pork/smoked deer boudin
pork/smoked deer boudin
10 lbs pork shoulder, 6.5 lbs smoked deer meat (hot smoked) rice will be cooked in the stock liquid. This will be bulk packaged in bags. Casings are just too expensive.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
In our area markets, it's becoming quite the fad to extrude "skinless" sausage and a few meat specialty outlets are making a small fortune by extruding spicy pork sausage through a 7/8" horn in lengths of five inches. They are sold 4 to a pack on a non-stick moisture absorbent pad inside a styrofoam half-dish, covered with cellophane and the store label. Of course the word "skinless" is in huge type and lit up in neon! They seem to be very popular for breakfast especially with those who refuse to eat "triturated pork secured inside a porcine bowel intestine".
What is the secret of getting the sausage to stick together in a formed link? Simple. Use a 3/8" grinding plate (or smaller) and when the meat is mixed, it is agitated until the development of the myofibrillar proteins develop a sticky meat paste. When extruded at low temperatures, it will keep it's shape very well. Shucks, if casing prices continue to rise, skinless sausage may be the way to go. Who knows?
Best Wishes,
Chuckwagon
What is the secret of getting the sausage to stick together in a formed link? Simple. Use a 3/8" grinding plate (or smaller) and when the meat is mixed, it is agitated until the development of the myofibrillar proteins develop a sticky meat paste. When extruded at low temperatures, it will keep it's shape very well. Shucks, if casing prices continue to rise, skinless sausage may be the way to go. Who knows?
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
When I can buy pork butts for 1.29 USD and have to add thirty to fifty cents per pound for casing..................? I have laid uncased sausage on parchment and hot smoked it with considerable success. Twice through a 3/8 plate and then through the stuffing tube works pretty well.
There is a very successful local sausage maker that makes only about four types/flavors of fresh sausage, all cased at the rate for 7000 pounds per day. And it is meat, water, salt, and spice. Our Polish hosts would be well pleased. They are the standard that I work towards.
There is a very successful local sausage maker that makes only about four types/flavors of fresh sausage, all cased at the rate for 7000 pounds per day. And it is meat, water, salt, and spice. Our Polish hosts would be well pleased. They are the standard that I work towards.
Ross- tightwad home cook
I use cooked long grain rice(basmati) to push the last of the mince from the grinder and stuffing tube. When the rice starts to show I separate the extrusions and keep the rice mixed sausage separate from the rest. I mix the rice and sausage together because as it comes out it is first almost all meat and at the finish almost all rice. I form it into balls about as big as the circle between thumb and first finger and poach them in salted water. they sink when I drop them in and float when they are done.
Ross- tightwad home cook
Hi Ross and Lowpull,
I was thinking about what Lowpull is making after I posted this morning, something similar to the below (click on link) from CrankyBuzzard a few months back.
I saved his recipe at the time, and saved it so well I had to search for it now on my Computer.
Boudin, Cranky Buzzard's Texas Style
I was thinking about what Lowpull is making after I posted this morning, something similar to the below (click on link) from CrankyBuzzard a few months back.
I saved his recipe at the time, and saved it so well I had to search for it now on my Computer.
Boudin, Cranky Buzzard's Texas Style
Ron