How to Make Italian Sausage (Episode 19)

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Our Final Freezer

Күн бұрын

Пікірлер: 25

@pepymunson2832 Жыл бұрын

Awesome video! Thanks

@OurFinalFreezer Жыл бұрын

Thank you!

@vaazig 3 жыл бұрын

I've always frozen mince like this. Makes total sense.

@OurFinalFreezer 3 жыл бұрын

Thanks for the comment!

@davidroberts3489 4 жыл бұрын

I have been processing meat for my family for years and your method of packaging is simple and, yet I had never thought to do it. Bravo my friend.

@OurFinalFreezer 4 жыл бұрын

So glad it was helpful! We're always striving for better ways of doing everything, so let us know if you have any tips to share as well.

@zaahierstanley955 3 жыл бұрын

@@OurFinalFreezer I was wondering what the reason would be as to why you flatten it. Then on your insta page I saw that you make 2 x 2 patties easily with it.

@OurFinalFreezer 3 жыл бұрын

We flatten it to make it easier to stack in the freezer.

@stanleyplona2712 2 жыл бұрын

Hi, New to making sausage. I want to try all your recipes but I'm confused on the salt and want to get it right. In the verbal description states to use kosher salt but the container I see your using says sea salt. I just want to get the recipe correct. Thanks, Stan

@OurFinalFreezer 2 жыл бұрын

We use Morton's kosher salt for all our recipes now. Thanks for asking!

@tazblink 3 жыл бұрын

My wife and I package all our ground meats just like this, flat in one or two pound bags also. Pro tip lol make all your bags up and reverse the top edge on all of them before you start the packaging of the meat. I just subbed your channel I am looking for a grinder thats how I found you, I was looking at LEM grinders but saw some recent poor reviews for reliability. Kind of looking at the Pro-cut grinders now because I think they are made here not in China. I am not a 100% sure tho. Anyway really good channel I am enjoying your content very much. Thanks for sharing your video's.

@OurFinalFreezer 3 жыл бұрын

Thanks for the comment! LEM grinders are engineered in the US (Ohio, as a matter of fact) but you're right they are built in China. Another Ohio brand, Hobart, makes an American grinder... but it costs a lot of cheddar.

@tazblink 3 жыл бұрын

@@OurFinalFreezer Ya I love the Hobart stuff I used a lot of there food prep stuff at work to make high energy propellants. Do simple maintenance on Hobart equipment and it would last for years even using it for stuff it was never intended to do like grind rock.lol no joke.

@zaahierstanley955 3 жыл бұрын

@@OurFinalFreezer I am also new to this. So taking a massive interest in sausage making now. Never make a single sawsage yet but looking forwards. I do sell them in my free time getting them from a friend. Have not seen him make it at all so having to find it here. Planning to but a .5hp grinder from Taiwan. How much can one grind per day on a .5hp grinder to get some ling life out of it. If if 50kgs to 100kgs is okay over 7 days then it should be okay for me.

@deborahgrantham7387 3 жыл бұрын

No fennel? Idea: I use a plastic flexible cutting board ( buy at Walmart, Amazon, etc. comes in a package of 3 usually). They are cheap and go on the side of the dishwasher after. Shape into funnel and push into bottom of bag, drop meat into bottom of bag then you don’t have to mess with the top of bag.

@OurFinalFreezer 3 жыл бұрын

Using a plastic flexible cutting board is a great idea for linked sausage. We'd have to try it out on the bulk sausage to see if that works.

@deborahgrantham7387 3 жыл бұрын

@@OurFinalFreezer I use it on the bulk.

@arcturusbbqsausagemaking2435 3 жыл бұрын

Great Recipe Well done ,If you don't mind me asking where do you buy your Quality Spices from, I Buy mine From Pittsburgh spice Company ,Which always has fresh Quality Spices , In any quantity Oz or Lbs .Just curious I see your Large Containers ,..I guess I should have watched the whole video before asking my Question lol !

@OurFinalFreezer 3 жыл бұрын

We get them from two sources, Sam's Club or GFS, they're good... but not the best. If we ever went into commercial production we'd find a high quality wholesale culinary source.

@paulbacallo4739 2 жыл бұрын

I'm going to try your recipe, If I use pellet smoker how long is the cooking time and temperature setting?

@OurFinalFreezer 2 жыл бұрын

My best guess is to smoke it for 1 hour at 225 F.

@paulbacallo4739 2 жыл бұрын

@@OurFinalFreezer Thanks

@Gsbbq 3 жыл бұрын

Just found you guys. Love this channel. Question on the italian and polish sausage. Can you take these straight to the grill or do they need to sit in the fridge overnight. Does this change the casing at all

@OurFinalFreezer 3 жыл бұрын

You can grill it directly after you make it, but if you let it sit overnight, it will have better flavor.

@DeminicusSCA 3 жыл бұрын

eric , do you have to lick it before you stick it ? , duh!! its dry spice, you need to put the time in, of course, you can just jump on it, but it will be better if you don't.