Good video. I liked the way you vac-sealed these sausage patties and bulk. I believe I will do this next Fall. I make breakfast sausage out of elk and pronghorn antelope. The antelope is very spicy and best for sausage gravy over biscuits. For either, my grind mix is 50% pork shoulder and 50% wild game meat. It gives the familiar taste of traditional breakfast sausage and the kick of the wild game. Thanks for the video!
Very good video! I prefer to mix the dry spice mix together and omit the pink salt preservative (not good for us and not needed if kept frozen) and mix with the cubed meat before grinding. The grinding then helps mix the spices thoroughly and reduces trying to mix the very cold meat with very cold hands. You can simply add the water after grinding by sprinkling over the top before letting sit over night. It should evenly distribute over night with minimal mixing. Vacuum sealing is the way to go for storage. Thanks for the video!
This is a great video. I just finished making sausage using this recipe and it turned out! I mean, it turned out great! Very nice flavor, juicy and tender. Thanks for helping us not to waste a good pork shoulder. I planned on making pulled pork, but the event never happened. My wife and I are on Keto so adding the ingredients for a pulled pork would have taken us off the diet. Now we have some truly excellent sausage in the freezer all of which can be used on our new life-style of eating.
Once you have squared up the sausage in the freezer bag, use the back of a knife to score a cross in the sausage (through the bag without cutting the bag). This way you can break off 4 squares of sausages (like for making an egg McMuffin)
I tried your recipe today and Love It! I was eating a name brand sausage and thought I would never find another to satisfy me......but guess what! I dont think I will be going back to the store bought again. Well done on sausage and video! Thank you.
@@cookingdude1237 that's bc you did a very thorough job & have "perfected so far" standards, but you seem to be someone who is always looking for improvements & that's how you got to this point. You are open to trying anything suggested, am I right? Really I can see that anyone who tries this way will find it's very easy to have great results, even though if someone hasn't got your experience will not understand that you worked on on the details & know what happens if you try to skip any of it like the almos freezing while handling the meat. This makes it very easy to incorporate the spice mixture into the ground meat without over handling it which as you know ruins the texture. This is what people need to know. That the reason for super chilling the meat, using ice water at certain points keeps the tenderness of the meat. I have seen some people add egg whites in the ground raw meat when adding the spice mix. I'm wondering if you would try it & let me know what your outcome will be. Maybe you might use a slight less ice water to keep your ratio right by feeling the texture while working the mixture. Let us know what you think!
Thanks for a great video. I have watched lots and your recipe is great, the music is good and your instructions and tips are wonderful. Constructive criticism is a good thing, but the negative ones is not necessary. You people keep those thoughts to yourself.
Meat should drop into the grinder and easily grind without beating it in with the plunger thingy. If it jams you are either trying to force meat into the grinder faster than it can grind it or the chunks are too big. Warm meat will also mush up and jam in the grinder.
Next time use wax paper on the lid. That way the meat does not stick to it. I also use wax paper to make out the meat even burgers. put a ball on wax paper, then fold paper over the ball and mash down. Makes the job easy along with better looking patties. Also I grew up when we killed 3 or 4 hogs every fall. And Mom Cooked the sausage up. Then placed it in qt jars, filled the jars up with grease from cooking the meat. Then can it, even did tender loin that way back in the day. It was sure good all winter long. Being we did not have a freezer back then. Canning the meat made it last. Bacon and hams all hung in the smokehouse and eat off those as you needed meat. Thanks for posting this, will be making up some fresh sausage soon. And also turning a whole deer into breakfast sausage.
Good advice brother. Like the back story on how you grew up too. Things simpler back then huh? Great idea your mom had to can the meat in the fat, then you had the fat preserved too so it would not go rancid and you could use it all winter. What a treasure to have all that old school knowledge from your mom and how to do things right.
Yes, this is an idea but here again is another point where if the meat mixture is almost frozen it's so much easier to handle. I would even dip my double gloved hands in ice water to that point of uncomfortableness bc it's so much easier to do all. That slight amount of ice water will also help the process, but I mean a bit only.
It's going to take you a month if you use that mason jar lid on the whole batch. Why not just roll all the meat between 2 wax paper. Then a round cookie cutter or a glass to cut them?
I make my own breakfast and smoked sausage using a mixture of venison and boston butts and I have never used a cure in my fresh sausage, just my smoked sausage. What is the benefit for adding a cure to the breakfast sausage?
You don't have to, I like the color it brings. leaves the meat a nice color other than grey when you cook it. I also like the flavor it brings, the "cured" flavor suits me. Also from what I understand if you are going to slow smoke it, cure helps prevent botulism. But its purely a personal choice on my part. I have made both, and like the flavor better. Try it in a batch and see what you think.
Cookingdude 123 ah ok, yea I use it in my smoked sausage just never thought about flavor enhancement for packaging raw sausage, I just made about 35 lbs of venison/pork butt sausage so it may be a while but I may try adding the cure to a small batch next time, thank for the info.
