Maple Peppered Bacon Sausage - Page 2
SmokingMeatForums.com Top Picks
You are very good at what you do Disco!! I am impressed every time you make a different sausage. I can cook ribs, butts, chicken and burgers I want you be able to do it all like the three of you guys. Smokin B and Dirtsailor also are guys I pay attention too. I've been reading this site multiple times a day and learn something everyday.
I do agree with you on this forum. I was not doing well with smoking until I found it.
I do suggest you give it a try. Not only is it fun, it is tasty.
- 14,970 Posts. Joined 5/2011
- Location: A Jersey Boy in the mountains of Emporium PA
- Points: 830
- Select All Posts By This User
I have a KA Grinder and 5-10 pounds it can handle with no problems. However, the steel they use for the grinding plates is soft so even with lubricating the plate with oil, you may still get Black Meat for a couple of seconds on start up. I also pay attention through out the grind to make sure I don't get black stuff.
As far as stuffing goes...There is nothing worse for stuffing sausage made! It and enough Cursing to have the neighbors call the Cops, will get the job done, but there will be frequent air pockets and uneven stuffed sausage. It is far less work and aggravation to use and clean your dedicated stuffer, even if quite large...JJ
I'm with the Chef on this one. The Kitchen Aid is adequate for grinding but not great. It is useless for stuffing.