Had to try out the new grinder and stuffer this weekend. I picked up a copy of Rytek's book, did a little reading then commenced to makin'.
I decided to go with the keilbasa since the ingredients looked fairly simple. My pics are a little thin but it was hard enough keeping my workarea clean let alone handle a camera and my wife's enthusiasim was below grade.
Here's a shot just before I got started grinding..
These are the casings i got from my local butcher shop. I have enough to do about a 100 pounds of meat so i need to get busy..
Ok, got the meat ground, mixed up the ingredients and mixed up in the handy kitchen aid then sent back to the fridge.
Meanwhile i laid out my guts and selected a casing or two for my one batch of sausage..
Me and the boy laying out the first sausage.. I need to get this stuffer bolted down. I was thinking of getting some of that white plastics they use in kitchens and running some studs into it. Then I can quickly attach the stuffer with some wingnuts and press on.
Pumped out around 5.5 lb net of susage. Time to go warm up the smokehouse!
I let them hang in the house for a little while then they hung in the smokehouse for about a half hour to dry a little. Puttin on the smoke..
It was a good learning experience all together. I hope it comes out good...