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Message
re: OB sausage gurus, give a rookie some tips
Posted on 1/20/16 at 12:22 pm to bamarep
Posted on 1/20/16 at 12:22 pm to bamarep
quote:
How do you make the individual "links?" Twist the casing at the desired length?
Yea, you just run the sausage and then grab and twist the full casing to the desired lengths...
1
Posted on 1/20/16 at 12:24 pm to wickowick
Thanks guys for all the input. After deer season, I'm gonna wreak havoc on the pig pop at my buddy's farm.
That way if I frick it up, i'm just out a bullet.
That way if I frick it up, i'm just out a bullet.
Posted on 1/20/16 at 12:25 pm to bamarep
Yes.
To stuff. you put the casing on the nozzle. Tie an overhand knot and poke a small hole in it right near the knot so it doesnt get airlocked. The stuffer we use has a 5 lb capacity and pack it in gallon zip lock bags, If you split a 5lb link in half each half will fill a gallon bag. All you have to do is make two twist in it as close to the center as possible.
To stuff. you put the casing on the nozzle. Tie an overhand knot and poke a small hole in it right near the knot so it doesnt get airlocked. The stuffer we use has a 5 lb capacity and pack it in gallon zip lock bags, If you split a 5lb link in half each half will fill a gallon bag. All you have to do is make two twist in it as close to the center as possible.
Posted on 1/20/16 at 12:35 pm to bamarep
I have always thought there was a market for a rental place to rent meat market gear, like grinders and sausage stuffers and meat lugs. Speaking of, this are great for sausage making, get a couple.
Posted on 1/20/16 at 12:59 pm to bamarep
Add water to your mixture as well. It doesnt not dilute your seasoning but it does make it easier to put it in the casing. I usually put 1oz of water per pound. It helps the sausage slide into the casing easier.
Posted on 1/20/16 at 1:05 pm to wickowick
I use something similar wick, its some tupperware containers w lids from the dollar store. Each one can hold about 50#. I also get these bowls from work that hold a perfect 10lbs.
1 for deer meat, 1 for pork, dump both in the 25lb mixer and fill them back up while the other is mixing. Small steps like that save a lot if time.
1 for deer meat, 1 for pork, dump both in the 25lb mixer and fill them back up while the other is mixing. Small steps like that save a lot if time.
Posted on 1/20/16 at 1:17 pm to sonoma8
Are you mixing that at the local morgue? I work in a hospital and that's pretty close to what our morgue looks like.
Posted on 1/20/16 at 1:22 pm to bamarep
maybe
Jk
Jk
Posted on 1/20/16 at 1:30 pm to bamarep
At least he not using bed pans.
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