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> STAY AT HOME, And make sausages
mydogbites
Posted: Jan 13, 2021 - 08:40 pm


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Our local Zehyrs advertised pork shoulders for $1.19/ lb so I bought 5 roughly 14lbs each. 2 to smoke 3 for sausage. After skinning, debone and grind I was left with 25lbs. That resulted in 5 recipes, Farmer, Hot Italian, Andouille, Bratwurst and Chorizo. Took my time over the last 2 days, listening to tunes, drinking coffee not like I can go anywhere anyways. They are all done, vacuum packed except for the Chorizo which will get a little smoke tomorrow. Heres the process for those interested.

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mydogbites
Posted: Jan 13, 2021 - 08:41 pm


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Skin is ready to be baked at 200c making Krackle, Bones will be turned into pea soup.

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mydogbites
Posted: Jan 13, 2021 - 08:42 pm


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Coarse grind and then medium grind

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mydogbites
Posted: Jan 13, 2021 - 08:44 pm


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All spices added and left for overnight to marinate

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mydogbites
Posted: Jan 13, 2021 - 08:45 pm


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5 lbs per batch equals 16 8" sausage, 4 per package

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mydogbites
Posted: Jan 13, 2021 - 08:46 pm


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Chorizo, are left to dry overnight, to be smoked tomorrow

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mydogbites
Posted: Jan 13, 2021 - 08:47 pm


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Recipe

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Fisherman
Posted: Jan 13, 2021 - 08:52 pm


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Nice, it's times like these that can have you make some delicious products.

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chazD
Posted: Jan 13, 2021 - 09:35 pm


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Nice . I dont hsve a recipe but learned how to make prosciutto yesterday.

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chazD
Posted: Jan 13, 2021 - 09:36 pm


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Pic

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RAM3500
Posted: Jan 13, 2021 - 10:46 pm


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Yes its that time of the year. Will make them in a good week from now.

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metalbuckle
Posted: Yesterday at 10:10 am


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Great post! YES! Sausage making time in little Italy.. LOL

I will be making sausages this year. I still have some cured meats (Soppressata) from last year, so probably won't make those. Plus it needs to be colder in the cantina for good soppressata.

Very nice Prosciutto as well.. One of my favorites..

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sabmgb
Posted: Yesterday at 11:22 am


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That looks very good, never made sausage might have to learn.

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mydogbites
Posted: Yesterday at 12:32 pm


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The Chorizo are getting closer been on smoke for 2 1/2 hours. Currently 137 degrees.

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mydogbites
Posted: Yesterday at 12:32 pm


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Heres the chorizo recipe

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