Homemade Sausage Making

The rest of the week things will get a lot more hectic, that's for sure. The garden is producing at a rate we've never seen before, we think it's the fertilizer. I've put beautiful maters on salads and sannys every day and had a full dehydrator full left over to process. I made a wild hog sausage, salami, shroom, bell pepper and onion pizza to get us thru the initial work load.



Then came all the great stuff from the garden to be dried. The blade is some Japanese instrument that my wife procured for me, so very sharp it scares me, and I don't scare all that easily.



There was no harm done and all the while enjoying the best single-malt known to man. I have bottles of 30, 25, and 21 year old on the back shelf in my cabinet, this is the best in my humble opinion, the "Mother's Milk" of single malt scotch.




Tomorrow I start processing 20 pounds of "CW's hipshot burgers", and buns from the Ross / Ida thread. Incidentally, my wife has never eaten a steak, hunk of prime, leg-o-lamb, baby back rib, woman just has never eaten a cut, can not stomach the thought. She eats burgers, sausage, ham, chicken, and turkey just about any way I make it. She said to tell CW his burger recipe is the best the burger she's ever had, she turned 60 last week and has had more than a few burgers, and I've got to agree that they are the best ever. She also now thinks that I'm the best pizza maker ever, and even tho I didn't take a pic of the other evenings Canadian bacon-pineapple special, I find it hard to argue with her. In the morning I'll start processing the burgers and the buns that will encase them. More to come, it's great to be us! RAY

She said to tell CW his burger recipe is the best the burger she's ever had,

I am humbled! Thank you very much.
Hey, that "Hipshot" recipe is a good one. Tasty! Tasty!
Hmmm.... just can't remember where I stole the recipe!

Best Wishes,
Chuckwagon

I scored 12 lbs of chuck roast at the Way for $2.49lb, pulled a 99≠ a pound pork butt out of my freezer

Got everything cut up and ready for the grinder. I'd been making some bread earlier that morning and had enough time on my feet called it a day.

Up early the next day and ran the meat thru the grinder, back in the fridge, chance to tidy up and get ready for production. Recipe as follows:
12 pounds chuck roast (ground)
8 pounds porkbutt (ground)
3/4 cup soy protein concentrate
4 tbsp. powdered dextrose
6 tbsp. canning salt
4 tbsp. black pepper
2 tsp coriander
2 cups whole milk (ice cold)
I choose to leave out the nutmeg that the original recipe calls for.

Weighing each burger at 8 ounces, the press does a nice job.

Just as with sausage, I like to let the burgers firm up in the freezer for a couple of hours before shrink-wrapping. Keeps the edges from getting squished so the burgers will grill evenly

I wonder what's for lunch today? RAY

Man, those burgers look good Ray! One of these winters when I'm heading south on the I-5 I'm going to pull off and have lunch at your place!

Wow! Wait for me. Got to fire up the Harley and pick up Ross Hill. He's ridin' on the handle bars! We're going to stuff Duckaroo in a saddle bag. Then we'll be over for burgers! They look terrific Ray!

Best Wishes,
Chuckwagon

You could probably meet up with Chris somewhere in Oregon and surf down I-5 in a convoy. Just make sure he brings some of those cranberry pepperettes for sanckin'. I'll conjure you all up a southwest bacon hipshot burger with colby-jack cheese and carmelized onions, sliced maters right off the vine. RAY

Wow!! Nancy and I could eat for two days on one of those fine looking burgers. The buns aren't the least bit too big!

Geeeeeze! Not me. I could eat one of those every hour for two days! Ray, you have outdone yourself.