Venison & Smoked Pork Chorizo.
- Thread starter TeeDee
- Start date
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Hey Guest, Early bird pricing on the Summer Moot (29th July - 10th August) available until April 6th, we'd love you to come. PLEASE CLICK HERE to early bird price and get more information.
The only bit of kit there is the El Cheapo plastic grinder I picked up off of FB Market place for I think £10 or something. I'm sure you can mince meat in a food processor-just may need to start with small bits ( cut with knife by hand ) and 'pulse' the button a few time.
Funnel is a funnel.. Red makes it go faster....
Thats about it. I wouldn't drop serious money on something until I KNOW i'm serious about it. At the moment this is all about learning on wet saturdays..
I did think about smoking the whole thing but I think my smoking set up needs a rethink. I can completely understand why people opt for lateral burn and smoke chambers to dissipate heat more efficiently.
The only bit of kit there is the El Cheapo plastic grinder I picked up off of FB Market place for I think £10 or something. I'm sure you can mince meat in a food processor-just may need to start with small bits ( cut with knife by hand ) and 'pulse' the button a few time.
Funnel is a funnel.. Red makes it go faster....
Thats about it. I wouldn't drop serious money on something until I KNOW i'm serious about it. At the moment this is all about learning on wet saturdays..
I did think about smoking the whole thing but I think my smoking set up needs a rethink. I can completely understand why people opt for lateral burn and smoke chambers to dissipate heat more efficiently.
I'm well on this. Other half is actually mega keen too!
Remember to be a good boy and post the results.
You will want HOGSKINS as the casing , not what they use for standard sausages as whatever that is is WAY too small and you just get a sad looking chipolata type things. Ask your butcher after telling him your intentions.
You want to keep the Casing well hydrated before and sometimes during the loading process ( just keep it wet if it seems to be sticking )
You also want to be gentle-gentle whilst loading the casing - its NOT a Condom and are quite easy to tear/rip open if you try to cram too much in one go. Better to feed a bit in , then kinda ( difficult to explain ) , squeeze the casing with the sausage meat in it and gently " udder squeeze " it down into a more solid amount at the bottom.
It can be a bit frustrating to be halfway through loading it and you then find out its torn and you need to start again.
@TeeDee 1st crack at the sausages tonight... smoked paprika followed by fennel, the cheapo mincer was OK for actually making the sausages but an absolute failure for mincing, we even have a few bits of metal coming off into the mince!
Can't wait to try em though. Deffo on the look out for a better mincer if there are any suggestions!
Can't wait to try em though. Deffo on the look out for a better mincer if there are any suggestions!
