Shawn W
TVWBB Emerald Member
Hey All,
Here is the deal: the father-in-law has 100lbs of homemade beef sausage in his freezer that he helped make. Neither the owner or he like them (need to find out why). I grilled some of these with steaks on WSM over Maple Leaf lump charcoal quickly over high heat and my family liked them. I didn't know what meat was in them at that time but they were so lean I thought they might have been a moose mix. Here is a close up of the meat and a pic of some nearly defrosted.
I am going to smoke these up, vacpack them and take them back. If the owner likes them, I am going to do all of them for him and get to keep some. Since they are so lean I suspect they won't be that good smoked, but I'm going to try a rack just the same.
First question: if the complaint is that they are too lean is there any way to fix them? Brine? Remove from casings and mix with ground pork, then make big sausages without a casing and smoke? Your ideas???
Second question: if the owner does like them smoked and wants me to do them all and vacpack them, what is a fair amount for me to receive for my efforts? I'm thinking if I get 40lbs at $2.50/lb it's worth $100. On four racks I can do his 60 lbs say 15 lbs at a time in WSM @ 3 hours per batch. So my 'cost' is 13 hours (one hour to vacpack) + fuel + smoke wood + foodsaver rolls.
Here is the deal: the father-in-law has 100lbs of homemade beef sausage in his freezer that he helped make. Neither the owner or he like them (need to find out why). I grilled some of these with steaks on WSM over Maple Leaf lump charcoal quickly over high heat and my family liked them. I didn't know what meat was in them at that time but they were so lean I thought they might have been a moose mix. Here is a close up of the meat and a pic of some nearly defrosted.
I am going to smoke these up, vacpack them and take them back. If the owner likes them, I am going to do all of them for him and get to keep some. Since they are so lean I suspect they won't be that good smoked, but I'm going to try a rack just the same.
First question: if the complaint is that they are too lean is there any way to fix them? Brine? Remove from casings and mix with ground pork, then make big sausages without a casing and smoke? Your ideas???
Second question: if the owner does like them smoked and wants me to do them all and vacpack them, what is a fair amount for me to receive for my efforts? I'm thinking if I get 40lbs at $2.50/lb it's worth $100. On four racks I can do his 60 lbs say 15 lbs at a time in WSM @ 3 hours per batch. So my 'cost' is 13 hours (one hour to vacpack) + fuel + smoke wood + foodsaver rolls.
