Praise God, I enjoyed your video , I have bought a meat grinder to do sausage a few months ago and me and my wife we are enjoying the sausage. We are living in north Florida about 35 miles south of the AL line. Most of all thanks for the good Spirit of God . God bless
I tell ya what to all the haters on the grinder!! As of January 2024… the grinder is $44.97 with a 30% coupon today!! So out there door for about $35 ain’t bad!!!!. Literally if you get one season out of it with only “1” you are so much money ahead! Local deer processing places are getting 3-$4 a pound for making sausage!!! So you do the math!!! I’m picking one up TODAY!!!!☝️👍👍👏👏👏🦌🦌🦌… all you haters go ahead and spend $500 so you can get done 11 minutes sooner!!!. Fine by me!!!!🤣🤣👍
This grinder binds up on connecting tissue and some muscle casing. Stop it, take the spin nut and grate off of it and then turn it back on. The unit will push out the bound up pile of gristle/connecting tissue and then remove it from the cork screw. Voila, put it back together and start up again. This unit works well. But don't expect it to work like a commercial unit. But it works great for many seasons. Also, i don't buy hamburger in the store due to questionable content. I'll buy a cheap roast at 4-5.00 per lb and grind it up too. Then you really know what's going on with your food intake. The flavor and consistency is incredible.
I have a couple more ideas to add to your recipe. First try to find cheap smoked bacon to use as fat. It tastes great and adds a smoke flavor to your sausage.... The next thing is to add 1 pound of dark brown sugar to 25 pounds of sausage, right along with you regular seasonings. Be careful when cooking because sugar will burn.... I put my meat into sausage tubes and I smoke it in a smoker made from an old steel freezer I made into a smoker.
and definitely get your meat as cold as you can add ice or ice water or just freeze the pork, you can also stick the auger and cutting blades in freezer too
@@IronmanOutdoors tested for diseases. Is the meat generally safe to eat fresh after the hunt or do I take them to make sure they're safe to eat is what im saying. Someone told me years ago the butcher takes a sample and makes sure its safe to eat. That's why I've never eat one. Don't know much about wild pigs
Could you have done it different? Yes. Would you have ended up with a better product, doubtful. Economical and simple does work. At the end of the day you don't need to please the watching public, this is not a race or competition.
Me personally i have never used the meat grinder, but my uncle always did. He would stick the moving parts in the freezer to get cold before he starting grinding. Dont know if that would help or not
Someone else mentioned that to me about making sure the grinder parts are cold....and also they said make sure the meat is very cold! I will certainly try that next time. I'm already watching the cameras, waiting for the pigs to show back up!
Yeah the colder the meat the better it grinds especially the fat . don't want it froze but put in the freezer for a bit before grinding you'll see a big difference
@@anthonykeeton9103 I'm going to try it.....getting ready to make another batch....also gonna add some additional spices to it....maybe some crushed red pepper and sage!
@@IronmanOutdoors yes it has more fat. Also partially freeze trimmings firms them some so the grinder cuts them a little cleaner instead kinda smashing them.
Thanks for the kind words Patriot! The sausage turned out great....I had some this morning before church! Next time I'm going to add some crushed red pepper to kick it up a notch.
Great video and great job on your sausage making 👍🏽. Maybe next time, you can try some fatty bacon to mix in it. You may have to adjust your seasoning a bit.
I've made several hundred pounds of wild hog sausage almost just like that. I chunk it up in smaller chunks, mix the seasoning, which is the same as that. Put it in the refrigerator overnight, then grind and stuff all in one process. Some I smoke but most is left fresh. Never had any complaints whatsoever on my sausage. It don't last long.
I have a butcher friend that's moved out of state, before he left he gave me some advice on sausage making. He would grind it once, then he added a pack of "Old Plantation Sausage Seasoning # 8", and mixed it up and ran it through his grinder again. The best sausage I've ever eat.
