What's the best cut of pork for making sausage | Beyond the Recipe
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- Опубліковано 21 вер 2024
- Today we are talking about the different cuts of pork and how they might work in a sausage recipe.
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Eric
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I honestly cant explain how much your videos have helped me in multiple areas of cooking. Thank you for all you do, seriously. Im sure you hear it alot, but I appreciate you doing these videos so much.
My local butcher is usually no help. I think he is making too much money too easily. On the other hand, I went to the head butcher at my local supermarket branch (they have 12 stores) and had a conversation. After I brought him some of the sausage I made, we are now buds. If I need fat, he gives it to me.
That's how it's done!!! Good contact
I just recommended your channel to a firefighter buddy. I immediately apologized to him since he loves making sausage and processing meats. I know he will be spending a lot of time here. Keep up the great work. I too love using pork belly in my sausage batches. It gives it a great blend of fat with the shoulder when too much fat has been trimmed.
Another great video. Liked the quick bearded butcher clip. I’ve known Seth and Scott for about six years, both great down to earth guys and very happy for their success.
Thank you for another great video. Unfortunately, butchers are getting far and few in between in my area that will sale to the general public compared to 10 or 20 years ago.
The combination that I like Is a mix between leg and belly meat... I usually do 3 pound batches (My Sausage making Is for me and family so no big batches, Also I dont have big tools either).
I usually buy 1kg of leg and a Little More than 0.5 belly (I find it with skin always so I account the skin Weight in that)...
Always a juicy Sausage!!
Good info on pork sourced fats, would love to see a show down on the other options, and to know why you said chick or goose would be good for sausage but not salami (or olive oil or ghee or suet or tallow or etc and etc)
Great video. You're a wealth of knowledge. Great butchering and identifying each portions for usage
Until recently my local Woolworths supermarket carried a salami with very minimal fat; so yum. Not all of us want 20 - 30% plus fat in our charcuterie. Personally I like Kangaroo charcuterie
Very helpful video! Thank you for posting it.
Love the Beyond The Recipe series. Recipes, whether good, bad, or indifferent are everywhere. Knowledge tends to come in little bits and snippets here and there. Please keep it up!
The thing that most intrigued me in this video was that you say flare (leaf) fat doesn't make good sausage. Would you have a few words about that? (I have some in my freezer right now).
Awesome video, Eric. Thank you.
A lot of good info, very helpful.
Very good. Thank You.
Thanks for sharing this great and helpful information. Great content as always. Be blessed and have a great weekend 🙏🏽 👍🏽
Great info - thanks for sharing
As of yesterday I am not just licensed to be my own butcher of my own animals.. but I am now approved to make my own sausage.... BTW... I can't produce pork for less than 4$/lb!! 1$/lb might pay for the piglett...
YEAH!!! Congrats!!
The only way to lower your cost and improve the quality of the meat is to make your own feed. GIGO
@@myown2101 suggestions?
@@marcdoll5632 We had 1800 chickens at some point. Contracted local farmers to grow our grain (no corn or soy), sprouted, fermented, mixed with other nutrients. It cost us $2.65 per day to feed 100 chickens. No one could touch our quality or prices. It's all depends on your proximity to the grains. Labour involved of course.
If I was a neighbour of yours I would buy piglets from you every week.❤
Sooo educational, thank you.
Really good information, thank you!
Are there any special process before including pork skin grinding the meat with the skin? Thanks for giving attention to my question.
I recently discovered your youtube channel and I'm obsessed with it! The detailed amount of info and instructions on charcuterie are really hard to find elsewhere. Is there any chance that we are going to see your version of ''Pancetta tesa fatta in casa''? Thank you!
absolutely
Sioutis@ That’s how I felt when I discovered Eric’s channel.
I say Eric, but depending on what he’s making on any given day he could pass as an Enrico, Enrique, or any other cosmopolitan version of Eric. Such is the authenticity of his recipes. I made salami, capocollo, Spanish lumo etc following his instructions. They came out better than shop bought.
@@2guysandacooler We’re talking Italian pancetta here Enrico.
Your response should have been “ assolutamente “ lol
Great video Eric. Really enjoyed it. Cheers
Extremely interesting! I think I’m the most blessed sausage maker on earth…… my Mangalitsa pigs are walking fat machines! Perfect for a deer hunter like myself!!😎 love this!!
