So we partied pretty hard and pretty late last night.
And I think I can safely say we fit in perfectly.
But I’ve got one minging hangover this morning
But have no fear; if there’s one way to get rid of a raging hangover it’s your very own redneck barbeque.
But this is no ordinary barbeque ladies and gentlemen. What I have in front of me is all of the meat that we’ve been harvesting over the past few weeks on our redneck road trip.
We’ve got all manner of things including feral hog burgers, sausage, jerky, pigeon jerky, turkey jerky.
Everything a growing redneck needs to make themselves feel good.
If you want to do your own check this out.
Okay I’m Ann Tate and this is Donna Sochet.
I’m Terry’s wife and we are helping make the sausage that Ian killed his hog but anyway we’re the helpers today and we’re making sausage.
So first we need to grind the sausage and I’m going to cut it into cubes.
It works best if you have it pretty cold almost frozen.
It feeds through the grinder more easily.
You need to do it in sort of like one-inch chunks
We’re preparing now to season our sausage and this is sort of a guess this actually.
This one can will prepare fifty pounds of sausage so. This is about four pounds of sausage and we’re going to put approximately a tablespoon of seasoning on it.
Maybe a little bit more and we like it spicy so we’re gonna add some cayenne, stir it up.
We use the largest grinder attachment and you can see it makes it pretty coarse but once you run it through the second time with the seasoning it makes it much finer.
So I’m gonna give Donna this bowel back.
And we’re gonna start regrinding. And I’ll just help you feed it through
And we have this beautiful seasoned pork ready for the extruder.
And you can see the textures changed. Yes it’s very fine now very tender.
Has plenty of lean to fat proportions. So it will be tender.
You can’t have it all just meat with no fat in it or it’ll be too dry.
So we have to wash our hands and start making putting it in the cases.
So you just simply put all this meat that we’ve already grounded and seasoned in this big hopper
And since I’ve already been grinding I’ve already got meat down in this spicket, so you can tie this off in your little knot and you don’t have to wait for the meat to come down.
Get the air bubble out.
You don’t want to start and stop too many times. You wanna just keep an nice even flow of the meat coming through the casing you can always go back and maniipulate the meat through the casing but it’s far easier to get it right the first time.
Notice my hands are feeling the casing as the meat slides through the casing.
You just keep a nice… easy woops rhythm.
There you go.
You can see that the meat has filled the casing evenly and if you bring your hands all the way down the sausage length you can see if there’s an air bubble.
Very, very gently move the meat through the casing.
This is the ground meat that we grounded earlier of Ian’s hog.
And we’ve seasoned it with salt and pepper and Worcestershire sauce.
And we’re about to make patties with this beautiful Weston hamburger press.
I’m gonna try to make like just quarter pound burgers and which I’ve measured out.
It’s about the size of my hand.
And you just simply put it in the middle.
You push it down and then when you raise it up hopefully you have a little bit of a logo, the RealTree logo and that’s just all there is too that.