KitchenAid for Summer Sausage

SmokinParrotHead

We got a KitchenAid mixer for Christmas and today I bought the grinder attachment for it. Question is, will this work well to grind meat for summer sausage? I have never ground my own meat for anything, but would love to start doing my own. What are some good things other than burgers that this smaller style grinder will work for?

In other words.....before I use it, can you tell me if it is worth it in your opinions?

Thanks so much!!

Angela

I've used mine extensively, it's also nice for grinding apples for apple sauce.

Grandpas Grub

 
Over the last few weeks I had the same questions.

Talking with several forum members they grid the meat just fine and use it a lot. If you look at thirdeye's page he has an older model KA and you can see the picture of him grinding 15#'s.

I got the KA 610 Professional. Yesterday, I received the replacement from KA. There is a 1 year warranty on the KA.

Several forum members said it is important to have the meat very cold as in the freezer for a time, not frozen but very cold.

I had a tougher time with the stuffing side of the process than with the grinding side using the KA. I ended up buying a 5# a vertical stuffer which made all the difference in the world.

I used the High Mountain Summer Sausage Kit, beef and boston butt and double ground. The results were fantastic. The family all enjoyed the results so I did another 15# batch.

Keep the meat cook during the process even if you have to return it to the fridge/freezer during your process.

GG

Unknown

I just made up a batch of both brats and Texas hot links sausage with the Kitchen-Aid and grinder.



Ground pork coming out of the grinder.



9 pounds of Texas hot links sausage all made up and ready to into the fridge for my melding period before I stuff them.



The 9 pounds of hot links just thru the stuffer.



This is 5 pounds of brats just thru the stuffer.



The brats made into links.

I have the whole article on the blog with more pictures and the method I use for the sausage.

http://olddavespo-farm.blogspot.com/2010/01/making-brats-and-texas-hot-links.html

Dipstick

SmokinParrotHead

Dipstick,

Have you tried the sausage stuffing attachment? I'm not sure....but I am thinking that the ones for the KA are just too small. The largest one is 5/8", and I don't think that will work to stuff summer sausage casings....but as I have said, I've never done this before.

Little Chef

Lee...I must be completely honest, and say though many people have great reviews of the KA grinder, I have a LEM. My advice with the KA, get the meat SUPER cold, on the verge of freezing, and freeze the auger and grinding plates the day before. Cold IS the key. And when it comes to stuffing, use the largest tube, and you're going to have to work at it a bit, as those Summer Sausage casings are rather large. Wish you the best with this! Remember...pics and post!! LOL

SmokinParrotHead

You must have replied before you scrolled down LC, lol. I had just posted a ping for ya because I have been checking your SS thread out from 2009.

Thanks! Btw....how much does the LEM run?

Little Chef

Lee....If sausage making is something you love to do, then think about a LEM. If I may suggest first, give it a crack first....(Do NOT try to make 20 lbs!)....just make a small batch. If you love it, and the work involved, look at the LEM. You are looking at $250 minimum to get started.
Actually, not that this is where I recommend you purchase one, but I know Bass Pro carries the grinders. Take a peek at this link and you can get an idea....
http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_40794____SearchResults

Wish you the best!

SmokinParrotHead

Thanks for the info....I think you are right I am gonna try it first with the cheapo KA attachments to see if I even like doing that much, lol. While I am asking questions....do you think one time thru with the bigger diameter grinder is good? Also....do you just send the different meats thru randomly, or do you grind it all, mix it by hand, then grind it again? Those may be really stupid questions.......

SmokinParrotHead

GG, thanks for the info....which vertical stuffer did you buy?

Grandpas Grub

 
After looking into the 5# vertical suffers it looks like one company private labels for several companies.

I got the LEM the only difference, I can see, with the ones below is the LEM has metal drive gears. $

Grizzly - $73 has one that looks exactly the same but with plastic gears.
http://www.grizzly.com/products/5-lb-Vertical-Sausage-Stuffer-SS/H6252

Northern Tool (plastic gears) - $99
http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_200308623_200308623?cm_sp=Xsells-_-Manual-_-Product%20Page

I just saw dipstick post below. There has been a lot of people who are grinding larger quantities of meat using the KA with no problems. I am not sure what happened with my KA. Stuffing the 2.5" 3 pound casings took a lot of time with the KA stuffing attachment. After stuffing and grinding my KA literally sounded like there was metal rattling around in the head. Banging.

Maybe the problem was with my particular KA.

I hope the links above are of help.

Kent

Grandpas Grub

 
Not intending to answer in place of LC.

I used the small plate, cut in cubes and mixed the meats as well as the fats. I did end up grinding twice both times with the small plate.

I had the meat about 38° but not close to freezing. Watch the output if you see some different discharge in the grind you probably have fat getting caught in the blade and or plate.

Also, when grinding watch the center axle on the output. You may see some small globs of black (grease) getting into the meat. I just plucked it our.

All in all this is pretty easy and a lot of fun. Other than my first batch all the sausage has been fantastic. The first batch I was concerned about the meat being in the danger zone too long. I just tossed those logs.

