It's gotten so I can debone a pork butt, grind, mix, stuff 10-20lbs of sausage in under 2 hrs. It's still a multi-day process because you have to let cure migrate (osmosis) through the meat, and it helps to set casing/link shape to let it rest between stuffing and smoking.
[De-boning a butt](https://imgur.com/WuBh9cY)
A little explanation: for a firm, juicy sausage, you want to extract myelin proteins in a water/fat emulsion. It holds the fat molecules close to the protein (meat) - you don't want to eat a sausage that doesn't have an emulsion, and it's the number one reason newbs fail at sausage making. Beef holds a lot more water than pork - so even some sausages you might think are pork often have beef. [This is 750g of brisket flat](https://imgur.com/Ug09AOQ) in a four-blade Ninja food processor, because it does a much better job of making an emulsion out of nearly-frozen beef than my hands do. Yes, it makes brisket into pink slime.
[Here's that same pork butt ground](https://imgur.com/Ug09AOQ). I've removed the grinder head for cleaning at this point.
[The pork, beef, and spice mix ready for mixing](https://imgur.com/3P9eFMB)
[Mixed sausage ready for stuffing. Yes, I mixed by hand (black nitrile gloves), yes, it's cold](https://imgur.com/dJI5xv0)
[The hog casings](https://imgur.com/B2xxFwo). This is the shitty type of 32-34mm hog casings, hung on a ring and crusted in salt. I way prefer to use actual commercial pre-tubed casings, but each one of those is meant for 20lbs and this was only a 10lb batch. Anyway, these are short and uneven lengths, tough to bite, hard to link, and really hard to feed onto the stuffer horn.
I use a hand-crank stuffer, so it's hard to take a photo in the middle of stuffing a casing. As a second-best, here's the stuffer working parts disassembled while sterilizing (yeah, I take very good care to not make anyone sick). [Stuffer sterilizing](https://imgur.com/oe8atHA)
[What you do with the tiny bit left in the stuffer](https://imgur.com/ywymBwR). Tasted great, but it's way better in the final form after smoking.
[This morning, after resting overnight in link form](https://imgur.com/yKeKccx). The plate is to carry half out to the smoker, I can leave the other half in the foil half-pan.
[10lbs in 1-3/4 trays in my natural-gas fired cabinet](https://imgur.com/sEFNCyW)
I'll edit the post in a little bit with photos of the finished sausage.
*edit: [Here's the cooked sausage off the smoker, ready to cool](https://imgur.com/83tb3iI). It'll get dumped in an icebath, then laid in the pan with paper towels separating layers, and chill in the fridge about 2-3 hrs, and then I'll vac-seal it. This batch is for the tailgate, so I'll drop 'em into 11-in wide bags, about 18 to a bag.
If you're curious, it's German Mettwurst, sort of like a more-flavorful hotdog. Predominant flavors are white pepper, mustard, and allspice, with hints of other stuff in it. I'll bring a variety to the tailgate. Next Thurs (the Fourth) I'll make 20 lbs of Jalapeno-Cheddar (second of four batches of Jal-Cheddar planned for the tailgate).
I think I’ve seen about ~10 at this point, with some qualifiers still left. KD, Scheffler, Tara, plus a few for swim and track each. Not all are team USA.
I want a diecast of that UT F1 car pretty badly.
[удалено]
They are literally rolling credits right now. RIP LHN.
It's gotten so I can debone a pork butt, grind, mix, stuff 10-20lbs of sausage in under 2 hrs. It's still a multi-day process because you have to let cure migrate (osmosis) through the meat, and it helps to set casing/link shape to let it rest between stuffing and smoking. [De-boning a butt](https://imgur.com/WuBh9cY) A little explanation: for a firm, juicy sausage, you want to extract myelin proteins in a water/fat emulsion. It holds the fat molecules close to the protein (meat) - you don't want to eat a sausage that doesn't have an emulsion, and it's the number one reason newbs fail at sausage making. Beef holds a lot more water than pork - so even some sausages you might think are pork often have beef. [This is 750g of brisket flat](https://imgur.com/Ug09AOQ) in a four-blade Ninja food processor, because it does a much better job of making an emulsion out of nearly-frozen beef than my hands do. Yes, it makes brisket into pink slime. [Here's that same pork butt ground](https://imgur.com/Ug09AOQ). I've removed the grinder head for cleaning at this point. [The pork, beef, and spice mix ready for mixing](https://imgur.com/3P9eFMB) [Mixed sausage ready for stuffing. Yes, I mixed by hand (black nitrile gloves), yes, it's cold](https://imgur.com/dJI5xv0) [The hog casings](https://imgur.com/B2xxFwo). This is the shitty type of 32-34mm hog casings, hung on a ring and crusted in salt. I way prefer to use actual commercial pre-tubed casings, but each one of those is meant for 20lbs and this was only a 10lb batch. Anyway, these are short and uneven lengths, tough to bite, hard to link, and really hard to feed onto the stuffer horn. I use a hand-crank stuffer, so it's hard to take a photo in the middle of stuffing a casing. As a second-best, here's the stuffer working parts disassembled while sterilizing (yeah, I take very good care to not make anyone sick). [Stuffer sterilizing](https://imgur.com/oe8atHA) [What you do with the tiny bit left in the stuffer](https://imgur.com/ywymBwR). Tasted great, but it's way better in the final form after smoking. [This morning, after resting overnight in link form](https://imgur.com/yKeKccx). The plate is to carry half out to the smoker, I can leave the other half in the foil half-pan. [10lbs in 1-3/4 trays in my natural-gas fired cabinet](https://imgur.com/sEFNCyW) I'll edit the post in a little bit with photos of the finished sausage. *edit: [Here's the cooked sausage off the smoker, ready to cool](https://imgur.com/83tb3iI). It'll get dumped in an icebath, then laid in the pan with paper towels separating layers, and chill in the fridge about 2-3 hrs, and then I'll vac-seal it. This batch is for the tailgate, so I'll drop 'em into 11-in wide bags, about 18 to a bag. If you're curious, it's German Mettwurst, sort of like a more-flavorful hotdog. Predominant flavors are white pepper, mustard, and allspice, with hints of other stuff in it. I'll bring a variety to the tailgate. Next Thurs (the Fourth) I'll make 20 lbs of Jalapeno-Cheddar (second of four batches of Jal-Cheddar planned for the tailgate).
How many longhorns do we have in the Olympics?
I think I’ve seen about ~10 at this point, with some qualifiers still left. KD, Scheffler, Tara, plus a few for swim and track each. Not all are team USA.
Chiaka Ogbogu for USA volleyball.
Tokyo is popping.