So I got a grinder and stuffer for Christmas and this book
Ordered some casings online.
Used my new turboforce grinder to grind up some pork butt for hot italian sausage. 5lbs or so. Grinder worked like a dream. Letting the meat chill in the freezer for a bit really seemed to work as the meat came through the plate with a consistent texture. From what I understand putting all the metal parts of the grinder in the fridge for a while also helps stop the meat from gumming up.
Now I followed the instructions on the package as far as handling the casings, not what I read on here or in the sausage making book. Mistake #1! Package said to soak in warm water for 45 minutes and that's it. Book and SMF seem to say 24 hours in cold water. I am assuming the soaking makes them wet, therefore more flexible. I wet the nozzle of my stuffer but still struggled while loading the casing onto the nozzle. Seemed like a lot of friction happening. Would the overnight soak help this.
Had a few blowouts and rips which I attribute mostly to the casing not being soaked long enough? Does that make sense? Well here is the final product. 5 lbs of hot italian sausage.
Not exactly even or beautiful but I can't wait to taste them.