my family and i ahve made sausage my whole life i find that if u season the meat before u grind it it will come out better also how do u smoke it? im prolly bout to make sumbody mad but our family has a smoke house and we smoke ours with real pecan and hickory wood last time we made sausage it hung in the smoke house for 3 days and we dont cook ours while we smoke it it really makes a difference
@frodo70444 Hey whatever works for you :) We've made our sausages like this for alot years now and no complaints. We usually don't smoke our sausage, just freeze and barbeque or fry.
@thespicysausage i wasnt sayin ur sausage is any less sausage congrats of keepin the tradition alive it makes me cringe when people talk about jimmy dean being the best
@frodo70444 No don't get me wrong, I wasn't offended. I was just saying there is always more than one way to do things, and everybody has different tastes. Cheers!
@amino0o What I use are natural casings. These are made from a layer of pig intestine that consists mainly of collagen. The inner layer of intestine is removed, leaving just the outer layer useable for sausage.
Not all stuffers are created equal, and priming the horn will not guarantee there will be no trapped air, trust me, I've used different stuffers before.
I rarely get air pockets. Mind you the stuffers I use you wont see in home use.... most people don't have 3phaze coming into the house. Yes, I do stuff a fair bit by hand. There are a few other ticks to handling natural casing as well. like soak it overnight and put it in hotter side of warm water before use.
581u812 (1 second ago) Spam Marked as spam I would like to know your take on removing the Sinew (silverey) covering found on the muscle of deer meat, I find this the most tedious and time eating part of deer processing. What to use-methods-ideas Thanks and great videos
I've never ground up a deer myself, but with pork I try to remove as much as I can. No special method, just when you see it, cut it out. Sorry, no magical cure.
The KitchenAid grinder works well. It makes quick work of a shoulder. But the stuffer is another story. Its a very slow process with this. The stuffer I use is a 10 or 15lb capacity Palumbo
You made a nice video. thank you. Did you find that the kitchenaid grinder is good enough though? What machine were you using for the stuffing? Would the Kitchenaid one have done the job?
Thanks for posting these videos. They're very helpful.
EdwarDixie 10 months ago
These 2 videos were great. Thanks.
abuelita23xxx 1 year ago
Looks like fun. Bet they taste awesome.
velveetaslingshot 1 year ago
my family and i ahve made sausage my whole life i find that if u season the meat before u grind it it will come out better also how do u smoke it? im prolly bout to make sumbody mad but our family has a smoke house and we smoke ours with real pecan and hickory wood last time we made sausage it hung in the smoke house for 3 days and we dont cook ours while we smoke it it really makes a difference
frodo70444 1 year ago
@frodo70444 Hey whatever works for you :) We've made our sausages like this for alot years now and no complaints. We usually don't smoke our sausage, just freeze and barbeque or fry.
thespicysausage 1 year ago
@thespicysausage i wasnt sayin ur sausage is any less sausage congrats of keepin the tradition alive it makes me cringe when people talk about jimmy dean being the best
frodo70444 1 year ago
@frodo70444 No don't get me wrong, I wasn't offended. I was just saying there is always more than one way to do things, and everybody has different tastes. Cheers!
thespicysausage 1 year ago
@frodo70444 yes indeed there is plus we usualy make like 120 pounds or so, talk about hand cramps if its ground up lol
frodo70444 1 year ago
I RECENTLE VISIT YOUR BLOG AND ONLY I CAN SAID IST AWSOME TANK YOU VERY VERY GRATED
masterplomo1 1 year ago
Great video and camerawork! Thanks for the tips!
chicago6584 1 year ago
@amino0o What I use are natural casings. These are made from a layer of pig intestine that consists mainly of collagen. The inner layer of intestine is removed, leaving just the outer layer useable for sausage.
thespicysausage 1 year ago
@thespicysausage Boerwors? similar to tht a south african sausage i usally use goat intestine casings though..
ToxicButterflyXx 1 year ago
thnx ! i learnt a lot !
chocoraisa 2 years ago
Great video! I would like to try this.
bshm 2 years ago
If you prime the horn before you but the casing on you wont get air pockets
MysticKnight38 2 years ago
Not all stuffers are created equal, and priming the horn will not guarantee there will be no trapped air, trust me, I've used different stuffers before.
thespicysausage 2 years ago
I rarely get air pockets. Mind you the stuffers I use you wont see in home use.... most people don't have 3phaze coming into the house. Yes, I do stuff a fair bit by hand. There are a few other ticks to handling natural casing as well. like soak it overnight and put it in hotter side of warm water before use.
MysticKnight38 2 years ago
581u812 (1 second ago) Spam Marked as spam I would like to know your take on removing the Sinew (silverey) covering found on the muscle of deer meat, I find this the most tedious and time eating part of deer processing. What to use-methods-ideas Thanks and great videos
581u812 2 years ago
I've never ground up a deer myself, but with pork I try to remove as much as I can. No special method, just when you see it, cut it out. Sorry, no magical cure.
thespicysausage 2 years ago
Excelente.Nota 10.
tagobar 2 years ago
nice looking sausages
bigjarm 2 years ago
The KitchenAid grinder works well. It makes quick work of a shoulder. But the stuffer is another story. Its a very slow process with this. The stuffer I use is a 10 or 15lb capacity Palumbo
thespicysausage 2 years ago
You made a nice video. thank you. Did you find that the kitchenaid grinder is good enough though? What machine were you using for the stuffing? Would the Kitchenaid one have done the job?
anajinn 2 years ago
Cool!
lilcoco77007 2 years ago