I tried another recipe and it was much simpler tan this one and not nearly as much ingredients and it tasted like it too, not much flavor. I'm gonna try yours. I'm assuming if I don't have 15 pounds of pork, that I just divide the recipe according to how many pounds I have? If I want to make maple sausage, do I just add maple syrup to the mixture? Sometimes dividing ingredients in some recipes don't work.
HI really liked it gona try it. you may want to watch WHIPPOORWILL HOLLER. ON HIRE SHE USES A BIG COOKIE CUTTR AND IT WORKS REAL WELL. and she pats out the mixture between 2 sheets of saran wrap. and leave them on there for the first freeze. im trying new recepise out done heres its good but i do not use honey or brown sugar. let you no how he likes it.
I'm trying to use the recipe bit for 3 pounds or in one pound batches. I've tried dividing Your measurements into the 15 pounds but I'm not getting accurate weights or measurements is are possibility you have the recipe for 1 or 3 pounds
Hello new subscriber just found the channel. Thanks for sharing, been doing some TH-cam research on how to process a pig, since we'll be getting 2 this summer. Btw I have a new channel on backyard homesteading. If you have a moment please come check it out. Thanks and take care!!
Ellara & Kenneth I'm with you, but it is hard to choose music that all will agree on, I wouldn't know what music to pick! And I also liked the well written instructions, it stuck better in my memory bank.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Good video. I liked the way you vac-sealed these sausage patties and bulk. I believe I will do this next Fall. I make breakfast sausage out of elk and pronghorn antelope. The antelope is very spicy and best for sausage gravy over biscuits. For either, my grind mix is 50% pork shoulder and 50% wild game meat. It gives the familiar taste of traditional breakfast sausage and the kick of the wild game. Thanks for the video!
Very good video! I prefer to mix the dry spice mix together and omit the pink salt preservative (not good for us and not needed if kept frozen) and mix with the cubed meat before grinding. The grinding then helps mix the spices thoroughly and reduces trying to mix the very cold meat with very cold hands. You can simply add the water after grinding by sprinkling over the top before letting sit over night. It should evenly distribute over night with minimal mixing. Vacuum sealing is the way to go for storage. Thanks for the video!
This is a great video. I just finished making sausage using this recipe and it turned out! I mean, it turned out great! Very nice flavor, juicy and tender. Thanks for helping us not to waste a good pork shoulder. I planned on making pulled pork, but the event never happened. My wife and I are on Keto so adding the ingredients for a pulled pork would have taken us off the diet. Now we have some truly excellent sausage in the freezer all of which can be used on our new life-style of eating.
Once you have squared up the sausage in the freezer bag, use the back of a knife to score a cross in the sausage (through the bag without cutting the bag). This way you can break off 4 squares of sausages (like for making an egg McMuffin)
that is a great idea
I tried your recipe today and Love It! I was eating a name brand sausage and thought I would never find another to satisfy me......but guess what! I dont think I will be going back to the store bought again. Well done on sausage and video! Thank you.
good deal
best sausage presentation I've ever seen & I've seen a lot.
wow thanks. I though it sucks lol
@@cookingdude1237 that's bc you did a very thorough job & have "perfected so far" standards, but you seem to be someone who is always looking for improvements & that's how you got to this point. You are open to trying anything suggested, am I right? Really I can see that anyone who tries this way will find it's very easy to have great results, even though if someone hasn't got your experience will not understand that you worked on on the details & know what happens if you try to skip any of it like the almos freezing while handling the meat. This makes it very easy to incorporate the spice mixture into the ground meat without over handling it which as you know ruins the texture. This is what people need to know. That the reason for super chilling the meat, using ice water at certain points keeps the tenderness of the meat. I have seen some people add egg whites in the ground raw meat when adding the spice mix. I'm wondering if you would try it & let me know what your outcome will be. Maybe you might use a slight less ice water to keep your ratio right by feeling the texture while working the mixture. Let us know what you think!
Huge fan of the movie Gettysburg, I see. Especially the part where Gen Reynolds is felled?
Thank you for the video. I did not try the recipe yet but you gave me some good methods to use with the vacuum sealer :)
good deal
Thank you for putting the recipe in the description box! I'm ready to try this.
+mucnagow2 you betcha. It is pretty easy, just takes time. I usually make it when i get pork on sale.
Sweet Barbara, tell Jesus I said hi. Miss you already
Lots of great ideas here! Thanks!
Thanks for a great video. I have watched lots and your recipe is great, the music is good and your instructions and tips are wonderful. Constructive criticism is a good thing, but the negative ones is not necessary. You people keep those thoughts to yourself.
Great video, Thanks!
Very informative!
Meat should drop into the grinder and easily grind without beating it in with the plunger thingy. If it jams you are either trying to force meat into the grinder faster than it can grind it or the chunks are too big. Warm meat will also mush up and jam in the grinder.
Very informative video!!!! I learned a great deal from it.
yay
Great video!
Next time use wax paper on the lid. That way the meat does not stick to it. I also use wax paper to make out the meat even burgers. put a ball on wax paper, then fold paper over the ball and mash down. Makes the job easy along with better looking patties.
