I made about 25 pounds of Deer/pork sausage last night. Today I get the big Idea that I'll spend the bucks and get a " Real Stuffer" instead of using my very slow Krupps meat grinder / stuffer. So I look on the internet and decided to get a LEM #3 horn stuffer. As anxious as a 5 year old at christmas we quickly drove home. We cleaned the LEM stuffer,
and set it up. Now I'm a big boy. and I swear I thought I was gona do push up's on the dang thing, or get a cheeter pipe so I could stuff the casings. Right away I'm thinking I got ripped again by a kitchen gadget..
So before I drive 40 miles again, I thought I would ask here what could be the problem. The Deer / pork is a 50/50 mixture. I added no liquid. althoug the deer had been soaking for a few hours in water and vinager. The mixture was cold and stiff. I added some water to the mix and it seemed to go a little better but still not what I had thought of. It seems inhearently wrong to let your mix get warm, or keeping adding water until it gets easy to stuff? Where did I go wrong, or what can I do?
thanks
56jeff
and set it up. Now I'm a big boy. and I swear I thought I was gona do push up's on the dang thing, or get a cheeter pipe so I could stuff the casings. Right away I'm thinking I got ripped again by a kitchen gadget..
So before I drive 40 miles again, I thought I would ask here what could be the problem. The Deer / pork is a 50/50 mixture. I added no liquid. althoug the deer had been soaking for a few hours in water and vinager. The mixture was cold and stiff. I added some water to the mix and it seemed to go a little better but still not what I had thought of. It seems inhearently wrong to let your mix get warm, or keeping adding water until it gets easy to stuff? Where did I go wrong, or what can I do?
thanks
56jeff