**Smokehouse build on page three**
It's that time of year again.
I did one of these threads years ago, but it got jacked up when photo bucket screwed pictures, so I shall do this again.
This is what I do and how I do it.
I work in 23 pound batches.
My seasoning is good for 25 pounds, but I cut it short 2 pounds to increase boldness in flavor.
I mix all my sausages 70/30, Game to pork shoulder
This batch is 16 lbs deer, 7 pounds Boston butt.
I use AC Legg seasonings. Salami, Summer Sausage and Jalapeño Summer Sausage.
For the ones with cheese, I use High Temp cheese and add 2.5 lbs per 23 lbs of meat.
So, lets start.
Setup your work area. If you don't have 2 meat totes, stop everything, and go buy them now.
I grind my meat partially frozen. It grinds so much better.
Start with your large grinding plate and grind away.
Once first grind is done, mix your seasoning AND your cure with super cold water. Whisk away and dump all over first grind. Then start mixing the meat. The partially frozen meat will be in little marble clumps that fold over themselves nicely. I mix by hand and go for 3-5 minutes or until I can’t feel my fingers anymore.
At this step, go get a bowl of hot water and soak your casings until ready to stuff.
Once meat is mixed with seasoning and cure, install your fine plate on your grinder and start mixing the second grind. I pinch golf ball size chunks that fall into the neck of the grinder and never use the plunger. Using the plunger creates suction and it’s a pain. Just pinch small pieces and let gravity and the grinder do their thing.
After the second grind its time to mix again and also add cheese if you are wanting it. Add the cheese (or not) and mix by hand. I add more water here, about 2 cups of cold water. And mix away. I fold and punch and push and fold and punch. Once I cant feel my hands and see that the cheese is consistent throughout, I call it good.
Grinding and mixing are done and its time to stuff the stuffer. Drop in handful size balls and press down getting all air pockets out of the meat. Fill up the stuffer and get ready. Get your casings from the water bowl, pull out a few and load one. I would highly recommend an electric foot pedal stuffer. It changed my life. Start stuffing and hog ring the ends.
Once all are stuffed, rest in fridge for 24 hours.
It's that time of year again.
I did one of these threads years ago, but it got jacked up when photo bucket screwed pictures, so I shall do this again.
This is what I do and how I do it.
I work in 23 pound batches.
My seasoning is good for 25 pounds, but I cut it short 2 pounds to increase boldness in flavor.
I mix all my sausages 70/30, Game to pork shoulder
This batch is 16 lbs deer, 7 pounds Boston butt.
I use AC Legg seasonings. Salami, Summer Sausage and Jalapeño Summer Sausage.
For the ones with cheese, I use High Temp cheese and add 2.5 lbs per 23 lbs of meat.
So, lets start.
Setup your work area. If you don't have 2 meat totes, stop everything, and go buy them now.
I grind my meat partially frozen. It grinds so much better.
Start with your large grinding plate and grind away.
Once first grind is done, mix your seasoning AND your cure with super cold water. Whisk away and dump all over first grind. Then start mixing the meat. The partially frozen meat will be in little marble clumps that fold over themselves nicely. I mix by hand and go for 3-5 minutes or until I can’t feel my fingers anymore.
At this step, go get a bowl of hot water and soak your casings until ready to stuff.
Once meat is mixed with seasoning and cure, install your fine plate on your grinder and start mixing the second grind. I pinch golf ball size chunks that fall into the neck of the grinder and never use the plunger. Using the plunger creates suction and it’s a pain. Just pinch small pieces and let gravity and the grinder do their thing.
After the second grind its time to mix again and also add cheese if you are wanting it. Add the cheese (or not) and mix by hand. I add more water here, about 2 cups of cold water. And mix away. I fold and punch and push and fold and punch. Once I cant feel my hands and see that the cheese is consistent throughout, I call it good.
Grinding and mixing are done and its time to stuff the stuffer. Drop in handful size balls and press down getting all air pockets out of the meat. Fill up the stuffer and get ready. Get your casings from the water bowl, pull out a few and load one. I would highly recommend an electric foot pedal stuffer. It changed my life. Start stuffing and hog ring the ends.
Once all are stuffed, rest in fridge for 24 hours.
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