Another Sausage Curious

Discussion in 'Sausage' started by smokeymose, Nov 3, 2015.

  1. smokeymose

    smokeymose Master of the Pit

    I've been getting really interested in making sausage and since it's kind of slow at work I've spent so much time on the 'puter researching I've reached information overload.
    There are a lot of grinders out there, but some are touted as being stuffers also (apparently by adding stuffer tubes). Do these work? I'm not looking at making huge quantities (maybe 5 - 10# now and then) and don't have a lot of $ to spend. Any suggestions? Ever heard of MTN Gearsmith?
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sausage is fun and easy but I could probably say that one batch stuffing with a grinder and you will be looking at stuffers. For a few dollars more than the MTN, you can get a Kitchener #12 All metal gear grinder AND the Kitchener or Grizzly 5# Stuffer for under $200. Both will do what you wish and are highly recommended by the folks around here. Watch for Stupid Cheap Sales in the coming weeks to get closer to what you would pay for the MTN...JJ
    Last edited: Nov 3, 2015
  3. If you can afford it I would get a dedicated stuffer over a grinder with stuffing tubes. In my experience the end product is so much better.

    I used my LEM grinder to grind and to also stuff my sausages. They were ok sausages but nothing to write home about. The texture was too dense or I had problems with casings. They were good but just not good enough.

    I had a Academy by me that had their brand stuffer on sale. It was a 5# model. It also had steel gears and the body was stainless steel. I got it for 75.00 dollars. Another plus of this stuffer is that it uses the same size stuffing tubes as the LEM 5# stuffer. This stuffer is made by Weston. Which by everything I have read makes excellent stuffers. 

    I haven't made much with it yet but I have made 10# of Beef Sticks, 5# of Hot Links and 19# of Kielbasa. Let me tell you, the sausages were to die for. The texture was just right. I didn't change a thing except to use the stuffer to stuff instead of the grinder.

    I hope this helps your decision some.

  4. smokin phil

    smokin phil Smoking Fanatic

    Last edited: Jul 25, 2016
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks for the Heads Up, Phil!!! I know a certain Daughter that has been hinting for Santa to look at Stuffers...JJ
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for the heads up Phil!

    If I was just starting out and money was a little tight I get a manual grinder. If you're only doing small batches a #10-12 will only take a couple more minutes to grind compared to an electric, plus they can be bought for under $50.
  7. hank2000

    hank2000 Smoking Fanatic

    Just went to there web site its 5# stuffed is on sale now for 69.99. Going to order on this afternoon
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    If you are going to be doing a couple a 5 lbers a year and in shape, You should look at a good manual. Its a great starter and very inexpensive. Then if you see you want to expand your horizons once to get more accustomed to sausage making. This was I think my great and possibly my great/great grandmothers.

    That is everything you need to grind and stuff sausage. Now its work, but not overly so if 5 lb batches. If you decide to upgrade, you'll certainly appreciate it more for its use. LOL

    There people here who have these and have simply added a sheave and a motor and have a grinding machine.

    Its where I started here, then decided I liked making my own enough to invest some cash in it.

    Whatever you do, I bet you end up enjoying making sausage as soon as you learn its all about cold! LOL

    Good luck.

    BTW there is fair sized group that use a Kitchenaid mixer with the sausage attachments also. So they get a large nice blender, pasta maker grinder stuffer, mixer, etc etc etc...... Now that's just a thought also. 

    PS these are the first sausages I personally made with it.........

    I then went out and bought a stuffer.

    I then went out and bought a grinder

    This year I am looking at Vacuum Sealer.

    Next year a slicer........ Run while you still can!!!!! Run away, run away, run away! ROFLMAO 
    Last edited: Nov 4, 2015
  9. smokeymose

    smokeymose Master of the Pit

    Thanks, everyone. A stuffer it will be! I'm leaning towards a manual grinder also ( I saw one of those in Dad's shop for years, Foamheart, minus the attachments.I think he kept it around just to remember when the family processed a hog every year when he was a kid. His job was cleaning the intestines....). Already have a vac sealer. Until then, I'll bet my favorite butcher over at Marsh might make me a deal on grinding a shoulder.

    OK now I need to research casings sizes, whether to twist or tie, find a couple of Hot Italian recipes. Having fun already and haven't even started :)

    Thanks for the heads up, Phil! I always like an excuse to go walk around Gander Mountain and will check it out. If they're as proud of their processing equipment as their reloading supplies, though, I may do a little shopping around. Can't beat the shipping charges when you walk out the door with it,though!
  10. Foamheart,

    when looking at vacuum sealer I started with the food fresh and it lasted years but recently died. in all my research I really wanted a chamber model BUT it limited me to some of the things we do . I ended up with the Weston model (a little pricey) . it has been a workhorse, completely adjustable for sealing temps, has a cooling fan and I can go on. take a look at it before making your decision. I suspect this one will outlast me. FYI and my 2 cents

  11. mummel

    mummel Master of the Pit

    I was in your exact same shoes a couple of months back.  Same questions.  Same thought process.  Check my signature for my equipment.  I couldnt be happier.  Buy once and buy right!
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ask your Dad, I bet he'd be proud to let you experience his. He might even have something better hid around the barn somewhere.

    I use "Butchers & Packers" and have ben extremely happy with what I got from them. I gave them and order Sunday night and its arriving today. And their casing have been spot on. I have not used collegen yet, dang it I meant to get some to try this time too. Oh well I am sure I'll have to get some more later anyway.
    Last edited: Nov 4, 2015
  13. smokeymose

    smokeymose Master of the Pit

    Sorry to say Dad left us in '97, Foamheart, but he left me with plenty of stories. He had 2 brothers and 4 sistérs. This was in the late 30's and it was a family affair. Grandpa was a coal miner & part time farmer and kept a half dozen cattle on his 7 acres. Everyone had a job, from helping with the butchering to helping make lye soap (really). There wasn't anything in that pig that didn't get used for something. It was an investment . I only understand because I knew Grandpa & Grandma growing up & spent a lot of time on the old place. Explaining it to my kids and grandkids is like talking to cats.
    On a lighter note I bought a stuffer today! Maybe some Hot Italian links this weekend 😀
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You never know what gets thru, but its always amazing to hear what it is.

    Someday they'll be standing around wishing they had listened more, just like you do now.

    A perfect circle, you want them to excel past your achievements, then someday they'll wish the could reach them. Its hard in your youth to realize that money really is not the answer to every question. Even though the politicians seem to believe it is.
    Last edited: Nov 4, 2015
  15. smokin phil

    smokin phil Smoking Fanatic

    Last edited: Jul 25, 2016
  16. smokeymose

    smokeymose Master of the Pit

    Came home from work today and found this waiting for me. Have I mentioned what a wonderful wife I have?
    BTW none of you said anything about a scale...
  17. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    you're in business now Brother!
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Growing up we always made meat pies right before thanksgiving. I've been on the handle end of that grinder!

    Cut your meat into 1"- 1 1/2" chunks. Layout on a parchment paper on a baking tray and Partially freeze your meat prior to grinding.
    Last edited: Nov 7, 2015
  19. smokeymose

    smokeymose Master of the Pit

    Thanks, dirtsailor! Heading out to Meijer in a few minutes for the shoulder and spices.
  20. smokin phil

    smokin phil Smoking Fanatic

    Last edited: Jul 25, 2016

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