Snack sticks, summer sausage, and more!

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That picture brings back memories....

I blew the gear case out of Bride's KA mixer putting ice in it.... Now I use the heels of bread.... Near as I can tell, the ice froze into a "meat screw stopper" and twisted the gear case housing apart.... It was a phenolic gear case housing... the replacement was cast aluminum.... Now you know why they can put them on sale... fill them with cheap parts....
Well, looks like I'll be going back to bread!  I already go through 1 every 2 years or so just with normal grinding, no need to add additional stress to the unit...

I'm glad I could learn from your mistake! 
biggrin.gif
 
CB That looks great nice job on this post, congrats to your buddy, next weekend is last weekend with smoke pole hopefully I will get a dear down. All chuck?? No venison in this one?? 

A full smoker is a happy smoker 

DS 
 
The KA grinder attachment costs more than the #12 unit I use.  I use the Kitchener from Northern Tool when I'm at home.  They are around $100 and I use them until they die, which is usually about 16-24 months.  As you can probably see, I make a lot of sausage year round at home and at the farm.





At the farm we have an old grinder that runs off of a 1.5 HP motor, so no stalling it.  It's also very dangerous with open pulleys, a throat your hand could fit into, etc..., but it sure grinds meat fast and clean.





My wife got the KA grinder attachment when she bought some other items for the mixer, and the first thing she told me was; "off limits".  I'm not allowed to use the mixer...  All because I thought it would be a great way to mix some breakfast sausage once... She poopooed that idea fast!
 
 
CB That looks great nice job on this post, congrats to your buddy, next weekend is last weekend with smoke pole hopefully I will get a dear down. All chuck?? No venison in this one??

A full smoker is a happy smoker

DS
All chuck this go around.  I won't do anymore venison until after the first of the year when D.O.D. (Dear Old Dad) and I have our sausage fest at the farm.

At the fest, I'm the youngest old timer at 47, most of the makers are in their 60s/70s.  One or both of my boys, and a few other kiddos will come out for it as well.  Lots of fun and LOTS of meat for about 48 straight hours!
 
 
All chuck this go around.  I won't do anymore venison until after the first of the year when D.O.D. (Dear Old Dad) and I have our sausage fest at the farm.

At the fest, I'm the youngest old timer at 47, most of the makers are in their 60s/70s.  One or both of my boys, and a few other kiddos will come out for it as well.  Lots of fun and LOTS of meat for about 48 straight hours!
Cool that sounds fun, make sure we get to see the pics. 

DS
 
Ok, last pic, I promise! Between getting called in to work 3 times over the weekend, and again last night, I finally finished almost all I set out to do. I still have 4 pounds of ground butt, but it freezes well.

Here are the beef and bean burrito sausages. Stuffed into 22mm collagen and cooked in the electric smokehouse at 170 until I got an IT of 158. No smoke.

Butt ugly! But tasty as all get out!
 
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