Grinding your own Meat

by on March 25, 2016 » Add the first comment.
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Italian Style Pork Sausage

  1. Cut 3 LBS 80/20 pork butt into strips
  2. Put strips into the freezer for 30 minutes
  3. Use coarse plate grinder
  4. You should be able to see separation of pork and fats within the grind

Seasonings – Mix in separate bowl

  • 3 TBL ground fennel
  • 1/4 TSP anise
  • 1 TBL sugar
  • 1 TBL fine sea salt
  • 1 TBL ground black pepper
  • 1 TBL fennel seed (toasted)
  • 2 TBL water
    – – – the above makes sweet sausage, to make hot sausage
  • 1 TBL crushed red pepper
  • 1 TBL ground cayenne pepper
  1. Mix seasonings by hand into the ground meat
  2. Remove grinding wheel
  3. Remove PLUG of the pusher meat – set aside
  4. Put in sausage funnel
  5. Rinse casings and soak for an hour
  6. Thread casings onto the funnel
  7. Squirt meat into casings
  8. Use your push meat to finish pushing ground meat through funnel
  9. Coil the sausage to rest
  10. Use the push meat elsewhere

Custom Blended Hamburger

  • 1 LB sirloin – strips
  • 1 LB chuck – strips

Same rules as above – coarse grinder disk

For typical hamburger, put the fine grinder disk on and run the coarse grind through again.

 

 

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