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Author Topic: Sausage  (Read 2620 times)

Offline NOCK NOCK

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Sausage
« on: December 20, 2016, 09:51:54 AM »
Busted out 30+ pounds of fresh sausage; breakfast, Andouille, German bratwurst, and some unseasoned ground that we use to make smoky cheddar burgers with.
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Offline quadrafire

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Re: Sausage
« Reply #1 on: December 20, 2016, 09:53:22 AM »
 :tup: Nice work
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Offline grundy53

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Re: Sausage
« Reply #2 on: December 20, 2016, 09:58:31 AM »
Looks good!

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Offline The Fin

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Re: Sausage
« Reply #3 on: December 22, 2016, 07:03:16 PM »
Sweet!  I just got a grinder a couple of weeks ago and made my first breakfast sausage.  Looks like you've got it down. :tup:
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Offline wheels

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Re: Sausage
« Reply #4 on: December 22, 2016, 07:28:18 PM »
nice
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Offline The Weazle

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Re: Sausage
« Reply #5 on: December 23, 2016, 12:16:31 AM »
Nice.  The only thing I can recommend is to vacuum seal those packages if they will make it more than 6 months. 

I only vacuum seal to make the packages flat to stack them in my freezer.  Which is all set up with plastic bins to separate by meat type. I can get much more meat in them by flattening them and putting them in bins.
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Offline luckyman

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Re: Sausage
« Reply #6 on: December 23, 2016, 05:08:22 AM »
How do you get 6 months out of 30# sausage.
Thats a 30 day supply for me. :drool:
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Offline NOCK NOCK

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Re: Sausage
« Reply #7 on: December 23, 2016, 10:44:14 AM »
 :chuckle: :yeah:  They wont last 6.....but a little longer than 1
Big ol batch of meatballs for new years will put a dent the supply.

Weazle, curious why you say that :dunno: Been wrapping meats this style for 35+ years, never had an issue if wrapped tight and correctly. Burger gets just lined paper, sausage gets saran then same paper, pepp sticks and jerky get vac seal.........HOPING santa is good to me this year and comes thru with a nicer vac sealer.
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Offline Mark251

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Re: Sausage
« Reply #8 on: December 23, 2016, 11:23:27 AM »
Nice work  :tup:
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Offline The Weazle

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Re: Sausage
« Reply #9 on: December 23, 2016, 07:32:07 PM »
Quote from: NOCK NOCK on December 23, 2016, 10:44:14 AM
Weazle, curious why you say that :dunno: Been wrapping meats this style for 35+ years, never had an issue if wrapped tight and correctly. Burger gets just lined paper, sausage gets saran then same paper, pepp sticks and jerky get vac seal.........HOPING santa is good to me this year and comes thru with a nicer vac sealer.

After 6-8 months I've had bad luck with butcher paper and freezer burn.  I know, it's tried and true, but I just don't get good results.  I also like to make my vacuum packages flat in order to stack them better! 


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Offline NOCK NOCK

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Re: Sausage
« Reply #10 on: December 23, 2016, 07:41:20 PM »
Plus they prolly thaw out quicker.  Im just to cheap to buy the vac bags. lol
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Offline The Weazle

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Re: Sausage
« Reply #11 on: December 24, 2016, 12:45:01 AM »
Quote from: NOCK NOCK on December 23, 2016, 07:41:20 PM
Plus they prolly thaw out quicker.  Im just to cheap to buy the vac bags. lol

I just figure it into the cost of doing business...
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