GG

SmokinParrotHead

Thanks again GG. Care to share your process as far as set up and temps? Is there a thread you have done that in that I can just search for to make it easier on you? Hope I am not exhausting all of my question passes at one time, lol!! :laugh:

Little Chef

GG...I couldn't do DIDDLY with a KA attachment! Perhaps I was asking too much of it, but I finally gave up with the KA. I felt the same...LOTS of noise, and little action! But as you say, others have had success! So perhaps it's just us.... :pinch:

Grandpas Grub

I ruined my KA and FedEx delivered another new unit, I need to box up the old one and get it back to KA.

GG

Little Chef

GG...Thanks...dumped a batch of onion soup on the floor and got distracted by the clean up! :blink: :pinch: It's all good!
And smokin....I always grind my summer sausage twice, but if I remember correctly, the holes in the KA plate are pretty small! I would suggest grinding, seasoning (and do NOT forget the 'add ice' step after grinding when you add the seasonings...it REALLY softens the meat up), then fry a small patty. If it is the consistency you want, then you are good to go! If not, a second round is much easier...and really helps incorporate the seasonings. (In other words...I have done it both ways....we prefer two grinds...but it's ultimately up to you.) Truly...wish you the best with this!
PS....We don't keep score...lol...so you don't 'use up' questions... :laugh: This is what this forum is all about.

Grandpas Grub

Not a problem at all. Heck, others have put up with me on the subject.

Remember other than 30 pounds or so of sausage making, I am just as a newbie as you on all this.

After my first batch...

On my third summer sausage batch I did about 15# beef and pork. I cut the meat in squares (well close) and put in a metal bowl and back in the fridge to re-cool.

Note: I didn't get the meat as cold as everyone is saying.

I got the spices ready and the casings soaked. Meat was cool again, I pulled the meat in 3# batches and ground each group and then salted the ground meat with the seasoning. I hand mixed and back to the fridge. Followed doing the same with each batch.

I then pulled each 3# bowl and added the ice water stated (this was cold ice water), quickly hand mixed and sent it through the grinder again.

Next time I am going to do the second grind then add the ice water. When all batches were done and cooled again I mixed all together and when cold again stuffed.

The rest in the fridge for the stated time then onto the egg for the smoke.

It isn't as much work as it sounds.

Any other questions, ask. I will do my best to answer, if I don't know the answer I will let you know that too.

GG

Grandpas Grub

 
I used the small plate and double ground, it gives the summer sausage a very nice texture - very noticeable difference.

No dropping the soup. Me, I just type slow.

GG

SmokinParrotHead

Okay, you said I could ask more, lol... :woohoo:

what was the temp and set-up? I mean I know indirect, but raised grid? Regular grid? I have a large if that makes any difference....

Thanks! By the way....I just ordered my summer sausage kit from Bass Pro a few minutes ago.....so I will be trying toos!

Little Chef

GG...You crack me up!!! :laugh: It is exactly as much work as it sounds!! :laugh: Sausage making is a PITA, but the rewards are SO great!
And please relax...I know I hammer food safety, but at this stage of the process, keeping the meat super chilled more so helps to offset the heat that is generated by the gears and grinding process, which will glue up your auger and turn the meat to mush and glue. Still going to cook it....

SmokinParrotHead

Oh don't worry LC.......as far as food safety is concerned I was glad to see someone here as hardcore as I am, lol. I was in the restaurant biz for years....and my biggest fear was food poisoning.....so all of my managers did their fair share of "Safe Serve" training...and I was on them all the time.....even sneaking into locations after hours to make sure it had been cleaned properly and that food was properly stored!!

Grandpas Grub

 
LOL, the only food safty I know is I am still breathing so I can't ba all that bad, oh and wash things up.

I will do a better job of getting the meat colder.

Now for the important question... "Still going to cook it" Is that the mushy meat or the spilled soup?

Going to head horizontal here shortly. If you are not careful you are going to be awake when Tim gets up.

GG

Grandpas Grub

Okay, you said I could ask more, lol...

what was the temp and set-up? I mean I know indirect, but raised grid? Regular grid? I have a large if that makes any difference....

Thanks! By the way....I just ordered my summer sausage kit from Bass Pro a few minutes ago.....so I will be trying toos!


==========
I have not used the Blackwood. I think I remember this corectly, the HM kit said to cook for 1 hour at 140° no smoke, 1/2 hour 160° hour somewhere in here smoke on, then 180° until 156° internal.

I went direct on raised grid. I stuffed the long casings with about 4# (supposed to hold 3#) I had to push the dome closed as the logs were end to end in the egg. The instructions said do not let the logs touch, I ended up using 1 grid and had to cross the top layer. There didn't seem to be any problem.

I got the fire too hot in the start up and had to shut the egg down in order to restart at a lower temperature.

I loaded the lump to the holes in the fire ring and made an indent in the lump. Using the MAPP torch I lit a circle about 4" diameter and was very careful in the start up not to over shoot the 140°. Let the egg stabilize.

I am heading horizontal shortly, falling asleep typing.

GG