texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
brsteitler, Sky, Wel1054, Paul Ritz, Hunter mcdo
68895 Registered Users
Top Posters(All Time)
dogcatcher 108,664
bill oxner 88,144
SnakeWrangler 60,300
stxranchman 58,548
RKHarm24 44,585
rifleman 44,461
Gravytrain 44,017
BMD 41,232
Forum Statistics
Forums46
Topics611,325
Posts11,439,348
Members83,895
Most Online19,184
Feb 5th, 2020
Print Thread
Sausage again #7998148 10/04/20 10:38 PM
Joined: Oct 2013
Posts: 838
D
Dave Scott Offline OP
Tracker
OP Offline
Tracker
D
Joined: Oct 2013
Posts: 838
Well, finally got around to it, went okay but if I cut it into slices, sort of crumbles apart. You guys said before you need a binder and mentioned potato starch but where do you get potato starch Any other hints appreciated.?

Re: Sausage again [Re: Dave Scott] #7998232 10/04/20 11:36 PM
Joined: Jul 2006
Posts: 108,664
dogcatcher Offline
THF Celebrity
Offline
THF Celebrity
Joined: Jul 2006
Posts: 108,664
We used non fat powdered milk as a binder. I think it was a cup per 10 pounds, but I am not sure on that amount. Just buy the cheapest non fat powdered milk you can find.

As for as the potato starch, I am not sure, but I would bet good money you could substitute corn starch.


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

[Linked Image]
Re: Sausage again [Re: Dave Scott] #7998769 10/05/20 02:14 PM
Joined: Nov 2012
Posts: 13,493
Q
QuitShootinYoungBucks Offline
THF Celebrity
Offline
THF Celebrity
Q
Joined: Nov 2012
Posts: 13,493
Sounds like you need more fat?


[Linked Image]

https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
Re: Sausage again [Re: QuitShootinYoungBucks] #7998780 10/05/20 02:21 PM
Joined: Oct 2004
Posts: 36,866
R
redchevy Offline
THF Celebrity
Offline
THF Celebrity
R
Joined: Oct 2004
Posts: 36,866
Originally Posted by QuitShootinYoungBucks
Sounds like you need more fat?

x2

what did you put in it?


It's hell eatin em live
Re: Sausage again [Re: Dave Scott] #7998788 10/05/20 02:25 PM
Joined: Jul 2008
Posts: 26,911
B
bigbob_ftw Online Content
THF Celebrity
Online Content
THF Celebrity
B
Joined: Jul 2008
Posts: 26,911
Originally Posted by Dave Scott
Well, finally got around to it, went okay but if I cut it into slices, sort of crumbles apart. You guys said before you need a binder and mentioned potato starch but where do you get potato starch Any other hints appreciated.?



http://lpoli.50webs.com/page0001.htm


[Linked Image]

FJB!
Re: Sausage again [Re: Dave Scott] #7999379 10/05/20 09:48 PM
Joined: Oct 2013
Posts: 838
D
Dave Scott Offline OP
Tracker
OP Offline
Tracker
D
Joined: Oct 2013
Posts: 838
It was supposed to be hot Italian but it it isn't very hot. I didn't put in much fat-maybe that was the deal.

Re: Sausage again [Re: Dave Scott] #7999382 10/05/20 09:49 PM
Joined: Oct 2013
Posts: 838
D
Dave Scott Offline OP
Tracker
OP Offline
Tracker
D
Joined: Oct 2013
Posts: 838
It's a progression- I really wanted to do smoked but you have to mess with the cure, etc. so for the first batch- I opted for the Italian, cooked a few and froze the rest. Next- brats, then I'll try the cure and smoke a few links.

Re: Sausage again [Re: Dave Scott] #7999684 10/06/20 01:16 AM
Joined: Oct 2008
Posts: 11,076
6
68rustbucket Online Content
THF Celebrity
Online Content
THF Celebrity
6
Joined: Oct 2008
Posts: 11,076
You should contact Hudbone, he’s got Blue Ribbon sausage.

Re: Sausage again [Re: Dave Scott] #8000022 10/06/20 12:58 PM
Joined: May 2011
Posts: 22,769
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 22,769
Originally Posted by Dave Scott
Well, finally got around to it, went okay but if I cut it into slices, sort of crumbles apart. You guys said before you need a binder and mentioned potato starch but where do you get potato starch Any other hints appreciated.?



Sounds like you need more fat. Also, you don't need to add any binders if you mix your meat correctly. I've got a meat mixer, but prefer to mix by hand. You want to mix until the meat gets pretty sticky, then you're ready to stuff. The first couple times I stuffed sausage I had this problem as well. Added more fat and mixed longer (until the meat sticks to your hand good) and fixed that problem. No binders necessary.


