sausage DIY meat grilling pork chicken – Olde Town Mash Paddler's https://otmp.club Thu, 02 Jan 2020 15:52:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://i0.wp.com/otmp.club/wp-content/uploads/2019/03/cropped-OTMP-logo-tiny-web-site-title-alpha-background-1-1.png?fit=32%2C32&ssl=1 sausage DIY meat grilling pork chicken – Olde Town Mash Paddler's https://otmp.club 32 32 160100051 Sausage Making – DIY https://otmp.club/forums/topic/sausage-making-diy/ Thu, 02 Jan 2020 15:52:39 +0000 https://otmp.club/forums/topic/sausage-making-diy/ Having received a meat grinder recently I needed to put it to work to see what it could do. I had a sausage stuffer that had never been used and the combination of these two tools only meant that I needed to make some sausage to test it all out. So I snagged some pork butt and chicken thighs and whipped up 15 lbs of sausage. All in it took me about 4 hours with a bit of help from a friend. Like doing anything new I fumbled a lot at each step having to think through what was next. Would for sure do this again before next summers grilling season gets underway.


Grinding the chicken thighs with skin still in tact.


Cubed up the pork butt. These work well because they already contain about 30% fat content.


All spices and seasonings were measured and prepped for mixing.


Once mixed and seasoned the meat gets loaded in the stuffer and then pumped into the hog casing.


Chicken sausage stuffed.


Chorizo(ish) sausage stuffed


Beer bangers stuffed.


Left in the fridge overnight to dry out a bit. Then vacuum packed in the morning.

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