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Want to start making sausage, any advise ??

post #1 of 16
Thread Starter 
Hey all, as stated above I really want to start making sausages.... I know there's a lot to learn, but ready and willing... I know I need a grinder and stuffer.... LEM products good ?? Any and all help very much appreciated as I'am completely new at this endeavor..... Again, thanks in advance for any help/pointers !!

Justin
post #2 of 16

Bring me 200#'s of Elk and I will give you private instruction :welcome1:

post #3 of 16
Thread Starter 
Quote:
Originally Posted by rexlan View Post

Bring me 200#'s of Elk and I will give you private instruction welcome1.gif

Man, I wish I had 200# of elk meat! that would be awesome.... Gotta wait til huntin season again though.....
post #4 of 16

Lots of great information and helpful people around to help out.

 

You can start with a very easy uncured breakfast sausage.  No casings or curing required.  ShooterRick has a recipe on the forum that I really like.  As a matter of fact if you buy ground pork you don't even need the grinder.

 

When you decide on the grinder and stuffer keep in mind how much you intend to do and how many people you will be giving sausage to.

 

You can buy a very reasonable grinder and smaller stuffer if you're only stuffing 15 or 20 lbs at a time but you will want to have separate machines.

 

Good Luck,  now what do you want to start with?

post #5 of 16

I agree with Al breakfast sausage is the easiest, no stuffing required just a little seasoning.

 

Figure out where you are going. I  make small batches and like it that way. I stuff by myself and a 5 lb load is great, if I need more, I just reload the stuffer. But with 5 lbs it is enough to enjoy for awhile and I get a chance to build some more tweaking it each time.

 

I am relatively new to making sausage, although I was around when my Pop did it. I started like most making
"Cougars" Chicken sausage which on the board. I started with a manual grinder/stuffer. Its what my Pop started on too, turns out to be my great grandmother's LOL Who knew?

 

 

Grinding wasn't too bad but stuffing was terrible, so I decide to buy a stuffer. I see one that looks simple, basic level system you push it extrudes. Stay away from these. Popeye don't have enough spinach to squeeze thru 5 pounds of sausage with a 2 foot cheater! LOL

 

I then got an LEM 5# stuffer. I believe that any will do, I think Boyko told me about a Northern tools model that was really inexpensive. Get a decent stuffer, 5 to 10 lb range. metal, easy break down for cleaning and refilling.

 

Then the grinder. I'll let the pro's from Dover tell you. Everything I thought wasn't very right, so you'll definitely want to listen to them.

 

Don't waste your cash on underpowered or units with little or no parts support.

post #6 of 16
Thread Starter 
Quote:
Originally Posted by alblancher View Post

Lots of great information and helpful people around to help out.

You can start with a very easy uncured breakfast sausage.  No casings or curing required.  ShooterRick has a recipe on the forum that I really like.  As a matter of fact if you buy ground pork you don't even need the grinder.

When you decide on the grinder and stuffer keep in mind how much you intend to do and how many people you will be giving sausage to.

You can buy a very reasonable grinder and smaller stuffer if you're only stuffing 15 or 20 lbs at a time but you will want to have separate machines.

Good Luck,  now what do you want to start with?

Thank you for your input, just have some decisions to make.... I appreciate ya dropping a line.. I'll check out that recipe ya stated above....

Justin
post #7 of 16
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

I agree with Al breakfast sausage is the easiest, no stuffing required just a little seasoning.

Figure out where you are going. I  make small batches and like it that way. I stuff by myself and a 5 lb load is great, if I need more, I just reload the stuffer. But with 5 lbs it is enough to enjoy for awhile and I get a chance to build some more tweaking it each time.

I am relatively new to making sausage, although I was around when my Pop did it. I started like most making

"Cougars" Chicken sausage which on the board. I started with a manual grinder/stuffer. Its what my Pop started on too, turns out to be my great grandmother's LOL Who knew?




