Day 3: Sausage Preparation and Mixing Seasonings
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Old Timey Traditional Appalachian Hog Killing
What happens here
On Day 3, gather the trimmed meat designated for sausage (lean meat, fat, and trimmings). Ensure the meat is chilled (held in a freezer for about two hours). Use a heavy-duty meat grinder (like the General Model D shown) with a 3/16-inch plate. Season the meat generously with Old Plantation Pork Sausage Seasoning and rubbed sage (Sauer's brand shown). Spread the meat evenly, approximately 1-2 inches deep, and sprinkle the seasonings over it. The ratio of fat to lean meat for sausage should be roughly 1/3 fat to 2/3 lean meat.
Goal: Prepare and season the meat for grinding into sausage.
Tools and materials
- 3/16-inch Grinder Plate — Achieving the desired texture for sausage
- Meat Grinder — Grinding the meat for sausage
- Safety Gloves — Maintaining hygiene while handling meat
- Rubbed Sage Sauer's — Enhancing the sausage flavor
- Trimmed Meat — The base for the sausage