That is so right!! I just watched your coppa steaks video and I was just blown away by the fat cap!!
@@2guysandacooler Insane is the only way to describe it 😂
Great video. 2 thumbs up.
I wait until the pork loins go on sale and buy several of them (~$1.60/lb). They have an excellent ratio of fat to muscle and are super easy to cut up.
Exactly
Episode Idea: Glands, identifying and removing.
Great video Eric !! Thanks !
Great video...I should learn butchery basics sometime soon. So I tried my hand at making different kinds of pork sausage and almost every time the taste was so "porky" that it was intolerable. I wondered if that was due to where I purchased my mean or something else? I look forward to cherry picking through your channel..take care!
Great info and video! Keep it up!
I've never made sausage with any of these parts except belly. I use procureur / neck(thats about a 3kg fatty homp of meat), does my country have different pigs than USA pigs that ours have more neck? The shoulder is much more expensive here and I have to order it.
What cheap parts of beef is best? You Americans use brisket a lot in video's but that's also an expensive cut here (Europe, Netherlands)
Great video Eric.
As always great video, thanks
Very informative, thank you.
Do you just use the belly for its far, or use it for something else?
Hi Eric! Just found your vids and they inspire! Plans for guancialli, capicolla, and pork loin. A big thanks for the brine calculator…a GREAT time saver! A friend is having two pigs processed soon. I’ve claimed the guanciali from both. The will be blast frozen as I’m not able to process them immediately. Will the breeze/thaw cycle affect the the final product? As of now I’ll only be able to do one at a time.
Your thoughts…
Thanks for all your vids. The prospects are many. Keeps this OLD DOG (82) learning new tricks. Take care…Blessings!
Nice!!! Freezing and using later is not a problem at all. Should turn out just fine!
@@2guysandacooler Thanks, Eric for your quick response! I’ll let you know how the first one turns out! Take care…
Hello
Can you add a recipe for fermented sausage, please, such as servelat
Great video. Would you say it’s more critical to source back fat for salami’s or is using shoulder with the proper ratio ok? Thanks
Thanks. I like using back fat for salami as the fat is more pronounced and looks better in my opinion. But either way works
Great video, have you ever tried making a bacon sausage?????
Not the right video to comment on, but what is your recommendation on a good dry cooler for fermentation of sausages?
Great question. It needs to be a frost free fridge. The fan placement should be in the back, so if you start with that you can regulate everything else with controllers
What is meant by the term "broken batter," and why is "smeared fat" bad?
ok so a broken batter is when you make sausage and either it's overmixed or the fat smears. This causes your sausage to have a dry and crumbly texture. When it comes to smeared fat, think about this. If you take leaf fat (the fat used to make lard) and hold it in your hand, pretty much nothing will happen. But if you take lard and grab a handful, the heat from your hand will cause that lard to start melting and will more than likely drip on the floor.
In a sausage it's the same thing. If the fat is smeared (during grinding, mixing, or stuffing) then when it gets cooked that smeared fat will leak out all over the place. This causes a dry and crumbly sausage. We want to keep as much fat as possible in the sausage. This can only happen if your equipment has sharp plates and knives and you pay very close attention to the temperature when grinding, mixing, and stuffing.
Many thanks!@@2guysandacooler
DIY. A tiger torch and a sawzall does wonders
so true!!
Can I include Pork skin for a sausage?
sure
So, leave the skin on the back fat, or remove it before use?
I would remove the skin before using
Some say the bacon is the best part of the sausage
How many hours did you spend breaking down and boning that side of pork?
Hours? If you know what you’re doing, it doesn’t take long at all.
Hey Steve. It's actually quicker than you think. Filming the process made it take longer than it should. Normally a pig this size might take me a comfortable 30 minutes.
Butcher shops around here are pretty much gone.
Don't overlook the snoots! (Pun only somewhat intended.) Seriously, BBQ snoots are a thing.
$1 a pound for a side of pork?! I need to move!
LOL. Yeah, That was a bargain. Wish it was always like that!
Great video, but that Pig has not been "skinned"... It has been shaved. The skin is still on. Lol
We make 100lbs/year. Exclusively use butts. A little on the lean side but serves us well. In Missouri butts are always on sale Memorial Day, Independence Day and Labor Day. Makes for very inexpensive sausage makings