Also I grew up when we killed 3 or 4 hogs every fall. And Mom Cooked the sausage up. Then placed it in qt jars, filled the jars up with grease from cooking the meat. Then can it, even did tender loin that way back in the day. It was sure good all winter long. Being we did not have a freezer back then. Canning the meat made it last. Bacon and hams all hung in the smokehouse and eat off those as you needed meat.
Thanks for posting this, will be making up some fresh sausage soon. And also turning a whole deer into breakfast sausage.
Good advice brother. Like the back story on how you grew up too. Things simpler back then huh? Great idea your mom had to can the meat in the fat, then you had the fat preserved too so it would not go rancid and you could use it all winter. What a treasure to have all that old school knowledge from your mom and how to do things right.
EXCELLENT.
HEY !! Line Mason jar lid with Saran wrap... it helps lift molded sausage patty AND wraps each one into its own container ,,,no mess ...
great idea
Yes, this is an idea but here again is another point where if the meat mixture is almost frozen it's so much easier to handle. I would even dip my double gloved hands in ice water to that point of uncomfortableness bc it's so much easier to do all. That slight amount of ice water will also help the process, but I mean a bit only.
yeah, when the fatty pork warms at all it can get real slippy … All the best ..
This video has plenty of what I like, meat and info!
brilliant, just what I was after
what kind of grinder do u use?
Cookingdude 123, When you cook the sausage in the muffin tin what do you do with the leftover fats?
Do you keep it to re-use for other things?
always save the fats and use for other things. be a total waste of the animals life if you did not. in my opinion
WOW
It's going to take you a month if you use that mason jar lid on the whole batch. Why not just roll all the meat between 2 wax paper. Then a round cookie cutter or a glass to cut them?
good idea as well
.87 cents a pound? I know this was taped in 2016.
lol
I make my own breakfast and smoked sausage using a mixture of venison and boston butts and I have never used a cure in my fresh sausage, just my smoked sausage. What is the benefit for adding a cure to the breakfast sausage?
You don't have to, I like the color it brings. leaves the meat a nice color other than grey when you cook it. I also like the flavor it brings, the "cured" flavor suits me. Also from what I understand if you are going to slow smoke it, cure helps prevent botulism. But its purely a personal choice on my part. I have made both, and like the flavor better. Try it in a batch and see what you think.
Cookingdude 123 ah ok, yea I use it in my smoked sausage just never thought about flavor enhancement for packaging raw sausage, I just made about 35 lbs of venison/pork butt sausage so it may be a while but I may try adding the cure to a small batch next time, thank for the info.
I tried another recipe and it was much simpler tan this one and not nearly as much ingredients and it tasted like it too, not much flavor. I'm gonna try yours. I'm assuming if I don't have 15 pounds of pork, that I just divide the recipe according to how many pounds I have? If I want to make maple sausage, do I just add maple syrup to the mixture? Sometimes dividing ingredients in some recipes don't work.
HI really liked it gona try it. you may want to watch WHIPPOORWILL HOLLER. ON HIRE SHE USES A BIG COOKIE CUTTR AND IT WORKS REAL WELL. and she pats out the mixture between 2 sheets of saran wrap. and leave them on there for the first freeze. im trying new recepise out done heres its good but i do not use honey or brown sugar. let you no how he likes it.
Tape a piece of wax paper wrap on the lid.
What kind of meat grinder are you using?
How do you know the seasoning specs per pound
Divide the amount of spices by the number of lbs. in this recipe. you may like more or less of a certain one as well. make it your own recipe.
I'm trying to use the recipe bit for 3 pounds or in one pound batches. I've tried dividing Your measurements into the 15 pounds but I'm not getting accurate weights or measurements is are possibility you have the recipe for 1 or 3 pounds
All i know, is its 1tsp. per five lb. of meat. so if you have a scale you can weigh one tsp, then divide by five i suppose.
@@cookingdude1237 great , thank you for that. I had a 7lb boston butt, made 3.5 italian and 3.5 breakfast or there abouts. Thank you again.
Why would you use curing salt for Breakfast sausage?
flavor and color
I just don’t understand why he is using plastic cloves! All that meat will be heated over 100˚C which will kill all bacteries
Hello new subscriber just found the channel. Thanks for sharing, been doing some TH-cam research on how to process a pig, since we'll be getting 2 this summer. Btw I have a new channel on backyard homesteading. If you have a moment please come check it out. Thanks and take care!!
And where is the sausage?
its bulk sausage sweety. Not linked
Pork sausage
Hate videos where the music is loud and the creator cant speak or be seen in the video....waste of time. The recipe does look good though.
Can’t watch this., talk man, the music is terrible. What’s wrong with you speaking to us.
The music it great. at least you can hear yourself think.
@@kennethflippin9422 Sometimes the talking is distracting. I loved the music, the instructions are great and the recipe is perfect.
Ellara & Kenneth I'm with you, but it is hard to choose music that all will agree on, I wouldn't know what music to pick! And I also liked the well written instructions, it stuck better in my memory bank.
music sucks!
It sure does
Music made my ears bleed.totally unesseary.