Sausage making?

Going on a hog and bison hunt 1/13/23. Hunting ranch.

I have the meat grinder attachment for my stand mixer and it has the sausage stuffer. Ordered the LEMS casings. Any tips for stuffing your own sausages? I know...it sounds weird.

 

seasoning and adding a % of fat. Some local meat markets have fat cuts they throw usually away, can sometimes buy it from them for cheap.

My father in law has his own business of meat processing and taxidermy. I've done hours of grinding meat over the years. Sometimes depending on preferences some like a double grind. As far as tubing the meat, I haven't had much experience with that part. I really enjoy grinding the meat, oddly satisfying for me.

 

Hope your mixer can handle the load?

if you can butcher it, I would try to find a butcher to to do the sausage and what ever else you have planned. Just my opinion as that is the easiest way. Good luck and hope you get some good eats!

 

I've ground meat with it before. Not as fast as a commercial grinder but it does the job. Certainly easier to go with a butcher, but not cheap. At a minimum, i'll be doing all my own grinding. Just one pass thru the grinder with added fat. I've done it a couple times before. Then attach sausage stuffer, soak the casings and see how it comes out. I've made a bunch of breakfast sausage before, but it was loose, not in links. That was excellent but definitely could have used a little more fat.

 

I ended up processing about 175 lbs of hog and 50 lbs of bison. Besides tenderloins, ribs, pork belly and roast, I think I got about 90 lbs of sausages and brats. Double pass on the grinder for the sausage. I did one pass. It's not bad, but there's an occasional chewy bite. Second grind would have been perfect. I pretty much did everything else listed. Spices after the grind, kept it in small portions to keep it all ice cold, didn't over stuff, poked holes and twisted. Very happy for doing this solo my first time.

 

How did the mango cart sausage come out?

 

Not bad, but the flavor is very subtle. Would have been better with either more beer or maybe a little bit of shredded dried mango added. All the brat flavors and even my spicy italian sausages were subtle in flavor, except the mild italian, which for some reason, came out very slightly salty. When eaten with sauce and pasta, you don't notice.

 

Sounds good to me good stuff