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Tandooriwurst

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Comments

  • caliking
    caliking Posts: 19,780
    lkapigian said:
    Not to hijack ( my apologies) but if you are looking at a stuffer, I
    Get the next size bigger than you think you need ....5 pounds of pork will be more than 5 pounds of sausage by the time you add liquid and seasonings , 25 pounds winds up over 25
    please hijack away! You've done this sort of thing enough,  that I'm sure you have tons of pearls to share :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    @paqman - I bought a metal (aluminium) grinder/stuffer for the KA. The grinder works ok, but its tedious. The stuffer is downright horrible. 

    The 5lb stuffer worked well. Easy to load the meat in, and took less than 30mins last night to stuff the last 5 lbs of meat I had left.

    @lkapigian makes a good point about getting the next size up. With my current refrigeration options, etc., 15lbs is about how much I can process working alone. So the 5lb stuffer fits the bill quite well. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    Moleman said:
    ikapigian, I have a few questions if you don’t mind but I don’t want to hijack this thread. Let me know please. Just basic questions and resources I can use moving forward for sausages and stuff. Just received my 30 pound stuffer over the weekend. Thanks in advance. 
    @Moleman I PM'd you my cell, feel free to text or call
    Visalia, Ca @lkapigian
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  • Canugghead
    Canugghead Posts: 13,707
    @paqman I'm happy with my 5-pounder from Princess Auto, appears it's similar to LEM 5.  Actually I went in for the 10-pounder but it's too big for my need; I'd rather refill the cylinder few times than handling and storing the much bigger unit. Also, I often try different recipes at the same time so I need multiple fills anyway.
    canuckland
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  • SciAggie
    SciAggie Posts: 6,481
    edited June 2020
    Is there a dedicated sausage/charcuterie  thread here? Something like the lacto-fermentation thread? If not, we need one. It would be nice if folks shared their equipment setup, recipes, curing chambers, etc. 
    @lkapigian @20stone
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • fishlessman
    fishlessman Posts: 34,583
    @caliking they have bigger plates on ebay for the kitchen aide, its easier to double grind stepping down than to force things thru those small plates and you can do a rechill between grinds. just be careful buying the right plate sets, ka has two types of plates

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 19,780
    SciAggie said:
    Is there a dedicated sausage/charcuterie  thread here? Something like the lacto-fermentation thread? If not, we need one. It would be nice if folks shared their equipment setup, recipes, curing chambers, etc. 
    @lkapigian @20stone
    yup, there is...

     


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • northGAcock
    northGAcock Posts: 15,173

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 19,780
    fishlessman said:
    @caliking they have bigger plates on ebay for the kitchen aide, its easier to double grind stepping down than to force things thru those small plates and you can do a rechill between grinds. just be careful buying the right plate sets, ka has two types of plates

    I remember you mentioning that before. How does one figure out which type of plate to get?

    ground it all up through the coarse plate once, and then through the medium plate once. Texture of the test patty was just right IMO. It got somewhat emulsified when stuffing with the KA attachment, but still pretty good.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 34,583
    how they mount, tabs or indents. im not seeing the kits there right now

    httpsiebayimgcomimagesglO4AAOSwjE1e34w9s-l500jpg




    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SciAggie
    SciAggie Posts: 6,481
    caliking said:s
    SciAggie said:
    Is there a dedicated sausage/charcuterie  thread here? Something like the lacto-fermentation thread? If not, we need one. It would be nice if folks shared their equipment setup, recipes, curing chambers, etc. 
    @lkapigian @20stone
    yup, there is...

     

    Thanks.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • paqman
    paqman Posts: 4,923
    Canugghead said:
    Brilliant, why didn’t I thunk of that! All that’s left to buy is a dedicated grinder.
    Does it have plastic or metal gears?  5 pounds will be enough for me

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • fishlessman
    fishlessman Posts: 34,583
    the plates are made by smokehouse chef


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • texaswig
    texaswig Posts: 2,682
    Wow. That's awesome! 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • caliking
    caliking Posts: 19,780
    fishlessman said:
    the plates are made by smokehouse chef


    Thanks. It looks like I'd need the newer plates with tabs, instead of notches. Might get a plate that's bigger than my current coarse grind plate. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,707
    paqman said:
    Canugghead said:
    Brilliant, why didn’t I thunk of that! All that’s left to buy is a dedicated grinder.
    Does it have plastic or metal gears?  5 pounds will be enough for me
    Plastic,  guess Lem 5 is better with metal gears. It was cheap on sale (think I paid about 75 loonies, could be wrong) and I didn't want to deal with cross border hassle. I mount it on a cutting board for portability,  c-clamp holds it to work surface. To reduce wear n tear on the gears I wrap a rubber band on the threaded rod at the point when piston is near the bottom, like tape on a drill bit to control depth visually. The last thing you want is to over crank and induce unnecessary stress.

    canuckland
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  • 20stone
    20stone Posts: 1,961
    caliking said:
    SciAggie said:
    Lort, Lort that is cool. I can’t believe you weighed something. This is indeed a new time for this world. 
    As always I admire the deep dive to find a pure dish. I can’t wait for your assessment of the final product. 

    And yes, I felt a ripple in the time-space continuum when I pulled the scale out =)

    I scaled the other spices up by volume (tsp, TBSP), eyeballed them, and then weighed what I thought looked right. That counts, right??
    Heck yes. Replicability/tweakability. I commend your growth
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • caliking
    caliking Posts: 19,780
    20stone said:
    caliking said:
    SciAggie said:
    Lort, Lort that is cool. I can’t believe you weighed something. This is indeed a new time for this world. 
    As always I admire the deep dive to find a pure dish. I can’t wait for your assessment of the final product. 

    And yes, I felt a ripple in the time-space continuum when I pulled the scale out =)

    I scaled the other spices up by volume (tsp, TBSP), eyeballed them, and then weighed what I thought looked right. That counts, right??
    Heck yes. Replicability/tweakability. I commend your growth
    You can't imagine the inner turmoil, and mental anguish,  I overcame. 

    And thus... you need to modify your sig =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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