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Community => Butchering, Cooking, Recipes => Topic started by: KFhunter on December 02, 2018, 04:20:18 PM

Title: 100 lbs of pork trimmings, what to do?
Post by: KFhunter on December 02, 2018, 04:20:18 PM: I ended up with 100 lbs of pork trimming to grind into sausage. I "trimmed" heavy because I wanted a lot of sausage, I could have cut it and had almost nothing for sausage.
Some of you all probably seen I got a new stuffer so I plan to make a good bit of breakfast sausage but after that I'm looking to stuff a lot of tube meat.

Got some ideas for tube meats?

I don't have a curing chamber humidor yet so we'll have to stick with non-fermented for now and mold free, but I do have a smoker.
Title: Re: 100 lbs of pork trimmings, what to do?
Post by: TommyH on December 02, 2018, 04:36:47 PM: My favorite is the hot beer! There’s a lot of kinds I haven’t tried tho, I need to get some spices and some pork. :tup:

https://spokanespice.com/categorylist.php?secid=68
Title: Re: 100 lbs of pork trimmings, what to do?
Post by: Fireb@ll on December 02, 2018, 06:08:14 PM: This is the receipe I use to make Kielbasa for New Years. I finish this in the fridge so you don’t need a chamber. I use venison instead of beef to mix with the pork.
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Kielbasa for a 10 pound batch.

32mm cellulose casings cut to 19". Yields approx 1lb rounds.

5 pounds pork butt (grind through medium plate)
5 pounds 80/20 beef (grind through medium plate)

4 TBS Kosher salt
1 TBS sugar
2 tsp Marjoram
2 tsp Cayenne pepper
1 ½ TBS Course Black Pepper
1 ½ tsp Granulated Garlic
2 oz Non Fat Dry Milk
2 tsp Cure #1
1 ½ cup cold water

• dissolve the cure in the water then dissolve the salt. Stir until all are dissolved.
• add the sugar and dissolve it.
• add Marjoram, cayenne, black pepper and garlic.
• add the non fat dry milk and stir out the lumps.

• Mix meat and seasonings until completely combined.
• Stuff in casings immediately. Cellulose can be stuffed very firm, but can burst if way over stuffed.
• Tie sausages in rounds.

• 3 hours of Hickory at 140 degrees
• 160-degree hot water bath. Pull when IT hits 153 and bloom for 2 hrs.
• put in the fridge over night before peeling
From <http://forum.bradleysmoker.com/index.php?topic=23821.0>
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