Author Topic: Sausage  (Read 59034 times)

Offline euge

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Re: Sausage
« Reply #165 on: June 14, 2012, 07:28:04 AM »
Probably ran you $300 (at least) but you'll be giving that stuffer to your grandkids. 
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Delo

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Re: Sausage
« Reply #166 on: June 14, 2012, 09:01:59 AM »
Just used it for the first time tonight. Talk about a game changer - my previous worm drive type stuffer would do 2 kg in about 10 minutes, with LOUD noise. This makes no noise and I had stuffed 4 meters of Apfelbratwurst* in, no kidding, 2 minutes. With time to stop and change some things around.
After stuffing only my third batch of sausages with my meat grinder, I may be looking into getting a stuffer.  I also realized that most people have more patience than I do.

Offline phillamb168

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Sausage
« Reply #167 on: June 14, 2012, 01:29:02 PM »
Probably ran you $300 (at least) but you'll be giving that stuffer to your grandkids.

I didn't have it shipped from the US - came from the UK, shipping was £10. :-D

And yes my grand kids will get it, but not until I've stuffed my last sausage.
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Offline euge

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Re: Sausage
« Reply #168 on: June 26, 2012, 05:45:46 PM »
A lowly tomato-sausage fresh off the grill:


And some green-chile boudin:
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: Sausage
« Reply #169 on: June 26, 2012, 10:29:00 PM »
A lowly tomato-sausage fresh off the grill:


I don't know about lowly, but it sure looks lonely. :)
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Offline phillamb168

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Re: Sausage
« Reply #170 on: June 27, 2012, 01:11:38 AM »
That looks really, really, really good Euge.
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Offline redbeerman

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Re: Sausage
« Reply #171 on: June 27, 2012, 05:14:51 AM »
Indeed it does!  What beer did you pair it with?
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Offline corkybstewart

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Re: Sausage
« Reply #172 on: June 27, 2012, 07:57:08 AM »
Euge, how do you tie the sausage off.(No matter how I phrased this question it still sounds nasty)
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline euge

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Re: Sausage
« Reply #173 on: June 27, 2012, 09:10:59 AM »
Thanks guys!

I paired the sausage with a special bitter made with chinook and cascade. Went will with the 100+ temps...

And Corky all I had to do was not overstuff the casings and then twist every other link the same direction at least 5 times. Then you let the sausage dry/rest for a couple hours before separating the links. Each end of the chain get a half-surgeons' knot. I have taught myself how to use toothpicks to do this as well. 
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline 1vertical

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Re: Sausage
« Reply #174 on: July 06, 2012, 10:33:39 PM »
[I don't know about lowly, but it sure looks lonely. :)
Looks like one of those $100 plates at hells kitchen  ;D (jk nice job euge thanks for sharing)
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Offline tubercle

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Re: Sausage
« Reply #175 on: July 06, 2012, 11:46:39 PM »
I really, really wish you guys would stop this crap.

 In the past 3 weeks The Tubercle has bought a 350 watt meat grinder, a bunch of casings, hog rings, pliers, etc. Made bratwurst and it was delicious. Just got through stuffing 5 lbs of summer sausage which is curing in the fridge. First thing in the morning I have to get up and start smoking them. I had to make a bunch of modifications to my smoker to hang the sausages.

Please stop. I don't have time to make beer now.
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Offline 1vertical

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Re: Sausage
« Reply #176 on: July 07, 2012, 07:06:35 AM »
LMAO....livin large tubercle..... :P
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Offline tubercle

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Re: Sausage
« Reply #177 on: July 07, 2012, 09:29:26 AM »
I can see right now the next purchase will be a dedicated stuffer. 8) Trying to stuff 2-1/2" casings with the grinder is aggravating. :o
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Offline euge

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Re: Sausage
« Reply #178 on: July 07, 2012, 10:40:53 AM »
Muahahaha...! ;D

I'm switching to bottles for a while so I can use my kegerator as a meat/sausage curing/fermentation chamber. Hello salami and summer sausage!

Don't be afraid to keep the smoker at a lower temp (around 140) for a couple hours just to put a nice smoke on the sausages with cure in them. You can then poach to an internal temp of 150 and cool in a cold water bath. Vacuum sealed they should keep around six months in the fridge.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline 1vertical

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Re: Sausage
« Reply #179 on: July 07, 2012, 11:13:22 AM »
I can see right now the next purchase will be a dedicated stuffer. 8) Trying to stuff 2-1/2" casings with the grinder is aggravating. :o

These guys are reliable....fwiw
http://www.northerntool.com/shop/tools/NTESearch?storeId=6970&Ntt=stuffer
A fine is a tax for doing wrong. A tax is a fine for doing well.