seebee wrote:Any opinions on putting the leftover casings in the freezer or not?
I had one strand that I soaked but never used, so I patted it dry, then coated it in salt.
Can I freeze them all and expect them to be just fine for next time?
G Wiv wrote:lougord99 wrote:I love almost anything that uses andouille. In the same session, I also made bratwurst.
Though wordsmith Ronnie_S was describing corn kernels were perfectly taut and plump perfectly applies to your plump taut sausage!
Looking good!
seebee wrote:I definitely trust the opinions that the KA is underwhelming for snausage making, but for my first trial, I never cranked it much over halfway, and I didn't notice anything that had me thinking I needed more ooomph. I know they make models with varying wattage, I was using the mac daddy - 575 - 600 watts, I think? When I crank it up for whipping tamale masa, the whole kitchen island moves.
ronnie_suburban wrote:Agreed. They look terrific. Lou, would you mind sharing your andouillle recipe/method?
=R=
seebee wrote:Any opinions on putting the leftover casings in the freezer or not?
I had one strand that I soaked but never used, so I patted it dry, then coated it in salt.
lougord99 wrote:ronnie_suburban wrote:Agreed. They look terrific. Lou, would you mind sharing your andouillle recipe/method?
=R=
To 5 lbs of pork shoulder I add
2 Tbsp Morton kosher salt
1/2 tsp ground cayenne
1 tsp pink curing salt
1 tsp dried thyme
1Tbsp Hungarian sweet paprika
1/8 tsp blade mace ground on a micro plane
1/8 tsp ground allspice
1 cup fine diced onions
2 Tbsp garlic put through a garlic press
I know you say that you never freeze your meat, but I just get better results with meat that I have frozen for 30 minutes ( especially with andouille where the onion exudes liquid as you grind ). I set 1/4 - 1/2 lb meat and fat aside and grind the rest through the small die. I cut the set aside meat into small dice and add. I put 1/2 cup water into the freezer until a sheen of ice forms on top. I mix the meat and water with the mixing paddle for a minute or so. I stuff and then leave the sausages uncovered in the fridge for 4-6 hours, turning periodically. I smoke at a low temp ( I try to keep the smoker around 200 ) on lump charcoal with added pieces of pecan chunks for 2-3 hours until the sausages are internal 150. I dump the sausages into a cold water bath and then wrap in a way that there is plastic wrap between each sausage in the gallon freezer bag and then freeze.
lougord99 wrote:32-35
I usually get my supplies at: https://www.sausagemaker.com/ .
I usually get the plastic jar full of casings and then you can just pull out as much as you need. This time I tried pre-tubed casings. Seems like a waste to me, especially if you are doing smaller than 5 lb. batches. They also seem to end and begin at odd spots. They also seem more fragile. So when I finish these, I will go back to jar of casings. Those come packed in a plastic bag sitting in very salty water. About every 6 months, I dump out the old water and put in fresh water and a lot of salt.
JimTheBeerGuy wrote:. . . This marked my first time using sheep casings, about which I have made the following observations:
* They are too darn skinny for my fat fingers to manage. I was cramping up trying to find the opening at the end and get it over the stuffer tube.
* They seemed more fragile than other casings I've used, more prone to tearing as I tried to feed them on to the tube. See also: too skinny, fat cramping fingers.
* I've worked with hog casings. I've worked with beef bung. But nothing has smelled more like it was once attached to a dead animal's asshole than sheep casings.
Cathy2 wrote:Hi Jim,
That sausage looks excellent. Did you make the rolls, too? I really do appreciate the great lengths you go
seebee wrote:Just wondering if anyone has any special tips for using chicken?
JoelF wrote:seebee wrote:Just wondering if anyone has any special tips for using chicken?
How are you getting the fat levels high enough? And if not extra schmaltz, binders to keep moisture?
JoelF wrote:Good to know. It wouldn't have been something I'd try.
tjr wrote:Interesting grinder. The auto stop/reverse feature would do a lot to protect weak points as long as it's not too sensitive.
The picture is fairly confusing. The slicer/shredder and juicer turn out to not be included - if they were, this would be a super-duper value. The s/s is $16.99 and the juicer $14.99, so the whole package is cheaper than the comparable addons for a KA mixer. If stuffing tubes are desired, and perhaps this unit would stuff OK at the lowest speed, I'd skip the stainless ones at TSM in favor of a set of plastic ones.
The grinder plates pictured appear to be the 2-ear style, while the kidney plate, or spacer as it's called there, is a 1-notch style. Not sure that all #12 augers and knives are interchangeable.