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So I came home and this was on the counter

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dirtsailor2003

dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
So the better halves cousin, uncles, best friend or something heard that I was smoking meat and made pepperoni. They had this and didn't know what to do with it...

8222007095_5a5fb3625a_o.jpg

8222007095_5a5fb3625a_o.jpg


So know I'm sitting here going, what do I do with it... Say's it has everything needed "grinder and stuffer" not included. It's not Gluten free, and I don't see any meat either. So summer sausage, who has the best recipe? Do I really need to use the stuffer? The directions say each casing takes 3# of meat, is that true? Should I use the cure that came with it or substitute cure #1 instead. I don't think this is happening anytime soon. I hope that cousins, uncles best friend wasn't looking for a Christmas gift!
 
the cure in it is #1. Those kits arent to bad, just grind up some pork or beef or a mix of both and follow the directions and enjoy.
 
You can hand stuff 3 lb. casings, just easier using a stuffer; just make sure to pack the casing tight with meat when filling the casing.

If you don't have a grinder, I am sure a local butcher will grind the meat for a small fee.
 
First take a deep breath, now Congratulations on a nice score...... I personally have not used Hi Mountain's mix, but I know that many on the site that have and very pleased with there results. I would think that there are some directions some where on or in the package stating how much meat to mix with the contents of the package, just  mix accordingly.....as far as substituting cure # 1, the pre-mixes that I have tried came with cure #1 anyway..........They usually suggest to use a stuffer, but before I had mine, I used my grinder to stuff with and I made a lot of sausage with it before I bought my stuffer......If it takes 3# of meat you may be able to just spoon the meat in the casing......Good Luck and have Fun with it.......  ShoneyBoy
 
Rust and all that is still one nice stuffer......When I see old equipment like that, I wonder the stories it would have if it could talk........
 
Shoneyboy said:
Rust and all that is still one nice stuffer......When I see old equipment like that, I wonder the stories it would have if it could talk........
Click to expand...
No joke! the crank runs super smooth. Parts a readily available, but the 6 qt seems to be one that wasn't all that common. The 4qt and 8qt are all over the place. After the holidays are done I'll get this beast cleaned up and bolted down so It can be used!!!
 
I have owed a few Enterprise stuffers in the past, good solid stuffer. If you have a mechanic friend that has access to a bead blaster it will clean it up down to the bare metal fast and clean.
 
MossyMO,

Most of the rust here will clean up with a good stiff scrubbing! I was wondering what everyone does to limit the squeeze out between the plate and the sidewalls when pressing??? There is no gasket like the new fancy stuffers! I suppose one could take and cut one of the silicone hot pads just a tad larger in diameter to place on top of the filling and between the plate to aid in keeping too much squeeze out. The gap isn't super big but I bet some has to get past.
 
Shoneyboy said:
First take a deep breath, now Congratulations on a nice score...... I personally have not used Hi Mountain's mix, but I know that many on the site that have and very pleased with there results. I would think that there are some directions some where on or in the package stating how much meat to mix with the contents of the package, just  mix accordingly.....as far as substituting cure # 1, the pre-mixes that I have tried came with cure #1 anyway..........They usually suggest to use a stuffer, but before I had mine, I used my grinder to stuff with and I made a lot of sausage with it before I bought my stuffer......If it takes 3# of meat you may be able to just spoon the meat in the casing......Good Luck and have Fun with it.......  ShoneyBoy
Click to expand...
Yep just re-read the instructions, 3# per casing, wow that seems like a lot per casing, but I've never made cased sausage before, and only just made Bearcarvers non stuffed last week! The whole kit has enough to do 30# of sausage! They do break it down so you can do smaller batches.

8222335337_5504fd633f_o.jpg

8222335337_5504fd633f_o.jpg


The kit has 10 20"+/- casings, two pouches of seasoning (white), two pouches of cure (yellow).
 
dirtsailor2003 said:
MossyMO,

Most of the rust here will clean up with a good stiff scrubbing! I was wondering what everyone does to limit the squeeze out between the plate and the sidewalls when pressing??? There is no gasket like the new fancy stuffers! I suppose one could take and cut one of the silicone hot pads just a tad larger in diameter to place on top of the filling and between the plate to aid in keeping too much squeeze out. The gap isn't super big but I bet some has to get past.
Click to expand...

I used something like this - http://www.ebay.com/itm/Sausage-stu...552?pt=LH_DefaultDomain_0&hash=item3a7c220d30

Stuffer Gasket.JPG

Stuffer Gasket.JPG

 
I use that kit but I don't use those huge casings (I like the smaller ones personally). When I use something like that the first time I always make a small batch for taste purposes. As it turned out with this, there wasn't much flavor in our opinion. I have still used it but I add other ingredients to "ramp" it up. I add ground mustard, mustard seeds, granulated garlic, granulated onion, paprika, celery seed, coriander and fresh ground mixed peppercorns, as well as Powdered Buttermilk Culture. It has the Cure packet with it but I don't use it - I use plain old Cure #1 - because the cure packet in the kit ingredients are: Salt, Sugar, Sodium Nitrite (.85%), Maple Syrup, Caramel Color, and less than 2% Glycerine added to prevent caking. I just don't need all the extra salt and sugar in my SS. 
 
SmokinHusker said:
I use that kit but I don't use those huge casings (I like the smaller ones personally). When I use something like that the first time I always make a small batch for taste purposes. As it turned out with this, there wasn't much flavor in our opinion. I have still used it but I add other ingredients to "ramp" it up. I add ground mustard, mustard seeds, granulated garlic, granulated onion, paprika, celery seed, coriander and fresh ground mixed peppercorns, as well as Powdered Buttermilk Culture. It has the Cure packet with it but I don't use it - I use plain old Cure #1 - because the cure packet in the kit ingredients are: Salt, Sugar, Sodium Nitrite (.85%), Maple Syrup, Caramel Color, and less than 2% Glycerine added to prevent caking. I just don't need all the extra salt and sugar in my SS. 
Click to expand...
That's good info to know about the supplied cure. I figured I could substitute #1. Being a mass marketed kit I assumed it would be a bit bland. I had planned to make one and see how it tasted and go from there.
 
Shoneyboy,

I found two of them on Craigslist and I almost bought both of them! The one I bought was a real find as it had the tube, the large plate, and the cider basket. I could've bought a new one for cheaper, but the missus wouldn't have let that the new one in the house. She thinks this one is a piece of art, she has no clue!!!
 
dirtsailor2003 said:
Shoneyboy,

I found two of them on Craigslist and I almost bought both of them! The one I bought was a real find as it had the tube, the large plate, and the cider basket. I could've bought a new one for cheaper, but the missus wouldn't have let that the new one in the house. She thinks this one is a piece of art, she has no clue!!!
Click to expand...
It is a piece of art !!!
 
I've saw the plastic discs on E-bay before they were not that expensive, couple of bucks. Never used one, just keep throwing the overflow back in the hopper. The overflow is limited if you can get the 2 long bolts on the side adjusted right.
 
 
I think that I will cut the casings in half and make them smaller prior to stuffing. May do that on the trial run using the spice and cure that came with the kit.
 
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