Sausage making advice???

ShortRib · November 2007

Going to ask for a sausage stuffer this Christmas. Used the KA mixer last time we made sausages. Ground and stuffed with the attachment they offer. However, it took us 10 hours for about 15 lbs of meat. So this year, I am thinking of having my butcher grind it up for me, then stuffing it myself. Don't know if this is taking the easy road, but I don't want to purchase a grinder...at least not yet. So I am going to buy a sausage stuffer. The ones I looked at ranged from 5 lbs to 11 lbs and up. I am looking at the 5 lb vertical stuffer. Has anyone used this type before? Are they easy to work? Worth the cash? (roughly $125). Any recommendations on brands or styles?[p]Lastly, is getting the butcher to grind them up a wussy move?

mb168 · November 2007

ShortRib,[p]I've been looking at these guys, LEM Products. They are nice but haven't decided to take the leap yet. I've only had the egg just over 2 months so another piece of equipment is not appealing just yet but I would love to be able to make my own sausage.

thirdeye · November 2007

ShortRib,[p]I've had a 5# vertical stuffer for, for... well I can't remember how long. Let's say 15 years. This way I won't be lying. They are the way to go. Because 5# will stuff so fast, about 5 minutes, there have been some times I wished I had a 10# barrel. On the other hand I usually make at least 3 flavors, so the 5# barrel is handy with that in mind.[p]I have no problem using a KitchenAid grinder for up to 20# of grinding. With the meat cubed and chilled until icy, this is maybe 30 or 40 minutes. WessB and a couple of others have upgraded to commercial grinders, so maybe they will jump in with advantages on those....[p]Some markets will not grind pork on request because by law, they have to re-clean the grinder after grinding pork. Others will do it, just at the end of the shift. I use a local processor when I get together with my buddies for our Christmas sausage. We buy 2 cases of butts from him (about 160#) at the case price and he charges like $.20 a pound for deboning and grinding. As a bonus, we measure our seasonings into amounts for 10# and he mixes them on the meat before grinding and packages it into 10# cubes. A real time saver.[p]On grinding day, we use a 15# stuffer and my 5# one. It takes longer to wrap and label than it does to stuff.[p]Here is a page where you can see my set-up.[p]~thirdeye~

[ul][li]Sausage[/ul]

WessB · November 2007

ShortRib,
As Thirdeye said....I have stuffed a few casings, nowhere near the experience he has...I also use a 5# vertical stuffer and highly enjoy it...got mine on E bay and it is made by "Grizzly" I have no idea if there are any available at this time....I started out using the KA grinder also and I would double grind the meat...it took a lot of time...I decided to purchase a Cabelas 1hp commercial grinder, the first time using it I was expecting to do a double grind ( based on the KA experience ) using the coarse plate first and then the finer plate ( which didn`t work ) I now just grind once with the smaller plate.....With the coarse plate on Jason ( Hayhonker ) and I were able to grind over 70# of beef in 12 minutes...this obviously takes a little longer with the finer plate...but still WAY better than the KA grinder....however it is a pricey way to go....You can see details on my website FWIW..[p]Wess
[ul][li]WessB`s[/ul]

AZRP · November 2007

ShortRib,
I have a 5 lb stuffer from LEM products, I like it. I also have a 1/2 hp grinder from Cabelas that grinds meat as fast as I can load it. The problem is that it's so much fun making the various sausages that I'm running out of room in my freezer. -RP

WessB · November 2007

AZRP,
That`s something I can TOTALLY relate to..[p]Wess

AZRP · November 2007

<p />AZRP,
I think maybe some boudain for dinner tonight. -RP

Unknown · November 2007

ShortRib,
I also need a good stuffer. I have the KA grinder and yes it's slowwwww. But I got a good hand grinder for $15 and it will go thru 15# in 30 minutes or less. I prefer to mix my spices and beer with the cubed meet and then let it sit overnight before I grind it up.
HTH,
Konrad

BBQbutcher · November 2007

ShortRib, if you don't feel like stuffing into casings, follow the link for my "skinless" sausage. [p]Several people I know don't like the casings on the sausage and this works great.

[ul][li]http://askabutcher.proboards42.com/index.cgi?board=sausage&action=display&thread=1183334931[/ul]

ChefDave · November 2007

thirdeye, I need to email you with questions. Can you send me your address? Thanks
David dletts@kc.rr.com

ShortRib · November 2007

AZRP,
That is the one that I am looking into. Is it easy to use? Any drawbacks? Would you buy something different?

ShortRib · November 2007

thirdeye,
Beautiful! That is exactly what I am looking to do. Thanks for the help.

ShortRib · November 2007

Konrad,
Grinding 15#'s in 15 minutes! That sounds great! What is the name of that grinder? Make? Model?

ShortRib · November 2007

WessB,
That looks great. What is the brand stuffer you have there?

WessB · November 2007

ShortRib,
Here`s a link to the one I own..and you wont find a decent stuffer for cheaper than this...I`m sure the one AZRP has is probably of better construction, but I have not had any problems with this one...[p]Wess
[ul][li]Stuffer[/ul]

AZRP · November 2007

ShortRib,
The only thing I wish it had is a way to release the threads so you could just pull the piston up. The way it is, when empty, you have to crank it all the way back out. I don't know if any of them have that feature. Otherwise, it is well built with metal gears. -RP

BajaTom · November 2007

thirdeye,
What temp do you smoke your sausage and what temp is the sausage done? How long does it take to finish? Thanks, Tom

ShortRib · November 2007

WessB,
Wow...that's affordable!

Unknown · November 2007

ShortRib,[p]It's just a new #10 cast iron meat grinder I got of eBay made in China.[p]The bigger one are nicer but they need bolted down while the #10 has a screw clamp.[p]Konrad

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