| Pete |
My brother killed a deer. He took the meat to a place that makes sausage.
It cost him an insane $80!
It got me to thinking about making my own sausage, and if or when he kills
another deer, I could make deer sausage for him instead of him spending
all that money to have someone else do it.
Anyway, I don't have a Kitchenaid mixer with a grinder on it so I guess I
would have to use an old fashioned, hand cranked meat grinder. I just wish
I knew where to get one in town.
It sounds like fun. I think if I can find a grinder I'm going to give it a
try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
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| Goomba38 |
Pete wrote:
> It sounds like fun. I think if I can find a grinder I'm going to give it a
> try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
>
I've only made sausage from scratch once, and was disappointed as it was
way too lean. You have to really make sure you add enough fat. Penzey's
has nice spice mixtures for making sausage and I've given them to
someone who makes deer sausage. Take a look there for ideas:
http://www.penzeys.com/cgi-bin/penz...seasonings.html
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| ~patches~ |
Pete wrote:
> My brother killed a deer. He took the meat to a place that makes sausage.
> It cost him an insane $80!
>
> It got me to thinking about making my own sausage, and if or when he kills
> another deer, I could make deer sausage for him instead of him spending
> all that money to have someone else do it.
>
> Anyway, I don't have a Kitchenaid mixer with a grinder on it so I guess I
> would have to use an old fashioned, hand cranked meat grinder. I just wish
> I knew where to get one in town.
>
> It sounds like fun. I think if I can find a grinder I'm going to give it a
> try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
>
>
Yes, I've made sausage using venison, beef, and pork and a combination
of meats. I don't have a grinder so the abbatoir grinds the venison for
me but I've been looking for a grinder just so I can control the process
better. The $80 your brother paid is likely not just for the sausage
but for the processing of the meat itself as in cutting and wrapping.
The guy who did our venison was well worth the money spent and he ground
the meat for our sausage.
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| King's Crown |
"Goomba38" <Goomba38@comcast.net> wrote in message
news:pLedne1g9aJJdTzenZ2dnUVZ_tudnZ2d@comcast.com...
> Pete wrote:
>
>
>> It sounds like fun. I think if I can find a grinder I'm going to give it
>> a
>> try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
>>
>
> I've only made sausage from scratch once, and was disappointed as it was
> way too lean. You have to really make sure you add enough fat. Penzey's
> has nice spice mixtures for making sausage and I've given them to someone
> who makes deer sausage. Take a look there for ideas:
> http://www.penzeys.com/cgi-bin/penz...seasonings.html
>
I agree with Pete when I made it I thought I was doing myself a real favor
skimping on the fat and it was SO dry. The flavor was outstanding though,
so definitely give it a try. Don't skimp on the fat. Hand cranking the
meat went very fast.
Lynne
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| George |
King's Crown wrote:
>!
>>>
>>
>>I've only made sausage from scratch once, and was disappointed as it was
>>way too lean. You have to really make sure you add enough fat. Penzey's
>>has nice spice mixtures for making sausage and I've given them to someone
>>who makes deer sausage. Take a look there for ideas:
>>http://www.penzeys.com/cgi-bin/penz...seasonings.html
>>
>
> I agree with Pete when I made it I thought I was doing myself a real favor
> skimping on the fat and it was SO dry. The flavor was outstanding though,
> so definitely give it a try. Don't skimp on the fat. Hand cranking the
> meat went very fast.
>
> Lynne
>
Good advice, "low fat" sausage just doesn't work. We occasionally make
it and a friend has a third generation German butcher shop. He makes and
also smokes (for those types) sausages. He has given us samples of his
experiments making lower fat versions and they are always dry.
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| Melba's Jammin' |
In article <v2n3q1hna3b3gamb8fron50pjv9ap9eskt@4ax.com>,
Pete <pete@hotmail.comm> wrote:
> My brother killed a deer. He took the meat to a place that makes sausage.
> It cost him an insane $80!
>
> It got me to thinking about making my own sausage, and if or when he kills
> another deer, I could make deer sausage for him instead of him spending
> all that money to have someone else do it.
>
> Anyway, I don't have a Kitchenaid mixer with a grinder on it so I guess I
> would have to use an old fashioned, hand cranked meat grinder. I just wish
> I knew where to get one in town.
>
> It sounds like fun. I think if I can find a grinder I'm going to give it a
> try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
Mmmm, I think it takes some practice to fill the casings "just right."
