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Preparing Sausage Meat and Seasonings

5:03
15:30
293.5K views

At 5:03 in

FINAL DAY 3: Appalachian Heritage Old Timey Hog Killing...Seasoning Bacon.. How to Make Sausage

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What happens here

The prepared pork meat (approximately 35 pounds of diced pork) is laid out on a clean, green countertop. The presenter highlights the importance of the seasonings: Old Plantation Pork Sausage Seasoning (one bag seasons 25 pounds) and Sauner's Rubbed Sage. He emphasizes that the meat should be very cold, ideally having been in the freezer for about two hours, to ensure it grinds cleanly without becoming mushy. The recommended fat-to-lean ratio for sausage is 1/3 fat to 2/3 lean meat.

Goal: Prepare the pork meat and dry seasonings for sausage production.

Tools and materials

  • Diced Pork Meat N/A

What they say

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take salt so where we go from here guys is we have 35 pounds of sausage right here this is our sausage grinder and we're using old plantation pork sausage seasoning and this is the brand right here I'll post a link down below to some of this old plantation seasoning and we're also using a lot of rubbed sage okay so the old plantation seasoning and the sage are very important one bag of old plantation does 25 pounds of sausage we have 35 pounds of sausage here what we'll do is we'll mix in we'll mix in the sausage mixture we'll stir it all in there really good turning it in there well grind it will taste test it and then we'll add more old plantation seasoning as we need it so that's what this is all about old plantation all right and I'll post a link down below to it something that's worth mentioning it is if you put too much in there you never can take it out so you can always add a little bit more that's why we cook a little bit of sausage today as we're doing it and we'll season it to taste so the plate that we're going to

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