The “ribs” I found out are actually pork butt not side meat like I thought. Plenty of fat on the “ribs”. I’m with cotton. Sausage needs fat in it.
I have made bacon with that pork butt “ribs” before too and was great. Tasted like pork belly side meat bacon.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Making pork sausage?
[Re: mudtracker]
#6889004
06/03/20 08:17 AM
06/03/20 08:17 AM
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l1ranger
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i dont every trim much from it one thing I do recommend, when making sausage - season the meat before grinding and you can season it again after grinding. but i find if you try to season it all after its been ground, yo'ull never get the seasoning mixed in good
Josh
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Re: Making pork sausage?
[Re: mudtracker]
#6889029
06/03/20 08:46 AM
06/03/20 08:46 AM
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Joined: Aug 2008
Posts: 16,265 ny
upstateNY
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Trim out the blood spots.Also,,if putting the front shoulders (pork Buts) into sausage,trim out the glands when chunking up the meat for grinding.I make about 1,000 lbs of pork sausage every year.
Last edited by upstateNY; 06/03/20 08:46 AM.
the wheels of the gods turn very slowly
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Re: Making pork sausage?
[Re: Michael Lippold]
#6889259
06/03/20 02:40 PM
06/03/20 02:40 PM
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What we did that worked well for us was season the chunks of cut up meat before we ground it. Good luck! That's how I do it also.
the wheels of the gods turn very slowly
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Re: Making pork sausage?
[Re: mudtracker]
#6889336
06/03/20 04:01 PM
06/03/20 04:01 PM
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Michigander
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For kielbasa we grind once and then half again on a 1/4 inch hole plate. The only trimming is the bones and glands cut out. Season after it is ground, sprinkle it on in the mixer or mix it in by hand in a big tub. Keep your meat cold too, nothing worse than working with bloody sloppy meat.
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Re: Making pork sausage?
[Re: ~ADC~]
#6889406
06/03/20 06:35 PM
06/03/20 06:35 PM
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Posts: 493 PA
RKG
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I make sausage in small batches 3-5lbs at a time with my KitchenAid mixer. I use the grinder attachment with the larger holed plate, grind into the mixing bowl, and add my spices to the bowl and use the mixer to do the mixing. Works great. A little ice cold water in the meat/seasoning will help it mix better. I use about 3/4 cup per 5 lbs of meat. You'll never know its in there. I prefer 25% fat to 75% meat on breakfast sausage. I've never ground twice either. If you're stuffing casings for smoked sausage or links I prefer less fat 15-18%. You got it. That's how to do it. One word of caution (and this is a personal preference item): When you using the mixer to blend the spices, you can start to extract the proteins and then cause a natural binding process in the final product. Adding salt and agitation to meat is what causes this to happen. In some processes, this is desirable as it causes smaller parts to stick together- like when they make the deli ham you buy in the store that gets sliced for sandwiches. It's the process they use to make turkey bacon (dark meat and light meat "glued" together). In sausage, it can cause a "chewy" patty. There is a balance between a crumbly sausage patty and a "gummy' one. The amount of salt and the time of agitation are the factors that contribute to this. Overgrinding, through too many plates or too many passes will also do this.
Last edited by RKG; 06/03/20 06:35 PM.
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Re: Making pork sausage?
[Re: mudtracker]
#6891187
06/05/20 06:04 PM
06/05/20 06:04 PM
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Joined: Dec 2006
Posts: 2,301 Waterville Minnesota
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Well made some italian and breakfast sausage, and about 20 lbs of ground pork. It all turned out good. That new lem #12 is a beast.
WHO MADE THIS MESS ALL OVER MY FLOOR THE MUDTRACKER WAS HERE HE HE HE
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Re: Making pork sausage?
[Re: RKG]
#6891246
06/05/20 07:13 PM
06/05/20 07:13 PM
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Joined: Dec 2013
Posts: 14,865 Greene County,Virginia
run
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I make sausage in small batches 3-5lbs at a time with my KitchenAid mixer. I use the grinder attachment with the larger holed plate, grind into the mixing bowl, and add my spices to the bowl and use the mixer to do the mixing. Works great. A little ice cold water in the meat/seasoning will help it mix better. I use about 3/4 cup per 5 lbs of meat. You'll never know its in there. I prefer 25% fat to 75% meat on breakfast sausage. I've never ground twice either. If you're stuffing casings for smoked sausage or links I prefer less fat 15-18%. You got it. That's how to do it. One word of caution (and this is a personal preference item): When you using the mixer to blend the spices, you can start to extract the proteins and then cause a natural binding process in the final product. Adding salt and agitation to meat is what causes this to happen. In some processes, this is desirable as it causes smaller parts to stick together- like when they make the deli ham you buy in the store that gets sliced for sandwiches. It's the process they use to make turkey bacon (dark meat and light meat "glued" together). In sausage, it can cause a "chewy" patty. There is a balance between a crumbly sausage patty and a "gummy' one. The amount of salt and the time of agitation are the factors that contribute to this. Overgrinding, through too many plates or too many passes will also do this. Thanks for the info.
wanna be goat farmer.
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