redkneck Posted October 19, 2009 Report Share Posted October 19, 2009 Since I'm going to start doing my own processing this year, what sausage seasoning for both ground and stuffed and casings are you guys using? I've made my own before a few years back, but havent stuffed any since I was just a kid and helping out when we used to raise hogs at the camp and mixed them in with our deer. I got a while getting my smoker ready yet, but am about ready to start grinding and packing. What % fat are you guys using for both sausage (ground and stuffed) and burger? Quote Link to comment Share on other sites More sharing options...
Gator Posted October 19, 2009 Report Share Posted October 19, 2009 For burger, I don't use anything. And for sausage, I just use what LEM suggests on their seasonings, 1lb pork fat to 4lbs deer. Casings are hog gut sold by LEM as well. Most of my sausage products are from LEM as a matter of fact Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 19, 2009 Report Share Posted October 19, 2009 Same as Jason on our ground veni, we add nothing to it. For sausage we use 1 lb pork fat for 4 lbs of veni, we make breakfast(sage) and italian sausage. Used casings a few times the first few times I made sausage, but ended up making rolls and putting the sausage in food saver bags uncased. Used cabelas kits for the seasonings, and they were really pretty good. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 19, 2009 Author Report Share Posted October 19, 2009 Wow, now I'm surprised about your burger. I always added a little fat to it, or sometimes a little bacon. Just need a touch to keep it from sticking so bad on the pan, lol. Quote Link to comment Share on other sites More sharing options...
Gator Posted October 19, 2009 Report Share Posted October 19, 2009 I use a T-Fal skillet, and nothing sticks to that baby Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 19, 2009 Report Share Posted October 19, 2009 Wow, now I'm surprised about your burger. I always added a little fat to it, or sometimes a little bacon. Just need a touch to keep it from sticking so bad on the pan, lol. Most of the time our ground veni ends up in chili or tacos, when it does go for burgers it ends up cooked on the grill. Meat loaves and other stuff not cooked on the grill usually will add a little beef along with it, have done that with burgers too. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 20, 2009 Report Share Posted October 20, 2009 For me, I do not use anything in my ground.. I cook with Cast Iron.. It IS the only way to go, none stick.. Now all my other sausage, fresh or cured is 60/40 with fatty pork.. I use the cheapest pork steaks they sell... You can use pork butt if you wish.. Quote Link to comment Share on other sites More sharing options...
Gator Posted October 20, 2009 Report Share Posted October 20, 2009 I'm gonna start getting a butt and grinding it as a matter of fact Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 20, 2009 Author Report Share Posted October 20, 2009 $0.99/lb is usually the best price I see on them at the groc store. Haven't priced the pork steaks lately (even though I cooked some in stir fry last night). Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 20, 2009 Author Report Share Posted October 20, 2009 You guys using sheep or hog casings? Quote Link to comment Share on other sites More sharing options...
Gator Posted October 20, 2009 Report Share Posted October 20, 2009 Hog casings Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 20, 2009 Report Share Posted October 20, 2009 $0.99/lb is usually the best price I see on them at the groc store. Haven't priced the pork steaks lately (even though I cooked some in stir fry last night). They will run a bit higher than a butt.. But when your making a small batch of sausage, they work out great... You guys using sheep or hog casings? I use both.. Quote Link to comment Share on other sites More sharing options...
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