AC Leggs make a good bratwurst mix too,( #104 ) and a fantastic Jalapeño snack stick mix (# 188 ) with high temp pepper jack cheese that we also put in 12x14” fibrous casings and finished in the smoker. Good stuff😋 Have a great year and may the good lord bless you in everything you do. @@IronmanOutdoors
Praise God, I enjoyed your video , I have bought a meat grinder to do sausage a few months ago and me and my wife we are enjoying the sausage. We are living in north Florida about 35 miles south of the AL line. Most of all thanks for the good Spirit of God . God bless
Amen....thanks for watching!
I tell ya what to all the haters on the grinder!! As of January 2024… the grinder is $44.97 with a 30% coupon today!! So out there door for about $35 ain’t bad!!!!. Literally if you get one season out of it with only “1” you are so much money ahead! Local deer processing places are getting 3-$4 a pound for making sausage!!! So you do the math!!! I’m picking one up TODAY!!!!☝️👍👍👏👏👏🦌🦌🦌… all you haters go ahead and spend $500 so you can get done 11 minutes sooner!!!. Fine by me!!!!🤣🤣👍
I'm on my 2nd year using mine and it works flawless. It gets used at least once a month making sausage and ground meat.
That's encouraging....mine won't be used quite that much but good to know others are putting it to the test!
This grinder binds up on connecting tissue and some muscle casing. Stop it, take the spin nut and grate off of it and then turn it back on. The unit will push out the bound up pile of gristle/connecting tissue and then remove it from the cork screw. Voila, put it back together and start up again. This unit works well. But don't expect it to work like a commercial unit. But it works great for many seasons.
Also, i don't buy hamburger in the store due to questionable content. I'll buy a cheap roast at 4-5.00 per lb and grind it up too. Then you really know what's going on with your food intake. The flavor and consistency is incredible.
Neat idea! Thanks for watching!
I have a couple more ideas to add to your recipe. First try to find cheap smoked bacon to use as fat. It tastes great and adds a smoke flavor to your sausage.... The next thing is to add 1 pound of dark brown sugar to 25 pounds of sausage, right along with you regular seasonings. Be careful when cooking because sugar will burn.... I put my meat into sausage tubes and I smoke it in a smoker made from an old steel freezer I made into a smoker.
Interesting....had not thought about brown sugar.
and definitely get your meat as cold as you can add ice or ice water or just freeze the pork, you can also stick the auger and cutting blades in freezer too
If you add ice it should be shave not cubes as all manufacturers say it can damage the grinder
three thumbs up from @themortgagefarmer. I say three because, well, Two would just be normal.
I'm new to hog hunting. Do I have the meat tested or just process them like a deer?
Not sure what you mean by tested. But yes we generally process hogs in a similar way as deer. Thx for watching.
@@IronmanOutdoors tested for diseases. Is the meat generally safe to eat fresh after the hunt or do I take them to make sure they're safe to eat is what im saying. Someone told me years ago the butcher takes a sample and makes sure its safe to eat. That's why I've never eat one. Don't know much about wild pigs
If you cook it to a safe temperature you should be fine.
22#s meat…add approx. 22 oz. Ice cold water. Makes a difference.
Good tip! I will try that!
Could you have done it different? Yes. Would you have ended up with a better product, doubtful. Economical and simple does work. At the end of the day you don't need to please the watching public, this is not a race or competition.
You are exactly right! I had some for breakfast yesterday and it was delicious!
will grind better if its almost frozen.
Gonna try that next time. Thanks.
I just got one of those grinders it works great nothing wrong with harbor freight
I've been pleasantly surprised with the HF grinder!
going get it tomorrow, it's on sale!
Me personally i have never used the meat grinder, but my uncle always did. He would stick the moving parts in the freezer to get cold before he starting grinding. Dont know if that would help or not
Someone else mentioned that to me about making sure the grinder parts are cold....and also they said make sure the meat is very cold! I will certainly try that next time. I'm already watching the cameras, waiting for the pigs to show back up!