Depending on how much sausage a person gets with that $80 ticket, I'd be
tempted to let them do it. Especially if you're going to grind more
than about 2# of meat with a hand cranked meat grinder, JMO. OTOH, if
you don't mind the blisters and don't have a stuffer or casings, you can
always make patties -- am assuming that this is for a fresh sausage.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
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| D.A.Martinich |
Melba's Jammin' wrote:
> Mmmm, I think it takes some practice to fill the casings "just right."
> Depending on how much sausage a person gets with that $80 ticket, I'd be
> tempted to let them do it. Especially if you're going to grind more
> than about 2# of meat with a hand cranked meat grinder, JMO. OTOH, if
> you don't mind the blisters and don't have a stuffer or casings, you can
> always make patties -- am assuming that this is for a fresh sausage.
Filling casingsy hand is easily learned. You'll have it down after the
first pound. Hand grinding isn't that bad either. I often make 5# at a
time and it's no big deal. 50# might make you wish for electric power.
I do my smoking in my $30 Brinkmann smoke cooker. When I'm using pork
shoulder at $1.19 a pound, making my own is very cost effective. Now
with venison, most hunters I know have more money invested in a single
deer then I care to think about. (Just read a Cabela's catalog. ;=])
Making sausage with venison and elk usually requires some addition of
pork fat due to the leaness of game animals. I second the
recommendation of Sausagemaker,com for supplies. Another advantage of
making sausage at home is that you can produce better product than what
is usually found in the supermarket. And there's plenty of info on the
web.
D.M.
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| Sheldon |
Melba's Jammin' wrote:
> In article <v2n3q1hna3b3gamb8fron50pjv9ap9eskt@4ax.com>,
> Pete <pete@hotmail.comm> wrote:
>
> > My brother killed a deer. He took the meat to a place that makes sausage.
> > It cost him an insane $80!
> >
> > It got me to thinking about making my own sausage, and if or when he kills
> > another deer, I could make deer sausage for him instead of him spending
> > all that money to have someone else do it.
> >
> > Anyway, I don't have a Kitchenaid mixer with a grinder on it so I guess I
> > would have to use an old fashioned, hand cranked meat grinder. I just wish
> > I knew where to get one in town.
> >
> > It sounds like fun. I think if I can find a grinder I'm going to give it a
> > try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
>
> Mmmm, I think it takes some practice to fill the casings "just right."
> Depending on how much sausage a person gets with that $80 ticket, I'd be
> tempted to let them do it. Especially if you're going to grind more
> than about 2# of meat with a hand cranked meat grinder, JMO. OTOH, if
> you don't mind the blisters and don't have a stuffer or casings, you can
> always make patties -- am assuming that this is for a fresh sausage.
'Zactly... an entire deer is a lot of sausage. Unless one is equipt
with a decent electric meat grinder, a good sized sausage stuffer, all
the casings, seasonings, and lot's of room in the kitchen, don't mind a
friggin' mess from deer hell, and have plenty prior experience... $80
measly bucks is nothing. Sheesh, it's worth the $80 just to have the
deer butchered. And why would anyone want to turn an entire deer into
sausage... there're are some nice roasts there.
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| Pete |
"King's Crown" <qoe@earthlink.net> wrote:
>
>"Goomba38" <Goomba38@comcast.net> wrote in message
>news:pLedne1g9aJJdTzenZ2dnUVZ_tudnZ2d@comcast.com...
>> Pete wrote:
>>
>>
>>> It sounds like fun. I think if I can find a grinder I'm going to give it
>>> a
>>> try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
>>>
>>
>> I've only made sausage from scratch once, and was disappointed as it was
>> way too lean. You have to really make sure you add enough fat. Penzey's
>> has nice spice mixtures for making sausage and I've given them to someone
>> who makes deer sausage. Take a look there for ideas:
>> http://www.penzeys.com/cgi-bin/penz...seasonings.html
>>
>I agree with Pete when I made it I thought I was doing myself a real favor
>skimping on the fat and it was SO dry. The flavor was outstanding though,
>so definitely give it a try. Don't skimp on the fat. Hand cranking the
>meat went very fast.
Great to hear!
>Lynne
>
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| Pete |
"jim" <bumjim2000@yahoo.com> wrote:
>Pete follow this link. I bought a meat grinder for under 35 bucks.
>
>You can buy all your spices there too. All for well under the 80 bills
>he spent. Plus it fun fun fun.
>
>http://www.sausagemaker.com/index.a...ATS&Category=26
>
>Good Luck
Nice site. Thanks
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| Pete |
"Sheldon" <PENMART01@aol.com> wrote:
>And why would anyone want to turn an entire deer into
>sausage...
Well, my brother, FWIW, didn't turn an entire deer into sausage, in case
you were under that mistaken impression.
