Ground meat/sausage from old birds?

[archeryrob]

If you want to learn something about sausage making watch this guy Eckkrhard the German Butcher. He lives in Lombard Illinois now.

Chicken Chips

 

[Chef JimmyJ]

Some good info here. Regarding the question on texture of old, tough, birds. The Grinders primary purpose is to take Tough cuts and grizzly trim, etc, then Cut it up so fine that there is not a single muscle fiber or bit of connective tissue left intact. Not to sound Gross but Grinding is effectively Mechanically Pre-Chewed!
The Hot Dogs industry takes grinding to the extreme. Take the toughest animals there are, old spent Dairy Cows and Bulls, spent Sows, and spent Layers, grind the meat so fine it becomes a Paste, the Original Pink Slime, and shove it in a casing, natural or temporary for Skinless Hot Dogs. Smoke and cook the meat to maintain it's shape and Poof! The ultimate in Tender Meat Sticks...JJ

 

[archeryrob]

Hey, I recognize that avatar from Smokingmeats!!

I have not tried chicken dogs yet. Going to be making some deer/pork dogs soon in the smokehouse.

 

[Chef JimmyJ]

Hey, I recognize that avatar from Smokingmeats!!

The One and Only JJ!
I KNEW you had to be an SMF member. We have a different way of talking about Sausage and Meat...JJ

 

[Mosey2003]

What an awesome set up! I like the idea of pre-shaping and freezing the patties. I've just been doing a one pound "ball" of sausage and then shape it into patties at the time we take it out and defrost it.

I found a thing online that I found rather clever, for smallish breakfast patties: form a small ball of sausage, then take a canning jar ring and lid (together) and put it over the ball, then smoosh down on the lid and it will flatted into a round. I had been wondering how to make perfect little rounds as our hamburger moosher is too big

 

[Kris5902]

If you want to learn something about sausage making watch this guy Eckkrhard the German Butcher. He lives in Lombard Illinois now.

Chicken Chips

You are an awful enabler... lol thanks!

Hey, I recognize that avatar from Smokingmeats!!

I have not tried chicken dogs yet. Going to be making some deer/pork dogs soon in the smokehouse.

Is there another forum I should know about? We don’t have a smoker yet.

I found a thing online that I found rather clever, for smallish breakfast patties: form a small ball of sausage, then take a canning jar ring and lid (together) and put it over the ball, then smoosh down on the lid and it will flatted into a round. I had been wondering how to make perfect little rounds as our hamburger moosher is too big

Works like a charm!

 

[archeryrob]

[QUOTE="Kris5902]Is there another forum I should know about? We don’t have a smoker yet.[/QUOTE]

Yes, Smokingmeatforums.com and lots of recipes and meat stuff on there.

You should fix that smoker deficiency post haste. I am eventually going to rebuild my smokehouse fire box to have an wood fired oven over it. Can't wait to pop a chicken in that thing.

 

[Kris5902]

Well I’m a little late but here’s some sausage video with the pork casings, we buy shorts because they are much cheaper.

This video the casing wasn’t cleaned as well as the first at the plant, so it’s a little more opaque and tougher to bite through, better for a dinner sausage to eat with knife and fork than in a bun. Perils of the shorts... but we still sold our at the market on Saturday.

And here’s the twisting. He slowed it down for the video, and you can see him having to think about the twisting in two directions because he usually does it “the better fast way” lol and when he switches to that he’s still slowing it down a bit from usual for video purposes.

We will be making some chicken kale ones (with inferior store bought chicken because I’m all sold out) tomorrow so I’ll see if I can snag some pics of that in progress.

Edit to add: I don’t know if we have enough of the sheep casings, so we might be doing some of that in hog casing as well.

 

[Kris5902]

[QUOTE="Kris5902]Is there another forum I should know about? We don’t have a smoker yet.

Yes, Smokingmeatforums.com and lots of recipes and meat stuff on there.

You should fix that smoker deficiency post haste. I am eventually going to rebuild my smokehouse fire box to have an wood fired oven over it. Can't wait to pop a chicken in that thing.[/QUOTE]

As soon as the building inspector is out of my hair and I have a proper house it’s on the to do list right after the woodshed and a proper chicken coop. Stupid covenant, annoying building department, annoying FIL “building” the house. 600 acres, no neighbors, and I need a building permit for any permanent structure??? Sheesh!

 

[Ms Biddy]

I made chicken, guinea fowl, apple sausage in sheep casings recently. I ground some bacon into it for fat and seasoned with salt, pepper and crushed fennel. They were amazingly delicious, but I came to the conclusion that sausage patties are just as good and a fraction of the effort. I won't be messing with sheep casings again.