Sausage Fest...looking for some advise

[STXdevilsquid]

Looking to dive feet first into Sausage making. I have a little experience from working at my schools processing plant, but that was a few years ago, and on a big scale with industrial equipment and supplies. I have about 12 deer worth of hams and misc parts to grind mix and stuff.

I am looking for advice on equipment and other stuff. Do you have a brand to stay away from? Favorite recipe that you are willing to share, long shot? Favorite thing to mix with venison like pork or what ever? Learning points? Or just any other advice, jabs or run aways.

From my research so far it seams people are pretty happy with what ever grinder they pick. I have looked on Amazon, Cabelas, Norhtern Tool and a few other sites.

The grinder I'm thinking about going with is the STX International STX-4000, all 5 star reviews on Amazon and comes with a lot of attachments.

I'm thinking of going with one of the 11 pound stuffers and a 20 pound mixer.

Thanks in advance

 

[jamespoole]

Where did you go to school that had a processing plant?


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[STXdevilsquid]

Where did you go to school that had a processing plant?


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Washington State University - current home of Mike Leach

 

[jamespoole]

Washington State University - current home of Mike Leach

Cool deal. We had a meat processing facility in high school. Brought live animals in the back and sent processed and packed meat out the front. Great experience!


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[STXdevilsquid]

Cool deal. We had a meat processing facility in high school. Brought live animals in the back and sent processed and packed meat out the front. Great experience!


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More schools need this kind of thing, not to derail my own thread, but I went to a vocational high school, I think there should be more.

 

[AZ Refugee]

Look at Lem stuffers, they have all metal gears

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[Bearles]

I forget the models. But I have the mid range LEM grinder and the 5 lb sausage stuffer. And off the shelf jerky gun from Academy and dehydrator. There are a lot of misc accessory's you might have to purchase depending on what you want to make.
My self, I am still kinda new to this so take what i say in stride.

With the above mentioned I was able to make several flavors of ground jerky using the dehydrator.

I am also a HUGE chilli fan. My family loves it! I will coarse grind a brisket along with alot of other meats Normally about 20 lb's of meat when I get done.

have made everything from breakfast sausage to polish and andouie.
Made polish Hot dogs from sheep gut and never tasted the 1st one. 5 dozen were gone in 2 weeks.
I have made beef sticks from pepperoni to hot and spicy with the same tools. One I didn't mention is having a good smoker.

It's alot of fun, but you have to have patience.

 

[STXdevilsquid]

I forget the models. But I have the mid range LEM grinder and the 5 lb sausage stuffer. And off the shelf jerky gun from Academy and dehydrator. There are a lot of misc accessory's you might have to purchase depending on what you want to make.
My self, I am still kinda new to this so take what i say in stride.

With the above mentioned I was able to make several flavors of ground jerky using the dehydrator.

I am also a HUGE chilli fan. My family loves it! I will coarse grind a brisket along with alot of other meats Normally about 20 lb's of meat when I get done.

have made everything from breakfast sausage to polish and andouie.
Made polish Hot dogs from sheep gut and never tasted the 1st one. 5 dozen were gone in 2 weeks.
I have made beef sticks from pepperoni to hot and spicy with the same tools. One I didn't mention is having a good smoker.

It's alot of fun, but you have to have patience.

Chili, good idea, going to have to save some for that.

 

[jrbfishn]

Really the best venison suasage I have had ha very little other added meat. Just enough pork or beef fat to keep it from being dry. And not over seasoned. A lot of people put so much seasoning you can't taste the meat.

sent from an idgit coffeeholic

 

[baboon]

Zach's Spice company is hard to beat on their sausage spice mixes.
http://www.zachspice.com
Having used comercial grinders for the past 34 years I couldn't see using anything less. Find someone selling used Hobart equipment.

 

[STXdevilsquid]

Well 200 lbs later......good times, wore out.

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[jrbfishn]

Bring some to Hicksville.

from an idgit coffeeholic

 

[STXdevilsquid]

If I can make it I will!

 

[vmax]

I use a LEM stuffer, get the one with the biggest hopper you can
Use only real hog casings. No bicycle tubes for my product
I use Morton cure because I smoke for 3-4 hours before packing and sealing
when I'm done its a fully cooked product but it is important to cure for safety when smoking with cooler temps.

My receipe is for a 70/30 mix of venison/pork
makes a great breakfast or dinner link. Goes great with anything

 

[STXdevilsquid]

What temp do you smoke at?