Annual Robert E. Lee Sausage Grinding

brotherinlaw

Time once again for our Annual Robert E. Lee Birthday Celebration and Sausage Grinding

Sunday Jan 19 on Moonshine Hill. 8:00 am until.

Most of ya'll know the drill. Let me know how much you will be doing stuffed and patty so I can make sure to have enough supplies.

We will have plenty of meat cooking as always. Sides are always welcome if you chose to bring something.

Looking forward to seeing all the old faces and wouldn't  mind seeing some new as well.

ferris1248

It's that time of the year again??

brotherinlaw

I know seems like we just did this a couple of months ago. 2019 flew by.

skyway

Always a great time.
Soda?
ANumber1?

brotherinlaw

That's right. Whether you're making sausage or not come on by and hang out awhile.

trout069

Going to try and make it after not for 2 years. And yes, 2019 flew by. 

Mullet

When do you need to know? Banking on killing a deer the weekend before to make some fresh sausage.

Familyfisher

Should be there and plan on making only 2 batches this year.  Thanks for hosting again.   I'll have my own seasoning. Will bring some barbecue sauce to share.

brotherinlaw

10-4 Billy I usually have enough extra seasoning and casings to cover a batch or two. If you need more than that let me know. And you will need to get whatever fat you're going to add to your venison. Usually 20-25% fat

brotherinlaw

Got 600 lbs lined up to do so far.

brotherinlaw

Ran a little test batch Friday to check the equipment.

30lbs summer sausage and 30 lbs wild hog breakfast sausage.

ferris1248

How do you cure your summer sausage Mike?

micci_man

ferris1248 said:

How do you cure your summer sausage Mike?

A powdered cure comes with the seasoning. Mix with the meat. Some kind of nitrate I think. Can't remember really. 

bicyclist

micci_man said:

ferris1248 said:

How do you cure your summer sausage Mike?

A powdered cure comes with the seasoning. Mix with the meat. Some kind of nitrate I think. Can't remember really. 

Sodium nitrite, likely. Also called Prague powder or insta-cure #1.

https://www.thespruceeats.com/what-is-prague-powder-no-1-996131

bottomtime

We use Sodium Nitrate then let the stuffed casings bloom overnight. Smoke them in a smokehouse reaching an internal temp of 150-155 and then remove from the smokehouse and set them with an ice bath.

ferris1248

Will they be good without refrigeration? Just in a cool place?

micci_man

Not sure. They say it will but I always refrigerate mine and freeze most. But then again we're talking 40 lbs just for us.

ferris1248

If I remember correctly, the old recipes called for some vinegar content to provide antibacterial properties.

brotherinlaw

I do exactly what Bottom time said. The seasoning I use has the cure salt mixed in already. Took about 13 hrs smoke to get above 150 using my pellet smoker at 175 degrees. First time using it for summer sausage and it turned out well.

Familyfisher

The bratwurst seasoning we use does the same thing to the meat.  Makes it homogeneous like summer sausage or kielbasa.

Sounds delicious, Mike!

ferris1248

I guess the salt cure provides the antibacterial properties the old timers used the vinegar for.

Saltygatorvet

Sounds like a good time, y’all post up some pics please.  Does anyone make any duck or goose sausage?

ANUMBER1

skyway said:

Always a great time.
Soda?
ANumber1?

never been, would love too but stone crab season trumps any commitments I might make..

I really would love to be there.

brotherinlaw

Some of the Sylvester bunch came over and made 642 lbs Saturday. Maple, bell pepper&onion, jalapeno&cheese, blue cheese, and lots of plain old good sausage.

ferris1248

Those all sound delicious!

brotherinlaw

The bell pepper/onion was my favorite with the blue cheese/jalapeno  a close second

micci_man

I'll have to make some bell/onion. Never thought of that mix. 

skyway

I am out sick.
Sinus Infection.
Bad News cannot make it.

brotherinlaw

Dang dude

MRichardson

This is the most homosexualist name for an event I've seen in quite a long time.

skyway

Hoping for great (cool and dry) weather.
Yall have a good time.
Paper plates and plastic ware maybe needed.
and a kitchen wench.