sausage help


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">j, glad to hear you had better results with the stuffing of the casings this time around. Cool </div></BLOCKQUOTE>

thanks for the help Bryan. I think I'm making progress, and I'm not sure I would have figured it out on my own.
 
J
This is what I do and it works for me
I use a 10 - 2 - 1 Ratio 10 Kg meat (made up of 20% fat 80% Meat) 2 Lityres of water and 1 Kg of Sausage meal(rusk) and herbs/spicesI mince the meat and then hand mix the water and meal/spices in until all mixed well. I then leave in the fridge for a day. As I use the mincer for stuffing the sausages I freeze the bmixture until it is firm then cut it into strips and then feed it through the mincer (largest nmincing blade) and the sausage stuffing nozzle. I use the 35 mm hog casings. It's a pain using the mincer for stuffing as well - still loking for a stuffer at the right price.

Cheers
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">still loking for a stuffer at the right price. </div></BLOCKQUOTE>

the 5lb vertical stuffer has made a world of difference, best 100 bucks I've spent in a long time.

thanks for the ratio Phil. I noticed on the sausage making forum, most recipes call for rusk, I'm wondering if its an english thing as most recipes that I've seen here in the US don't call for it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">still loking for a stuffer at the right price. </div></BLOCKQUOTE>

the 5lb vertical stuffer has made a world of difference, best 100 bucks I've spent in a long time.

thanks for the ratio Phil. I noticed on the sausage making forum, most recipes call for rusk, I'm wondering if its an english thing as most recipes that I've seen here in the US don't call for it. </div></BLOCKQUOTE>
Its a fine breadcrumb like filler somewhat like sawdust. I will try making some without it or at a reduced ratio.
Need to perfect all the other components before I start changing things.

Cheers
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Its a fine breadcrumb like filler somewhat like sawdust. </div></BLOCKQUOTE>

right, I was wondering if its a philosophical difference*, or if it serves a purpose as a binder or something.

*I suppose sausage was originally a means to stretch meat and adding bread would stretch it even further.
 
I gave a pack of the sausage that were dried in the fridge overnight to my parents. they commented that they broiled the sausage and thought that the casings came out a bit tough. I noticed it too, but didn't think much of it until they said something.

I'm wondering if it was a product of the drying, or maybe it had something to do with the quality of the casing or the way I re-hydrated it.
 
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