"To thine own self be true." William Shakespeare
Re: Sausage again [Re: Dave Scott] #8000032 10/06/20 01:16 PM
Joined: Jul 2019
Posts: 7,256
H
Hudbone Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
H
Joined: Jul 2019
Posts: 7,256
I've lost my mix of ingredients and the square heads are giving me trouble about it. Should have it memorized, but I do not. I know where to find it. I just have to get out there.

Not sure what all you put in the sausage. I utilize 60% deer or trimmed beef and then 40% somewhat trimmed picnic pork. If using Boston butts, we make it 50/50.

Re: Sausage again [Re: Dave Scott] #8001426 10/07/20 03:56 PM
Joined: Oct 2004
Posts: 36,866
R
redchevy Offline
THF Celebrity
Offline
THF Celebrity
R
Joined: Oct 2004
Posts: 36,866
Also you only need to use a cure if your drying the sausage. If you are freezing it or getting it to an internal temp of cooked you shouldnt need cure.

Itailian sausage is all pork, lots of fat, if you didnt put much fat in it then thats likely the issue. Personally i dont think "hot" italian sausage is really suppose to be spicy hot, or it never has been to me.


It's hell eatin em live
Re: Sausage again [Re: Dave Scott] #8001471 10/07/20 04:28 PM
Joined: May 2011
Posts: 22,769
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 22,769
Make sure you use a cure (Cure #1 - Sodium Nitrite) if you are smoking (cold smoking) sausage. Botulism ain’t no joke. I know there are some people that don’t, but I don’t risk it. Freezing doesn’t kill botulinum spores.


"To thine own self be true." William Shakespeare
Re: Sausage again [Re: Dave Scott] #8003017 10/08/20 08:28 PM
Joined: Oct 2013
Posts: 838
D
Dave Scott Offline OP
Tracker
OP Offline
Tracker
D
Joined: Oct 2013
Posts: 838
I got the cure #1 and that's my goal, work up to a smoked sausage.

Re: Sausage again [Re: Dave Scott] #8003021 10/08/20 08:33 PM
Joined: May 2011
Posts: 22,769
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 22,769
Originally Posted by Dave Scott
I got the cure #1 and that's my goal, work up to a smoked sausage.


It’s work, but a lot of fun. I enjoy it. It’s addicting, always learning and trying to turn out a better product than you did before. Speaking of which, it’s time to make some more...


"To thine own self be true." William Shakespeare
Re: Sausage again [Re: skinnerback] #8003055 10/08/20 08:58 PM
Joined: Oct 2004
Posts: 36,866
R
redchevy Offline
THF Celebrity
Offline
THF Celebrity
R
Joined: Oct 2004
Posts: 36,866
Originally Posted by skinnerback
Make sure you use a cure (Cure #1 - Sodium Nitrite) if you are smoking (cold smoking) sausage. Botulism ain’t no joke. I know there are some people that don’t, but I don’t risk it. Freezing doesn’t kill botulinum spores.

Do you use, or do you think cure is necessary if you stuff and freeze immediately, or if you smoke to an internal temp of 150 and freeze?

I made my last two batches about 100 lbs total with no cure 1/2 went straight to the freezer vacuum packed and the other smoked till 150 degrees and vacuum packed and froze. No issues yet.


It's hell eatin em live
Re: Sausage again [Re: Dave Scott] #8003059 10/08/20 09:02 PM
Joined: Jul 2019
Posts: 7,256
H
Hudbone Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
H
Joined: Jul 2019
Posts: 7,256
Mono-cure

Re: Sausage again [Re: redchevy] #8003087 10/08/20 09:26 PM
Joined: May 2011
Posts: 22,769
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 22,769
Originally Posted by redchevy
Originally Posted by skinnerback
Make sure you use a cure (Cure #1 - Sodium Nitrite) if you are smoking (cold smoking) sausage. Botulism ain’t no joke. I know there are some people that don’t, but I don’t risk it. Freezing doesn’t kill botulinum spores.

Do you use, or do you think cure is necessary if you stuff and freeze immediately, or if you smoke to an internal temp of 150 and freeze?

I made my last two batches about 100 lbs total with no cure 1/2 went straight to the freezer vacuum packed and the other smoked till 150 degrees and vacuum packed and froze. No issues yet.



