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Beginner Kitchener #12 question

post #1 of 7
Thread Starter 



Recently I decided to try my hand at making my own sausage. I picked up the Kitchener and so far am happy with the way it grinds the meat. The only problem is this is my first machine and the instructions booklet does not tell you what attachments to use when stuffing sausage. So I am unsure which attachments to use to attach the sausage tubes to the machine. If anyone familiar with the machine can give some advice, will be greatly appreciated.



post #2 of 7

If it's like my Chop-Rite #10, take off the ring that holds the plate, and place the stuffer through the ring so when the ring screws back on it will hold the stuffer against the plate. Like so:



(this is advice from someone who hasn't done it yet) I think you need this type of plate, and you don't install the blade, you just auger the already-ground meat through..


post #3 of 7
Thread Starter 

These are the attachments that came with my grinder. Basically I am not sure which plastic ring I should be using and if the plate should be on or off the grinder.

post #4 of 7
You are better off buying a 5# vertical stuffer... Way less frustrating to stuff sausage..... I quit making sausage and then this forum taught me about vertical stuffers.... I make lots of sausage now... without a stuffer, sausage is a PITA.... I have the Kitchener #12 also.... good grinder....

I use the Grizzly 5# stuffer... works very well... I am happy with it.... order an extra O-ring for $1 while you are at it.....

post #5 of 7
Thread Starter 

Yeah I was looking at the Kitchener 5lb stuffer. With my coupon should be about $80.

post #6 of 7
That's a good deal... Think about getting some cure #1 and casing for your sausage..... Butcher and Packer has both.... and Syracuse Casing Co. has casings...... Both sell good casings from what folks say here.... If you buy casings, avoid the home pak.... it is usually full of odds and ends and casings with holes in them..... When you buy a "Hank" of casings.... it is 100 yards and if properly stored will keep almost forever... Starting out, I would steer clear of "Sheep Casings" .... they are thin walled, and can be difficult to stuff when beginning.... When you get your stuff together.... Ask folks about prepping stuff for the "BIG" stuffing day.... meat prep, casing prep etc... There are some very good threads describing the "WAY" to do it that makes life easier.....

post #7 of 7

i think you should get proficient w/ the equipment you have, you will learn a lot, start small, keep things cold, cure will change the dlavor, and the characteristics of the pork, and rendes it somewhat indegestible, and some bodies may recognize cure is an invader, make sausage w/out cure and make some w/, smell and taste the difference. if you wash your hands and keep the meat cold and have a clean process, your safe. here's a very easy and basic recipe, it's for irish banger which can be used for a breakfast sausage and doubles as a brat.


3.125 or 3# of pork is a very freindly starting point, it may sound like a weird weight but this is the logic, start small and you can limit your effups, also 3.125, 6.25, 12.5,25,50,100, in working up or scaling a recipe in this way you can taste how scaling is not simple additive, also, makin 6# of sausage really isn't the same as making 50, very different.


start out w/ about 3# of pork shoulder, cut it into about 1 inch cubes, add to the cubed pork shoulder, 3 tablespoons of sage or if you have fresh, just pick some, wash ot, chop it, add to pork, now add  3 level tablespoons of salt to the pork, now add a half bottle of stout to this mixture.


mix thoroughly, you know what, i;ll do a video real soon, stay tuned.


overall keep it simple, keep it cold and wash your hands, wear gloves

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