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Old July 11, 2018   #7171
Worth1
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Had to go to wallmart the other day while at work to get some colored drawing pencils and picked up a fancy plastic cutting board for a work surface.
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Old July 11, 2018   #7172
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I really like smoked sausage. I've enjoyed looking at all the photos on this thread of the home made sausage. I will probably never make it myself because I can usually find some pretty good sausage in the grocery stores. My recent favorite has been Carl's smoked beef sausage from Aldi's. It is packaged by Eddy's packing company in Yokum, Texas and sold under many store brand names. About one month ago, they recalled 50,000 lbs of it because a restaurant found a small piece of plastic in one of the sausages. It's been a month and I can't find any store carrying it. I like it because I bought it in five lb. packages and it is delicious. I hope they restock it if it is available.
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Old July 11, 2018   #7173
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I saw the picture of chicken thighs and the word Walmart at the same time....and thought, "Nooooo!"
Jan has told me too many times about people bringing back spoiled chicken to the service desk. Spoiled chicken has to be way up there on the scale of stinky things.

What are you going to cook Worth?
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Old July 11, 2018   #7174
Worth1
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Quote:
Originally Posted by AlittleSalt View Post
I saw the picture of chicken thighs and the word Walmart at the same time....and thought, "Nooooo!"
Jan has told me too many times about people bringing back spoiled chicken to the service desk. Spoiled chicken has to be way up there on the scale of stinky things.

What are you going to cook Worth?
Fried chicken mashed taters green beans Texas toast and gravy.
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Old July 11, 2018   #7175
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Now, that's a down-home comforting meal.
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Old July 12, 2018   #7176
Worth1
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Quote:
Originally Posted by Rajun Gardener View Post
The sausage is done and cooling as we speak but I had to try one!!! It came out with a nice pepper bite, goes well with a little Cole's mustard too.
Rajun the sausage looks really good.
If anything what would you do to improve it or change it?

Not saying it needs it just asking.
I am always trying to improve things.


Quote:
Originally Posted by AlittleSalt View Post
Now, that's a down-home comforting meal.
Thank you Salt.
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Old July 12, 2018   #7177
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That looks good Worth!

Of course I'm gonna make changes!! I think I want more spice and a bigger grind. I need to buy a bigger plate, probably a 3/8". I used the burger grind which is 1/4". I need to find out how the local stores grind the sausage to get bigger chunks. I think it's a mix of burger grind and 3/8" to make it bind together when mixed.

FYI, save this site. It's a massive recipe index for making sausage. Scroll down past all the blank white space.

http://lpoli.50webs.com/AlphabeticalList.htm
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Old July 12, 2018   #7178
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Rob can you show a picture of your grinding plate and tell me what size it is?
I think it is a 10 or 12.
If standard you can get the whole assortment.
More on the subject when I get home.
Corn starch is used as a binder.

Worth
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Old July 12, 2018   #7179
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Rediscovered this thread again and been thinking of new eats and cooking techniques. Started BBQ'ing (smoke cooking) this past spring using a WSM, I'm hooked already. Great way to turn inexpensive meat cuts (think Boston butt) into delicious food.

I smoked some Italian sausage this past weekend and was very disappointed how salty it was (store bought.) So now I'm in the market for a good meat grinder to make my own. I bought and had to return a grinder attachment to fit my tomato mill -it was the wrong size, and seller never managed to solve the problem. So will probably buy a dedicated machine with all the attachments.

Will come back and post again with pics hopefully.
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Old July 12, 2018   #7180
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Quote:
Originally Posted by Rajun Gardener View Post
Pork steaks were on sale so I bought some to make boudin and sausage. I learned I need a new kitchen gadget===professional sausage stuffer. That cheap grinder/stuffer combo wore me out but I got some boudin finished.
I really need a good Boudin recipe! My last batch was , meh.
Not had it since I lived in Texas and Louisiana. Ordering on-line is stupid since I have the
equipment.
My local butcher will sell me 3 yards of sheep and regular fat casing for a buck. Love the look on
the check-out clerk, , when they pass the empty looking saran wrapped foam tray through the
scanner.

I've not used this beast in a while. I do line it with a thick bag and one of my stainless tubes fits in
the existing tube. The gears work like a charm. Right now it is filthy being a barn door stop for
'windy top'. Dead calm one minute, then blasts of wind being between two mountain ranges....

Nice to see affordable stuffers that should be an easier clean and sterilizing.
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File Type: jpg stuffer.jpg (202.5 KB, 32 views)
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Old July 12, 2018   #7181
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Quote:
Originally Posted by Rajun Gardener View Post
That looks good Worth!

Of course I'm gonna make changes!! I think I want more spice and a bigger grind. I need to buy a bigger plate, probably a 3/8". I used the burger grind which is 1/4". I need to find out how the local stores grind the sausage to get bigger chunks. I think it's a mix of burger grind and 3/8" to make it bind together when mixed.

FYI, save this site. It's a massive recipe index for making sausage. Scroll down past all the blank white space.

http://lpoli.50webs.com/AlphabeticalList.htm

Rajun,


I wonder why Boudin and Andouille were not included in the list of sausage recipes.
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Old July 12, 2018   #7182
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Quote:
Originally Posted by Worth1 View Post
Rob can you show a picture of your grinding plate and tell me what size it is?
I think it is a 10 or 12.
If standard you can get the whole assortment.
More on the subject when I get home.
Corn starch is used as a binder.

Worth
I have the plates with the 2 ears on the sides. They're all over Ebay, I ordered the stuffing plate and extra blades last year.

I haven't seen corn starch as a binder but did see powdered milk to rusk and a few other things but most don't add those things and use water to mix the meat to make it sticky. as a paste.
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Old July 12, 2018   #7183
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Quote:
Originally Posted by taboule View Post
Rediscovered this thread again and been thinking of new eats and cooking techniques. Started BBQ'ing (smoke cooking) this past spring using a WSM, I'm hooked already. Great way to turn inexpensive meat cuts (think Boston butt) into delicious food.

I smoked some Italian sausage this past weekend and was very disappointed how salty it was (store bought.) So now I'm in the market for a good meat grinder to make my own. I bought and had to return a grinder attachment to fit my tomato mill -it was the wrong size, and seller never managed to solve the problem. So will probably buy a dedicated machine with all the attachments.

Will come back and post again with pics hopefully.
Enjoy that WSM!! I have a thread about building a UDS and another about smoking meat. The UDS works like a dream and holds steady temp so your WSM should do the same.

Don't forget we like pics!!!!!
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Old July 12, 2018   #7184
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Oakley, I'm still working on a boudin recipe I like. The last batch tasted good but wasn't spicy enough so I'm making another right now. The meat and rice is cooling as I type.

I like that old stuffer, it looks like it would work if you had to use it.


Don, I noticed that too. I would think at least andouille would be on there.
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Old July 12, 2018   #7185
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Yeah, I like that stuffer too. Would work well if you replace the crank handle with a pulley, and run it from a 3 phase, 5 hp motor.
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