Grind Day!

slim_shady

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Since the 1st of the year from our last grind I've been saving more meat. Today was the day of the grind. The previous grind there were only 3 of us, and did about 40 lbs. Today we hit 75 lbs and had a showing of 8 workers. Liquid motivation helped the whole process.

I purchased a spice mix packet from Academy for maple flavored breakfast which was great after adding 2 lbs of fat to 8 lbs of wild. We stuffed the meat into 1 lb bags. The pork fat was purchased from our local meat market. (Actually called 50/50.) Just moist enough to taste good pan fried, but not so much there was a lot grease in the pan after we fried some up.

We also had 2 different spice mixes from 2 different markets for the links. Having 3 people to manage the grinder/stuffer makes the process much smoother. One spice mix was from Hudsons here in the Austin TX area. A garlic mix with a hint of heat. The 2nd was a mix picked up from another market in New Braunfuls. We used the same 8 lbs wild to 2 lbs 50/50. Both were very good after slow cooking on a charcoal grill for an hour.

It wouldn't have been hard to grind 100 lbs with 5 or 6 people in 6 hours, but we took several breaks, not to mention the taste testings. All in all, a fun day with friends.

nou13k.jpg
 

EGarza04

El Sauz, TX
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nice. I do a lot of grinding but no sausage yet. I still need to learn that part of it.
 

slim_shady

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nice. I do a lot of grinding but no sausage yet. I still need to learn that part of it.

Next time Ill bring the gopro and take a quick video. Its not as hard as one would think as long as there are at least 2 people. Thankfully the casings were all cleaned before I got there.
 

Ratdog68

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Those are some of the best type of get-togethers!! Congrats. What a great way to fill the freezer.
 

Homebrewer

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Yep - it takes a Good Crew to put up sausage. We normally work the reverse side of it... 80% deer and 20% pork boston butt.
Haven't tried any feral pork yet. We also do the cook/taste testing to fine tune the salt/pepper/spices in our blend before stuffing the casings.
Year before last we processed just over 300lbs of 80/20 deer/pork sausage. Smoked with pecan, some gets vacuum sealed after smoke for breakfast sausage, and the rest is dried to make german style dried sausage (think heavy jerky).
The guys at the last Meet & Greet seemed to like the dried sausage I brought!
 

Chopperdrvr

Deep East Tx
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Your dried sausage is freaking awesome. I can't wait for the next get together to sample some more. Getting together to make sausage is a fun time and you can't hardly screw it up.
 

FrankT

Destin FL
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alas no grinder here if I want it I have to send to a processor and get "mixed results" lol Grinder is on the list to buy should I get into the pork in TX
 

rrv333

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Good times
 

slim_shady

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Yep - it takes a Good Crew to put up sausage. We normally work the reverse side of it... 80% deer and 20% pork boston butt.
Haven't tried any feral pork yet. We also do the cook/taste testing to fine tune the salt/pepper/spices in our blend before stuffing the casings.
Year before last we processed just over 300lbs of 80/20 deer/pork sausage. Smoked with pecan, some gets vacuum sealed after smoke for breakfast sausage, and the rest is dried to make german style dried sausage (think heavy jerky).
The guys at the last Meet & Greet seemed to like the dried sausage I brought!

300 lbs..... unless you rotate people on the grinder, or have more then one going thats more like work.
 

slim_shady

LSB Active Member
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LoneStarBoars Supporter
Yep - it takes a Good Crew to put up sausage. We normally work the reverse side of it... 80% deer and 20% pork boston butt.
Haven't tried any feral pork yet. We also do the cook/taste testing to fine tune the salt/pepper/spices in our blend before stuffing the casings.
Year before last we processed just over 300lbs of 80/20 deer/pork sausage. Smoked with pecan, some gets vacuum sealed after smoke for breakfast sausage, and the rest is dried to make german style dried sausage (think heavy jerky).
The guys at the last Meet & Greet seemed to like the dried sausage I brought!

300 lbs..... unless you rotate people on the grinder, or have more then one going thats more like work.
 

Homebrewer

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300 lbs..... unless you rotate people on the grinder, or have more then one going thats more like work.
The meat grinder I have is a 110v. Motor runs through a gear reduction unit connecting to the grinder... all you do is feed meat to the grinder. Easy.
Bad pic - but you get the idea..
 
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FrankT

Destin FL
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You should be the official LSB Grinder for all of us!! New Banner please...
 
D

djones

Guest
i'm ready for some bump and grind too.

ps - oh wait a minute. i just saw the thread name and pic and think i may have responded off topic. sorry
 
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