Making Sausage Question

Discussion in 'Sausage' started by blue, Dec 18, 2009.

  1. I got the butts trimmed and in the freezer to stiffen itup.

    My question...

    I have a kitchen aid grinder and stuffer. Do I grind the meat and then season it and send it though the grinder a 2nd time to stuff it? Or do I season the meat and let it marinate then stuff it while grinding the first time?

    Any advice wouldbe appreciated.
  2. nozzleman

    nozzleman Smoking Fanatic

    I always double grind mine. Grind, season, grind/stuff.
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    With that grinder you will have to cut the meat fairly small; say 1 - 1/2 inch cubes. If you lay them out on a cookie sheet you can sprinkle the spices over the top, then grind.

    Some have concerns about the cure not being spread throughout the meat evenly. I have not had a problem with this, but if you are concerned, after grinding place your cure in a little water and mix it in to the meat.

    Hope this helps.
  4. rambler

    rambler Smoke Blower SMF Premier Member

    You want to be careful about grinding too many times at once. If you grind more than twice it sometimes gets mushy unless you cool it back down first.
  5. nickelmore

    nickelmore Smoking Fanatic

    I have never used a kitchen aid. All of the advice I have received says grind as few times as you can.

    Even on my commercial grinder, it seems to make the meat mushy the second time.

    Currently I am grinding once, and using the grinder with a stuffing plate to stuff. I still not real happy with the product, but will live with it until Santa brings me a stuffer.
  6. Thanks for the inputguys...I definetly don't want paste...but I want to make sure the meat gets seasoned thuroughly.
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    When I used my KA for sausage I did a grind then season and grind again. I would then chill the meat again then stuff.
  8. formerlyfatguy

    formerlyfatguy Smoke Blower SMF Premier Member

    I just finished stuffing some smoked Kielbasa.
    I pretty much follow the Kutas method.
    Grind, add seasonings to water and mix with the ground pork.
    I did 15 lbs and its about to go into the smoker.

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