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| Melba's Jammin' |
In article <1134701768.925168.51690@g43g2000cwa.googlegroups.com>,
"Sheldon" <PENMART01@aol.com> wrote:
> Melba's Jammin' wrote:
> > In article <v2n3q1hna3b3gamb8fron50pjv9ap9eskt@4ax.com>,
> > Pete <pete@hotmail.comm> wrote:
> >
> > > My brother killed a deer. He took the meat to a place that makes sausage.
> > > It cost him an insane $80!
> > >
> > > It got me to thinking about making my own sausage, and if or when he kills
> > > another deer, I could make deer sausage for him instead of him spending
> > > all that money to have someone else do it.
(snip)
> > Mmmm, I think it takes some practice to fill the casings "just right."
> > Depending on how much sausage a person gets with that $80 ticket, I'd be
> > tempted to let them do it. Especially if you're going to grind more
(snips)
> And why would anyone want to turn an entire deer into
> sausage... there're are some nice roasts there.
Hmm, IdaKnow that he said that's the plan, Sheldon. I figured he was
going to make *some* sausage. I've made link sausage and it's fun but
not worth the bother AFAIC. Now if were going to make maybe 5# of it,
I'd consider it (shoot next week is T-Day for me! Feh!) but I'd still
make patties instead of links.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
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| Pete |
Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
>Mmmm, I think it takes some practice to fill the casings "just right."
>Depending on how much sausage a person gets with that $80 ticket, I'd be
>tempted to let them do it. Especially if you're going to grind more
>than about 2# of meat with a hand cranked meat grinder, JMO. OTOH, if
>you don't mind the blisters and don't have a stuffer or casings, you can
>always make patties -- am assuming that this is for a fresh sausage.
Yes, patties only, at least for now. The deer sausage was patties, no
casings as well. Don't need no stinking casings. haha
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| Pete |
~patches~ <noones_home@thisaddress.com> wrote:
>Yes, I've made sausage using venison, beef, and pork and a combination
>of meats. I don't have a grinder so the abbatoir grinds the venison for
>me but I've been looking for a grinder just so I can control the process
>better.
I did a google search and found that there are electric grinders, some are
less than $100.
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| notbob |
On 2005-12-15, Pete <pete@hotmail.comm> wrote:
> It sounds like fun. I think if I can find a grinder I'm going to give it a
> try.
We used to put up about 600-700lbs of sausage. We being a group of
family and friends who'd get together to do this once a year. We were
fortunate to have access to a butcher shop (one of the friends) with a
grinder the size of a Chevy small-block and a 100lb hydraulic stuffer.
Took a dozen of us about 6-7 hrs. Then the sausage was cold smoked
for about 1 week. Folks in this yearly co-op would pay for one or
more 25lb batches. Sausage making is not rocket science and folks
make their own all the time. The web is full of DIY sites. Here's
one:
http://www.sausagemania.com/
nb
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| Allan Matthews |
On Thu, 15 Dec 2005 21:15:41 GMT, Pete <pete@hotmail.comm> wrote:
>
>My brother killed a deer. He took the meat to a place that makes sausage.
>It cost him an insane $80!
>
>It got me to thinking about making my own sausage, and if or when he kills
>another deer, I could make deer sausage for him instead of him spending
>all that money to have someone else do it.
>
>Anyway, I don't have a Kitchenaid mixer with a grinder on it so I guess I
>would have to use an old fashioned, hand cranked meat grinder. I just wish
>I knew where to get one in town.
>
>It sounds like fun. I think if I can find a grinder I'm going to give it a
>try. I've seen Mario Batali make sausage on his Molto show. Looks easy!
>
I make venison breakfast sausage every year. Also make a lot of
venison summer sausage. I use a mix of 80% venison...no venison
fat...and 20 % pork trimmings, which I get at a local supermarket.
They save it for me when they trim butts. Also use a packaged
breakfast sausage mix put out by the Legg's company for flavoring. I
ground over 50 lbs of venison a few days ago.
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| Allan Matthews |
On Fri, 16 Dec 2005 03:16:41 GMT, Pete <pete@hotmail.comm> wrote:
>"Sheldon" <PENMART01@aol.com> wrote:
>
>>And why would anyone want to turn an entire deer into
>>sausage...
>
>Well, my brother, FWIW, didn't turn an entire deer into sausage, in case
>you were under that mistaken impression.
I do not like roast venison, so save a few loin chops and do the rest
in various types of sausage.
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| notbob |
On 2005-12-16, Pandora <mirybranca@alice.it> wrote:
> Nice web site! But I don't find explanation about the "sausage dressing", I
> mean the skin which contain ground pork meat.
