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Thread: Another Sausage guide

  1. #16
    Full of shit Ryan_Songhurst's Avatar
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    @Joe_90 are you a member of the salami godfathers?
    Micky Duck, Joe_90 and XR500 like this.
    270 is a harmonic divisor number[1]
    270 is the fourth number that is divisible by its average integer divisor[2]
    270 is a practical number, by the second definition
    The sum of the coprime counts for the first 29 integers is 270
    270 is a sparsely totient number, the largest integer with 72 as its totient
    Given 6 elements, there are 270 square permutations[3]
    10! has 270 divisors
    270 is the smallest positive integer that has divisors ending by digits 1, 2, …, 9.

  2. #17
    Member Billbob's Avatar
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    Thanks @Joe_90

    Very helpful. One thing I need is a proper sausage stuffer. Just used the sausage attachment on my grinder and the nosel isn't long enough, only get enough casing for 8 max
    Joe_90 and Quicknock like this.

  3. #18
    Also known as Fingers Joe_90's Avatar
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    Quote Originally Posted by Ryan_Songhurst View Post
    @Joe_90 are you a member of the salami godfathers?

    Making salami isn't something I've tried yet.

    Quote Originally Posted by Billbob View Post
    Thanks @Joe_90

    Very helpful. One thing I need is a proper sausage stuffer. Just used the sausage attachment on my grinder and the nosel isn't long enough, only get enough casing for 8 max
    That would make things really tricky. Good on you for giving it a go! You'll only get better with practice.
    Billbob likes this.
    Every machine is a smoke machine,
    If you use it wrong enough.

  4. #19
    Member norsk's Avatar
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    Quote Originally Posted by Ryan_Songhurst View Post
    @Joe_90 are you a member of the salami godfathers?
    Sounds dodgy as fuck to be honest....
    Moa Hunter and Joe_90 like this.
    "Sixty percent of the time,it works every time"

  5. #20
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    This is awesome

  6. #21
    Member Tui4Me's Avatar
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    Quote Originally Posted by country cuts View Post
    You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based one. Majority use flour or for gluten free use rice flour this is your binder so when you cut them open they dont just spew out of the skin. Your average sausage is 65-70 vl vl being visual lean. So 65-70% meat and 30-35% fat so you can lean them up to about 80-85vl which is almost mince that is 90-95 vl trim. To make them less dense run them through on a 4.5mm plate then a 12mm plate creating a chunkier cut of meat. Hope this helps if anyone wants to learn I'm happy to help
    Just to clarify - You are saying mince your meat using the fine plate then re mince it again using a larger plate?

  7. #22
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    Quote Originally Posted by Tui4Me View Post
    Just to clarify - You are saying mince your meat using the fine plate then re mince it again using a larger plate?
    Yep mince your meat and fat together on the small plate then change to the big hole plate and put mixed meat and meal through this helps mix it better. To get the consistency like the hellers ones you need a bowl chopper

  8. #23
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    Bumping this thread after revisiting. Time to clean out the numerous large bags of venny and a boned out fat ram to make a heap
    of snags before summer.
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  9. #24
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    What seasoning do you use

    Sent from my CPH2531 using Tapatalk

  10. #25
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    Quote Originally Posted by 25/08 IMP View Post
    What seasoning do you use

    Sent from my CPH2531 using Tapatalk
    Dunninghams Garlic and Herb. 7 kg lean meat, 2kg pork fat, seasoning mix plus water. As per original poster.

    Sometimes do a cheddar cheese and jalapeño recipe. Can’t remember recipe now, need to have a look back through phone.
    bluebaiter222 and 25/08 IMP like this.

  11. #26
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    Quote Originally Posted by McNotty View Post
    Dunninghams Garlic and Herb. 7 kg lean meat, 2kg pork fat, seasoning mix plus water. As per original poster.

    Sometimes do a cheddar cheese and jalapeño recipe. Can’t remember recipe now, need to have a look back through phone.
    I do a mexican jalapeño and cheese one myself, normally use halloumi cheese and throw in some finely chopped caramelized onion for a little bit extra.

  12. #27
    Member Micky Duck's Avatar
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    Quote Originally Posted by country cuts View Post
    You have to have a small amount of fat in the sausage so it doesn't dry out and crumble. The only sausages I can think of off hand that uses breadcrumbs are Cumberland sausages there a pork based one. Majority use flour or for gluten free use rice flour this is your binder so when you cut them open they dont just spew out of the skin. Your average sausage is 65-70 vl vl being visual lean. So 65-70% meat and 30-35% fat so you can lean them up to about 80-85vl which is almost mince that is 90-95 vl trim. To make them less dense run them through on a 4.5mm plate then a 12mm plate creating a chunkier cut of meat. Hope this helps if anyone wants to learn I'm happy to help
    Funny you say that about Cumberland.... That is what my venison gets made into. Not pork..venison..and as for breadcrumbs..nope they gluten free or my Mrs would react very very badly.
    75/15/10 black powder matters

 

 

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