Yeah the colder the meat the better it grinds especially the fat . don't want it froze but put in the freezer for a bit before grinding you'll see a big difference
@@anthonykeeton9103 I'm going to try it.....getting ready to make another batch....also gonna add some additional spices to it....maybe some crushed red pepper and sage!
Checkout “Me around you” by James Harris featuring Matt Riner!! Hot new country song I think you’ll like!!
It's a very good one!
Thanks for watching! I agree!
Very enjoyable. I'm not a professional I'm just like you. Wanted to make for family
Make a video and talk about the ministry. How much is it. I’m in Texas
th-cam.com/video/-Sjy5Y6HHSk/w-d-xo.htmlsi=Q4wKQWPGEBh0JPSm
alot of butcher (food city, krogers or public) stores also sell pork belly something you wanna make bacon with alot of pork fat there
Yes, that's a great idea. My local food lion doesn't carry that....but I need to check around and maybe keep some in the freezer. THanks!
Use pork shoulder next time. You want sausage 80/20-70/30. Also on that grinder cut your trimmings into strips so the auger will catch it better.
I'm assuming the pork shoulder has more fat? Good idea about trimmings into strips....makes sense.
@@IronmanOutdoors yes it has more fat. Also partially freeze trimmings firms them some so the grinder cuts them a little cleaner instead kinda smashing them.
Best cut for the task in my opinion.
Andrew's Chris is on it!
You better buy a better grinder lol
We always did a partial freeze on our meats for grinding,,,
Good idea....I"m going to do that next time.
may god belss you sir. hope it was good!
Hey it was! I actually cooked some of this sausage for breakfast yesterday morning! My 83 year old Dad even likes it!
How did the stuffing attachment work on that grinder? Also have you used it with sausage casings yet?
Good question....I haven't used it with the casings yet.
@@IronmanOutdoors if you didn't use the stuffing attachment, how did you fill the bags?
Yes I just held the bag over the tube by hand. Haven’t done any sausage in casings yet.
Good video. I got one from Christmas , love it.
Awesome! Thanks for watching!
Mr. Harold still lives through you. We just ordered a meat grinder and like you, we didnt break the bank on it. Thanks for showing us your technique.
Thanks for the kind words Patriot! The sausage turned out great....I had some this morning before church! Next time I'm going to add some crushed red pepper to kick it up a notch.
@@IronmanOutdoors I subscribed after watching your video. I look forward to seeing more.
Great video and great job on your sausage making 👍🏽. Maybe next time, you can try some fatty bacon to mix in it. You may have to adjust your seasoning a bit.
Good idea! Bacon makes everything better.
I just subscribed to your channel as well 👍🏽
I've made several hundred pounds of wild hog sausage almost just like that. I chunk it up in smaller chunks, mix the seasoning, which is the same as that. Put it in the refrigerator overnight, then grind and stuff all in one process. Some I smoke but most is left fresh. Never had any complaints whatsoever on my sausage. It don't last long.
Tell me what you do to smoke yours? I have a pit boss smoker but have never tried to smoke some. Thanks.
I've got 2 grinders like that and a old lardpress we've done as many as 30 deer and 5 hogs 1 beef a year still going after 20 years
Man that's impressive!
I have a butcher friend that's moved out of state, before he left he gave me some advice on sausage making. He would grind it once, then he added a pack of "Old Plantation Sausage Seasoning # 8", and mixed it up and ran it through his grinder again. The best sausage I've ever eat.
Added to my Amazon cart! Thanks I will try it!
Is that the breakfast sausage seasoning blend by any chance?
.@@terraGaliciaXXIVI believe that it is
Hope you ground twice? 8mm to 6mm or 6mm twice.
Yes I did grind it twice....I actually used the same plate for both grinds but turned out well.
AC Leggs make a good bratwurst mix too,( #104 ) and a fantastic Jalapeño snack stick mix (# 188 ) with high temp pepper jack cheese that we also put in 12x14” fibrous casings and finished in the smoker. Good stuff😋 Have a great year and may the good lord bless you in everything you do.
@@IronmanOutdoors
Nice work.
thanks for watching!