Homemade Sausage Making

Picked up 13 pounds of tritip yesterday for $2.99lb, untrimmed. Took off 1.8 pounds of fat, left me at $3.47lb

Took nine pounds of the tritip to grind up with five pounds of porkbutt that I bought for 99≠lb

Up at 4am this morning, ran everything thru the grinder in no time, got the batch mixed and into patties in short order

28 perfect half pound patties, 27 are in the freezer firming up before shrink-wrapping, one got flopped on the weber for the Breakfast of Champions

The flavor of CW's hipshot burgers can't be beat, and at $2.58lb neither can the price. RAY

Nice work. Beautiful color in the meat.

Sawhorse, my man...
That's what it's all about! Dang, that looks good.

Best Wishes,
Chuckwagon

Oh yes... Here's the recipe again (for new members):

Chuckwagon`s "Hip Shot" Hamburgers

2 lbs. pork shoulder
3 lbs beef chuck
1 tblspn. powdered dextrose
3 tblspns. soy protein concentrate
1-1/2 tblspns. un-iodized salt
1 tblspn. freshly ground black pepper
1/2 tspn. coriander
1/2 tspn. nutmeg
1/2 cup ice cold whole milk

Trim the shoulder and chuck and cut it into inch squares. Grind the nearly-frozen meat with its fat through a 3/8" plate. Mix all the other ingredients into the meat and distribute them thoroughly as you develop the actin and myocin. When pulled apart, the meat should be slightly sticky with soft peaks. Be careful not to over-mix the meat. Form 1/2 pound patties, flattening them evenly with a rolling pin. If you prefer burgers "griddle-fried in smoke", simply place your portable griddle (or cast iron black skillet) on top of the grilling bars of your gas or charcoal grill using plenty of dampened hickory or other hardwood to provide the smudge. Try apple, mesquite, alder, and oak. Don`t even think about pressing the patties down while they`re cooking! Put them on the griddle and allow them to sear before turning them over. You should only have to turn them once.

Sons of Bees bacon and fresh-baked burger buns mean southwest bacon cheeseburgers for dinner without a doubt. The way these buns smell I might have to fire up the weber right now!



Life is good. RAY

That man sure does nice work. CW we told him about good burgers and good buns and now he does the job better than either of us.

and now he does the job better than either of us.

The man should go into business!

There are easier ways to go broke!

Those are some of the "pertiest" buns I've ever seen! Sawhorse has it down to a fine science.