Love the new grinder gig, that is sweeping the So. Cal area!! This new found love is spreading faster than the Swine Flu !! So here is my new toy. I received mine yesterday, unpacked it and warshed pronto!
http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03668.jpg
And I'll be damned, ya see what happened already???



http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03665.jpg 20 garden fresh japs (small) and 1 serrano, with 2 (dried) habs per recipe. Halve vinegar and soy sauce. Per recipe doubled recipe, separately.
http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03669.jpg 80% thighs to 20% breast meat. deboned and skin left on.
http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03671.jpg Action!!
http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03672.jpg 4 pounds ground per 1 recipe
http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03673.jpg Jerk puree
http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03674.jpg whupped up together
http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03676.jpg fry test... spot on!

Jerk chicken sausage, in the fridge melding flavors. 8 lbs total. Man, I might be needin' a 12 step sausage program soon :crazy:
Thanks for checkin out my new obsession.

Another one bites the dust.... ;{)

my LORD, what did i start..............lolol

Ryan, maybe we could get a discount if we all signed up for sausage rehab @ the same time?

Looking Awesome, as usual. Still gotta Jerk the chicken sausage (that sounds bad) but have Jerked the pork sausage (still sounds wrong) and luvin it... Keep it going man!

Very nice, Ryan. Looks like you're off to a nice start. Can't wait to see the finished product. I gotta try some of these chicken sausages.

My brother we are twins!!!!
I love it!! t-2 and counting! Can't wait to get on some of that jerk chix sausage!!! Right on!!!! :thumb:

Nice, looking good. You are hooked...

OH-YEAH.Makin me own for a few decades,but yeah.I could not tell you last time i bought sausage except the polack family from baltimore.

Your wood is shipped soon my mick friend....

Great deal on getting a grinder Uncle Honky. Enjoy...What is everyone getting grinders down there? I think It's the SO-CAL Sausage head convention. lol

Yeah man! Nice new toy & the jerked bird sounds good!

Thank all. I will post them finished later. This stuff is a hit with everyone in the family. Going to 32 mm casings this time around. Do you suppose that I could chub some of this and it would work for a fattie??

Ryan, maybe we could get a discount if we all signed up for sausage rehab @ the same time?

Looking Awesome, as usual. Still gotta Jerk the chicken sausage (that sounds bad) but have Jerked the pork sausage (still sounds wrong) and luvin it... Keep it going man!
Shees Scott, naw buddy it's all good to jerk what ever ya want, just ain't cool to be choking it :noidea: :lol: :noidea: :lol:

You are now officially hooked on sausage making.:welcome:

You got a winner the first time out. Congrats.

Ryan, maybe we could get a discount if we all signed up for sausage rehab @ the same time?

Yeah but who wants to go into sausage rehab, I don't wanna quit - that's just sick ! ;-)

Great start ryan. and no that mix you've got there is not ideal for fatties too finely ground/mixed for a decent fatty mix. go for a coarser grind for fatties as this helps the meat bind to itself.

Love the chicken jerk mix though - but you left the oats out :bounce: lol

So it's a flat race now to see who starts the salami gig first - you or kelly :-)

I'm looking forward to some great lamb sausage mixes from you too :-) Anyone know if I posted the boerwors recipes on here or smurf ?
Now that's the best use of lamb breast I know of !

Ryan, maybe we could get a discount if we all signed up for sausage rehab @ the same time?

Yeah but who wants to go into sausage rehab, I don't wanna quit - that's just sick ! ;-)

Great start ryan. and no that mix you've got there is not ideal for fatties too finely ground/mixed for a decent fatty mix. go for a coarser grind for fatties as this helps the meat bind to itself.

Love the chicken jerk mix though - but you left the oats out :bounce: lol

So it's a flat race now to see who starts the salami gig first - you or kelly :-)

I'm looking forward to some great lamb sausage mixes from you too :-) Anyone know if I posted the boerwors recipes on here or smurf ?
Now that's the best use of lamb breast I know of !

http://www.smoked-meat.com/forum/showthread.php?t=1736&highlight=boerwors

Have a look at that :-)

Yeah but who wants to go into sausage rehab, I don't wanna quit - that's just sick ! ;-)

Great start ryan. and no that mix you've got there is not ideal for fatties too finely ground/mixed for a decent fatty mix. go for a coarser grind for fatties as this helps the meat bind to itself.

Love the chicken jerk mix though - but you left the oats out :bounce: lol

So it's a flat race now to see who starts the salami gig first - you or kelly :-)

I'm looking forward to some great lamb sausage mixes from you too :-) Anyone know if I posted the boerwors recipes on here or smurf ?
Now that's the best use of lamb breast I know of !

http://www.smoked-meat.com/forum/showthread.php?t=1736&highlight=boerwors

Have a look at that :-)

C.A. you did in fact give me the boerwors recipe. I have it printed out and filed in the"to do stack" That one will probably be next! thanks

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03688.jpg Thank you every one for the kind words. This sausage gig is a blast! What's next...hmmm :crazy: These are the jerk chicken sausages after stuffing. I used the collagen casings that I already had. 32 mm. I will move on to the hog casings when I finish what I got already. I have read some thing here about laying the sausages out, in the fridge, to dry. How long should they dry for.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03700.jpg Here they are after a day of drying. I think they should have dried longer. The ends come undone easily and tend to spill its contents when they are on the grill a while. Any advice on this matter would be greatly appreciated. From here we took 12 of them to the races for some tailgating.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03677.jpg Friday I ground up this 5 lbs. of pork butt, for some Andouille sausage.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03679.jpg Separated the fat from the meat and ground the meat through the med. plate. Then ground the fat through the small plate.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03682.jpg

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03685.jpg The recipe called for
3 tbs paprika

2 tbs minced garlic 1/2 tsp dried thyme
1 tbs kosher salt 1/4 tsp mace
1 tbs white sugar 3/4 cup cold red wine
1 tbs cbp
2 tsp ground red pepper (I also added tender quick 1 tsp per pound of meat)
1/2 tsp red pepper flakes



http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03686.jpg The fry test went good, but I would add some more heat. IMO

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03701.jpg Stuffed into 22 mm casings. I dried these for 2 days and seemed to make a bit more of a difference. They are now taking some oak wood smoke as cold as she will go. I picked up some oak, from South Dakota, while I was there. Brought home a wheel barrel worth.
Thanks for checkin' out my sausages! Happy smokes!!

:sausage: looks good, sounds good so it outa be good. great job with the new tool.

Dried the andouille sausages for a few days. The twists took much better. Hung them up in the top back box,of my reverse flow "Erin" as Kelly and I call her. Kissed em with some oak as low a heat as i could possibly get. 130* to 140* is as low as she'd go Sunday. Ambient temps 75*


http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03711.jpg Newest mod to Erin. I have 3 rods and 5 positions front to back. Need to get 2 more rods, to fill all positions.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03713.jpg Sausage going in.

http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC03724.jpg Sausage after 5 hours of smoke. This is my first go at smoking sausages. Again I was not trying to cook these just wanted the smoked flavor. The casings dried nice and the sausage still felt like it was uncooked. Maybe this will make it to some black beans 'n rice tonight !
Thanks for looking at my smoke! Smoke on!

I think they should have dried longer. The ends come undone easily and tend to spill its contents when they are on the grill a while.

Ah problem solved - collagen casings do not self bind.
imho they're good for snackstix and nothing else :-)

What probably happened was the steam created by a high moisture level caused pressure that instead of bursting the skins just forced itself out the ends.

It's a learning curve right :-)

And judging by the andouille - you're learning fast :-)