Getting set up to make sausage wasn’t very easy. I had to buy lots of stuff I didn’t have, including:
- Sausage stuffer (LEM which cost about $150)
- A fridge ($200 off craig’s)
- Ranco Digital Temp Controller ($100 – this keeps my fridge at 60F)
- Ingredients (dextrose, fermento, DQ curing salt, corn syrup solids)
- A pig ($167.41 for the whole pig, and $175.oo to get it cut up the way the book says)
- Hog casings
- Bradley Smoker recommended by Rhulman’s book ($260 plus $80 for the cold smoke adapter, plus $25 for the cover and another $35 for a bunch of hickory chips.
I’m probably forgetting a couple of things. I got a datalogger with temp/humidity sensor that sends temp/humidity data to my computer a couple of times a day. It was free because my company just happens to make this system (called an EM50G) – it’s usually sold to people doing environmental research, but it’s really nice to know that everything is working properly even when I’m traveling. I already have a KitchenAid grinder as well as bowls, salt, spices, etc.
I had the butcher freeze the whole thing because everything I’m making was supposed to be frozen to kill Trichinella. Once he was done and I had all the pig parts socked away in my freezer, I was ready to start.