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Homemade Sausage Thread
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<blockquote data-quote="TAFKAP" data-source="post: 4890336" data-attributes="member: 7776"><p>So MAGA went to town this weekend. I couldn't believe the performance of this thing. I couldn't keep up with it, as it would chew through meat faster than I could load the tray. First, it's QUIET. It's a low whine, as opposed to the high-pitched scream of my first grinder. It took longer to set up than it did to run through about 35 lbs. of meat. Cleaning is easy, and it didn't have the least bit of problem with any of that meat.</p><p></p><p>First project: Garlic kielbasa from <u>Charcuterie</u> by Michael Ruhlman & Brian Polcyn, and a batch of Toulouse sausage from Hank Shaw (<a href="https://honest-food.net/wild-game/duck-goose-recipes/sausages-salami/toulouse-style-duck-or-goose-sausage/?fbclid=IwAR29TENUMZDNPXwU-Foqs891n8xsdHTGpi99Q6E_6nIoQsh1zFZRVECmfWU" target="_blank">https://honest-food.net/wild-game/duck- ... FZRVECmfWU</a>)</p><p></p><p>I got a 14lb brisket from Costco, and drove down to Como, MS for a 25lb whole pork shoulder from Home Place Pastures. They raise heritage Berkshire hogs, and operate an on-site USDA processing facility that lets them go direct to the consumer. Ultra high quality meat. Trimmed a lot of the excess fat, and am rendering some lard to support Mrs. TAFKAP's quarantine baking adventures. Bones, excess trim meat, and skin will be made into stock. </p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/95666893_10100120515997335_6552528722413486080_n.jpg?_nc_cat=108&_nc_sid=1480c5&_nc_ohc=5evOW2wSmK8AX_K6WK5&_nc_ht=scontent.fmem1-2.fna&oh=960e696e7b4a7b7937d5f08cf0f0bee9&oe=5ED59A6F" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/95463855_10100120516067195_4881617909752791040_n.jpg?_nc_cat=110&_nc_sid=1480c5&_nc_ohc=-PBmTGW8HZUAX_uREB-&_nc_ht=scontent.fmem1-2.fna&oh=d4446f03e5b23c44d0f8daf531c00671&oe=5ED7325E" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>For the kielbasa, I used 6 lbs. of beef + 4 lbs. of pork. The recipe is flavored with a lot of hot mustard, some garlic powder, and white pepper (I didn't have as much as I thought, so I subbed in some black pepper to make up the difference). The recipe calls for a lot of ice, but I think that's intended for smaller batches on a less efficient machine. I'm going to just soften future mixes with water for liquid & keep the meat chilled other ways. It was more trouble than beneficial. I needed a little bit of practice, but the stuffing turned out pretty well. Only blew out the casing once (I think it was the casing, not me), and was able to maintain some good consistency. These will hang a few days, and I'll smoke them with as cool of a smoke as I can. When it's time to eat them, they'll be steamed to reheat, sliced, and served with sauerkraut, horseradish, & mustard in true Polish fashion. </p><p></p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/95715313_10100120837852335_8845600654962458624_n.jpg?_nc_cat=107&_nc_sid=110474&_nc_ohc=nDMlQUqMxf0AX-5XTrj&_nc_ht=scontent.fmem1-2.fna&oh=3efd892949b26f83b14d491aa9efdc8f&oe=5ED67400" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>I got side-tracked & couldn't stuff the Toulouse sausage, so that'll happen tonight. Pics of that end-result to follow.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4890336, member: 7776"] So MAGA went to town this weekend. I couldn't believe the performance of this thing. I couldn't keep up with it, as it would chew through meat faster than I could load the tray. First, it's QUIET. It's a low whine, as opposed to the high-pitched scream of my first grinder. It took longer to set up than it did to run through about 35 lbs. of meat. Cleaning is easy, and it didn't have the least bit of problem with any of that meat. First project: Garlic kielbasa from [u]Charcuterie[/u] by Michael Ruhlman & Brian Polcyn, and a batch of Toulouse sausage from Hank Shaw ([url=https://honest-food.net/wild-game/duck-goose-recipes/sausages-salami/toulouse-style-duck-or-goose-sausage/?fbclid=IwAR29TENUMZDNPXwU-Foqs891n8xsdHTGpi99Q6E_6nIoQsh1zFZRVECmfWU]https://honest-food.net/wild-game/duck- ... FZRVECmfWU[/url]) I got a 14lb brisket from Costco, and drove down to Como, MS for a 25lb whole pork shoulder from Home Place Pastures. They raise heritage Berkshire hogs, and operate an on-site USDA processing facility that lets them go direct to the consumer. Ultra high quality meat. Trimmed a lot of the excess fat, and am rendering some lard to support Mrs. TAFKAP's quarantine baking adventures. Bones, excess trim meat, and skin will be made into stock. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/95666893_10100120515997335_6552528722413486080_n.jpg?_nc_cat=108&_nc_sid=1480c5&_nc_ohc=5evOW2wSmK8AX_K6WK5&_nc_ht=scontent.fmem1-2.fna&oh=960e696e7b4a7b7937d5f08cf0f0bee9&oe=5ED59A6F[/img] [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/95463855_10100120516067195_4881617909752791040_n.jpg?_nc_cat=110&_nc_sid=1480c5&_nc_ohc=-PBmTGW8HZUAX_uREB-&_nc_ht=scontent.fmem1-2.fna&oh=d4446f03e5b23c44d0f8daf531c00671&oe=5ED7325E[/img] For the kielbasa, I used 6 lbs. of beef + 4 lbs. of pork. The recipe is flavored with a lot of hot mustard, some garlic powder, and white pepper (I didn't have as much as I thought, so I subbed in some black pepper to make up the difference). The recipe calls for a lot of ice, but I think that's intended for smaller batches on a less efficient machine. I'm going to just soften future mixes with water for liquid & keep the meat chilled other ways. It was more trouble than beneficial. I needed a little bit of practice, but the stuffing turned out pretty well. Only blew out the casing once (I think it was the casing, not me), and was able to maintain some good consistency. These will hang a few days, and I'll smoke them with as cool of a smoke as I can. When it's time to eat them, they'll be steamed to reheat, sliced, and served with sauerkraut, horseradish, & mustard in true Polish fashion. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/95715313_10100120837852335_8845600654962458624_n.jpg?_nc_cat=107&_nc_sid=110474&_nc_ohc=nDMlQUqMxf0AX-5XTrj&_nc_ht=scontent.fmem1-2.fna&oh=3efd892949b26f83b14d491aa9efdc8f&oe=5ED67400[/img] I got side-tracked & couldn't stuff the Toulouse sausage, so that'll happen tonight. Pics of that end-result to follow. [/QUOTE]
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