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Very Disappointed

Posted By: STEVE COOLEY
Date: Tuesday, April 20, 2004 at 8:10 a.m.

Very Disappointed

Hard weekend. First mistake was thawing out too much meat. I grinded, mixed, and linked, ALL DAY Saturday and Sunday. I pouched Monday night. Never again ! New rule no more than 25# per session. I had 30# deer, 50# wild pork, 28 # domestic pork back fat. I made 25# batches of Pan, Hot Pan, Sweet Italian,and German. I used Zach's prepackaged spice mixes for 25# batches. The bagged up Pan will be alright to fry but lean. I made my first attempt at hog case links with 25# of the German and some of the Italian. They are bad ! The taste is good but the moisture is gone. I ground everything though 3/8 plate then mixed adding a pint or so of ice water, myosin seemed very good. Then I stuffed and set in ice chest over night. When I opened the ice chest the aroma was terrific. I pouched until they were 160 - 165 degrees. I had my wife put some on the grill for a taste. They were very dry. Of course that must have been her grilling I thought. So I boiled one and tried it. That was a little better but still way off. It seemed while mixing that there was plenty of fat. The meat in the casings seems too fine. I stuffed with my grinder with 3/8 plate and knife installed. I need some wise old sausage folks to school me some please. I was SO looking forward to my excellent sausage product and then I tried some.

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Messages In This Thread

Very Disappointed
STEVE COOLEY -- Tuesday, April 20, 2004 at 8:10 a.m.
Re: Very Disappointed
Joe Ames -- Tuesday, April 20, 2004 at 8:25 a.m.
Re: Very Disappointed
STEVE COOLEY -- Tuesday, April 20, 2004 at 9:09 a.m.
SPC
Joe Ames -- Tuesday, April 20, 2004 at 9:17 a.m.
Re: SPC
STEVE COOLEY -- Tuesday, April 20, 2004 at 9:34 a.m.
Re: SPC
STEVE COOLEY -- Tuesday, April 20, 2004 at 9:50 a.m.
Re: SPC
Joe Ames -- Tuesday, April 20, 2004 at 10:20 a.m.
Basic sausage formula
Joe Ames -- Tuesday, April 20, 2004 at 10:04 a.m.

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