Sausage season

[WildWill]

This would just be breakfast and Italian.

Normally I add in a pork butt to make it 30% or more pork.

I also prefer a 30%-40% pork butt mix for sausage. But we raise our own pigs so I usually have a ton of fat leftover and use a 15%-20% ratio with it.

 

[Joec]

Thanks I have a bunch yet to grind, but we will give the leaner batch a try first.

 

[grizzly63]

Well another day snowed in and another 25lb of sausage down. Tried a new bratwurst seasoning from Excalibur called "Pineapple bratwurst". Well it tastes like a bratwurst but neither me or my wife can taste even the faintest hint of pineapple . Still on the agenda 25lb of cured garlic smoked sausage, 10lb bologna, 10lb salami, and 10lb pepperoni.View attachment 361306

You don't get snowed in in Oklahoma very often I would suspect. Kind of a reversal of conditions. I have very little snow in eastern Sd and temps are in the 40's today. After being sub Zero for over a week, I'll take it. I did 50 lbs Ring bologna, 20 lbs jerky and 10 lbs Polish sausage. Lem ring bologna mix. Maybe have another 15-20 to do yet. Might make burger, 6 lbs venison,3 lbs 73/27 beef,1 lb pork loin. I use 15 lbs venison,10lbs pork loin in the ring bologna. Only buy the pork loin on sale for .99-1.88 lb.

 

[2rocky]

This place has great seasoning mixes and it is a sensory overload when you go in there. Any seasoning can be put in any size casing if stuffing pepperoni sticks is too time consuming. We use the 30-32mm casings, works great. Their Landjaeger seasoning is real good.

Michlitch - Spokane Spice Company

The Michlitch Company located in Spokane, Washington. We have been in business serving the food industry since 1948. Since that time, our philosophy has been to offer our customers good service, and quality products at a reasonable price. We sincerely thank our existing customers for their...

www.spokanespice.com

Being that they are 6 miles from Eggers Meats on Sprague, what do you think the likelihood they use their spices?