Any Sausage Makers Stuffing with a KitchenAid?

get a real stuffer. my wife and i got into a good rhythm with the KA, and still it takes forever to do 5#, and you risk overworking and overheating the sausage.

i finally got the 5# dakotah, which also comes in a 10# clear version. it is fast and easy, like me after three beers

click>>The Dakotah One-Man Stuffer

 
Be careful as you can burn out your KA - I did.

A lot of forum folk are having good results with the EA Grinder.

When I did use my KA for stuffing I rig'd up a table that would put the output of the KA tubes just above table top height. That helped but the head on the new KA Pro couldn't handle doing very large amounts. Also, it is hard on the people stuffing and the long time creates more risk with handling the raw meat. There are some methods which will help you with that part. I also found it hard to get a real good packing in the casings.

I would say get a good stuffer. It makes a world of difference. What would take me close to an hour with the KA could be done in 4 to 6 minutes with my vertical stuffer.

The water powered stuffer pictured above looks pretty slick too.

A few months ago Harbor Freight announced their meat grinder, I think it was close to $50. It looks a lot like the professional home grinder offered by Cabellas which was $190.

GG

I have no problems with the KA grinder, but sadly the stuffer attachment is not very good at all.

Look at the vertical plunger models, having manual control helps a lot as the size of the casing changes.

 
I didn't enjoy grinding or stuffing on the KA. Thirdeye, AZRP(used to) and several others have good luck grinding 15# at a setting on the KA.

Stuffing, for me, no way. I sold my KA grinder set on eBay an gave away the stuffing tubes here on the forum.

Wish I had the money and I would get a grinder like AZRP and Ranger Ray uses (or something like what they have). But I don't do all that much sausage.

GG

I also spent 3 hours stuffing 15 pounds. I've been thinking about that Northern Tool 5 lb. vertical one as well.

I take it that a vertical unit with a hand crank is the way to go. Stainless steel sounds better than chrome plated. Anything else I need to have - internal relief valve, steel gears?

the water piston one i have is hands free. you can likely get a vertical stuffer with an electric motor. you need both hands for stuffing, if you are by yourself. you don't want to be cranking

i bought the hose myself (not included). it's a simple washer hookup, and can be had in different lengths

well, keep in mind they have a cheaper 5# version. i think my link was to the 10# version.

i do all my sausage in 5# batches (recipes are written that way usually). if i want to make that rare batch of TEN POUNDS of bratwurst, i'll just fill it twice.

Good thinking, but I think I'd rather save the cash for a small egg. If I had to replace the KA, I'd be sorely tempted to go with an Electrolux...they look really interesting, but that's some serious money, there. I think my KA just needs a little maintenance. It leaks brown sludge from the motor housing, occasionally. I think the grease is breaking down. I should ship it off to Fidel. :woohoo:

Since I've got your attention, did you happen to see my chile ID post a couple weeks ago? So far the ideas have been: anaheim, red banana, or cross-pollination.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=964179&catid=1

My hot sauce has been in the fridge for about three weeks, now...time to give it a try, I think.

Ben,

That's a rather personal question isn't it?

Steve :laugh: