New ginder...three sausages

Discussion in 'Sausage' started by buffalosmoke, Feb 17, 2010.

  1. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    My new Northern grinder came in this week and I figured I outta jump right in.

    I cut up a 9lb shoulder and a four pound butt and ran them through a 3/4" plate.


    I then mixed in seasonings for four pounds of breakfast sausage. I let that rest for awhile and ran it through the 3/16" plate and formed into patties. I also saved about 1½ pounds in bulk. One of my buddies is here...but he isn't much help at all!


    Patties all formed and ready for freezer.


    I mixed two different 2lb batches of Italian last night and let them rest over night. One is a standard Italian with fennel, etc. The other batch was fresh parsley and grated Parmesan cheese. I stuffed as I ground through the 3/8" plate. Next time, I won't grind through the 3/4" plate first. I just wanted to see how it worked. The stuffing went ok for working alone. A helper would make things alot easier. I'll either be making a foot switch, or buying the $10 one from Harbor Freight soon. Two of the links burst on me so I made patties out of those, along with the extra meat left in the grinder.
     
  2. tlzimmerman

    tlzimmerman Meat Mopper

    Looks awesome, home sausage making is very addicting, the product you can make is so much better you can get at the store IMO.

    A grinder is a great tool, let us know whether you like grinding once or twice better, I am in the twice camp myself.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good your gonna have lots of fun making your own sausage not to mention it tasting better
     
  4. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    Besides tasting better, it's just nice knowing exactly what goes into your food!

    I fried up a couple of breakfast patties last night.....they were very nice. Not too hot, and a good amount of spices.

    Chicken/apple sausage is next on the docket.

    I see I forgot the "r" in grinder for the post title....
     
  5. davef63

    davef63 Smoke Blower

    nice job on the sausage, looks excellent. dont feel bad about the missing r,on a recent post of mine i spelled bacon with a d. its not us , our keyboards are messed up [​IMG]
    dave
     
  6. rstr hunter

    rstr hunter Smoking Fanatic

    Looks great.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that sausage look great and you will soon be grinding up everythig you can.
     
  8. pandemonium

    pandemonium Master of the Pit

    Looks like you did a great job for the first time.
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like you are off and running with nice results. Did you stuff with the grinder too?
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Fennel and Caraway Seed = Ummmmm Good!

    I picked up the Harbor Freight switch and it's well worth the $10. I'll look at my emails and post a coupon for Harbor Freight if I can find one.


    Todd
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like you are off to a great start... Nice Grinder too...[​IMG]
     
  12. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    I knew it was keyboard error [​IMG]...not the operator. Glad to know I'm not alone with a bad keyboard!


    I did stuff with the grinder. It works ok. My only complaint is that the stuffing horn is a two piece deal. The tubes get pressed into a ring, and sometimes, if I apply too much pressure getting the casings on...it will separate the two. The tubes are kinda short too. I'll have to decide if I should get new tubes...or just buy a horz. stuffer.


    Glad to hear a good review on the foot sw. I'll be heading near a store next week...so I'll pick one up.

    Thanks for all help!
     
  13. marknb

    marknb Meat Mopper

    That's some fine lookin' grub Buffalo. What size of grinder did you get?
     
  14. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    Thanks MarkNB. It's a #12 grinder from Northern Tool. I was going to get the KA attachment, but this grinder is only $110, and accepts standard #10/12 plates and blades. I'm pretty impressed at the value of this machine so far. There are a few members here who own this grinder, and it good reviews.

    Thanks to the peeps who recommended it to me! [​IMG]

    http://www.northerntool.com/webapp/w...70_36989_36989
     
  15. scubadoo97

    scubadoo97 Smoking Fanatic

    I have the Tasin TS-108. Virtually the same grinder. The Tasin list a little higher wattage of 1200 but who knows if the output is any different. The Tasins go for a lot more but I got mine off ebay for $99 a few years ago. I like the 3/4 plate you got. Did it come with that? I think mine are 3mm, 5mm and 9mm #12 plates. My only complaint is this sucker is loud.

    It will grind raw horseradish root without too much complaint and that stuff is tough and fibrous.

    I've played around with case-less sausage but haven't delved too deeply into sausage yet. You have any trouble getting the meat moving well using the sausage tube attachment?

    Looks like you are enjoying your new grinder and putting it through it's paces. I think these are teriffic grinders for the money. The next step up is the 1/2 hrs power ones from Cablela which start to get into light commercial quality.
     
  16. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    I got the 3/4" plate from Butcherpacker.com.

    I'm getting used to stuffing and grinding all in one step. You get the hang of it pretty quick. At this point, I don't see a need to get a dedicated stuffer.

    The input rating of this grinder is 1000w. After gear reduction, it's claimed to be 600w output. That's over 3/4 hp. It's not terribly loud either.
     
  17. scubadoo97

    scubadoo97 Smoking Fanatic

    Thanks for the technical break down of the power of this grinder. I'm glad to know that these are 3/4 hp grinders. And again a great bang for the buck.

    I like the fact that you are grinding and stuffing at the same time. I hadn't thought of that but you sausages look great. I'm going to give this a try [​IMG]
     

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