> Do you think they need a special machine to make this operation?
Yes, a sausage stuffer. There are several links to stuffers on that
web site. The cheapest I've run across is here:
http://store.houstontexans.com/prod...oductId=1414437
Harbor Freight Tools used to sell this stuffer (or a Chinese copy) for
only $30, but I don't see it listed on their site, now.
The "sausage dressing", or casing, is slipped over the feed tube and
the meat is forced under pressure through the tube into the casing.
This can be clearly seen on the web site. Casings are typically
cleaned swine intestines, but can be sheep or other. There is even
synthetic casing. Sources are also given on the web site.
It's been pointed out here before that a stuffer is preferable to the
stuffing attachment offered on many small grinders. I agree. I've
never used a grinder stuffing attachment, but grinders are not
designed to stuff, but to grind. I don't think they provide adequate
pressure to properly stuff the casing.
nb
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| Peter Aitken |
"notbob" <notbob@nothome.com> wrote in message
news:DfKdnYCuyKyKnT7eRVn-qA@comcast.com...
> On 2005-12-16, Pandora <mirybranca@alice.it> wrote:
>
>> Nice web site! But I don't find explanation about the "sausage dressing",
>> I
>> mean the skin which contain ground pork meat.
>> Do you think they need a special machine to make this operation?
>
> Yes, a sausage stuffer. There are several links to stuffers on that
> web site. The cheapest I've run across is here:
>
> http://store.houstontexans.com/prod...oductId=1414437
>
> Harbor Freight Tools used to sell this stuffer (or a Chinese copy) for
> only $30, but I don't see it listed on their site, now.
>
> The "sausage dressing", or casing, is slipped over the feed tube and
> the meat is forced under pressure through the tube into the casing.
> This can be clearly seen on the web site. Casings are typically
> cleaned swine intestines, but can be sheep or other. There is even
> synthetic casing. Sources are also given on the web site.
>
> It's been pointed out here before that a stuffer is preferable to the
> stuffing attachment offered on many small grinders. I agree. I've
> never used a grinder stuffing attachment, but grinders are not
> designed to stuff, but to grind. I don't think they provide adequate
> pressure to properly stuff the casing.
>
> nb
Very true. My KitchenAid stuffing attachment was awful so I bought the
cheapest stuffer from The Sausage Maker for about $30. It helps to have an
assistant while using it but it works fine.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
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| Pandora |
"notbob" <notbob@nothome.com> ha scritto nel messaggio
news:DfKdnYCuyKyKnT7eRVn-qA@comcast.com...
> On 2005-12-16, Pandora <mirybranca@alice.it> wrote:
>
>> Nice web site! But I don't find explanation about the "sausage dressing",
>> I
>> mean the skin which contain ground pork meat.
>> Do you think they need a special machine to make this operation?
>
> Yes, a sausage stuffer. There are several links to stuffers on that
> web site. The cheapest I've run across is here:
>
> http://store.houstontexans.com/prod...oductId=1414437
Ohhhh! What a nice machine! I must see if I can find one in Italy! Because I
don't like how they make sausage in Piedmont. Piedmontese people aren't able
to do them , because they have few pigs and many cows...they are good to
make cheese and beefsteaks:)
On the other hand, the country where I lived before (in Castelli Romani) was
famous for pig meat.
There was a roasted "porchetta" (the famous Porchetta d'Ariccia) that they
sell in the streets. Gnam Gnam!!! Tooo good !!!
And the butcher made pig liver wrapped with the "white net" (a sort of skin)
and a bay leave. When you put it on BBQ the white net liquefy over the liver
and season it. GNAMMMMMMM!!!!! I can't remember of this because I Am
craving!!!
> Harbor Freight Tools used to sell this stuffer (or a Chinese copy) for
> only $30, but I don't see it listed on their site, now.
I must search in Italy!
>
> The "sausage dressing", or casing, is slipped over the feed tube and
> the meat is forced under pressure through the tube into the casing.
> This can be clearly seen on the web site. Casings are typically
> cleaned swine intestines, but can be sheep or other. There is even
> synthetic casing. Sources are also given on the web site.
Yes, but when could one find an intestine paper? You must buy it to the
butcher (if he want to give you..)
>
> It's been pointed out here before that a stuffer is preferable to the
> stuffing attachment offered on many small grinders. I agree. I've
> never used a grinder stuffing attachment, but grinders are not
> designed to stuff, but to grind. I don't think they provide adequate
> pressure to properly stuff the casing.
Yes! i think you are right!
Thank you for informations.
Cheers
Pandora
>
> nb
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