OT - Meat Grinder & Sausage Stuffers

RedSkip

Thought I'd reach out before diving too deep into this new market, figured a lot of you folks would have a multitude of opinions...

So... Any suggestions on a good quality Grinder and Stuffer?  Pretty new to this and not even sure what to look for, any tips or pointers would be appreciated.

-Skip

hondabbq

I grind my meat at work, so I cant offer any advice on home models.

In hindsight I would have spent a bit more money on the ability to add tubes to my stuffer set up. It came with 3 sizes but I wish I had the ability to buy larger ones for it. I guess my story is, think of what you want to do before you buy and buy accordingly, or at least buy a stuffer that you can get larger tubes for.

RedSkip

@hondabbq, thanks for the info.  Cabelas has a grinder for $100 bucks or so, but plastic...  figure to go with the HD model for $350 and metal components for a longer life.

smokeyj

I love my dakotah stuffer. http://www.meatprocessingproducts.com/dks-240.html

Zmokin

RedSkip said:

@hondabbq, thanks for the info.  Cabelas has a grinder for $100 bucks or so, but plastic...  figure to go with the HD model for $350 and metal components for a longer life.

The part plastic grinder that came with my Oster Kitchen Center worked for awhile, but then began having problems.  I highly recommend all metal grinding mechanisms.
This is what I now own and I like it.  Amazon for $175 and free shipping.

RedSkip

I was thinking of going electric, stainless....Link

Botch

I went with the KitchenAid attachments, as I knew I wouldn't be turning out bushels of sausage, just wanted to play a bit.

The grinder, once I learned a few tricks, worked well.  The Stuffer, did not.  I recently got an LEM 5-lb sausage stuffer (vertical cylinder with a piston that pushed the meat down and through a tube) but am waiting for that first "too cold to hike but too early to ski" weekend to try it out.  

55drum

A lot of the grinders come with a sausage stuffer attachment....for the novice...its a pain to use...get one like this and you'll enjoy the process much better   GL

Griffin

Do yourself a favor and get a grinder AND a dedicated stuffer. Using the grinder as a stuffer is a PITA and once you get a dedicated stuffer you will wonder why you didn't sooner. I've got the Kitchener #12 (northern tools has it for $99) and the LEM #5 (I think Academy carries it for around $100)

Figure out how much sausage you will be making at a time. I usually do 5-10lb batches and this works out well although I have to fill the stuffer twice. If you are doing more than 5-10lbs, step it up to a bigger stuffer.

RedSkip

Thanks for everyone's thoughts, hits home to get a dedicated units.  Guess I just need to open the checkbook now.

Zmokin

55drum said:

A lot of the grinders come with a sausage stuffer attachment....for the novice...its a pain to use...get one like this and you'll enjoy the process much better   GL

I have never tried using the stuffer attachment on my meat grinder, but I was hoping to one day.
Why is it " a pain to use"?  does it go too fast and that makes it hard to control?  It seems the hand crank device you show would go as slow as you want and be easy to stop instantly.

Griffin

Can't control speed. You have to force the sausage meat down the neck of the stuffer, which can be a real pain depending on your recipe. If you have a really wet mixture, it creates a suction effect when you use the plunger to push up and down. Gets messy when you have meat on your hand and you have to turn the grinder on and off. Basically, its a two person job with one people feeding the meat and one manipulating the casings. With the dedicated stuffer, its a one person job. It's doable, but a pain.

Zmokin

Griffin said:

Can't control speed. You have to force the sausage meat down the neck of the stuffer, which can be a real pain depending on your recipe. If you have a really wet mixture, it creates a suction effect when you use the plunger to push up and down. Gets messy when you have meat on your hand and you have to turn the grinder on and off. Basically, its a two person job with one people feeding the meat and one manipulating the casings. With the dedicated stuffer, its a one person job. It's doable, but a pain.

Thanks for the info, I fully understand, and now I am left with a dilemma that sucks.  I figure I have 3 choices.

A) throw away the casings I bought and never try to stuff links (easiest solution)
try to use the attachments I have and probably make a mess, end up frustrated, worst case, end up throwing away the casings anyway and just use the meat as ground sausage like I currently do when I make sausage.
C) spend $150 or more to buy the right tool for the right job, make the links, and then decide whether making my own links is worth it or not.  Some of the link sausage I buy, I cut off the skin and brown it up in a frying pan anyway.  I think making my own brats is likely the only link sausage I would be interested in making anyway.

canman

We have been using the grinder attachment for the Oster and after learning a few tricks, works very well. I did invest the $100 in a vertical 5# stuffer which I mounted to a board and clamp it to the kitchen counter when I use it. It works very well also. We make hot links, smoked sausage, brats, Italian sausage and English bangers. My wife and I love trying new sausage recipes. Once you've had fresh made, you won't go back to store bought.

fruitguy

If you can think of it or dream about it, this guy will usually have it.
http://www.sausagemaker.com/

apfroggy0408

Serious question.

I really like sausage patties but I do like sausage in casings...

I've been thinking about getting a grinder but not sure if I'd use a stuffer all that often.

What's the advantage of stuffing?

Botch

apfroggy0408 said:

Serious question.

What's the advantage of stuffing?

 

Casings may retain more juice than an open patty, for one.

Secondly, a well-cooked casing has a satisfying "snap" when you bite into it.

They fit better on a hot dog bun (but that's negated by round buns, I guess).  

 

That's all I can come up with, off the top of my head.  They do make a "stuffing funnel", very inexpensive, that allows you to use your thumbs to stuff sausage casings.  It'd be slow work, but probably faster than using the damn auger on the KitchenAid attachment!  

Canugghead

Botch said:

...  They do make a "stuffing funnel", very inexpensive, that allows you to use your thumbs to stuff sausage casings.  It'd be slow work, but probably faster than using the damn auger on the KitchenAid attachment!  

Agree, been there done that!  A plunger type stuffer is on my wish list though.

http://eggheadforum.com/discussion/1159688/thumb-stuffed-anglo-indian-sausage/p1

DMW

Listen to what @Griffin said. I got the grinder he mentioned, but went for a Kitchener stuffer. Similar to the LEM, but has nylon gears rather than SS. It works, but probably won't last as long. And in hindsight, it probably cost the same. I got both from Northern Tool.

BTW, they have a pretty decent mobile website. Made it easy when I was about 20 minutes early for an appointment sitting in the car browsing the forum and wound up at NT's website.

hondabbq

My stuffer got stripped last night making sticks. Just bought the 11lb stuffer. Looks and feels good but I haven't done anything just yet.