Author Topic: Sausage  (Read 59006 times)

Offline tubercle

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Re: Sausage
« Reply #180 on: July 07, 2012, 11:35:48 AM »
There is a NT about 20 miles from here. I have bought a lot of things there including a 8 x 12 trailer. They have good stuff for the price. I will be visiting to investigate the stuffer. Thanks.....
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Offline tubercle

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Re: Sausage
« Reply #181 on: July 15, 2012, 01:26:24 PM »
Well, well, well.

 Tubercle was reading the paper this morning and what gift did the sausage gods bring? A $20 off cupon from Northern Tool.

 The Tubercle is now the proud owner of of a 5lb verticle stuffer. ;D

Also ran by Academy Sports and picked up some natural hog casings. Made my last batch of bratwurst with the collegen ones but didn't care for them too much. >:(

Its on now....
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Offline euge

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Re: Sausage
« Reply #182 on: July 15, 2012, 02:30:31 PM »
Its on now....
I've been making about one batch a week since I started posting about it and see no reason to stop. What it boils down to is that sausage is the perfect meat delivery system. :D
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline maxieboy

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Re: Sausage
« Reply #183 on: July 15, 2012, 03:27:43 PM »
Well, well, well.

 Tubercle was reading the paper this morning and what gift did the sausage gods bring? A $20 off cupon from Northern Tool.

 The Tubercle is now the proud owner of of a 5lb verticle stuffer. ;D

Also ran by Academy Sports and picked up some natural hog casings. Made my last batch of bratwurst with the collegen ones but didn't care for them too much. >:(

Its on now....

Nice. As soon as I can get this BRD under control  8), a vertical stuffer is next...
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Offline 1vertical

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Re: Sausage
« Reply #184 on: July 15, 2012, 03:51:16 PM »
Well, well, well.
  5lb verticle stuffer.
Its on now....
You ain't stuffin me with 5 lbs of anything!!!   ;D
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Offline tubercle

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Re: Sausage
« Reply #185 on: July 15, 2012, 05:05:57 PM »
Well, well, well.
  5lb verticle stuffer.
Its on now....
You ain't stuffin me with 5 lbs of anything!!!   ;D

5lb verticle stuffer does sound like something that could cause leg cramps after a few minutes ;D ;D ;D

Maybe we should start calling them meat injectors casing stuffers something else to keep our minds on track so the thread doesn't get locked ::)
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Offline phillamb168

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Re: Sausage
« Reply #186 on: July 16, 2012, 12:34:33 AM »
Mechanized piston-based protein portability enabler
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Offline tubercle

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Re: Sausage
« Reply #187 on: July 17, 2012, 06:25:54 PM »
Made bratwurst with my new Mechanized piston-based protein portability enabler (MPBPPE) and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.
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Offline 1vertical

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Re: Sausage
« Reply #188 on: July 17, 2012, 09:32:31 PM »
Made bratwurst with my new Mechanized piston-based non horizontally oriented  protein portability enabler (MPBPPE)MPBPNHOPPE and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPNHOPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.
There fixed it fer ya
I would like to think that ah had sumthin to do with that.  ::)  :o
« Last Edit: July 17, 2012, 10:12:02 PM by 1vertical »
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Offline tubercle

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Re: Sausage
« Reply #189 on: July 17, 2012, 10:18:35 PM »
Made bratwurst with my new Mechanized piston-based non horizontally oriented  protein portability enabler (MPBPPE)MPBPNHOPPE and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPNHOPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.
There fixed it fer ya
I would like to think that ah had sumthin to do with that.  ::)  :o

Thanks 1v :D I can always count on you. BTW...here is the spice mix I used for the brats. Could used a little more heat next time and maybe some bay leaf.


5 lb batch
1-tbsp ground coriander
1-tbsp ground sage
1-tsp paprika
1-tsp cayenne pepper
2-tsp dried rosemary
1-tbsp dry mustard
1-tsp pepper
1-tsp nutmeg
4-tsp salt
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Offline euge

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Re: Sausage
« Reply #190 on: July 17, 2012, 10:44:30 PM »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...
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 #191 on: July 17, 2012, 10:50:38 PM »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...
now yer gonna get this thread locked
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Offline euge

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Re: Sausage
« Reply #192 on: July 17, 2012, 10:52:48 PM »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...
now yer gonna get this thread locked

If cap ain't gonna post someone's got to do it. ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline phillamb168

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Re: Sausage
« Reply #193 on: July 18, 2012, 02:50:25 AM »
I'm on twitter: phillamb168
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Offline tubercle

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Re: Sausage
« Reply #194 on: July 18, 2012, 05:24:46 PM »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...

I don't think I did the emulsified forcemeat thing. I ground through the medimum plate , made a slurry of the spices and water, and mixed by hand for about 5 minutes. I ended up adding about a cup and a half of water during the mixing until it "looked right".

 Blanched for about 10 minutes before frying in olive oil.
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