Grinding wasn't too bad but stuffing was terrible, so I decide to buy a stuffer. I see one that looks simple, basic level system you push it extrudes. Stay away from these. Popeye don't have enough spinach to squeeze thru 5 pounds of sausage with a 2 foot cheater! LOL

I then got an LEM 5# stuffer. I believe that any will do, I think Boyko told me about a Northern tools model that was really inexpensive. Get a decent stuffer, 5 to 10 lb range. metal, easy break down for cleaning and refilling.

Then the grinder. I'll let the pro's from Dover tell you. Everything I thought wasn't very right, so you'll definitely want to listen to them.

Don't waste your cash on underpowered or units with little or no parts support.

Thanks for dropping a line Foam and for the input.... Will be a learning experience for sure... I think that grinder/stuffer that was your great grandmothers is really cool !! Irreplaceable treasure ya have there !

Justin
post #8 of 16

I'm very new at the sausage making too, but am enjoying it alot. I decided right away to go ahead and get a sausage stuffer after reading alot about it on this site. I bought the LEM 5# since I only do a small amount at a time. I think it was one of Foamheart's posts that sold me on the LEM5#. It is well worth the money and a whole lot easier than the Kitchen Aid attachment that I tried before. Don't have the grinder part figured out yet, since I am using a Kitchen Aid attachment now but not happy with the results at the present time.

post #9 of 16
I started with a Kitchen Aid mixer and attachments.... that was a mistake.... Long story..... Then I ended up with the 2 items below.... the grinder is $99 at Northern tool ..... the price on the stuffer was a sale price.... it's now $99 also..... the same stuffer is available at Grizzly and may be cheaper.....



post #10 of 16
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

I started with a Kitchen Aid mixer and attachments.... that was a mistake.... Long story..... Then I ended up with the 2 items below.... the grinder is $99 at Northern tool ..... the price on the stuffer was a sale price.... it's now $99 also..... the same stuffer is available at Grizzly and may be cheaper.....




Thanks Dave for dropping a line and the info, it is appreciated !!

Justin
post #11 of 16
Thread Starter 
Quote:
Originally Posted by jwcnj4502 View Post

I'm very new at the sausage making too, but am enjoying it alot. I decided right away to go ahead and get a sausage stuffer after reading alot about it on this site. I bought the LEM 5# since I only do a small amount at a time. I think it was one of Foamheart's posts that sold me on the LEM5#. It is well worth the money and a whole lot easier than the Kitchen Aid attachment that I tried before. Don't have the grinder part figured out yet, since I am using a Kitchen Aid attachment now but not happy with the results at the present time.

Good to know, thanks for the input.... appreciate it !

Justin
post #12 of 16

Check out this thread  http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning

 

That is a very easy fresh sausage to get you started & gives you a solid base recipe to work with. A lot of people on here start with Pops sausage - its good stuff  thumb1.gif

 

Just something to consider...

post #13 of 16

If you didn't see it already, definitely check out the new educational post on how to prepare and use natural casings. Its the bee's knees!

post #14 of 16
Thread Starter 
Quote:
Originally Posted by Smoking B View Post

Check out this thread  http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning

That is a very easy fresh sausage to get you started & gives you a solid base recipe to work with. A lot of people on here start with Pops sausage - its good stuff  thumb1.gif


Just something to consider...

Thanks SB, not sure how your post snuck by me here !! I appreciate the info very much !

Justin
post #15 of 16
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

If you didn't see it already, definitely check out the new educational post on how to prepare and use natural casings. Its the bee's knees!

Thanks Foam, somehow had a couple posts on this thread sneak by and didn't see them... Thanks for the info !

Justin
post #16 of 16
Quote:
Originally Posted by WaterinHoleBrew View Post


Thanks SB, not sure how your post snuck by me here !! I appreciate the info very much !

Justin

 

That's my fault man - sorry - I was in ninja mode when I posted it   ninja.gif

 

 

:laugh1:

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