This is the pile of perspective sausage. All that’s needed is some meat and some distilled water. What seen here will do 50 pounds of pepperoni, 75 pounds of summer sausage – 25 pounds of one and 50 of the other – and 25 pounds of hot dogs. I have about 75 pounds of pork shoulder in the freezer and enough beef to do a couple 25 pound batches if need be but I’m hoping for a venison assist with at least the summer sausage. I won’t be making any sausage until I finish with my deer season. If things go according to Hoyle I’ll have enough to do a 25 pound batch of breakfast links, pure pork.
The two large jugs are 50 pound mixes, one for the pepperoni and one for summer sausage. The hotdog and other summer sauges mixes are on the bottom of the pile in white bags. I’ve got 2.4″ X 12″ summer sausage casings because I like doing the 1 pound chubs. The pepperoni will go into 1 7/8″ casings. The hotdogs are being done in 32mm collagen casings, a little larger than regular hotdogs and are called Chicago Hotdogs. These hotdogs cook up super juicy and are the best tasting hotdogs I have even had/made. There’s also a bag of binder flour buried in the pile too that is used to help hold moisture in the summer sausage. The bag will do 50 pounds.
In a different thread I mentioned using powdered buttermilk solids in lieu of the encapsulated citric acid for getting some tart taste to summer sausage without doing a fermented sausage. The picture shows a 12 tub of the buttermilk powder found at HyVee and cost $5.59. There’s enough here to do 50 pounds of summer sausage.
Aside from the buttermilk powder from HyVee and the binder flour from our local Scheels, everything else came either from http://www.waltonsinc.com or http://www.sausagemaker.com. I like to buy early as a little later on and things can get scarce. Scheels and FleetFarm’s stuff is ok yet except for the binder flour and I got the last one of those. So. Let the grinding begin! Just bring on bambi.
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