Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
making sausage. What cuts of meat?
Options
Comments
-
lkapigian said:Eoin said:I have been close to buying a grinder for a while now. This is pushing me over the edge.
FWIW I have a #12 LEM and an LEM Stuffer BUT, I started ( and loved) my Less Than $50.00 Harbor Freight Grinder...worked like a champ and got me started...the stuffing attachment ( on any grinder ) is ok for a few pounds, anything more than that get a dedicated..but if you have a Harbor Freight near by, go buy one -
Eoin said:lkapigian said:Eoin said:I have been close to buying a grinder for a while now. This is pushing me over the edge.
FWIW I have a #12 LEM and an LEM Stuffer BUT, I started ( and loved) my Less Than $50.00 Harbor Freight Grinder...worked like a champ and got me started...the stuffing attachment ( on any grinder ) is ok for a few pounds, anything more than that get a dedicated..but if you have a Harbor Freight near by, go buy one -
DoubleEgger said:Eoin said:lkapigian said:Eoin said:I have been close to buying a grinder for a while now. This is pushing me over the edge.
FWIW I have a #12 LEM and an LEM Stuffer BUT, I started ( and loved) my Less Than $50.00 Harbor Freight Grinder...worked like a champ and got me started...the stuffing attachment ( on any grinder ) is ok for a few pounds, anything more than that get a dedicated..but if you have a Harbor Freight near by, go buy one
Edit: BTW, the £ is also down the toilet against the Euro, everything is more expensive. Even UK made have to pay more for raw materials so prices are up. Currency devaluation is just getting poorer. -
lkapigian said:Eoin said:I have been close to buying a grinder for a while now. This is pushing me over the edge.
FWIW I have a #12 LEM and an LEM Stuffer BUT, I started ( and loved) my Less Than $50.00 Harbor Freight Grinder...worked like a champ and got me started...the stuffing attachment ( on any grinder ) is ok for a few pounds, anything more than that get a dedicated..but if you have a Harbor Freight near by, go buy one
Everyday is Saturday and tomorrow is always Sunday. -
You guys are going to be the death of me. I wonder if I can slip a Weston #22 past the boss?They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
-
Great posts=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Ozzie_Isaac said:You guys are going to be the death of me. I wonder if I can slip a Weston #22 past the boss?Visalia, Ca @lkapigian
-
@lkapigian , i have the LEM 12 grinder and the 5 lb and 15 lb cannister sausage stuffers. I saw the harbor freight model not too long ago and thought about picking one up for smaller batches. How do you like it in terms of power and ease of cleaning?
As to the stuffers i tried stuffing attachments on KA amd on lem and the piston driven crank is the only way to go IMO. -
etherdome said:So my grandfather was a butcher is rural SC and used to make some killer bulk sausage. Never put it in casings, purely bulk to make your own patties with. I was recently given the recipe which was ingredients per 100 pounds of meat. He used to just use "a pig". I have adjusted the recipe to 5 pounds of meat and recently gave it a whirl. I used 5 pounds of ground pork butt and mixed ingredients by hand a little at a time. When I cooked it, the flavor was there but the patties were rubbery and didn't even produce grease or moisture in the pan when cooking. Visually it appeared to have plenty of fat in it. I felt as if I were eating turkey sausage. What cuts of meat do you typically use for sausage and any opinions on why this happened? Do I need to mix in maybe 20% pork belly or something? Thanks in advance.
80/20 butt to fat ratio is the number. don't count the fat in the butt but do count the fat cap. I take the cap off and weigh it and then add more belly/back fat to it to get to the 80/20.Keepin' It Weird in The ATX FBTX -
westernbbq said:@lkapigian , i have the LEM 12 grinder and the 5 lb and 15 lb cannister sausage stuffers. I saw the harbor freight model not too long ago and thought about picking one up for smaller batches. How do you like it in terms of power and ease of cleaning?
As to the stuffers i tried stuffing attachments on KA amd on lem and the piston driven crank is the only way to go IMO.Visalia, Ca @lkapigian -
@lkapigian, noisy huh? I thought the LEM was loud
I am grinding up 75# of pork shoulder on sunday. Its my pre summer pork packtackular so i can be ready for the trips and sausage demands of the summer
Im good through july with that much meat! -
northGAcock said:Sea2Ski said:Interesting that you add more fat. I suppose that might be the ticket for you in this case.
I use boneless butts from Costco unless we slaughter and butcher a pig. I have never needed to add fat. But then again I always put the sausage in a casing. My recipes also have some sort of liquid ingredient whether water, wine or beer. Perhaps when not in casing, you need a bit more fat due to nothing "sealing" the moisture in.
I do make a fairly large quantities when I make it though and it is a blast to do. I think this was a 30-40'ish lb batch.Lenoir, N.C. -
The next time @Sea2Ski attends Butt Blast we need to pick his brain!Lenoir, N.C.
-
If you want, I can make fresh and bring some next year (it is going to happen??) but there was already so much food! I did not even get a chance to make the cheesesteak stuff I had.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
westernbbq said:@lkapigian, noisy huh? I thought the LEM was loud
I am grinding up 75# of pork shoulder on sunday. Its my pre summer pork packtackular so i can be ready for the trips and sausage demands of the summer
Im good through july with that much meat!Visalia, Ca @lkapigian -
Ill let you know on sunday. I just got 75 lbs of shoulder that ill be grounding up on sunday. Im pretty excited!
-
lkapigian said:westernbbq said:@lkapigian, noisy huh? I thought the LEM was loud
I am grinding up 75# of pork shoulder on sunday. Its my pre summer pork packtackular so i can be ready for the trips and sausage demands of the summer
Im good through july with that much meat!
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum