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My New Site is Finished!

 
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jerrykr



Joined: 06 Apr 2007
Posts: 24

PostPosted: Sat Apr 07 07 11:34 am    Post subject: My New Site is Finished! Reply with quote

My site is finally finished and online.

It is a comprehensive, pictorial, step-by-step on making Beef Brisket Sausage.

http://homesausagemaker.blogspot.com/

I hope that you find it helpful.

Let me know what you think.

-=- Jerry -=-
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WBOGGS
BBQ Fan


Joined: 16 Mar 2007
Posts: 152
Location: Pittsburgh, PA

PostPosted: Sat Apr 07 07 12:00 pm    Post subject: Reply with quote

You did a really nice job on that Jerry. One thing I usually do that you might want to consider adding is to fry a burger out of the meat you will stuff before you stuff it to see if it's what you want.

But nice job on the tutorial. Wink
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Garry
Site Admin


Joined: 06 Feb 2005
Posts: 884
Location: Antioch, CA

PostPosted: Sun Apr 08 07 2:35 am    Post subject: Reply with quote

Nice site! The only thing missing is The Smoke Ring navigation links. Very Happy

Garry
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jerrykr



Joined: 06 Apr 2007
Posts: 24

PostPosted: Sun Apr 08 07 9:12 am    Post subject: Reply with quote

thank you both,

so you are saying I should add the site to the ring?

if so, I guess I'll have to figure out how that works too. Very Happy

cheers,

-=- Jerry -=-
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Markbb
BBQ Super Pro


Joined: 11 Oct 2006
Posts: 1783
Location: Oklahoma

PostPosted: Mon Apr 09 07 12:28 am    Post subject: Great Reply with quote

Added you to my favorites Smile
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Boomer
BBQ Super Pro


Joined: 22 Mar 2007
Posts: 1543
Location: SMOKIN' in SHAMOKIN PA

PostPosted: Thu Apr 12 07 8:51 am    Post subject: Sausage Reply with quote

Very professional and informative on the sausage making.

Boomer
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Life isn't about how to survive the storm,
But how to dance in the rain.
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savagefan



Joined: 14 Oct 2005
Posts: 14
Location: CALGARY

PostPosted: Sat Apr 14 07 8:43 pm    Post subject: Reply with quote

Great work, as a rust preventative for the plates and all round lubricant you might try the mineral oil from the drug store. It's usually sold in the baby care section, i find it doesn't stain the metal and if storing for long periods doesn't turn rancid like olive oil. Cleans up nicely too.
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marvsbbq
BBQ All Star


Joined: 15 May 2005
Posts: 6186

PostPosted: Sat Apr 14 07 9:46 pm    Post subject: Reply with quote

VERY cool and easy directions. The wife and I tried 'once' to make sausage and did NOT turn out well and we never tried again. I think with your site & directions I CAN make another attempt work well.

Thanks much!!
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shellchris



Joined: 23 Jul 2005
Posts: 4
Location: Valley Forge, PA

PostPosted: Sat May 12 07 1:46 am    Post subject: Reply with quote

Awesome site!! I am getting close to my first sausage attempt, only problem is that I only have a large table hand grinder. But I'm still going to try it with that!
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nogoer



Joined: 10 May 2007
Posts: 22

PostPosted: Sat May 12 07 2:27 am    Post subject: Reply with quote

Lots of good information, i always like finding new sites showing how others make sausage. There's always a tip or two even an experienced person can pick up.

I've been making sausage for only a little while, but am hooked for life. My first try were brats, not enough mixing and they came out with a mealy texture. My second was smoked kielbasa...total hit and very yummy.

I'm still learning the knack for making sausage but it doesnt take much to get the hang of it. Jerry's way is really the only way to grind and stuff with a grinder only. Its quite a pain to try and stuff with your grinder once you have already ground up the meat! It also makes it impossible to get a course sausage as you end up grinding twice.

Jerry, your tip about seperating fat from meat during cubing is great. Until now i have just been grinding it all together and thats why i havent been able to grind and stuff in one pass. I was too worried about the meat not being consistent enough. Im still a little concerned because mixing the ground meat is much easier to get the spices and binders mixed properly and to the right consistency. You just need a dedicated stuffer so you dont get a pate just to stuff the meat.

Another alternative i might suggest is to pick a cut of meat and have the butcher grind it for you. Then buy a stuffer with the money you would have spent on the grinder.
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Jenson

Food lover and newbie smoker
My hobby food site...
http://www.foodartisan.net
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jerrykr



Joined: 06 Apr 2007
Posts: 24

PostPosted: Sat May 12 07 3:54 am    Post subject: Reply with quote

thanks everyone.

On the first batches I made, I used too little fat (trying to do the healthy thing) and the sausages were good, but crumbly after they were cooked and did not really have the full flavor I wanted.

I also made an initial grind, and then mixed the spices into the ground meat, and stuffed on a second grind. That worked well, but I found that I wanted a coarser texture, so I went to the single grind and stuff that I show on my site. It saves a lot of time too.

As for mixing the spices into the cubed meat, be sure that you sprinkle 20-25% of the spice onto the meat. Mix up the cubed meat well, then do that 3 or 4 more times until you have applied all the spice to the cubed meat. That way you get the spice mixed in well. If you just dump all of the spice on the meat at once, it will be very hard to get everything mixed in evenly. Of course if you have a powered mixer, it's not an issue, but since I do everything by hand, this works best for me.

Glad you are finding the site useful.

Enjoy your sausage making!
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-=- Jerry -=-
------------------
Visit my sausage making step-by-step, pictorial, how-to site.

www.homesausagemaker.blogspot.com
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massa21



Joined: 21 May 2007
Posts: 2

PostPosted: Thu May 24 07 11:46 am    Post subject: Great Site Reply with quote

I got some good information from it. I just started making sausage and have made a few batches.
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