No Sir, I never use a cure for fresh sausage. Just stuff and freeze. I do use Cure #1 when making smoked sausage and Summer Sausage. When cold smoking those sausages will spend a minimum of 6-8 hrs in my smokehouse before they reach the safe to eat temp (I pull mine when the internal temp hits 152-153). I thought about not using any cure, but when I got started I read a lot and heard some horror stories about botulism. I like to share my sausage with folks and would hate to get someone sick. I had botulism once and that is something I’ll never forget.
sick

With my luck lately the first time I don’t use cure I’m gonna end up putting somebody in the hospital lol.


"To thine own self be true." William Shakespeare
Re: Sausage again [Re: skinnerback] #8003302 10/09/20 12:27 AM
Joined: Jul 2008
Posts: 26,911
B
bigbob_ftw Online Content
THF Celebrity
Online Content
THF Celebrity
B
Joined: Jul 2008
Posts: 26,911
Originally Posted by skinnerback
Originally Posted by redchevy
Originally Posted by skinnerback
Make sure you use a cure (Cure #1 - Sodium Nitrite) if you are smoking (cold smoking) sausage. Botulism ain’t no joke. I know there are some people that don’t, but I don’t risk it. Freezing doesn’t kill botulinum spores.

Do you use, or do you think cure is necessary if you stuff and freeze immediately, or if you smoke to an internal temp of 150 and freeze?

I made my last two batches about 100 lbs total with no cure 1/2 went straight to the freezer vacuum packed and the other smoked till 150 degrees and vacuum packed and froze. No issues yet.



No Sir, I never use a cure for fresh sausage. Just stuff and freeze. I do use Cure #1 when making smoked sausage and Summer Sausage. When cold smoking those sausages will spend a minimum of 6-8 hrs in my smokehouse before they reach the safe to eat temp (I pull mine when the internal temp hits 152-153). I thought about not using any cure, but when I got started I read a lot and heard some horror stories about botulism. I like to share my sausage with folks and would hate to get someone sick. I had botulism once and that is something I’ll never forget.
sick

With my luck lately the first time I don’t use cure I’m gonna end up putting somebody in the hospital lol.


This is correct.


[Linked Image]

FJB!
Re: Sausage again [Re: Dave Scott] #8003622 10/09/20 12:18 PM
Joined: Jul 2019
Posts: 7,256
H
Hudbone Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
H
Joined: Jul 2019
Posts: 7,256
Maybe we use Mono-cure because it's all from the same batch - pan sausage, fresh sausage and dried sausage. We never measure any internal temperatures. Pan sausage is right out of the grinder. Fresh sausage is stuffed, smoked twice and then frozen. Non-iodized salt, coarse black pepper, red pepper and garlic are the only other ingredients. I do know, this, people gobble it all up.


Last edited by Hudbone; 10/09/20 12:20 PM.
Re: Sausage again [Re: Hudbone] #8003729 10/09/20 01:38 PM
Joined: Oct 2004
Posts: 36,866
R
redchevy Offline
THF Celebrity
Offline
THF Celebrity
R
Joined: Oct 2004
Posts: 36,866
Originally Posted by Hudbone
Maybe we use Mono-cure because it's all from the same batch - pan sausage, fresh sausage and dried sausage. We never measure any internal temperatures. Pan sausage is right out of the grinder. Fresh sausage is stuffed, smoked twice and then frozen. Non-iodized salt, coarse black pepper, red pepper and garlic are the only other ingredients. I do know, this, people gobble it all up.


The stuff I make without cure is largely the same except I use kosher salt, a mix of somewhat fine grind but not real fine and real coarse black pepper red pepper and garlic. I don't smoke it because we grill it, so it goes straight from grinder to stuffer to vacuum packer and freezer.


It's hell eatin em live
Re: Sausage again [Re: Dave Scott] #8003759 10/09/20 01:49 PM
Joined: Jul 2019
Posts: 7,256
H
Hudbone Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
H
Joined: Jul 2019
Posts: 7,256
yummy I bet

Re: Sausage again [Re: Dave Scott] #8005399 10/10/20 11:16 PM
Joined: Oct 2013
Posts: 838
D
Dave Scott Offline OP
Tracker
OP Offline
Tracker
D
Joined: Oct 2013
Posts: 838
I'm not really any sort of a "health food" type but that said, I'd just as soon avoid as many chemicals as possible. I bought this Sodium Nitrite (6.25%),Fiesta Curing salt for $1.99 at Academy Sports. I think that's the stuff to use if you want to smoke the sausage for a few hours. If you freeze right away or cook right away- I don't think you have to use anything.

Re: Sausage again [Re: Dave Scott] #8005421 10/10/20 11:42 PM
Joined: May 2011
Posts: 22,769
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 22,769
You got it.


"To thine own self be true." William Shakespeare
Previous Thread
Index
Next Thread

© 2004-2021 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3