if you were to slice into the large deposits of fat throughout the soldier you will find many glands throughout the shoulder that need to be removed. That is my only critique
I bought wet hog casing (meant to be dry but seller lied) with no labels and now wondering how long I can keep those 50 yards hog casing in the fridge. I can't make all in one go. I asked lousy seller but he/she doesn't reply. Please help. TY
I'm not sure what you mean by wet casings. But if we soak too many, we'll squeeze out the excess water, pat dry with a paper towel and put back in the container, cover with salt and put back in the fridge. As long as they are covered with salt, you should be good until your next sausage making session.
If they were packed in salt and you did not soak them in water, they will keep in fridge for weeks. Do not soak casings in water then put them in the fridge because they will rot quickly. You can repack in non-iodized salt, but I don't suggest it, because they have such a high bacteria count.
after seeing your video I went out and buoght a grinder and stuffer. Yesterday I made 11 lbs of sausage and it was awesome. Thank you so much for your video, with out it i would have been lost.
The grinder part works great. The sausage stuffing is very slow. Its alright if if you are just going to make a small amount occasionally, but a dedicated sausage stuffer is my preference for large amounts or if you're going to make it often.
I used to beg to drive the riding lawnmower just so I could blast the Miami Vice theme song in my Walkman and play like I was Crockett over and over and over.
Great info. on cleaning a pork shoulder, very informative. Followed the instructions on a 50/50 ratio (pork to venison )on my Italian sweet sausages. came out fabulous.
if you were to slice into the large deposits of fat throughout the soldier you will find many glands throughout the shoulder that need to be removed. That is my only critique
mickslovespuds1 1 year ago
The bone for sphagetti sauce!!! WOW, sounds wonderfull! Whod a thunk it.
Trashfished 1 year ago
I bought wet hog casing (meant to be dry but seller lied) with no labels and now wondering how long I can keep those 50 yards hog casing in the fridge. I can't make all in one go. I asked lousy seller but he/she doesn't reply. Please help. TY
SKTPSY 2 years ago
I'm not sure what you mean by wet casings. But if we soak too many, we'll squeeze out the excess water, pat dry with a paper towel and put back in the container, cover with salt and put back in the fridge. As long as they are covered with salt, you should be good until your next sausage making session.
thespicysausage 2 years ago
@thespicysausage Thank you! I will ut in salt water as you have suggested!
Hog casing came with watery substance in a clear plastic bag and the seller advertised as dry hog casing.
SKTPSY 2 years ago
Not salt water, just salt, non-iodized is best. We use sea salt
thespicysausage 2 years ago
@thespicysausage Thank you! I could have it ruined! :)
SKTPSY 2 years ago
If they were packed in salt and you did not soak them in water, they will keep in fridge for weeks. Do not soak casings in water then put them in the fridge because they will rot quickly. You can repack in non-iodized salt, but I don't suggest it, because they have such a high bacteria count.
wallymoose007 2 years ago
How to make Toulouse sausages? There various dif methods but cannot find the French way. TY
SKTPSY 2 years ago
Sorry I can't help you on that one.
thespicysausage 2 years ago
Theme music reminds me of Miami Vice.
BobbyIronsights 2 years ago
after seeing your video I went out and buoght a grinder and stuffer. Yesterday I made 11 lbs of sausage and it was awesome. Thank you so much for your video, with out it i would have been lost.
dfishmen25000 2 years ago
Glad I could help!
thespicysausage 2 years ago
The grinder part works great. The sausage stuffing is very slow. Its alright if if you are just going to make a small amount occasionally, but a dedicated sausage stuffer is my preference for large amounts or if you're going to make it often.
thespicysausage 2 years ago
i was thinking about getting one of those kitchenaid since i can get one used at a good price di they work good overall?
bluewavexx 2 years ago
Great vid!
I used to beg to drive the riding lawnmower just so I could blast the Miami Vice theme song in my Walkman and play like I was Crockett over and over and over.
areyoureally123 2 years ago
Love it!
Looks professional, and Miami Vice rocks!
constantlydoped 2 years ago
Doug, are you from Wisconsin?
mrmorganmusic 2 years ago
No, Southern Ontario
thespicysausage 2 years ago
What Cut of meat is that exactly (i'm guessing its from the chuck and the bone was the bladesteak, i'm not sure)???
broodm 3 years ago
What was being cut up was about an 18lb pork shoulder, which will yield about 15 lbs of meat after being de-boned
thespicysausage 3 years ago
Nice job, great deboning, Super vid! thanks
HLCpromow 3 years ago
Great info. on cleaning a pork shoulder, very informative. Followed the instructions on a 50/50 ratio (pork to venison )on my Italian sweet sausages. came out fabulous.
sifisto 3 years ago
u go tubbs
roninpainbringer 3 years ago