I made some of pops sausage from rib trimmings over the weekend with my grandmother's manual grinder. VERY GOOD BTW!!! It was quite time consuming and messy (maybe I was doing something wrong)
As I am sure you all know it feels great to know what you are eating in your ground meats. Never being one to want to buy an entry model only to have to upgrade soon after, and based on suggestions I read here, I went straight for the 3/4 hp Cabela's. Looking forward to a good BBQ and grilling season of experimentation.
Thanks to all of you who have taken the time to share your processes and Qview so that I felt comfortable trying this out. I am so happy I did, my wallet not so much. (I did get it on a sale that apparently is over)
I do have a few questions that I was hoping to get some opinions on.
Any suggestions on specific casings that work well for you or you like using?
I see many of you use a stuffer. What are the benefits if any to this, as opposed to stuffing from the grinder?
Which tubed meat should I attempt first based on success rate?
I read alot about toughening up of casings. Any personal tips to keep the casings from getting hard?
Oh and one more thing any recipes of course would be great.
Links to any threads on the above questions work well too.