Author Topic: It's time......  (Read 727 times)

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Offline imnukensc

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It's time......
« on: January 24, 2018, 03:35:32 PM »
....to make some sausage.

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Offline hayshaker

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Re: It's time......
« Reply #1 on: January 25, 2018, 11:45:58 AM »
like those knife scales, anyhow since i don't raise my own hogs anymore
i rarely make sausage anymore. i guess i miss knowing what they were fed and therfore
what i was eating. btw what kinda sausage ya making? oh and watcha paying for a bung of hog casings these days?

Offline imnukensc

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Re: It's time......
« Reply #2 on: January 25, 2018, 12:26:22 PM »
Just making some breakfast sausage.  I didn't stuff it into casings this time after grinding/seasoning.  Just packaged it up into about 1 lb packs and vacuum sealed.  Scales on the left are called Tiger Stripe.  Layered micarta if I remember correctly.  Scales on right  are mesquite burl.
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Offline wolfy

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Re: It's time......
« Reply #3 on: January 25, 2018, 01:42:31 PM »
OK, I have 3 questions.....

1.  Are those 2 knives permanent residents in your kitchen?

2.  Is your kitchen knife set as eclectic as mine?

3.  Do you use a commercial sausage seasoning or do you use a homemade secret recipe?
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Offline imnukensc

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Re: It's time......
« Reply #4 on: January 25, 2018, 02:23:58 PM »
OK, I have 3 questions.....

1.  Are those 2 knives permanent residents in your kitchen?

2.  Is your kitchen knife set as eclectic as mine?

3.  Do you use a commercial sausage seasoning or do you use a homemade secret recipe?

#1)  The knife on the right is a permanent resident and has its place on the Mag-Bloc.  I only use the left one once in a while.

#2)  Not sure on that one.

#3)  I make my own mix.  I'm not a big fan of sage so my mix doesn't have any.  Not a secret since I found the recipe on the web.  If you like sage in your sausage you could certainly add it.  Here's the recipe I use:

   5 lbs of boneless pork butt

   2 T non-iodized salt

   2 t fine ground black pepper

   2  T crushed red pepper flakes

   1 t fresh ground nutmeg

   1 t ground dried thyme

   1/2 t ground ginger

   2 T  sugar  (Optional - I don't use it)

   2 T paprika

   1  cup ice water


1.   Trim the pork, cut it into 1 inch cubes, and grind it through the fine plate of your meat grinder.
2.   Combine the spices in a container and mix with the 1 cup of ice water.
3.   Pour the spice and water combination into the ground pork and mix thoroughly for at
        least 2 minutes.  Use your hands for mixing to assure even distribution.
4.     Stuff into casings of your choice.  (If you want links.)

I've played around with the recipe a time or two-----used smoked paprika once--------didn't like it.  Added some onion powder and garlic powder once----it was OK, but still much prefer the original recipe without the sugar.
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Offline wolfy

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Re: It's time......
« Reply #5 on: January 25, 2018, 04:06:42 PM »
That sounds good......except, I LOVE sage in my pork sausage, so I'd add that.  If given a choice, I like country-style sausage patties instead of stuffing into links. 

I like the looks of that Bark River butcher knife....I see why you keep it on the magnet! :thumbsup:
The only chance you got at a education is listenin' to me talk!
Augustus McCrae.....Texas Ranger      Lonesome Dove, TX

Offline imnukensc

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Re: It's time......
« Reply #6 on: January 25, 2018, 07:27:40 PM »
Bark River called that their "Mountain Man."  It was their rendition of a trade knife of the fur trapper era.  Looks a bit like an Old Hickory that we're all familiar with to me.  This is their 3rd rendition in CPM 3V steel.  Previous versions were in 52-100 and A2.  I've had this a couple years.  Even though the 3V is a carbon steel, this one looks as good as any of my SS kitchen knives.  I've never treated it any differently than them.  Just wash and dry after use and back on the Mag-Bloc.  Nice thin blade (0.093") and takes and keeps a great edge.
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Offline wsdstan

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Re: It's time......
« Reply #7 on: January 26, 2018, 12:06:37 PM »
Nuke those are both great looking knives.  The sausage sounds great too.
A man who carries a cat by the tail learns  something he can learn in no other way. 
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